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.
Traditional dinner rolls just got a sourdough upgrade! Soft, pull-apart, and shareable, these sourdough dinner rolls are baked until golden brown with a slightly sweet flavor and plenty of sourdough tang.
I have been experimenting like crazy in my kitchen recently! I love how versatile sourdough baking is. Many home bakers like me not only love the depth of flavor in sourdough bakes but the health benefits as well. Once I baked my first sourdough loaf with my sourdough starter, I was hooked!
Don’t have your own sourdough starter? What are you waiting for?! Let me be your guide. All you need is flour, water, and one week before you can be taking a crack at every sourdough recipe in sight. Find simple step-by-step instructions plus a free printable with a feeding schedule tomake your own bubbly active sourdough starter from scratch.
Once your sourdough starter is active and bubbly, you have to give this sourdough dinner roll recipe a try. At first glance, it might seem that this recipe would be complicated and super time-consuming. But this couldn’t be further from the truth! Preparing the dough in the stand mixer makes for an easy sourdough dinner rolls recipe. Most of the time is just waiting for hands-off!
But the end result is irresistible. These sourdough dinner rolls are soft, chewy, and better than any chain restaurant rolls. A perfect accompaniment to any family dinner or holiday gathering.
Table of Contents
Pin for Later!
As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Why You’ll Love This Recipe:
Soft and Delicious:
I will 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 it is a same-day recipe! Start preparing your dough in the morning and you will be baking fresh sourdough dinner rolls just in time for dinner.
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, don’t sweat it! Simply knead the dough by hand for the same amount of time.
Ingredients:
Milk
Butter
Active Sourdough Starter
Sugar
Egg
Bread Flour
Salt
Supplies:
Stand Mixer or Large Mixing Bowl
Spatula
9×13 glass baking dish or cast iron skillet
Bench Scraper (optional)
How to Make Sourdough Dinner Rolls:
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 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 cake 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.
Knead:
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.
Bulk Fermentation:
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.
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 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, cover them with a damp towel, 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.
Bake:
Heat oven to 350 degrees 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 to help them get that lovely golden brown color.
Bake for 30-35 minutes or until the homemade sourdough rolls are golden brown. Completely cooked rolls will have an 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.
How to Serve:
Sourdough Dinner Rolls are best served warm. Slather them up with your favorite toppings, such as butter and raw honey or homemade jam. Place a bread basket full of these sourdough dinner rolls on the dinner table and watch them disappear!
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.
How to Store:
Sourdough dinner rolls will last for 2-3 days when stored in an airtight container or ziplock bag.
These soft sourdough rolls also freeze well. Allow the rolls to come to room temperature before placing them into a large freezer bag. Remove all the air and seal the bag. Date and store the rolls in the freezer for 2-3 months. Thaw on the counter until room temperature and enjoy dinner rolls in a pinch.
FAQs:
What makes sourdough dinner rolls different than yeast rolls?
Dinner rolls bought from the grocery store or local bakery are most often made with commercial yeast. Sourdough dinner rolls on the other hand are made with a sourdough starter. A starter is a culture of natural yeast and bacteria that naturally leavens your bread.
Why is sourdough bread better for you than regular bread?
Sourdough bread uses a sourdough starter to help the dough rise. This starter breaks down the phytic acid, which is naturally found in flour, during the long fermentation process. This helps our bodies absorb nutrients and makes digesting gluten an easier process.
Can I use all-purpose flour instead of bread flour?
If you do not have bread flour, all-purpose flour can be swapped as a 1:1 ratio.
Happy baking!
More Recipes Like This:
Soft Sourdough Sandwich Bread Recipe
Easy Flatbread Recipe Made with Starter or Discard
Roasted Garlic and Rosemary Sourdough Bread Recipe
Soft and Fluffy Sourdough Dinner Rolls Recipe
Yield: 14-16 rolls
Prep Time: 1 hour
Cook Time: 30 minutes
Additional Time: 5 hours
Total Time: 6 hours 30 minutes
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.
Ingredients
- 1 cup (240g) warm milk
- 4 Tablespoons (54g) butter, melted
- 1 cup (200g) active sourdough starter
- 2 Tablespoons (24g) sugar
- 1 egg
- 3 3/4 cup (450g) bread flour
- 1 1/2 tsp (9g) salt
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 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.
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 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 bowl. I like to use butter or olive oil. Cover it again.
Bulk Fermentation:
- 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 cnet, or in the oven with the light on.
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 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 9x13 baking dish, round pan, or cast iron skillet. Place the shaped rolls into the baking dish, cover them with a damp towel, 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.
Bake:
- Heat oven to 350 degrees 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 degrees f.
- Remove the rolls from the oven and top with more butter. Serve the sourdough rolls warm or at room temperature.
Notes
- 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.
- These soft sourdough rolls also freeze well. Allow the rolls to come to room temperature before placing them into a large freezer bag. Freeze for up to 2-3 months. Thaw on the counter until room temperature and enjoy.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
