These Sourdough Dinner Rolls are soft and fluffy with a lightly sweet, nutty flavor. Made with sourdough starter and no yeast, they can be ready the same day and are the perfect side dish for any holiday meal.
Since I started making my own sourdough bread from scratch, I've become a bit of a bread snob. And with Thanksgiving quickly approaching, I knew I didn't want to buy bland, floury store-bought dinner rolls this year.
So, with my sourdough starter bubbly and active, I set out to make a simple, yet flavorful dinner roll. After testing various versions, this recipe was by far my favorite.
These sourdough dinner rolls have the perfect combination of a soft, fluffy inside and a crusty, buttery outside. Plus, the nutty whole wheat flour and sweet honey add a rich, complex flavor.
I chose to rely solely on whole milk for adding fat to the dough and giving these sourdough rolls their soft, tender texture. This not only simplifies the ingredient list but also creates a dough that is easy to handle.
Today, I’m walking you through the entire process of making these same day sourdough dinner rolls at home, including which ingredients to use, tips for success, and how to easily fit this sourdough recipe into your busy schedule.
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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.
- Bread Flour- High in gluten-forming protein, bread flour helps create a strong gluten structure for good rise and chewiness.
- Whole Wheat Flour- Through testing, I found that whole wheat flour is essential for giving the rolls a nutty, slightly sweet flavor and hearty texture. Feel free to swap some or all of it for more bread flour if preferred.
- Sourdough Starter- You'll need a 100% hydration active sourdough starter for this recipe. If you have fresh sourdough discard from a strong, mature sourdough starter, you can use that too.
- Whole Milk- The fat in whole milk acts as a tenderizer, resulting in soft, fluffy rolls. Warming the milk brings the temperature of the dough up, which helps make the yeast more active.
- Honey- Adds sweetness, boosts yeast activity, and keeps the rolls soft and moist after baking.
- Kosher Salt- I prefer kosher salt as it does not contain added ingredients and anti-caking agents found in table salt.
- Butter- Coats the pan to prevent the rolls from sticking. You can also brush melted butter on top of the rolls after baking to give them a glossy finish and buttery flavor.
Tips for Success
- Use an active starter. For the best rise, make sure your sourdough starter is bubbly and active.
- Find a warm spot. Aim to keep the dough at around 75°F as it rises. If your kitchen is cool, try putting it in the oven with the light on.
- Weigh your ingredients. Using a kitchen scale helps ensure accuracy, which makes a big difference in sourdough baking.
- Be flexible with timing. The dough’s rise can vary depending on your starter’s strength and kitchen temperature. Don’t worry if it rises faster or slower than the recipe says.
- Check for proper rise. Your dough is ready when it’s doubled in size, looks puffy, and has some bubbles on the surface.
- Try different variations. Add herbs to the dough, brush the finished rolls with homemade honey butter, or sprinkle them with parmesan cheese for a flavorful twist.
How to Make Sourdough Dinner Rolls
Here is how to make homemade dinner rolls with sourdough starter.
Step 1: Feed the sourdough starter. Give your sourdough starter a feeding 6-12 hours before making the dough for an active, bubbling starter.
Step 2: Warm the milk. In a small saucepan over low heat, combine milk and honey. Whisk until honey is dissolved and milk reaches about 90°F. Set aside to cool slightly.
Step 3: Combine dough ingredients. In a large mixing bowl, whisk together bread flour, whole wheat flour, and kosher salt. Add the warmed milk-honey mixture and sourdough starter.
Step 4: Mix the dough. Use your hands to mix until a cohesive, slightly shaggy dough forms and there's no dry flour visible. Cover the bowl with a damp towel or plastic wrap and let it rest for 30 minutes.
Step 5: Stretch and fold. Perform four sets of stretch and folds at 30-minute intervals, gently flipping the dough over after every set (see video below for a more detailed demonstration of this technique).
Step 6: Bulk fermentation. Let the dough rise until it's noticeably puffy and roughly doubles in size. This takes about 4 hours at around 75°F.
Step 7: Shape the rolls. Butter the baking dish generously. Turn the dough out onto a lightly floured surface and divide it into 12 equal pieces (about 57 grams each). Shape into balls and arrange evenly in the pan.
Step 8: Proof the rolls. Cover the rolls and allow them to proof for 1-2 hours, or until they look noticeably puffy.
Step 9: Bake the rolls. About 20 minutes before they're done proofing, preheat the oven to 375°F. Bake for 25-30 minutes or until the tops turn a light golden brown and the internal temperature of the rolls reaches 190°F. If the tops are browning too quickly, cover them loosely with foil.
Step 10: Butter and serve. Remove the rolls from the oven, immediately brush with melted butter, and sprinkle with kosher salt. Let them cool for 5-10 minutes before serving. Enjoy!
Sample Schedule
Here is an example of a schedule you can use to make these sourdough dinner rolls. The kitchen in this example is approximately 70°F.
Night Before
10:00 PM: Feed sourdough starter.
Day Of
6:00 AM: Mix dough together.
6:30-8:30 AM: Stretch and folds.
8:30 AM-12:30 PM: Bulk fermentation.
12:30 PM: Shape dinner rolls.
1:00-3:00 PM: Proof dinner rolls.
3:00 PM: Bake dinner rolls.
Make Ahead
- After Bulk Fermentation- Cover and refrigerate the dough once it doubles in size. When ready, shape the dough, let it proof, and bake.
- After Shaping- Arrange the dinner rolls in the pan, cover, and refrigerate for up to 24 hours. Before baking, let them sit at room temperature for 2 hours for their final rise.
How to Store
Store leftover sourdough dinner rolls in an airtight container at room temperature for up to 3 days.
For longer storage, place rolls in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature before reheating.
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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
Equipment
- 9-inch round cake pan, pie plate, or cast iron skillet
Ingredients
- 1 cup (235 grams) whole milk
- 1 ½ tablespoons (30 grams) honey
- 1 ¾ cups (210 grams) bread flour
- 1 ¼ cups (150 grams) whole wheat flour
- 2 ½ teaspoons (7 grams) kosher salt
- 6 tablespoons (75 grams) active sourdough starter 100% hydration
- Unsalted butter for coating the pan
- Extra melted butter and kosher salt for topping
Instructions
- Give your sourdough starter a feeding 6-12 hours before making the dough for an active, bubbling starter.
- In a small saucepan over low heat, combine milk and honey. Whisk until honey is dissolved and milk reaches about 90°F. Set aside to cool slightly.1 cup (235 grams) whole milk, 1 ½ tablespoons (30 grams) honey
- In a large mixing bowl, whisk together bread flour, whole wheat flour, and kosher salt. Add the warmed milk-honey mixture and sourdough starter.1 ¾ cups (210 grams) bread flour, 1 ¼ cups (150 grams) whole wheat flour, 2 ½ teaspoons (7 grams) kosher salt, 6 tablespoons (75 grams) active sourdough starter
- Use your hands to mix until a cohesive, slightly shaggy dough forms and there's no dry flour visible. Cover the bowl with a damp towel or plastic wrap and let it rest for 30 minutes.
- After 30 minutes, perform your first set of stretch and folds. Do this by dipping your hand into a bowl of water before grabbing one edge of the dough and pulling it up as far as it will stretch before folding it over onto itself. Rotate the bowl 90 degrees and repeat. Repeat this stretching and folding around the dough two more times (for a total of 4 times). Then, gently flip the dough over so that the fold side is now facing down. Cover and allow the dough to rest for 30 minutes before performing another set of stretch and folds. Perform 4 sets of stretch and folds in total.
- Let the dough rise until it's noticeably puffy and roughly doubles in size. This takes about 4 hours at 75°F.
- Generously coat the bottom and sides of a pie plate or cake pan with butter. Turn the dough out onto a lightly floured surface and divide into 12 equal pieces, about 57 grams each. Take each piece, bring its edges to the center, and shape them into balls. Roll the creased side around the counter to seal it. Place the dough balls equally spaced into the prepared pan.Unsalted butter
- Cover the rolls and allow them to proof for 1-2 hours, or until they look noticeably puffy.
- About 20 minutes before they're done proofing, preheat the oven to 375°F. Bake for 25-30 minutes or until the tops turn a light golden brown and the internal temperature of the rolls reaches 190°F. If the tops are browning too quickly, cover them loosely with foil.
- Remove the rolls from the oven, immediately brush with melted butter, and sprinkle with kosher salt. Let them cool for 5-10 minutes before serving. Enjoy!Extra melted butter and kosher salt
Video
Notes
- Storage: Store leftover rolls in an airtight container for up to 3 days or freezer for up to 3 months.
- To Make Ahead: Cover and refrigerate the dough after bulk fermentation once it doubles in size. When ready to proceed, shape the dough, allow it to proof, and proceed with baking. Alternatively, cover and refrigerate the shaped rolls for up to 24 hours. Before baking, allow them to sit at room temperature for 2 hours for their final rise.
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!