These Sourdough Dinner Rolls are soft, fluffy, and buttery with a hint of sweetness. Made with active sourdough starter, they're the perfect homemade side dish for Thanksgiving, holiday dinners, or anytime you want fresh, warm rolls on the table!
I can't believe I first shared this recipe three whole years ago, back in 2023! It was one of the first sourdough recipes I really spent time testing and tweaking. At the time, I thought I had already learned so much about sourdough after baking for about a year. It's funny looking back and seeing just how much I've grown as a sourdough baker and blogger since then.
With Thanksgiving just around the corner, I thought it was about time to give these sourdough dinner rolls a little refresh!
I made quite a few changes to the original recipe, including adding butter and eggs and switching to all-purpose flour for a softer, more tender roll. I also finish them with a brush of honey butter, giving the tops a little sweetness and making these rolls extra buttery and delicious.
And the best part? You can shape the rolls the day before, refrigerate them overnight, and bake them just before dinner. That means warm, homemade sourdough dinner rolls are ready to hit the table alongside your turkey, mashed potatoes, and gravy!
I hope you give them a try and love them as much as I do!
Making sourdough everything this Thanksgiving? Try my sourdough stuffing, gravy, mac & cheese, cornbread, and apple pie!
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Ingredients & Substitutions
Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Use a bubbly, recently fed starter for the best rise. You can also use 1–2 day old discard, but fermentation may take longer.
- All-Purpose Flour- Gives the rolls enough structure to hold their shape while keeping them soft and fluffy. I prefer all-purpose flour for this recipe, but bread flour can also be used for slightly chewier rolls.
- Whole Milk- Helps create soft, tender rolls with a moist crumb. I recommend whole milk, but any milk will work.
- Butter- Adds richness and flavor while helping keep the rolls soft and tender.
- Egg- Adds moisture and structure while helping the rolls develop a beautiful golden color as they bake.
- Granulated Sugar- Adds a touch of sweetness and helps with browning. You can substitute an equal amount of brown sugar if needed.
- Kosher Salt- Enhances flavor and helps strengthen the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half as much by volume or weigh for accuracy.
Tips for Success
- Use an active starter. Make sure your starter is bubbly, active, and at or near its peak before mixing. A strong starter is important since it's the only leavening in this recipe.
- Watch the dough, not the clock. Bulk fermentation can take 4–12+ hours depending on your starter and kitchen temperature. Look for dough that's puffy, bubbly, and nearly doubled in size.
- Avoid adding too much flour. This is a soft, slightly sticky dough. Use just enough flour to keep it manageable during shaping.
- Shape the rolls tightly. Bring the edges of each piece into the center, then roll it against the counter until smooth and taut.
- Allow enough time to proof. If refrigerating overnight, let the rolls proof at room temperature for several hours the next day before baking.
How to Make Sourdough Dinner Rolls
Here’s a quick look at how to make homemade sourdough dinner rolls with honey butter. For the full measurements and detailed instructions, see the recipe card below!
Step 1: Feed your starter. Feed your sourdough starter 6–12 hours before baking so it's bubbly and active.
Step 2: Mix the dough. Whisk together the milk, sourdough starter, sugar, melted butter, and egg. Add the flour and salt and mix until a sticky dough forms. Cover and let rest for 20 minutes.
Step 3: Stretch and fold. Complete 4 rounds of stretch and folds, resting the dough for 15 minutes between each round.
Step 4: Bulk ferment. Cover and let the dough rise at room temperature until puffy, bubbly, and noticeably increased in volume.
Step 5: Shape the rolls. Divide the dough into 12 equal pieces and shape each into a smooth ball. Arrange the rolls evenly in the prepared pan.
Step 6: Proof. Cover and let the rolls proof for 1–2 hours, until noticeably puffy.
Step 7: Bake. Bake at 350°F for 30–35 minutes. Brush the warm rolls generously with honey butter as soon as they come out of the oven. Let cool for 20–30 minutes before serving.
Baker's Timeline
Here’s a sample timeline to help you plan your sourdough dinner rolls.
- 8:00 PM (Night Before): Feed your starter.
- 6:00–6:30 AM: Mix dough and let rest for 20 minutes.
- 6:30–7:30 AM: Perform stretch and folds.
- 7:30 AM–3:30 PM (varies): Bulk fermentation (until nearly doubled in size).
- 3:30–4:00 PM: Shape the dough.
- 4:00–5:00 PM: Proof at room temperature.
- 5:00–5:30 PM: Bake at 350°F.
- 5:30–6:00 PM: Butter, cool, and serve.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Always use visual cues—like a dough that has doubled and looks airy—rather than relying strictly on the clock.
How to Store
Store sourdough dinner rolls in an airtight container at room temperature for up to 3 days.
For longer storage, freeze the rolls for up to 3 months. Thaw at room temperature and gently warm before serving.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Dinner Rolls with Honey Butter
Equipment
- Straight-sided container (optional)
Ingredients
Sourdough Dinner Rolls
- 1 ¼ cups (300 grams) whole milk
- ½ cup (100 grams) active sourdough starter
- 2 tablespoons (25 grams) granulated sugar
- 4 tablespoons (57 grams) unsalted butter melted and cooled
- 1 large egg
- 4 cups (480 grams) all-purpose flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt weigh in grams or reduce to 1 ¾ teaspoons if using Morton's brand or table salt
Honey Butter
- 2 tablespoons unsalted butter melted
- 1 tablespoon honey
- ⅛ teaspoon Diamond Crystal Kosher Salt
Instructions
- Feed your sourdough starter 6–12 hours before you plan to make the dough. It should be bubbly, active, and at or near its peak when you’re ready to use it. In a cooler kitchen (60–65°F), it may take closer to 12 hours, while a warmer kitchen (around 75°F) may take about 6 hours.
- In a large bowl, whisk together the milk, sourdough starter, and sugar until well combined. Add the melted and cooled butter and egg and whisk until smooth. Add the all-purpose flour and salt and mix until no dry flour remains and a sticky dough forms. Cover and let the dough rest for 20 minutes.1 ¼ cups (300 grams) whole milk, ½ cup (100 grams) active sourdough starter, 2 tablespoons (25 grams) granulated sugar, 4 tablespoons (57 grams) unsalted butter, 1 large egg, 4 cups (480 grams) all-purpose flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- Lightly wet your hands. Grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat on all four sides. Cover and let the dough rest for 15 minutes. Repeat this process 3 more times, resting for 15 minutes between each round, for a total of 4 rounds of stretch and folds.
- Cover the dough and let it rise at room temperature until it looks puffy, has bubbles throughout, and has nearly doubled or noticeably increased in volume. Depending on the temperature of your kitchen and the strength of your starter, this can take anywhere from 4–12+ hours.
- Generously butter the bottom and sides of a 9×13-inch baking pan. Turn the dough out onto a lightly floured surface and divide it into 12 equal pieces. Working with one piece at a time, bring the edges of the dough into the center to create a tight ball. Place the dough seam-side down and gently roll it against the counter to seal and smooth the surface. Arrange the dough balls evenly in the prepared pan.
- Cover the rolls and let them proof at room temperature for 1–2 hours, or until they look noticeably puffy. For an overnight option, cover the pan and refrigerate the rolls after shaping. The next day, remove them from the refrigerator and let them proof at room temperature for 2–4 hours, or until noticeably puffy, before baking.
- About 20 minutes before the rolls are finished proofing, preheat the oven to 350°F. Bake for 30–35 minutes, or until the tops are lightly golden brown.
- While the rolls are baking, stir together the melted butter, honey, and salt in a small bowl.2 tablespoons unsalted butter, ⅛ teaspoon Diamond Crystal Kosher Salt, 1 tablespoon honey
- Remove the rolls from the oven and immediately brush the tops with the honey butter. Let the rolls cool for 20–30 minutes before serving.
Notes
- Storage: Store rolls in an airtight container for up to 3 days or freezer for up to 3 months.
- Make Ahead: After shaping the rolls, arrange them in the prepared baking pan, cover, and refrigerate for up to 24 hours. The next day, remove them from the refrigerator and let them sit at room temperature for 2–4 hours, or until noticeably puffy, before baking as directed.
Rachel says
I will be making and baking these ahead of time in order to drive with them ( 4 hours). Do you have any heating guidance for either thawed or frozen rolls?
Ashley Petrie, RDN, LDN says
Hi Rachel! Yes, I recommend thawing them at room temperature before reheating. Then, you can reheat them in a 350°F oven. Just cover the baking dish tightly with aluminum foil and heat for about 10 minutes or until they're warmed through. Hope this helps! 🙂
Megan says
What about freezing the dough before you bake them. Have you tried that?
Ashley Petrie, RDN, LDN says
Hi Megan! I have not tried that before so I can't say for sure how they would turn out. I would probably freeze them after shaping/before proofing, then let them sit out overnight to thaw and proof before baking the next day. I'm not sure how they would bake up if you froze them after proofing, then baked them from frozen. I may have to try this in the future as an experiment!
Beth says
Could I substitute a plant based milk?
Ashley Petrie, RDN, LDN says
Hi Beth! I haven't tried it myself, but using plant-based milk should most likely work as a substitute for the whole milk in this recipe. It may alter the flavor a little, but it should still turn out well. Let me know how it goes!
Katie says
Do you have any tips/advice for scaling up the recipe? I need 8 dozen rolls for thanksgiving.
Ashley Petrie, RDN, LDN says
Hi Katie! Wow, that’s going to be an amazing Thanksgiving spread! I’ve never made a batch quite that big myself, but you should be able to scale it up without any issues — I’d just recommend mixing and proofing the dough in smaller batches (maybe double or triple at a time) so it’s easier to manage. You can probably fit 2 dozen rolls in a 9"x13" pan instead of the 9-inch round. And if you want to get ahead, after shaping the dough into rolls, it keeps well in the fridge for 1–2 days. On Thanksgiving, just let the rolls proof at room temp for 3–4 hours before baking them all at once. Hope this helps! 🙂