Sourdough Dinner Rolls Recipe

I can never keep a basket of these sourdough rolls full for long. That crisp crust and soft, fluffy center make them the dinner roll everyone asks for again.

I’m obsessed with these sourdough dinner rolls because they hit every single texture I want at the table: crackly little crust, soft fluffy middle, and that tangy bite only active sourdough starter can bring. I love how they taste rich without being heavy, especially with butter melting into the tops after baking.

And yes, I absolutely reach for seconds before the basket makes it around again. But the real magic is how they fit with everything, from roast chicken to soup to a messy weeknight plate.

Simple. Chewy.

Tender. The kind of roll I keep thinking about later all night.

Ingredients

• Active sourdough starter brings tang, lift, and that cozy bakery smell.
• Bread flour gives the rolls chew, structure, and a soft pull-apart bite.
• Warm milk makes the dough richer, softer, and a little more tender.
• Warm water helps everything mix smoothly without making the dough heavy.
• Sugar feeds the starter and adds just enough gentle sweetness.
• Fine salt keeps the flavor balanced, so the rolls don’t taste flat.
• Softened butter adds richness and that melt-in-your-mouth dinner roll vibe.
• The egg makes the dough plush, golden, and a bit more sturdy.
• Melted butter brushed on top is basically the best glossy, salty finish.
• Plus, greasing the bowl saves you from sticky dough drama later.

Ingredient Quantities

• 1 cup (227 g) active sourdough starter, bubbly and fed
• 3 cups (360 g) bread flour
• 1/2 cup (120 ml) warm milk
• 1/4 cup (60 ml) warm water
• 2 tablespoons (25 g) granulated sugar
• 1 teaspoon (6 g) fine salt
• 3 tablespoons (42 g) unsalted butter, softened
• 1 large egg, room temperature (for dough; reserve a little for egg wash)
• 2 tablespoons melted butter for brushing after baking
• Butter or oil for greasing the bowl

How to Make this

1. In a large bowl combine 1 cup (227 g) active bubbly sourdough starter, 1/2 cup (120 ml) warm milk, 1/4 cup (60 ml) warm water, 2 tablespoons (25 g) granulated sugar and 1 large room temperature egg; whisk until smooth.

2. Add 3 cups (360 g) bread flour and 1 teaspoon (6 g) fine salt to the wet mixture; stir until a shaggy dough forms.

3. Add 3 tablespoons (42 g) softened unsalted butter and knead by hand or with a stand mixer on medium for 8 to 10 minutes until the dough is smooth, elastic and slightly tacky.

4. Lightly grease a bowl with butter or oil, place the dough inside, cover with plastic wrap or a damp towel and bulk ferment at room temperature until roughly doubled in size, about 4 to 6 hours depending on starter activity and room temperature.

5. Turn the risen dough onto a lightly floured surface, gently deflate, then divide into 12 equal pieces; shape each piece into a tight round roll.

6. Place the rolls spaced evenly in a greased 9×13 inch or similar baking pan, cover loosely and proof until puffy and nearly doubled, about
1.5 to 3 hours depending on warmth.

7. Preheat oven to 375°F (190°C) about 30 minutes before baking; beat and reserve a little of the egg for egg wash, then brush the rolls lightly with the egg wash for a glossy crust.

8. Optional for a crisper crust add steam to the oven by placing a small ovenproof pan of hot water on the bottom rack or quickly spraying the oven walls with water when you slide the rolls in.

9. Bake the rolls 18 to 22 minutes until deep golden brown on top and the internal temperature reaches about 190°F (88°C); remove from oven and immediately brush with 2 tablespoons melted butter for a soft, flavorful finish.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons plus a kitchen scale
4. Stand mixer with dough hook or a sturdy wooden spoon for hand kneading
5. Bench scraper or dough scraper
6. 9×13 inch baking pan
7. Pastry brush
8. Instant read thermometer
9. Plastic wrap or a clean damp towel
10. Ovenproof pan for steaming or a spray bottle for oven steam

FAQ

Sourdough Dinner Rolls Recipe Substitutions and Variations

• Sourdough starter: Replace with 2 1/4 teaspoons (7 g) instant yeast plus an extra 60 ml warm water and 1 tablespoon sugar; let dough rise in a warm place until doubled.
• Bread flour: Substitute with all-purpose flour (use the same weight, 360 g) and add 1 to 2 tablespoons extra flour during kneading if the dough feels very sticky.
• Warm milk: Swap for buttermilk (same volume, 120 ml) for a tangier, richer roll, or use 120 ml water plus 1 tablespoon powdered milk if you need a dairy free option.
• Unsalted butter: Use an equal amount of neutral oil (42 g) or softened margarine if you want a dairy free or lower saturated fat alternative.

Pro Tips

1. Keep your starter lively and at the same temperature you plan to bake in. If your starter is cold or sluggish your bulk ferment will drag; if it is very active the dough can overproof. Aim for a bubbly starter fed 4 to 8 hours before mixing, and use room temperature liquids so the dough ferments predictably.

2. Don’t rush the knead. Proper gluten development gives these rolls their pillowy crumb. If kneading by hand, use the slap and fold or push-fold-turn method until the dough is smooth and springs back when poked. If using a mixer, watch the dough as it comes together; stop once it is elastic and only slightly tacky.

3. Watch the dough, not the clock. Fermentation times are just guides. For the bulk rise look for about a 75 to 100 percent increase in volume and visible air bubbles. For the final proof, the rolls should feel jiggly and hold a slight indentation when gently poked. Underproof yields dense rolls, overproof yields flat or cracked tops.

4. Create surface tension when shaping. Tuck the dough under itself and roll each piece against the counter with firm, even pressure to build a tight skin. That tension helps the rolls rise up instead of spreading out in the pan.

5. Use a two-stage finish for the best crust and flavor. Egg wash gives that beautiful shine and color while a quick brush with melted butter straight from the oven keeps the crust soft and adds richness. If you prefer a slightly crisper exterior, skip the post-bake butter and add controlled steam during the first few minutes of baking.