Soft Sourdough Dinner Rolls Recipe

Introduction

These soft sourdough dinner rolls are tender, flavorful, and perfect for any meal. With a gentle tang from the sourdough starter and a rich buttery finish, they make an irresistible addition to your table.

Ingredients

• 5 tablespoons unsalted butter
• 240 grams whole milk
• 200 grams active sourdough starter
• 1 egg
• 50 grams sugar
• 500 grams all purpose flour
• 13 grams salt
• For finishing: 2 tablespoons unsalted butter (melted), kosher salt

Instructions

1. Step 1: Melt the butter in a large skillet over medium-low heat. Once melted, remove from heat and pour in the milk.
2. Step 2: In the bowl of a stand mixer fitted with the paddle attachment, combine the sourdough starter, egg, and sugar. Mix until blended.
3. Step 3: Add the warm butter and milk mixture to the bowl and mix until combined.
4. Step 4: Add the flour and salt, mixing until no dry flour remains. Scrape down the sides of the bowl as needed.
5. Step 5: Switch to the dough hook and knead on low speed for 8 to 10 minutes, until the dough is smooth and passes the windowpane test.
6. Step 6: Cover the dough and let it rise until doubled in size, about 12 to 14 hours.
7. Step 7: Grease a 9 by 13-inch baking dish. Turn the dough out onto a lightly floured surface and divide it into 15 equal pieces.
8. Step 8: Shape each piece into a roll and arrange them in a 3 by 5 grid in the prepared dish. Cover and let rise at room temperature until significantly puffed, about 1 ½ to 3 hours.
9. Step 9: Preheat your oven to 350°F (175°C). Bake the rolls on the middle rack for 25 to 30 minutes, until golden brown and cooked through.
10. Step 10: Remove the rolls from the oven, brush them with the melted butter, and sprinkle with kosher salt. Serve warm.

Tips & Variations

• Use active, bubbly sourdough starter for best rise and flavor.
• For a softer crust, cover rolls with foil during the last 10 minutes of baking.
• Try adding herbs like rosemary or thyme to the dough for extra aroma.
• Substitute whole milk with buttermilk for a tangier note.

Storage

Store completely cooled rolls in an airtight container or ziplock bag at room temperature for up to 3 days. To reheat, wrap a roll in a slightly damp paper towel and microwave briefly to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

All-purpose flour works best for these rolls, but you can substitute part of it with bread flour for a chewier texture. Avoid whole wheat flour as it may make the rolls denser.

How do I know if my sourdough starter is active enough?

Your starter should be bubbly and have doubled in size within 4 to 6 hours of feeding to be considered active. This ensures good fermentation and rise in the rolls.

Soft Sourdough Dinner Rolls Recipe

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4.5 from 72 reviews

These Soft Sourdough Dinner Rolls are tender, fluffy, and packed with the tangy flavor of sourdough starter. Perfect as a side for dinners or sandwiches, they feature a rich buttery finish and a soft crumb that will keep you coming back for more.

• Author: Sana
• Prep Time: 20 minutes active + 12 to 14 hours bulk fermentation
• Cook Time: 25 to 30 minutes
• Total Time: Approximately 14 to 17 hours including rising and baking
• Yield: 15 dinner rolls 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 5 tablespoons unsalted butter
• 240 grams whole milk
• 200 grams active sourdough starter
• 1 egg
• 50 grams sugar
• 500 grams all purpose flour
• 13 grams salt

For finishing

• 2 tablespoons unsalted butter, melted
• Kosher salt, for sprinkling

Instructions

1. Melt Butter and Combine with Milk: Melt the 5 tablespoons of unsalted butter in a large skillet over medium-low heat. Once melted, remove from heat and pour in the whole milk, mixing to combine. Set aside to cool slightly.
2. Mix Dough Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, add the active sourdough starter, egg, and sugar. Mix until well combined. Pour in the butter and milk mixture and mix again until combined.
3. Add Flour and Salt: Add the all-purpose flour and salt to the mixture. Mix using the paddle attachment until no dry flour remains, scraping down the sides of the bowl as needed.
4. Knead the Dough: Switch to the dough hook attachment and knead on low speed for 8-10 minutes until the dough is smooth and elastic and passes the windowpane test. This means you can pull a piece of dough thin enough to let light pass through without tearing.
5. First Rise: Cover the bowl and let the dough rise until it doubles in size, approximately 12 to 14 hours at room temperature.
6. Shape Rolls: Grease a 9 by 13-inch baking dish. Turn the risen dough out onto a lightly floured surface. Divide the dough into 15 equal pieces. Shape each piece into a round roll and arrange them in a 3 by 5 grid inside the baking dish.
7. Second Rise: Cover the rolls and allow them to rise at room temperature until they are significantly puffed up, about 1 ½ to 3 hours.
8. Preheat Oven and Bake: Preheat the oven to 350°F (175°C). Bake the rolls on the middle rack for 25 to 30 minutes until they are nicely browned and baked through.
9. Finish Rolls: Remove the rolls from the oven, brush them with the melted butter (2 tablespoons), and sprinkle with kosher salt while still warm.
10. Storage and Reheating: Once fully cooled, store any leftovers in an airtight container or ziplock bag at room temperature for up to 3 days. To reheat, microwave wrapped in a slightly damp paper towel for optimal softness.

Notes

• Use an active sourdough starter that is bubbly and recently fed for best results.
• The long first rise at room temperature develops the sourdough flavor and improves texture.
• Ensure the dough passes the windowpane test to confirm proper gluten development.
• You can adjust kosher salt sprinkling to taste when finishing the rolls.
• For the best softness when reheating, use a damp paper towel to prevent drying out.
• These rolls freeze well; freeze fully cooled rolls in an airtight container and thaw before reheating.

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