You’ll Love the Make-Ahead Option Here!
These Sourdough Dinner Rolls are super-soft, pull-apart bread rolls with cloud-like centers and a beautifully golden exterior. You’ll love the make-ahead option, so you can serve freshly baked rolls just in time for your dinner or holiday feast. Watch the video tutorial and see how easy these are to make.
This post may contain affiliate links. Read my disclosure policy.
We absolutely love baking homemade bread, and lately, I’ve been hooked on swapping out commercial yeast for my sourdough starter. From crisp Sourdough Crackers to fluffy Sourdough Discard Pancakes and Sourdough Pizza. If you’ve got an active sourdough starter, these recipes are a must-try!
Sourdough Dinner Rolls Video
Want to see just how easy it is to make these pillowy Sourdough Dinner Rolls? Whether you’re a seasoned sourdough baker or just starting out, this video will give you all the tips and confidence you need to bake these rolls to perfection.
Sourdough Dinner Rolls Recipe
I love sourdough recipes for so many reasons—they’re easier to digest, have probiotic properties, and don’t leave me feeling heavy or bloated (TMI, I know, but it’s true!). I also love knowing I’m serving something wholesome to my family.
Over the years, I’ve experimented with countless sourdough recipes, from classic Sourdough Bread to Sourdough Cinnamon Rolls. The entire process, from feeding the starter to shaping the dough, feels so therapeutic to me. It’s like playdough in the hands of kindergartners—sourdough truly is my happy place.
Ingredients for Sourdough Bread Rolls
The key to perfect Sourdough Dinner Rolls is using a well-fed, active starter at its peak, ready to rise your rolls into irresistibly fluffy perfection.
- Bread flour – Has a higher protein content than all-purpose flour for the fluffiest rolls with better rise.
- Active sourdough starter – Gives the rolls their rise and signature tangy flavor. Make sure it’s at peak, bubbly, and more than doubled in size.
- Butter – Unsalted, melted. Adds richness and flavor to the dough, keeping the rolls tender.
- Milk – I use whole milk, but you can use almond milk if you prefer. It provides moisture and richness and creates a soft texture.
- Granulated sugar – Feeds the sourdough starter, helps with browning, and adds a subtle sweetness.
- Fine Sea Salt – enhances flavor, balances sweetness, and helps strengthen the dough’s structure.
Optional Toppings
Take your dinner rolls to the next level with these mouthwatering topping ideas:
- Bacon Garlic – see our Pampushki recipe.
- Garlic Butter – Mince fresh garlic, melt butter and brush it generously over rolls
- Butter and Herbs – Blend melted butter with fresh or dried herbs like rosemary, parsley, or chives.
- Honey Butter – For a sweet take on these dinner rolls.
- Parmesan Cheese – Brush with melted butter and then sprinkle with cheese for a cheesy golden brown finish.
How to Make Sourdough Dinner Rolls
- Make the Dough – In the bowl of a stand mixer or a large mixing bowl, combine the milk, butter, sugar, and salt, and stir until the sugar is dissolved.
- Knead Dough – Add the flour and active (bubbly, at least doubled in size) sourdough starter, then mix together using the paddle attachment or a sturdy spatula until well combined. Cover with a damp kitchen towel and let it rest for 30 minutes to allow the gluten to relax. After resting, switch to the dough hook attachment and knead on speed 2 (medium speed) for 10-12 minutes (or 8-10 minutes if kneading by hand) until the dough is smooth and soft.
- Bulk Ferment – Cover the dough with a damp kitchen towel and let it sit on the counter at room temperature overnight for 8-12 hours. It should roughly double in size (see tips below for speed proofing).
How to Shape Dinner Rolls
- Form the Rolls – Use a bench scraper or knife to divide the dough into 12 equal pieces. The same way you’d shape traditional dinner rolls, start by pinching the sides together, then loosely cup your hand around the dough and roll it in a circular motion over a clean, smooth surface to improve the surface tension. (The motion is similar to scrubbing your counters). This technique helps shrink the seam on the bottom and ensures the rolls rise better in the oven.
- Second Proof – Arrange the rolls in a buttered 9×13 glass baking dish, cover with a damp tea towel, and let them proof until they’ve roughly doubled in size. This should take about two hours in a warm spot (80-90°F), or 3-4 hours at room temperature, depending on the warmth of your room.
Make-Ahead Option:
Once the rolls are shaped and placed in the baking dish, cover them with oiled plastic wrap and refrigerate for 8-24 hours. The next day, about 3-5 hours before baking, remove them from the fridge to bring to room temperature and allow them to proof until visibly puffed (they’ll rise more quickly in a warm spot). Optionally, score the rolls before baking.
- Preheat the oven to 375°F. Place the rolls in the top third of the oven (this helps the tops brown evenly) and bake for 25-30 minutes, or until the tops are golden brown and the internal temperature reaches 190°F. Once out of the oven, brush the hot rolls with melted butter and serve.
Can I Speed Up the Proofing Process?
I know what you’re thinking, Natasha, I want these rolls NOW. Sourdough recipes look long, but it’s a whole lot of hurry up and wait, most of it is hands-off. Since we’re skipping instant yeast, we need to give the sourdough cultures time to work their magic… but don’t worry, there are a few ways to speed things up if you’re in a pinch!
- First Proofing (Bulk Fermentation) – I definitely prefer to leave the dough on the counter for 8-12 hours to allow the sourdough to break down gluten, develop flavor, and create a fluffier roll, but you can speed things up. Place the dough in the oven with the light on for 2-3 hours or until it has doubled.
- Second Proofing – After shaping the rolls and placing them in the baking dish, you can speed up their rise by putting them in a warm spot to help the dough rise twice as fast. Just be sure to keep the temperature below 100°F to avoid exhausting the yeast.
What is the Best Flour For Sourdough Dinner Rolls?
I used King Arthur Organic Bread Flour, and it worked wonderfully. I’ve also tested this recipe with organic all-purpose flour, which worked well, although the rolls weren’t quite as tall or as fluffy.
What is the Best Baking Pan for Bread Rolls?
The dish you use matters and affects the baking time.
- Glass Baking Dish – I prefer a glass baking dish for sourdough bread rolls because it allows me to see how the rolls are baking on the sides and bottoms. Glass retains heat well, ensuring they heat evenly and achieve those beautiful golden tops.
- Ceramic Baking Dish – Distributes heat evenly and retains it well. They also hold moisture effectively, preventing the rolls from drying out.
- Metal Baking Dish – These produce a faster bake for a crispier crust but can result in uneven browning. Check your rolls 5 minutes earlier.
- Cast Iron Baking Dish – gives the rolls a crusty bottom, rustic feel, and deep golden color. Check on your rolls 5 minutes earlier.
What Should I Serve Dinner Rolls With?
Let’s be serious—bread is the ultimate addition to any dinner menu. Here are some of our favorite meals to serve alongside these rolls:
How to Store Dinner Rolls
- At Room Temperature: Once the rolls are cooled, place in a resealable plastic bag for up to 2 days to keep them soft. Refrigeration is not recommended since it can make the rolls hard and dry.
- Freezing: Allow rolls to cool completely, and if possible, remove from the baking dish while they are still conjoined. Place in a freezer bag and remove as much air as possible before resealing and freezing. If you freeze them the same day they are baked, they will taste fresh when reheated.
- To Reheat: Thaw frozen rolls at room temperature. Place in microwave for a few seconds. You can add a damp paper towel to retain the moisture. You can also reheat in the oven at 350˚F for 7-10 minutes. These rolls reheat beautifully.
Enjoy these rolls on for a casual dinner at home, or dress them up for a holiday buffet. Either way, I hope you’ll love this wholesome and flavorful take on dinner rolls as much as my family does!
More Homemade Bread Recipes
If you love this Sourdough Dinner Roll recipe, then you won’t want to miss these other tasty homemade bread recipes. They’re the perfect homemade swaps for store-bought bread, made fresh and effortlessly in your own kitchen!
Sourdough Dinner Rolls Recipe
Super soft pull-apart Sourdough Dinner rolls. The centers are fluffy with a nice crust on the bottom. You’ll loove the make-ahead option on these sourdough bread rolls – in time for your dinner or holiday feast.
Servings: 12 rolls
-
Make the Dough – In the bowl of a stand mixer or a large mixing bowl, add milk, butter, sugar, and salt, and stir together to dissolve the sugar.
-
Knead the Dough – Add the flour and active sourdough starter and mix together with the paddle attachment or a firm spatula until well combined. Cover with a damp kitchen towel and rest for 30 minutes to allow the gluten to relax. Knead on speed 2 with the dough hook attachment for 10-12 minutes until you have a smooth, soft dough (or knead by hand for 8-10 minutes).
-
First Proofing – Bulk Fermentation: transfer dough to a buttered mixing bowl, cover the dough with a damp kitchen towel and leave it on the counter overnight, 8-12 hours.* It should rise to nearly double in size.
-
Form the Rolls – Divide the dough into 12 equal pieces (approximately 65g each) with a bench scraper or knife, and shape them into balls by pinching the sides together. Then, gently cup your hand around each ball and roll it over a clean, smooth work surface to tighten the outside of the rolls (this seals the seam on the bottom and gives the rolls better spring in the oven).
-
Second Proofing – Place the rolls into a buttered 9×13 glass baking dish, cover with a damp tea towel, and proof until about doubled, about 2 hours in a warm place (80-90°F), or about 3-4 hours at room temperature, depending on the temperature of your room. You can make them ahead at this point – see make-ahead option below*.
-
Bake – Preheat the oven to 375°F. Bake in the top third of the oven (this gives the tops better color) of a preheated oven for 25-30 minutes or until the tops are golden brown and the internal temp is 190°F. Brush the hot rolls with melted butter when they come out of the oven and serve.
*To Speed up Rising – Slow overnight rising at room temperature will give you the best texture and rise along with better sourdough flavor, but you can speed up the rise by setting the dough in a warm place (such as the oven with the light on).
*Make-Ahead Option: As soon as the rolls are formed and placed in the baking dish, cover with a sheet of oiled plastic wrap and refrigerate for 8-24 hours. Remove from the refrigerator 3-5 hours before baking to bring to room temperature and proof until visibly puffed (they will puff faster in a warm place). Optionally, score the rolls before baking.
162kcal Calories28g Carbs5g Protein3g Fat
Nutrition Facts
Sourdough Dinner Rolls Recipe
Serving Size
1 roll
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Cholesterol
Potassium
Carbohydrates
Vitamin A
* Percent Daily Values are based on a 2000 calorie diet.
