These sourdough dinner rolls are a labor of love, offering a perfect balance of tangy flavor and pillowy softness. With a golden, crusty exterior and a tender, airy crumb, they’re the ultimate comfort food. The 19-hour rising time allows the sourdough to develop its signature depth, while the 25-minute bake ensures a warm, buttery finish. Each bite is a delightful mix of chewy texture and rich, complex taste.
Packed with nutritious whole grains, these rolls are as wholesome as they are delicious. At just 201 calories per serving, they’re a guilt-free indulgence. Whether served fresh from the oven or as a side to your favorite meal, they’re sure to impress. The aroma alone will have everyone gathered around the table, eager to savor every bite.
Ingredients for Sourdough Dinner Rolls
- ⅔ cup (150 g) active, bubbly sourdough starter
- ¾ cup (180 ml) warm water (about 100°F/38°C)
- 3 Tablespoons honey or sugar (adjust to taste)
- ⅓ cup (75 g) unsalted butter, melted
- 1 large egg + 1 large egg yolk
- 1 ¼ teaspoons table salt
- 3 ⅔ cups (450 g) bread flour, divided (plus additional as needed)
- Egg wash (optional): 1 egg + 1 teaspoon water or milk
Step-by-Step Instructions
- Prepare the dough: In a large mixing bowl or stand mixer, combine the sourdough starter, warm water, honey (or sugar), melted butter, egg, egg yolk, salt, and about 2 cups (250 g) of flour. Stir until well combined.
- Add remaining flour: Gradually add the rest of the flour while stirring until the dough clings to itself and pulls away from the sides of the bowl. Add more flour as needed—the dough should be soft and slightly sticky but not stick to your fingertip when gently prodded.
- Knead the dough: If using a stand mixer, knead with the dough hook on medium/low speed for 5-10 minutes until smooth and elastic. If kneading by hand, transfer to a lightly floured surface and knead for about 10 minutes, adding flour as needed.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise for 5-8 hours at room temperature until nearly doubled in size. Transfer to the refrigerator and let it rest/ferment overnight.
- Prepare for baking: The next day, generously grease a 13×9-inch glass or ceramic baking dish with butter. Turn the cold dough out onto a lightly floured surface.
- Shape the rolls: Divide the dough into 15 (for larger rolls) or 20 (for smaller rolls) even pieces. Gently roll each into a smooth ball and place them evenly in the prepared baking dish.
- Second rise: Cover the rolls with plastic wrap and let them rise in a warm, draft-free space for 1 ½-2 hours until puffed and touching. They should pass the poke test: if gently poked, they should spring back halfway.
- Preheat the oven: While the rolls are rising, preheat the oven to 375°F (190°C).
- Apply egg wash (optional): Whisk together 1 egg and 1 teaspoon of water or milk. Lightly brush the surface of each roll with the egg wash.
- Bake: Bake on the center rack for 20-30 minutes (20 minutes for 20 rolls, 25-30 minutes for 15 rolls). Rolls should turn light golden on top, and an instant-read thermometer should read 185-190°F (85-88°C) when inserted into the center of a roll.
- Serve: Enjoy warm, or let cool to room temperature. Rolls reheat well if needed!
Perfect Pairings: Serving Suggestions
These sourdough dinner rolls are incredibly versatile and pair beautifully with a variety of dishes. Serve them warm with a pat of butter for a simple treat, or alongside a hearty soup or stew for a comforting meal. They’re also fantastic as a base for sliders—slice them in half and fill with your favorite meats, cheeses, and veggies for a crowd-pleasing appetizer.
Keep It Fresh: Storage and Reheating Tips
Store leftover rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, wrap them in foil and warm in a 350°F (175°C) oven for 5-10 minutes, or microwave for 10-15 seconds. For a crispy exterior, pop them in the toaster for a quick refresh.
Mix It Up: Recipe Variations
Experiment with different flavors by adding herbs like rosemary or thyme to the dough, or mix in grated cheese for a savory twist. For a sweeter option, brush the rolls with melted butter and sprinkle with cinnamon sugar before baking. You can also shape the dough into knots or braids for a fun presentation.
Time-Saving Hacks
If you’re short on time, you can skip the overnight refrigeration and let the dough rise at room temperature for 4-6 hours instead. Alternatively, prepare the dough in advance and freeze it after the first rise. Thaw in the fridge overnight, then proceed with shaping and baking the next day.
Essential Equipment Guidance
A stand mixer with a dough hook makes kneading this dough a breeze, but it’s also easy to do by hand on a lightly floured surface. A 13×9-inch baking dish is ideal for evenly spaced rolls, and an instant-read thermometer ensures they’re perfectly baked. Don’t forget a pastry brush for that optional egg wash!
Sourdough Dinner Rolls
Ingredients
- ⅔ cup active bubbly sourdough starter 150 g
- ¾ cup warm water 180 ml, about 100F/38C
- 3 Tablespoons honey or sugar
- ⅓ cup unsalted butter 75 g, melted
- 1 large egg + 1 large egg yolk
- 1 ¼ teaspoons table salt
- 3 ⅔ cups bread flour 450 g, divided (see note) plus additional as needed
Egg wash (optional)
- 1 egg
- 1 teaspoon water (or milk)
Instructions
- (See note above about rise time before beginning). Combine starter, warm water, sugar or honey, butter, egg, egg yolk, salt, and about 2 cups/250g of flour in a large mixing bowl or the bowl of a stand mixer fitted with a dough hook. Stir until well-combined.
- Gradually, while stirring, add remaining flour until the dough is clinging to itself and pulling away from the sides of the bowl. Add additional flour as needed; dough should be soft, sticky/tacky but should cling to itself and shouldn’t come off on your fingertip if gently prodded.
- If using a stand mixer (preferred/recommended), use the dough hook to knead dough until smooth and elastic (about 5-10 minutes on medium/low speed). If preparing by hand, transfer to a lightly floured surface and knead until smooth and elastic (about 10 minutes, you will likely have to add more flour as you go).
- Place dough in a lightly oiled bowl (I use olive or avocado oil), cover with plastic wrap, and allow to rise for 5-8 hours, until nearly doubled in size. Transfer to refrigerator and allow to rest/ferment overnight.
- The next dayGenerously grease a 13×9 glass or ceramic baking dish with butter. Set aside.
- Remove dough from the refrigerator and turn dough out onto a lightly floured surface. Dough will be cold and dense, this is perfect for best handling.
- Divide dough into 15 (for larger rolls) or 20 (for smaller rolls) even pieces and gently roll each into a smooth ball.
- Space dough balls evenly into prepared baking dish. Cover with plastic wrap and allow to sit in a warm, draft-free space until rolls are puffed and touching. Rolls should pass the poke test, meaning if gently poked with a lightly floured finger they will spring back halfway. If the dough springs back all the way it needs more time (and if it doesn’t spring back at all, they’re unfortunately overproofed, bake them anyway). This usually takes about 1 ½-2 hours in my kitchen but will vary. When rolls are nearly finished rising, preheat oven to 375F (190C).
- Uncover rolls and, if desired, use a pastry brush to lightly brush the surface of each roll with an egg wash made by whisking together 1 egg with 1 teaspoon of water or milk.
- Transfer rolls to center rack of 375F (190C) oven and bake for 20-30 minutes (if baking 20 rolls you’ll need to start checking at 20 minutes, if baking 15 rolls they typically take 25-30 minutes). Rolls should be turning light golden on top and an instant-read thermometer inserted in the center of a roll should reach 185-190F (85-88C).
- Serve warm, though they’re delicious at room temperature and reheat well, too!