Sourdough Dinner Rolls with Honey Butter

Two sourdough dinner rolls on a plate. One is whole and the other is cut in half and buttered.

Sourdough Dinner Rolls with Honey Butter

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!

Course Bread, Side Dish

Cuisine American

Prep Time 22

Cook Time 35

Cool Time 30

Total Time 23 5

Servings rolls

Calories 250kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.

A straight-sided container makes it much easier to see how much the dough has risen during bulk fermentation.

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.