This Soft Sourdough Dinner Rolls Recipe will help you make golden, buttery, pillowy soft sourdough dinner rolls in a simple and easy method.
If you love homemade bread that’s soft, flavorful, and comforting, you’ll fall in love with these Soft and Fluffy Sourdough Dinner Rolls.
They’re light, tender, and have that subtle sourdough tang that makes every bite unforgettable.
Whether you serve them alongside dinner, use them for sliders, or enjoy them with butter and jam, these rolls are a crowd favorite.
And best of all, they’re surprisingly simple to make. You’ll only need a few minutes of active work — your sourdough starter and time will handle the rest.
Why You’ll Love This Soft Sourdough Dinner Rolls Recipe
1. Super Easy
This recipe takes just about three minutes of prep time to mix the dough. After that, you can let it rest and rise naturally.
2. Nutritious
Sourdough is naturally fermented, making it easier to digest than regular yeast-based bread.
The fermentation process helps break down gluten and phytic acid, making the nutrients in the flour more accessible and improving digestion.
3. Soft and Delicious
These sourdough rolls are wonderfully soft inside and beautifully golden on the outside.They stay softer longer than regular dinner rolls.
This sourdough dinner rolls recipe is adapted from one of the most favourite sourdough bread recipe on our blog, soft sourdough sandwich bread.
Ingredients You’ll Need
- Flour: 357 g (2 ¾ cups)
- Water: 210 ml (1 cup – 2 tbsp)
- Salt: 1 tsp (6 g)
- Sugar or honey: 22 g (1.5 tbsp)
- Soft unsalted butter: 43 g (3 tbsp)
- Active sourdough starter: 75 g (3/8 cup)
For making this sourdough dinner rolls, you can use either bread flour or all purpose flour with protein 10% or more.
How to Make Soft Sourdough Dinner Rolls
Step 1: Prepare the Dough
In a mixing bowl, add room-temperature water or milk.
Add in the sugar or honey, salt, softened butter and then add your active sourdough starter.
Mix until the sugar, salt and sourdough starter get dissolved.
Add the flour. Stir until a rough dough forms.
Now we need to knead the dough.
Though we can knead the dough by hand, I would suggest to use a stand mixer to knead this dough. When we add sourdough starter the dough become more sticky and we will find it difficult to knead by hand.
So attach the dough hook and knead the dough with your mixer on low speed for about 7-8 minutes.
The dough is ready when it feels soft, elastic, and slightly tacky to the touch.
If your mixer heats up, take a short break halfway through.
Step 2: First Fermentation
Scrape down the sides of the bowl and form the dough into a smooth ball.
Lightly grease your hands with butter or oil to make handling easier.
Cover the bowl and let the dough rest at room temperature for one hour.
After this initial rest, transfer the covered bowl to the refrigerator and allow the dough to cold ferment for at least 12 hours, or up to 36 hours for deeper flavor.
The next day, take the dough from the fridge about two hours before shaping so it can come to room temperature.
Step 3: Divide and Shape the Rolls
Lightly flour your work surface and place the dough on it.
Gently Degas the dough.
Shape the dough into a square and divide it into 15 equal pieces.
I used a kitchen scale to divide them precisely; each weighing around 45 to 46 grams.
When they are of similar size, they will get baked evenly and they will look more pretty when baked.
To shape, tuck the edges of each piece underneath. Then flip the dough and roll it with cupped hand to create a smooth, round ball.
Place the dough balls on a parchment-lined or greased baking tray.
Size of my Baking Tray: Size of my pan : 18 cm x 28 cm or 7 in x 11in
Step 4: Final Proof
Cover the tray with a clean towel or plastic wrap.
Let the rolls proof in a warm environment for about three to four hours, or until they double in size and look soft and puffy.
Before baking, brush the tops with egg wash (lightly beat 1 egg).
This will give your rolls a shiny, golden-brown finish once baked.
Step 5: Bake the Dinner Rolls
Preheat your oven to 375°F (190°C).
Bake the rolls for 25 to 30 minutes, or until the tops turn deep golden brown.
Your kitchen will be filled with the comforting aroma of freshly baked bread.
If the rolls are not baked properly they will smell yeasty and the center of the rolls will be gummy.
Once done, remove the tray from the oven and allow the rolls to cool slightly on a wire rack.
These sourdough dinner rolls are super delicious with it’s unique sourdough flavor.
The top of rolls will be hard to touch, when they are just out of the oven. They will turn softer when cooled.
For extra softness and flavor, brush the warm rolls with melted butter immediately after baking.
This sourdough bread rolls will stay soft even for 2-3 days when kept at room temperature which is longer than regular dinner rolls.
How to Store Sourdough Dinner Rolls
Once completely cooled, store the rolls in a plastic storage bag, wrap them in foil, or place them in an airtight container.
They will stay fresh and soft at room temperature for three to four days.
If you live in a warm or humid climate, it’s best to freeze them for longer storage.
How to Freeze
To freeze, allow the rolls to cool completely.
Then place them in a freezer-safe bag or wrap tightly with foil or plastic wrap.
They’ll stay fresh for up to three months.
When ready to use, thaw the rolls at room temperature and reheat as described below.
How to Reheat Sourdough Dinner Rolls
To restore their softness, lightly brush or spray the rolls with water.
Place them in a preheated 350°F (175°C) oven for five minutes.
They’ll come out warm, soft, and smelling just as good as freshly baked rolls.
Tips for Perfect Sourdough Dinner Rolls
- Use an active starter: Make sure your sourdough starter is bubbly and at its peak before adding it to the dough.
- Don’t skip the cold ferment: This step develops flavor and improves the texture of your rolls.
- Warm proofing environment: If your kitchen is cool, place the tray in your oven with the light on and the door closed to create a warm space.
- Brush with butter: After baking, brush the tops with melted butter for a glossy, tender crust.
Serving Ideas
These sourdough rolls are incredibly versatile.
Serve them warm with soups, stews, or salads for a comforting meal.
Slice them open and fill with roasted chicken, turkey, or grilled vegetables for delicious sliders.
Enjoy them for breakfast with butter, honey, or fruit jam.
For a savory twist, brush with garlic butter or sprinkle cheese on top before baking.
These Soft and Fluffy Sourdough Dinner Rolls are everything you could want in homemade bread — light, flavorful, and beautifully tender.
The sourdough adds a subtle tang while the butter brings richness and softness.
Whether you’re making them for a family dinner, a holiday feast, or simply to enjoy fresh bread at home, these rolls are guaranteed to impress.
So bring out your sourdough starter and get baking.
Because there’s truly nothing better than breaking open a warm, freshly baked sourdough roll, butter melting inside, and realizing you made it all from scratch.
Soft Sourdough Dinner Rolls Recipe
Ingredients
For the Bread dough
- 357 g Flour (2 ¾ cups)loosely packed
- 210 ml Water (1 cup – 2 tbsp)If you prefer, you can use Milk instead
- 6 g Salt 1 tsp
- 22 g Sugar (1.5 tbsp)If you prefer, you can use honey instead
- 43 g Soft unsalted butter (3 tbsp) can use melted butter instead
- 75 g Active sourdough starter (3/8 cup)
For Egg wash
- 1 Egg lightly beaten
Instructions
Prepare the Dough
- In a mixing bowl, add room-temperature water or milk. Add in the sugar or honey, salt, softened butter and then add your active sourdough starter.Mix until the sugar, salt and sourdough starter get dissolved.Add the flour. Stir until a rough dough forms.Now we need to knead the dough.Knead the dough with your mixer on low speed for about 7-8 minutes.The dough is ready when it feels soft, elastic, and slightly tacky to the touch.
First Fermentation
- Scrape down the sides of the bowl and form the dough into a smooth ball.Lightly grease your hands with butter or oil to make handling easier.
- Cover the bowl and let the dough rest at room temperature for one hour.After this initial rest, transfer the covered bowl to the refrigerator and allow the dough to cold ferment for at least 12 hours, or up to 36 hours for deeper flavor.The next day, take the dough from the fridge about two hours before shaping so it can come to room temperature.
Divide and Shape the Rolls
- Lightly flour your work surface and place the dough on it.Gently Degas the dough.Shape the dough into a square and divide it into 15 equal pieces(45-46 g by weight).
- To shape, tuck the edges of each piece underneath. Then flip the dough and roll it with cupped hand to create a smooth, round ball.
- Place the dough balls on a parchment-lined or greased baking tray.
Final Proof
- Cover the tray with a clean towel or plastic wrap.
- Let the rolls proof in a warm environment for about three to four hours, or until they double in size and look soft and puffy.
- Before baking, brush the tops with egg wash (lightly beat 1 egg).
Bake the Sourdough Dinner Rolls
- Preheat your oven to 375°F (190°C).Bake the rolls for 25 to 30 minutes, or until the tops turn deep golden brown.Once done, remove the tray from the oven and allow the rolls to cool slightly on a wire rack.The top of rolls will be hard to touch, when they are just out of the oven. They will turn softer when cooled.For extra softness and flavor, brush the warm rolls with melted butter immediately after baking.
Video
Notes
- Use an active starter: Make sure your sourdough starter is bubbly and at its peak before adding it to the dough.
- Don’t skip the cold ferment: This step develops flavor and improves the texture of your rolls.
- Warm proofing environment: If your kitchen is cool, place the tray in your oven with the light on and the door closed to create a warm space.
- Brush with butter: After baking, brush the tops with melted butter for a glossy, tender crust.