Soft and Fluffy Sourdough Dinner Rolls Recipe
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These Sourdough Dinner Rolls bake up golden with a fluffy, tender inside and taste best warm with butter and a little honey. They have a lightly sweet flavor, a mild sourdough tang, and that soft, pillowy texture you only get from a good homemade roll.
If you love these same-day, 100% sourdough dinner rolls, my Sourdough Sweet Potato Rolls are just as soft and make a beautiful addition to any holiday table. Looking for something quicker? Try my 2-hour Sourdough Discard Dinner Rolls!
Quick Look: Sourdough Dinner Rolls
- Prep Time: 1 hour
- Additional Time: 5 hours
- Cook Time: 30 minutes
- Total Time: 6 hours 30 minutes
- Servings: 15 rolls
- Calories: ~168 kcal per roll (based on nutritional panel)
- Cook Method: Baked
- Flavor Profile: Soft, fluffy, and buttery with a golden crust and a subtle sourdough tang. Irresistible warm from the oven with a slather of butter and a drizzle of honey!
- Difficulty: Intermediate — A 100% sourdough roll with kneading and two rises, but mostly hands-off and perfect for Sunday dinners or holiday gatherings!
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Why You’ll Love This Sourdough Dinner Rolls Recipe
- Rich flavor, soft texture: Milk, butter, and egg give these rolls a tender center without the firm crust of an artisan loaf. For another rich, fluffy bread, try my Sourdough Brioche.
- Same-day sourdough: We use active sourdough starter, not commercial yeast, and a stand mixer handles the kneading while most of the rise time is hands-off. My Sourdough Crescent Rolls are another same-day option.
- Easy to plan ahead: You can refrigerate the shaped rolls overnight for the next day or freeze fully baked rolls after cooling. My Sourdough Sandwich Bread is another soft, freezer-friendly bread.
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
- Check the liquid temperature: Let the milk and melted butter cool to no hotter than 110°F before adding the starter. I use the same warm-not-hot approach for my Sourdough Burger Buns.
- Weigh before shaping: Weigh the whole dough, then divide it into 14–16 equal pieces so the rolls finish baking together. A bench scraper makes portioning easier, just as it does for my Sourdough Hot Dog Buns.
- Check a center roll: Look for an internal temperature of 190°F instead of relying only on golden brown tops. If the tops darken too soon, tent with foil while the centers finish, as I do for my Sourdough Hot Dog Buns.
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.
Sourdough Dinner Rolls FAQs
What hydration should my starter be for this Soft and Fluffy Sourdough Dinner Rolls Recipe?
Use an active sourdough starter at 100% hydration, fed with equal weights of flour and water. A wetter or stiffer starter changes the dough’s consistency, so you may need to adjust the flour or liquid slightly. For another approachable way to use a lively starter, try my Easy Sourdough Bread for Beginners.
How do I reheat sourdough dinner rolls baked a day or two before a holiday meal?
Let the plain rolls cool completely, then store them in an airtight container at room temperature for one or two days. To serve, warm them in a 300–325°F oven for about 8–10 minutes, until heated through. A loose foil cover or a little butter on top helps keep them soft. My Sourdough Texas Roadhouse Dinner Rolls are another bake-ahead holiday option.
Why is my sourdough dinner roll dough sticky even when it hasn’t overfermented?
Humidity, starter hydration, and differences in flour can all make this dough stickier, so stickiness alone doesn’t mean it overfermented. Keep the 30-minute dough rest, knead until the dough passes the windowpane test, and use a bench scraper on a lightly floured surface rather than adding lots of flour. My Sourdough Cinnamon Rolls offer another soft, enriched dough to practice with.
Why does this Sourdough Dinner Rolls Recipe use 200 grams of starter instead of 100 grams?
We use 200 grams mainly to support faster fermentation and same-day baking, not simply to make the rolls taste more sour. More active starter generally helps the dough rise in less time, though dough temperature still matters. Keep the recipe card’s amount rather than halving it, which also changes the flour and liquid balance. For an even quicker alternative, my Sourdough Discard Dinner Rolls use discard plus commercial yeast.
Should I leave space between the shaped sourdough dinner rolls in the pan?
Yes, leave small gaps between the individual rolls in the greased 9×13-inch pan. They expand during the second rise and baking until they touch, creating those soft, pull-apart sides.
If you tried this Sourdough Dinner Rolls recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
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!