If you love the tangy, chewy goodness of sourdough but want something soft, fluffy, and totally irresistible, these easy sourdough dinner rolls are about to become your new favorite thing. They’ve got that perfect golden crust, pillowy interior, and just the right amount of buttery flavor to make them downright addictive.
Best part? No need for commercial yeast. Just your trusty sourdough starter, some pantry staples, and a little patience. These rolls are worth the wait—they bake up with a deep, rich flavor that’s impossible to get from store-bought rolls.
So grab that sourdough dinner rolls starter (even if it’s been sitting in your fridge for weeks—no judgment), and let’s get rolling!
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Why You’ll Love These Sourdough Dinner Rolls
I get it. Sourdough baking can feel a little… intimidating. But these rolls? They’re as easy as it gets when it comes to sourdough bread-making.
No commercial yeast needed – Just your sourdough starter doing its magic.
Soft, fluffy texture – Not dense or heavy, like some sourdough breads.
Perfect balance of tangy and buttery – Just the right amount of sourdough tang.
Works with any meal – Holiday dinners, soups, or just slathered in butter.
Make ahead-friendly – Slow fermentation makes for an even better flavor!
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Ingredients You’ll Need
Nothing fancy here—just simple pantry staples!
For the Dough:
- ½ cup (120g) active sourdough starter (bubbly and ready to go)
- 1 cup (240g) warm milk (whole milk gives the best richness)
- 3 tablespoons (42g) unsalted butter, melted
- 1 tablespoon (12g) sugar (feeds the starter, don’t skip it!)
- 3 cups (360g) bread flour (or all-purpose if that’s what you’ve got)
- 1 ½ teaspoons (9g) salt
For the Topping:
- 2 tablespoons butter, melted (for brushing after baking)
- Flaky sea salt (optional, but so good)
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Step-By-Step Instructions
While the dough is rising, much of the work is done automatically, but these sourdough dinner rolls do take time. So, don’t freak out! Just follow the instructions below:
Step 1: Feed Your Starter
If your starter has been sitting in the fridge, take it out and feed it 4-6 hours before you mix your dough. It should peak at least once and be active and bubbly. If it’s sluggish, you may want to feed it again.
Step 2: Mix the Dough
1.In a big bowl, pour in the warm milk, melted butter, sugar, and the sourdough starter and blend them together.
2.Once this is done, include the salt and flour, and beat them until a messy looking dough is formed. (It will look rough around the edges, and that is perfectly fine!)
3.Now place the dough on a clean surface and knead for about 8 – 10 minutes and do that until it is smooth and elastic. If it’s sticky, sprinkle a little extra salt—but don’t go overboard!
Step 3: First Rise (Bulk Fermentation)
- Place the dough in a greased bowl and cover it with a damp towel or plastic wrap.
- Let it rise at room temperature for 8-12 hours (overnight works great!). It should double in size and feel soft and airy.
Pro Tip: If your kitchen is cold, stick the dough in the oven with the light on for some gentle warmth.
Step 4: Shape the Rolls
- Flip the dough over on a surface that has been sprinkled with flour.
- Lightly poke it, then split it into a dozen equal parts (a kitchen scale could come in handy!).
- Roll the pieces into smooth balls and put them into a greased 9 x 13 baking dish.
Step 5: Second Rise
- Cover the pan and let the rolls rise for another 3-5 hours, until they’re puffy and touching each other.
- The longer the second rise, the softer and fluffier the rolls!
Step 6: Bake to Perfection
- Preheat your oven to 375°F (190°C).
- Bake the rolls for 20-25 minutes, until they’re golden brown on top.
- Brush them with melted butter while they’re still warm. (Trust me, this makes them next-level delicious.)
Step 7: Enjoy!
Serve warm, straight out of the pan, and watch them disappear in minutes.
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How to Store & Reheat
If you somehow have leftovers (which is rare), here’s how to keep them fresh:
To store: Keep rolls in an airtight container at room temp for up to 3 days. For longer storage, freeze them!
To reheat: Pop them in a warm oven for 5-7 minutes or microwave for 15 seconds to bring back that fresh-baked softness.
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Ways to Use These Rolls
Besides, you know, just eating them warm with butter, these rolls are super versatile!
- Dinner Side – Perfect with soups, chili, or Thanksgiving turkey.
- Mini Sandwiches – Slice them and fill with ham & cheese.
- Breakfast Rolls – Slather with jam or honey.
- Garlic Butter Rolls – Brush with garlic butter before baking.
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Common Mistakes & Fixes
Dough isn’t rising – Your starter might not be strong enough. Give it another feeding or let it rise longer.
Rolls are too dense – They probably didn’t rise long enough. Sourdough takes time!
Bottoms are too dark – Try baking them on the middle rack, or place a baking sheet underneath to diffuse heat.
Rolls are too sour – Shorten the bulk fermentation time if you want a milder flavor.
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Mastering the Art of Soft & Fluffy Sourdough Rolls
When people think of sourdough dinner rolls, they often picture crusty artisan loaves with a chewy texture and deep tangy flavor. While that’s delicious, sometimes you just want something soft, buttery, and a little less intense—that’s where these sourdough dinner rolls come in. The key to getting that pillowy, melt-in-your-mouth texture is all about the fermentation process. Unlike regular bread rolls that rely on commercial yeast for a quick rise, these rolls use a natural sourdough starter, which means longer fermentation and a deeper, richer flavor.
The process might sound intimidating, but honestly? It’s mostly hands-off. The dough develops over time while you go about your day (or sleep overnight). The secret to the best texture is in the second rise—that’s when the rolls puff up and get that classic airy structure. A slow, gentle rise at room temperature allows the gluten to develop properly, making the rolls soft yet structured. If you rush this step, the texture can turn out too dense, so patience really does pay off here. The best part? Sourdough dinner rolls actually stay fresh longer than regular rolls thanks to the natural acidity from the starter, so you don’t have to worry about them drying out too quickly.
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How to Get the Perfect Sourdough Flavor in Your Rolls
One of the best things about working with sourdough is that you get to control the flavor. Some people love a strong, tangy sourdough taste, while others prefer a milder, buttery flavor. The great thing about these dinner rolls is that you can adjust the fermentation time to get exactly what you want. If you like a mild sourdough flavor, stick to an 8-10 hour bulk rise (overnight works great). For a deeper tang, let the dough ferment for up to 12-14 hours before shaping the rolls.
There’s another way to change the taste of your kitchen creations, and that’s by adjusting the hydration of your starter. For instance, a stiffer starter, with water to flour ratio of about 50 to 60%, naturally yields milder flavors. On the other hand, liquidy starters at 100% hydration give sharper tangs. Furthermore, what type of bread flour are you working with? Remember that bread flour introduces a chewier texture, while all-purpose flour makes the rolls softer and more delicate. You can even substitute half of the flour with whole wheat or spelt, which gives the dough a more nutty flavor.
If you really want to level up the taste, consider brushing the warm rolls with garlic herb butter right out of the oven. Just melt some butter, stir in minced garlic and fresh herbs like rosemary or thyme, and brush it all over those golden brown rolls. The warmth of the rolls helps soak up all that flavor, making them even more irresistible. However you choose to make them, one thing is certain: these sourdough dinner rolls are going to be a hit at your table!
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Frequently Asked Questions
Q: Can I make these rolls ahead of time?
A: Yes! After shaping the rolls, cover them and refrigerate overnight. The next day, let them come to room temp (about 1-2 hours) before baking.
Q: Can I freeze the dough?
A: Of course! Just place the rolls on a baking pan and freeze them. Once frozen, put them in a freezer bag. When it’s time to bake, just place them in the fridge overnight, let them rise, and they will be ready to bake.
Q: What’s the best way to get a soft texture?
A: Make sure you don’t rush the second rise. Let them get nice and puffy for that soft, cloud-like texture.
Q: Can all purpose flour be used in place of bread flour?
A: Yes, but bread flour gives the best chew and fluffiness. If using all-purpose, knead the dough a little longer for extra strength.
Q: My rolls didn’t brown on top—what happened?
A: If they’re looking too pale, brush them with an egg wash before baking. That’ll give them a nice golden sheen.
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The Perfect Dessert to Follow These Fluffy Sourdough Rolls
Next, let’s discuss what comes after these buttery soft rolls because, in all honesty, there is no meal that does not feel complete without dessert. And what better way to keep the cozy vibes going than with a warm sloppy cookie dough indulgent? Imagine finishing off your meal with a homemade cookie dough recipe—rich, sweet, and packed with that nostalgic flavor we all love. Whether you bake it into cookies or go for an edible cookie dough version (because let’s be real, we all sneak bites of the dough anyway), it’s the perfect way to end your meal. Just grab a spoon and dig in—it’s the ultimate sweet treat after a dinner full of sourdough goodness!
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Few reader feedbacks
Daniel M. – “These rolls were SO good! I brushed them with extra butter right after baking, and they were gone within minutes. Can’t wait to make them again!”
Rachel P. – “I made these for a dinner party, and everyone thought they came from a bakery! Super soft and flavorful. Plus, that cookie dough dessert suggestion? Spot on!”
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Your feedback means the world to us! Have you tried these soft and buttery sourdough dinner rolls? Let us know in the comments below—we’d love to hear how they turned out for you! Your tips and experiences help other bakers, too. Don’t forget to follow us on Instagram, Pinterest, and Facebook for more delicious homemade recipes
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These easy sourdough dinner rolls are everything you want in a homemade roll—soft, buttery, with just the right amount of sourdough tang. They take a little patience, but once you pull them out of the oven, you’ll know it was 100% worth it.
So go ahead—grab that sourdough starter and treat yourself to the best homemade rolls you’ve ever had. Just be warned: once you make these, store-bought rolls will never cut it again.