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Sourdough Dinner Rolls Recipe

Sourdough Dinner Rolls Recipe

Learn how to make the best homemade sourdough dinner rolls with this easy baking recipe! These pillowy soft rolls feature a delicate tangy flavor from slow fermentation and a perfect golden crust. The overnight method develops exceptional flavor while keeping the process manageable for any home baker.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
25 mins
Serves:
12 rolls
Close-up of golden-brown sourdough dinner rolls arranged in a rustic stoneware dish, captured in soft natural light that highlights their crackly tops and pillowy texture. Several rolls are broken open to reveal a tender, airy interior with visible fermentation bubbles and stretchy gluten structure. A pat of melting butter glistens on one torn roll, with a sprinkle of flaky sea salt catching the light. Surrounding the dish are scattered wheat stalks, a small bowl of flaky salt, and a linen napkin, all arranged on a weathered wooden table that complements the artisanal nature of the sourdough baking process.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">100g active sourdough starter (100% hydration)</li><li class="ingredients-single-item">240ml whole milk, lukewarm</li><li class="ingredients-single-item">50g unsalted butter, melted</li><li class="ingredients-single-item">2 tablespoons honey (or maple syrup)</li><li class="ingredients-single-item">400g bread flour (or all-purpose flour)</li><li class="ingredients-single-item">50g whole wheat flour</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">1 large egg, beaten (for egg wash)</li><li class="ingredients-single-item">15g butter, melted (for brushing after baking)</li><li class="ingredients-single-item">Flaky sea salt for sprinkling (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">23cm (9-inch) round cake pan or baking dish</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Kitchen scale</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, combine the active sourdough starter, lukewarm milk, melted butter, and honey. Mix until well incorporated. The temperature of your milk is important here – it should feel barely warm to the touch (about 35°C/95°F) to help activate the natural yeasts in your starter without killing them.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate bowl, whisk together the bread flour, whole wheat flour, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a shaggy dough forms. This slow incorporation helps prevent flour pockets in your final dough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should pass the "window pane test" – when a small piece is stretched between your fingers, it should form a thin, translucent membrane without tearing. This indicates proper gluten development, which will give your rolls their perfect texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place the dough in a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap, and let ferment at room temperature (about 21°C/70°F) for 4-6 hours, or until roughly doubled in size. The longer, slower fermentation develops the complex flavors that make sourdough special. For enhanced flavor, you can refrigerate the dough after 2 hours for up to 24 hours.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the dough has risen, gently deflate it by folding the edges into the center. Turn onto a lightly floured surface and divide into 12 equal pieces (about 75g each). For perfectly uniform rolls, use a kitchen scale to weigh each portion.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>To shape each roll, fold the edges toward the center, then flip over so the smooth side is facing up. Cup your hand over the dough and move in a circular motion, applying gentle pressure to create surface tension and form a tight ball. This shaping technique ensures your rolls will rise upward rather than outward during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Arrange the shaped rolls in a lightly greased 23cm (9-inch) round baking dish or on a parchment-lined baking sheet, leaving about 1cm (½ inch) between each roll to allow for expansion. Cover with a clean kitchen towel and let rise for 1-2 hours at room temperature, until puffy and nearly doubled in size. The rolls should be touching lightly – this will help them rise upward and create that classic pull-apart texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>About 30 minutes before baking, preheat your oven to 190°C (375°F). When the rolls are ready, gently brush the tops with beaten egg for a glossy golden crust. If desired, sprinkle with a little flaky sea salt for extra flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 22-25 minutes, or until the rolls are deeply golden brown and sound hollow when tapped on the bottom. An instant-read thermometer inserted into the center of a roll should register at least 90°C (195°F).</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>As soon as the rolls come out of the oven, brush the tops with melted butter. This adds flavor and keeps the crust soft and tender. Allow the rolls to cool in the pan for 10 minutes before transferring to a wire rack. For the best experience, serve warm. These rolls can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Sourdough Dinner Rolls Recipe?

The key ingredients include active sourdough starter, whole milk, butter, honey, bread flour, whole wheat flour, salt, egg for wash, and flaky sea salt for topping. These combine to create rolls with a tangy flavour profile and soft, pillowy texture.

How to cook Sourdough Dinner Rolls Recipe at home?

Learn how to cook Sourdough Dinner Rolls by activating your sourdough starter, mixing it with wet ingredients, incorporating flour gradually, kneading thoroughly, allowing proper fermentation, shaping into equal portions, arranging in a baking dish, proofing until doubled, brushing with egg wash, and baking at 190°C for 22-25 minutes until golden brown.

Can I make these rolls without a sourdough starter?

No, the sourdough starter is essential for these rolls as it provides both leavening and the characteristic tangy flavour. If you don't have a starter, consider making traditional yeasted dinner rolls instead, or begin cultivating your own starter about 7-10 days before baking.

Why should I let my dough rise overnight in the refrigerator?

Cold fermentation in the refrigerator slows yeast activity while allowing beneficial bacteria to develop more complex flavours. This process, called retarding, enhances the tangy sourdough taste, improves digestibility, and makes the baking schedule more flexible for busy home bakers.

What's the best way to store and reheat sourdough rolls?

Store cooled rolls in an airtight container at room temperature for up to 3 days or freeze for 3 months. To reheat, sprinkle with a few drops of water, wrap in foil, and warm in a 160°C oven for 5-7 minutes. Microwave individual rolls for 10-15 seconds for quick serving.

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These rolls can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "158" }, "review": [ { "@type": "Review", "author": "Sofia Gomes", "datePublished": "2024-04-15", "reviewBody": "Perfectly tangy and amazingly soft texture! These sourdough rolls were a revelation - the overnight fermentation is absolutely worth it for the depth of flavor. My family fought over the last one!", "name": "Sourdough Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-04-10", "reviewBody": "These are genuinely the best rolls I've ever made. The detailed instructions for shaping really helped me get that professional look. The crust is perfectly golden while the inside stays pillowy and tender.", "name": "Better Than Bakery Rolls", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Astrid Nielsen", "datePublished": "2024-04-05", "reviewBody": "I've been looking for the perfect way to use my sourdough discard and these rolls are it! The subtle tang from the sourdough starter complements everything from soups to Sunday roasts. They freeze beautifully too!", "name": "Great Use for Sourdough Discard", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Hernandez", "datePublished": "2024-04-18", "reviewBody": "These rolls were the showstopper at my dinner party! Everyone kept asking for the recipe. The window pane test tip was so helpful in knowing when my dough was properly kneaded. Will be making these regularly!", "name": "Dinner Party Hit", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Naomi Chen", "datePublished": "2024-04-12", "reviewBody": "Worth every minute of fermentation time! The detailed instructions made me feel confident even though I'm new to sourdough baking. I love that I can make the dough ahead and refrigerate overnight - perfect for busy schedules.", "name": "Worth the Wait", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/sourdough-dinner-rolls-recipe" }
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