Soft and Fluffy Sourdough Dinner Rolls Recipe
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Soft, pull-apart sourdough dinner rolls make for the perfect addition to Sunday dinner or any holiday gathering. With a golden, soft crust and fluffy interior, these dinner rolls are irresistible when slathered with quality butter and a drizzle of honey.
These soft, pull-apart sourdough dinner rolls are great for Sunday dinner or holiday meals. They bake up golden on top with a fluffy, tender inside and taste best warm with butter and a little honey. The flavor is lightly sweet with a mild sourdough tang, and the texture is soft with a little chew, the kind you get from good homemade rolls and not the tough chew of crusty bread. If you’ve made my Sourdough Sweet Potato Rolls, this dough will feel pretty similar, just without the sweet potato folded in. A stand mixer makes mixing easy, and most of the time is hands-off while the dough rises. They come out warm, soft, and ready to pass around the table.
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Why You’ll Love This Recipe:
- Soft and Delicious: I’ll never tire of crusty sourdough bread, but this is the perfect recipe when we are in the mood for pull-apart rolls. With a golden crust and fluffy crumb, sourdough dinner rolls are great for feeding a crowd at Sunday dinner or any holiday get-together.
- Same-Day Recipe: This is one of my family’s favorite bread recipes because you can make it start to finish in a single day. Mix the dough in the morning, and you’ll have fresh, warm sourdough dinner rolls ready by dinner. If you want to try other rolls, you can make Sourdough Crescent Rolls, Sourdough Discard Cinnamon Rolls, or Sourdough Texas Roadhouse Dinner Rolls. They’re all soft, fluffy, and perfect for sharing.
- Easy to Make: With the help of a stand mixer, kneading the dough is a breeze. Knead with a dough hook attachment for 10-15 minutes to build strength for soft sourdough dinner rolls. If you do not have a stand mixer, knead the dough by hand for the same amount of time.
Ingredients & Substitution
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Milk-Milk is used instead of water to make the dough softer and richer. It also helps the rolls brown better and keeps the crumb tender instead of dry.
- Butter-Butter adds flavor and keeps the rolls soft as they cool. It also helps create a fluffy texture instead of a tough, bread-like crumb.
- Active sourdough starter-The starter is what makes the rolls rise and gives them their mild sourdough tang. It also improves texture through fermentation and makes the dough easier to digest.
- Sugar-Sugar adds just a little sweetness so the rolls don’t taste plain. It also feeds the yeast in the starter and helps the crust brown in the oven.
- Egg-The egg makes the dough richer and helps give the rolls structure. It keeps them soft while still letting them hold their shape.
- Bread flour-Bread flour has more protein than all-purpose flour, which helps build strong gluten. That strength lets the rolls rise well and stay tall instead of spreading out.
- Salt-Salt slows fermentation so the dough doesn’t overproof. It also brings out the flavor of the butter, flour, and starter.
- Honey-Used on the finished rolls for sweetness and shine. It pairs well with the sourdough flavor and adds moisture when brushed on warm rolls.
- Butter or olive oil (for greasing the bowl and pan)-Butter or olive oil keeps the dough from sticking during the rise and makes the rolls easier to remove after baking. It also helps protect the dough surface from drying out.
- Egg wash, milk, or melted butter (for brushing before baking)-Brushing the tops before baking helps control how the crust forms. Egg wash makes the rolls shiny and deeply golden, milk keeps the crust soft with light color, and melted butter adds flavor and gentle browning.
- Melted butter (for brushing after baking)-Brushing the rolls after baking adds flavor and keeps the crust tender as they cool. It also gives the rolls a finished look and richer smell when served warm.
How to Make Sourdough Dinner Rolls
- Heat the butter and milk in a small saucepan on the stove or in a small bowl in the microwave until warm, but not hot. If the liquid is too hot, it can kill the sourdough starter. I like to heat and then cool slightly before adding to the dough.
- Meanwhile, add the bubbly sourdough starter, egg, and sugar to the bowl of a stand mixer with a paddle attachment. Mix on low speed until combined, then gradually add the warm milk and melted butter.
- To the wet ingredients, add the flour and salt and mix again on low speed. Stop to scrap the sides of the bowl to incorporate all the dry ingredients and then continue to mix on low for 1-2 minutes.
- The dough will look thick and sticky, like a batter. Cover with plastic wrap, a tea towel, or what I like to use – a shower cap, and allow the dough to rest for 30 minutes. This allows the gluten to rest before kneading.
- After 30 minutes, remove the cover and knead the dough with the dough hook attachment for 10 – 15 minutes. You’ll know the dough has been kneaded completely when it is smooth and shiny. The dough will completely pull away from the sides of the bowl when it is being kneaded and it will pass the windowpane test. This means when you stretch a small section of dough into a thin film, the light will be able to pass through without the dough tearing. If this is accomplished, the dough has been properly kneaded.
- Remove the dough and place it in a lightly greased bowl. I like to use butter or olive oil. Cover it again.
- Place the dough in a warm place in your kitchen. The first proof should last about 3-4 hours. The bulk fermentation time greatly depends on the temperature of your kitchen. If you have a cold kitchen, like mine, the rise time will take longer. If your kitchen runs warm, the first rise will take less time. A warm spot may be on top of your refrigerator, in a cabinet, or in the oven with the light on.
- Once the dough has doubled in size, punch the top of the dough to remove all the air bubbles. Then, place the dough on a lightly floured work surface.
- Gently stretch the dough into a large rectangle shape. With a bench knife or serrated knife, cut the dough into 14-16 equal pieces. You can weigh them for consistency, each should be about 80g or so, or eyeball it and call it a day.
- Pull the corners of the dough towards the center, flip, and then roll each piece of dough into a round, tight ball. Repeat until all the rolls are shaped.
- Lightly grease a 9×13 baking dish, round pan, or cast iron skillet. Place the shaped rolls into the baking dish and let the dough rest for its second rise. The final rise can take about an hour or so. You will know the final proof is complete when the dough balls have grown and look puffy.
- Heat the oven to350°F. Before placing them into the oven, brush the top of the rolls with a pastry brush with an egg wash, milk, or melted butter. Bake for 30-35 minutes or until the homemade sourdough rolls are golden brown. You will know the rolls are completely cooked when the internal temperature is 190°F.
- Serve the sourdough rolls warm or at room temperature.
McKenna’s Helpful Tips
- Keep your starter bubbly and active. A sluggish starter can make dense rolls, so feed it or let it sit longer if needed.
- Heat milk and butter until just warm. Too-hot liquid can kill the starter, while slightly warm helps the dough come together.
- Don’t rush the rises. Full bulk fermentation and proofing develop flavor and texture, giving you softer, fluffier rolls even in a cold kitchen.
- Shape the rolls gently but tightly. Pull corners to the center and roll smooth balls so they rise evenly and bake with consistent texture.
How to Store:
Sourdough dinner rolls stay fresh for 2–3 days in an airtight container or zip-top bag. They also freeze really well. Let the rolls cool to room temperature before putting them in a large freezer bag, squeeze out the air, and seal it. Label the bag with the date and store in the freezer for up to 2–3 months. To enjoy, thaw the rolls on the counter until they reach room temperature, and you’ll have soft, ready-to-eat rolls anytime.
FAQs
What makes sourdough dinner rolls different from yeast rolls?
Most store-bought or bakery dinner rolls use commercial yeast, while sourdough rolls get their rise from a starter. A starter is a mix of natural yeast and bacteria that naturally leavens the dough and adds flavor.
Why is sourdough bread better for you than regular bread?
Sourdough uses a starter instead of commercial yeast, and the long fermentation helps break down phytic acid naturally found in flour. This makes it easier for your body to absorb nutrients and can make the gluten easier to digest.
Can I use all-purpose flour instead of bread flour?
Yes! You can swap all-purpose flour for bread flour 1:1. The rolls might be a little less chewy, but they’ll still turn out soft and tasty.
FULL RECIPE TUTORIAL
Sourdough Dinner Rolls Recipe
Yield: 15 rolls
Soft, pull-apart sourdough dinner rolls make for the perfect addition to Sunday dinner or any holiday gathering. With a golden, soft crust and fluffy interior, these dinner rolls are irresistible when slathered with quality butter and a drizzle of honey.
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Ingredients
- 240 grams milk, warm 1 cup
- 57 grams unsalted butter, melted 4 Tablespoons
- 200 grams active sourdough starter heaping 1 cup
- 1 egg room temperature
- 24 grams sugar 2 Tablespoons
- 450 grams bread flour 3 cups + 3 Tablespoons
- 9 grams salt 1 1/2 teaspoons
Instructions
Make the Dough:
- Heat the butter and milk in a small saucepan on the stove or in a small bowl in the microwave until warm, but no hotter than 110 degrees F. If the liquid is hotter than 120 degrees F, it can kill the sourdough starter.240 grams milk, warm, 57 grams unsalted butter, melted
- Meanwhile, add the bubbly sourdough starter, room temperature egg, and sugar to the bowl of a stand mixer with a paddle attachment. Mix on low speed until combined, then gradually add the warm milk and melted butter.200 grams active sourdough starter, 1 egg, 24 grams sugar
- To the wet ingredients, add the flour and salt and mix again on low speed. Stop to scrap the sides of the bowl to incorporate all the dry ingredients and then continue to mix on low for 1-2 minutes. You can also mix the dough by hand if you're not using a stand mixer.450 grams bread flour, 9 grams salt
- The dough will look thick and sticky, like a batter. Cover with plastic wrap, a tea towel, or what I like to use, reusable shower cap, and allow the dough to rest for 30 minutes.
Knead:
- After 30 minutes, remove the cover and knead the dough with the dough hook attachment at medium speed for 10 – 15 minutes. You'll know the dough has been kneaded when it is smooth and shiny. The dough will completely pull away from the sides of the bowl when it is being kneaded and it will pass the windowpane test.This can be done by hand. Knead the dough for the same amount of time, or until the dough passes the windowpane test.
- Baking Tip: This means when you stretch a small section of dough into a thin film, the light can pass through without the dough tearing. If this is accomplished, the dough has been properly kneaded.
- Remove the dough and place it in a lightly greased straight-edge bowl. I like to use butter or olive oil. Cover it again.I like to use this straight edge bowl because it allows me to clearly see when the dough has doubled in size.
Bulk Fermentation:
- Place the dough in a warm place in your kitchen to double in size. In my 70 degree F kitchen, the first proof takes about 3-4 hours. The bulk fermentation time greatly depends on the temperature of your dough and kitchen. If you have a colder kitchen, the rise time will take longer. If your kitchen runs warm, the first rise will take less time.See Notes below for 'Make-ahead Options
Shape:
- Once the dough has doubled in size, punch the top of the dough to remove all the air bubbles. Then, place the dough on a clean work surface.
- Gently stretch the dough into a large rectangle shape. With a bench knife or serrated knife, cut the dough into 14-16 equal pieces. You can weigh them for consistency, each should be about 55 grams or so, or eyeball it and call it a day.
- Pull the corners of the dough towards the center, flip, and then roll each piece of dough into a round, tight ball. Repeat until all the rolls are shaped.
- Lightly grease a 9×13 metal baking pan, round pan, or cast iron skillet. Place the shaped rolls into the baking dish, cover them with plastic wrap, and let the dough rest for its second rise. In my 70 degree F kitchen, the final rise takes about 2 hours. You will know the final proof is complete when the dough balls have grown in size and look puffy.
- Not ready to bake these on the same day?No worries! Cover the unbaked rolls on a with plastic wrap and store it in the fridge overnight. Before you’re ready to bake them, pull the dinner rolls out of the fridge and allow the dough to rise. This will take longer since the dough is cold from the fridge. You could also flash freeze the shaped rolls and freeze for up to a week. Thaw at room temperature or in the fridge overnight, allow them to rise at room temperature and then bake!
Bake:
- Heat oven to 350 degrees F. Before placing them into the oven, brush the top of the rolls with an egg wash with a pastry brush. To make the egg wash, beat 1 egg with a splash of milk.
- Bake for 30-35 minutes or until the homemade sourdough rolls are golden brown. You will know the rolls are completely cooked when the internal temperature is 190 degrees F.
- Remove the rolls from the oven and top with more butter. Serve the sourdough rolls warm or at room temperature. Enjoy!
Notes
This recipe card was updated on February 18th, 2026.
Recipe Tips
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- Looking for the same great tasting dinner rolls, but need them quickly? Check out my Sourdough Discard Dinner Rolls recipe! Soft, fluffy and ready in 2 hours!
- This sourdough roll recipe is great for making larger buns as well! Instead of making 14-16 individual rolls, I will divide the dough into 8-12 larger buns. Bake at 350 for 25-30 minutes or until golden brown.
- Sourdough dinner rolls will last for 2-3 days when stored in an airtight container or ziplock bag.
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MAKE-AHEAD Option
If you are looking to prepare these Sourdough Dinner Rolls in advance – here are some options and tips!Freeze & Bake
Option 1: Prepare the dough and once it has doubled in size, cover the bowl and chill the dough in the fridge overnight. The following morning, shape the dinner rolls and allow them to rise and get fluffy in a warm place before baking as normal. Option 2: Prepare the dough and shape the dinner rolls the night before, then pop the covered baking dish into the fridge overnight. Pull out the unbaked rolls and allow them to rise and get fluffy in a warm place. In my 70 degree F kitchen, this takes about 3-4 hours. Option 3: Prepare the dough and shape the dinner rolls, then pop the covered baking dish into the freezer. Once frozen solid, about an hour or so, place the sourdough dinner rolls into a freezer-safe bag and store for up to a week for the best results. When ready to bake, place the frozen rolls on a parchment paper-lined baking sheet. Cover and place them in the refrigerator the night before. The following day, take them out of the fridge and allow them to rise in a warm place, again about 3-4 hours in my 70 degree F kitchen, or until fluffy. Bake as normal.Bake, Freeze & Reheat
Otherwise, you can bake the dinner rolls as normal, then allow them to cool to room temperature. Cover the rolls tightly with plastic wrap and place them in a freezer-safe bag. When ready to enjoy, allow the rolls to thaw on the counter top at room temperature. Once thawed, reheat them in a 350 degree F oven for about 8-10 minutes or until warmed through.Nutrition
Serving: 1g | Calories: 168kcal | Carbohydrates: 27g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 244mg | Potassium: 59mg | Fiber: 1g | Sugar: 2g | Vitamin A: 137IU | Calcium: 27mg | Iron: 0.3mg
Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!
Could you substitute the milk for oat or almond milk?
Absolutely!
We love this recipe! I make it all the time and it’s perfect. One thing I changed: I do not do the egg wash. I brush with melted butter prior to baking instead and prefer them this way. So delicious and so easy!
I’m so thrilled to hear that you love this recipe! And thank you for the tip – I’m going to have to try this myself!
Can you use unbleached all purpose flour?
Hi Becky! You can certainly us all-purpose flour, however, I recommend using bread flour because it will give you a more soft and fluffy dinner roll.
Can I use sugar substitute such as monk fruit?
I have personally never tested this recipe with monk fruit, but that should be fine.
I made these for Thanksgiving and they were amazing! I want to make them for a friendsgiving, but many of the people are dairy free. Can I use water instead of milk, and avocado oil instead of butter? Or will that not work?
Hi Maddie! So thrilled to hear that everyone loved this recipe! A non-dairy milk option would be a better substitute and avocado oil should be fine to replace the butter. Hope everyone loves it!
Made these but with half the starter and instead used discard so I could counter ferment longer. It’s 5 degrees f outside and house was cold. Everything by hand. They sat half a day and over night then at lunch shaped for second proof til 10pm. Thanksgiving is tomorrow! I hope they are well received. Thanks!
Thank you so much for sharing, Anisa! I hope you all loved these rolls!
These rolls are absolutely amazing!!! The directions were easy to follow and the rolls tasted divine!!! Thank you!!
How much time do they need to proof after being in fridge overnight?
This depends greatly on the temperature of your kitchen. In my 70 degree F kitchen, it usually takes 3-4 hours after being in the fridge overnight.
Can I prep one day and bake the next morning?
Absolutely! Cover and store them in the fridge overnight after shaping, then proof and bake the next day.
I made these with your recipe and they were great! If I wanted to make the rolls for lunch time, how would you change the schedule? Would you cold proof after fermentation?
Hi Janae! I’m so glad to hear you enjoyed them! Yes, after shaping the muffins, I would cover and pop them in the fridge. When you’re ready to cook, pull them out, allow them to puff up (it will take longer since the dough is cold), then cook like normal!
This is one of my favorite recipes of yours! Works great everytime. I love to add cheese
Aren’t they the best? I have to give the cheese a try, sounds fabulous!
Why does mine come out compact and not fluffy 🙁
The starter passed the float test so I don’t understand what I did wrong. Any suggestions? Thank you
Hi Kim! A dense roll is typically due to improper proofing. You want the dough to at least double in size during the bulk fermentation and noticeably puff up after the second proof. This will help them not to be dense!
Can you use alternative milk in this recipe?
Absolutely!
If i make half the recipe how many buns will i get?
Hi Andrea! If you half the recipe, you could divide the dough into 7 or 8 buns.
Can you freeze these before baking? Or parbake so they are ready for baking a future day?
You can freeze the dough! I would allow them to thaw to room temperature and puff up before baking. These dinner rolls also freeze well after being baked!
Oooh! I’ve got to try this one! Looks delicious, and same day bake, even better! Gorgeous photography too!
You’re going to love them! Soft, a little sweet, and same day bake – Woo! Thank you so much <3
hi…can I make the dough the night before and shape the next day morning?
Hi Magda! This will depend greatly on the temperature of your kitchen. In my 69 degree kitchen, the dough should double in size in 3-4 hours and then be shaped. If your kitchen is cooler, then it will take longer for your dough to complete the bulk fermentation. If I were you, I would make the dough, allow it to bulk ferment and then shape it all in the same day. Then pop the unbaked rolls in the fridge, covered, overnight. Pull them out in the morning, allow them to proof, then bake!
Thank you very much! I made them the first time just as you wrote and this time just like it says in your recipe! They turned out just perfect! I love your recipes and how well you explain every step of the way!
How would you recommend rewarding after freezing?
Thaw on the counter until room temperature, wrap them in aluminum foil, and pop them into the oven at 350 degrees F for 5-10 minutes or until warm!