Sourdough Dinner Rolls Recipe

Sourdough dinner rolls stacked on top of each other

Yield: rolls

Prep Time: 1

Cook Time: 30

Additional Time: 5

Total Time: 6 30

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.

4.70 from 50 votes

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Equipment

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 9x13 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

- - 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.

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

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