These Sourdough Dinner Rolls are super-soft, pull-apart bread rolls with cloud-like centers and a beautifully golden exterior. You’ll love the make-ahead option, so you can serve freshly baked rolls just in time for your dinner or holiday feast. Watch the video tutorial and see how easy these are to make. This post may contain affiliate links. Read my disclosure policy.
We absolutely love baking homemade bread, and lately, I’ve been hooked on swapping out commercial yeast for my sourdough starter. From crisp Sourdough Crackers to fluffy Sourdough Discard Pancakes and Sourdough Pizza. If you’ve got an active sourdough starter, these recipes are a must-try!
Sourdough Dinner Rolls VideoWant to see just how easy it is to make these pillowy Sourdough Dinner Rolls? Whether you’re a seasoned sourdough baker or just starting out, this video will give you all the tips and confidence you need to bake these rolls to perfection.
Sourdough Dinner Rolls RecipeI love sourdough recipes for so many reasons—they’re easier to digest, have probiotic properties, and don’t leave me feeling heavy or bloated (TMI, I know, but it’s true!). I also love knowing I’m serving something wholesome to my family.
Over the years, I’ve experimented with countless sourdough recipes, from classic Sourdough Bread to Sourdough Cinnamon Rolls. The entire process, from feeding the starter to shaping the dough, feels so therapeutic to me. It’s like playdough in the hands of kindergartners—sourdough truly is my happy place. Are You New to Sourdough?Start your journey by learning How to Make a Sourdough Starter and then How to Feed a Sourdough Starter, and you’ll be well on your way to creating countless tried-and-true sourdough recipes.
Ingredients for Sourdough Bread RollsThe key to perfect Sourdough Dinner Rolls is using a well-fed, active starter at its peak, ready to rise your rolls into irresistibly fluffy perfection.
Bread flour – Has a higher protein content than all-purpose flour for the fluffiest rolls with better rise.
Active sourdough starter – Gives the rolls their rise and signature tangy flavor. Make sure it’s at peak, bubbly, and more than doubled in size.
Butter – Unsalted, melted. Adds richness and flavor to the dough, keeping the rolls tender.
Milk – I use whole milk, but you can use almond milk if you prefer. It provides moisture and richness and creates a soft texture.
Granulated sugar – Feeds the sourdough starter, helps with browning, and adds a subtle sweetness.
Fine Sea Salt – enhances flavor, balances sweetness, and helps strengthen the dough’s structure. Optional ToppingsTake your dinner rolls to the next level with these mouthwatering topping ideas:
Bacon Garlic – see our Pampushki recipe.
Garlic Butter – Mince fresh garlic, melt butter and brush it generously over rolls
Butter and Herbs – Blend melted butter with fresh or dried herbs like rosemary, parsley, or chives.
Honey Butter – For a sweet take on these dinner rolls.
Parmesan Cheese – Brush with melted butter and then sprinkle with cheese for a cheesy golden brown finish. How to Make Sourdough Dinner Rolls
Make the Dough – In the bowl of a stand mixer or a large mixing bowl, combine the milk, butter, sugar, and salt, and stir until the sugar is dissolved.
Knead Dough – Add the flour and active (bubbly, at least doubled in size) sourdough starter, then mix together using the paddle attachment or a sturdy spatula until well combined. Cover with a damp kitchen towel and let it rest for 30 minutes to allow the gluten to relax. After resting, switch to the dough hook attachment and knead on speed 2 (medium speed) for 10-12 minutes (or 8-10 minutes if kneading by hand) until the dough is smooth and soft.
Bulk Ferment – Cover the dough with a damp kitchen towel and let it sit on the counter at room temperature overnight for 8-12 hours. It should roughly double in size (see tips below for speed proofing).How to Shape Dinner Rolls
Form the Rolls – Use a bench scraper or knife to divide the dough into 12 equal pieces. The same way you’d shape traditional dinner rolls, start by pinching the sides together, then loosely cup your hand around the dough and roll it in a circular motion over a clean, smooth surface to improve the surface tension. (The motion is similar to scrubbing your counters). This technique helps shrink the seam on the bottom and ensures the rolls rise better in the oven.
Second Proof – Arrange the rolls in a buttered 9×13 glass baking dish, cover with a damp tea towel, and let them proof until they’ve roughly doubled in size. This should take about two hours in a warm spot (80-90°F), or 3-4 hours at room temperature, depending on the warmth of your room. Make-Ahead Option: Once the rolls are shaped and placed in the baking dish, cover them with oiled plastic wrap and refrigerate for 8-24 hours. The next day, about 3-5 hours before baking, remove them from the fridge to bring to room temperature and allow them to proof until visibly puffed (they’ll rise more quickly in a warm spot). Optionally, score the rolls before baking.
Preheat the oven to 375°F. Place the rolls in the top third of the oven (this helps the tops brown evenly) and bake for 25-30 minutes, or until the tops are golden brown and the internal temperature reaches 190°F. Once out of the oven, brush the hot rolls with melted butter and serve.Can I Speed Up the Proofing Process?I know what you’re thinking, Natasha, I want these rolls NOW. Sourdough recipes look long, but it’s a whole lot of hurry up and wait, most of it is hands-off. Since we’re skipping instant yeast, we need to give the sourdough cultures time to work their magic… but don’t worry, there are a few ways to speed things up if you’re in a pinch!
First Proofing (Bulk Fermentation) – I definitely prefer to leave the dough on the counter for 8-12 hours to allow the sourdough to break down gluten, develop flavor, and create a fluffier roll, but you can speed things up. Place the dough in the oven with the light on for 2-3 hours or until it has doubled.
Second Proofing – After shaping the rolls and placing them in the baking dish, you can speed up their rise by putting them in a warm spot to help the dough rise twice as fast. Just be sure to keep the temperature below 100°F to avoid exhausting the yeast.What is the Best Flour For Sourdough Dinner Rolls?I used King Arthur Organic Bread Flour, and it worked wonderfully. I’ve also tested this recipe with organic all-purpose flour, which worked well, although the rolls weren’t quite as tall or as fluffy.
What is the Best Baking Pan for Bread Rolls?The dish you use matters and affects the baking time.
Glass Baking Dish – I prefer a glass baking dish for sourdough bread rolls because it allows me to see how the rolls are baking on the sides and bottoms. Glass retains heat well, ensuring they heat evenly and achieve those beautiful golden tops.
Ceramic Baking Dish – Distributes heat evenly and retains it well. They also hold moisture effectively, preventing the rolls from drying out.
Metal Baking Dish – These produce a faster bake for a crispier crust but can result in uneven browning. Check your rolls 5 minutes earlier.
Cast IronBaking Dish – gives the rolls a crusty bottom, rustic feel, and deep golden color. Check on your rolls 5 minutes earlier.What Should I Serve Dinner Rolls With?Let’s be serious—bread is the ultimate addition to any dinner menu. Here are some of our favorite meals to serve alongside these rolls:
Spaghetti and Meatballs – This would be the perfect time to brush garlic on top!
Soups – Serving these rolls with our Chicken Noodle Soup, Tomato Soup, or Beef Stew would make any night feel cozy!
With a Protein such as Spatchcock Chicken, Roasted Pork Tenderloin, or Baked Salmon.
Sliders – Make Cheeseburger Sliders or French Dip Sliders. How to Store Dinner Rolls
At Room Temperature: Once the rolls are cooled, place in a resealable plastic bag for up to 2 days to keep them soft. Refrigeration is not recommended since it can make the rolls hard and dry.
Freezing: Allow rolls to cool completely, and if possible, remove from the baking dish while they are still conjoined. Place in a freezer bag and remove as much air as possible before resealing and freezing. If you freeze them the same day they are baked, they will taste fresh when reheated.
To Reheat: Thaw frozen rolls at room temperature. Place in microwave for a few seconds. You can add a damp paper towel to retain the moisture. You can also reheat in the oven at 350˚F for 7-10 minutes. These rolls reheat beautifully. Enjoy these rolls on for a casual dinner at home, or dress them up for a holiday buffet. Either way, I hope you’ll love this wholesome and flavorful take on dinner rolls as much as my family does!
More Homemade Bread RecipesIf you love this Sourdough Dinner Roll recipe, then you won’t want to miss these other tasty homemade bread recipes. They’re the perfect homemade swaps for store-bought bread, made fresh and effortlessly in your own kitchen!
This post may contain affiliate links. Read my disclosure policy.
Are You New to Sourdough?Start your journey by learning How to Make a Sourdough Starter and then How to Feed a Sourdough Starter, and you’ll be well on your way to creating countless tried-and-true sourdough recipes.
Optional ToppingsTake your dinner rolls to the next level with these mouthwatering topping ideas:
How to Shape Dinner Rolls
Make-Ahead Option: Once the rolls are shaped and placed in the baking dish, cover them with oiled plastic wrap and refrigerate for 8-24 hours. The next day, about 3-5 hours before baking, remove them from the fridge to bring to room temperature and allow them to proof until visibly puffed (they’ll rise more quickly in a warm spot). Optionally, score the rolls before baking.
Can I Speed Up the Proofing Process?I know what you’re thinking, Natasha, I want these rolls NOW. Sourdough recipes look long, but it’s a whole lot of hurry up and wait, most of it is hands-off. Since we’re skipping instant yeast, we need to give the sourdough cultures time to work their magic… but don’t worry, there are a few ways to speed things up if you’re in a pinch!
What is the Best Flour For Sourdough Dinner Rolls?I used King Arthur Organic Bread Flour, and it worked wonderfully. I’ve also tested this recipe with organic all-purpose flour, which worked well, although the rolls weren’t quite as tall or as fluffy. 
What Should I Serve Dinner Rolls With?Let’s be serious—bread is the ultimate addition to any dinner menu. Here are some of our favorite meals to serve alongside these rolls:
How to Store Dinner Rolls
Enjoy these rolls on for a casual dinner at home, or dress them up for a holiday buffet. Either way, I hope you’ll love this wholesome and flavorful take on dinner rolls as much as my family does!
