Sourdough Dinner Rolls Recipe

If soft, golden, and irresistibly buttery bread is your love language, these Sourdough Dinner Rolls might just steal your heart. Imagine biting into a pillowy roll, the delicate tang of sourdough perfectly balancing sweetness and richness—this recipe brings everything you adore about sourdough in a charming, crowd-pleasing package. Whether you’re gathering your nearest and dearest for a holiday feast or just elevating an ordinary weeknight dinner, these rolls deliver comfort with every bite (and boasts flavor that simply can’t be faked by anything storebought). Sourdough Dinner Rolls bring warmth, joy, and a hint of nostalgia to every table.

Ingredients You’ll Need

The beauty of Sourdough Dinner Rolls is in their simplicity—the humble ingredient list lets the natural flavor of sourdough shine while ensuring each bite is tender and aromatic. Every ingredient here plays a unique role, whether it’s defining texture or enhancing golden color, so don’t be tempted to swap out the essentials!

• 1 cup active sourdough starter: Make sure your starter is bubbly and has been recently fed—it’s the key to the signature flavor and rise of these rolls.
• 1 cup warm milk (about 100°F): The milk adds extra richness, softness, and a beautiful golden hue to the finished rolls.
• 3 tablespoons sugar or honey: Choose based on your flavor preference—either option sweetens the dough just right and helps the rolls brown.
• 4 tablespoons unsalted butter, softened: This gives the rolls their luscious, tender crumb and infuses them with that classic, buttery taste.
• 3 1/2 cups all-purpose flour (plus more as needed): All-purpose flour strikes the perfect balance between strength and softness, yielding rolls that are light yet satisfyingly chewy.
• 1 1/2 teaspoons salt: Never skip the salt—it sharpens the flavor and balances the tang of the sourdough.
• 2 tablespoons melted butter (for brushing): Brushing the rolls before and after baking creates an irresistible glossy finish and keeps them extra soft.

How to Make Sourdough Dinner Rolls

Step 1: Mix the Wet Ingredients

Start by grabbing a large mixing bowl—the bigger, the better when it comes to bread dough. Whisk together your fed, lively sourdough starter with the warm milk and either sugar or honey until everything is combined and a little frothy. This step sets the foundation for that signature sourdough tang and subtle sweetness.

Step 2: Add Butter, Salt, and Flour

Next, drop in your softened butter and salt, then begin adding the flour one cup at a time. Keep stirring until the dough starts to pull away from the sides and comes together in a shaggy, slightly sticky mass. Don’t worry if it seems a bit messy—it’s meant to be rustic at this stage.

Step 3: Knead the Dough

Turn out your dough onto a lightly floured surface. Now comes the soothing, hands-on part: knead for 8 to 10 minutes. You’ll feel the dough turn smooth, stretchy, and satisfyingly elastic. If it gets overly sticky, sprinkle in a touch of extra flour as you go, but resist the urge to add too much—the dough should feel soft but not loose.

Step 4: First Rise

Transfer your kneaded dough into a bowl that’s lightly greased (olive oil or butter both work beautifully). Cover it with a damp towel and let it rest at room temperature for 6 to 8 hours. As the dough rises, it’ll double in size, develop bubbles, and fill your kitchen with that unmistakable sourdough aroma.

Step 5: Shape the Rolls

Once risen, gently punch down the dough to release the airy bubbles. Divide it into 12 equal pieces (a kitchen scale is handy but not required), then shape each piece into a smooth, round ball. There’s real joy in this step—it’s when the dough really starts to look like something you want to devour.

Step 6: Second Rise

Place your shaped rolls into a greased 9×13-inch baking dish or a round pan, spacing them just a little apart. Cover again and allow them to rise for another 2 to 3 hours, until they’re puffed up and nearly touching. This gentle, unhurried proof gives Sourdough Dinner Rolls their heavenly lightness.

Step 7: Bake and Finish

When the rolls look beautifully risen, preheat your oven to 375°F (190°C). Brush the tops with melted butter for that classic shine, then bake for 20 to 25 minutes. You’ll know they’re done when golden brown and fragrant. Brush them one more time with melted butter straight out of the oven to lock in softness, and serve warm for maximum bliss.

How to Serve Sourdough Dinner Rolls

Garnishes

While these Sourdough Dinner Rolls are delicious as is, an extra flourish never hurts. Brush the tops with a little more melted butter and sprinkle over sea salt flakes, chopped fresh herbs like rosemary or chives, or even a dusting of grated Parmesan for a touch of sophistication.

Side Dishes

Sourdough Dinner Rolls are the ultimate versatile side—they pair seamlessly with hearty stews, crisp salads, roasted meats, or simple bowls of soup. Their tangy flavor is wonderful with creamy spreads, garlicky compound butters, or classic honey butter for a sweet finish.

Creative Ways to Present

For an impressive table centerpiece, arrange baked rolls in a basket lined with a colorful napkin. If you’re hosting a dinner party, stack them on a breadboard with a variety of dipping oils or spreads. For a holiday touch, create a pull-apart wreath shape—just arrange the dough balls in a ring.

Make Ahead and Storage

Storing Leftovers

Leftover Sourdough Dinner Rolls keep beautifully at room temperature for up to two days. Place them in an airtight container or bag to maintain their softness—if they start to dry out, a quick reheat will bring them right back to life.

Freezing

If you want to get ahead, these rolls respond well to freezing! Let the baked rolls cool completely, then pop them into a zip-top freezer bag. They’ll keep well for up to three months. Pull out as many as you need and warm gently—the aroma of fresh bread will return every time.

Reheating

To restore that just-baked warmth, wrap your Sourdough Dinner Rolls in foil and reheat in a 300°F (150°C) oven for about 10 minutes. For a quick fix, a few seconds in the microwave works in a pinch, but the oven keeps the texture closer to fresh-baked.

FAQs

Can I use discard starter instead of active starter?

For best rise and texture, you want to use a fully active, recently fed starter. Discard starter doesn’t have enough wild yeast to give your Sourdough Dinner Rolls their signature lift, so save the discard for crackers or pancakes instead.

Is it possible to let the dough rise overnight?

Absolutely! For convenience and a more pronounced tang, you can let the first rise happen overnight in the refrigerator. In the morning, let the dough come to room temperature before shaping and continuing with the recipe.

Can I use whole wheat flour instead of all-purpose?

You can definitely swap in up to half whole wheat flour, but keep in mind that this will create a denser roll with a heartier flavor. For the pillowy softness these Sourdough Dinner Rolls are known for, stick primarily with all-purpose flour.

How do I know if my dough has risen enough?

Look for dough that’s doubled in size, feels airy, and has visible bubbles just under the surface. A gentle poke should leave an indentation that springs back slowly—these are classic signs your sourdough is ready to move on!

Can I shape the rolls ahead and bake later?

Yes! After shaping, you can refrigerate the rolls, covered, for up to 12 hours. Let them come to room temperature and finish their final rise before baking—this makes serving fresh Sourdough Dinner Rolls for a gathering much easier.

Final Thoughts

If you’ve never tried homemade Sourdough Dinner Rolls, now is the perfect time—once you taste their golden crust and fluffy crumb, you may never go back to store-bought! Gather your friends and family, enjoy the process, and let your kitchen fill up with the magical aroma of fresh bread. I can’t wait for you to experience the coziness and joy that comes with baking a batch of these irresistible rolls.

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