These soft sourdough dinner rolls yield golden, buttery, pillowy rolls using an easy, hands-off method. If you enjoy homemade bread with tender crumb and a mild sourdough tang, these Soft and Fluffy Sourdough Dinner Rolls are a perfect choice.
They work beautifully alongside dinner, for sliders, or simply with butter and jam. Active starter and some resting time do the heavy lifting—active work is minimal.
Light, tender, and flavorful, these rolls are surprisingly simple to make and stay soft longer than many conventional dinner rolls.
Why You’ll Love This Recipe
1. Super Easy
Prep takes only a few minutes—mix the ingredients, then let fermentation develop the dough’s structure and flavor.
2. Better Digestibility
Because sourdough is naturally fermented, it can be easier to digest than standard yeast breads. Fermentation helps break down gluten and phytic acid, making flour nutrients more accessible.
3. Soft and Delicious
The rolls bake to a golden exterior and a soft, tender interior, with a subtle tang that enhances flavor. This recipe is adapted from a popular soft sourdough sandwich bread.
Ingredients You’ll Need
- Flour: 357 g (2 ¾ cups)
- Water (or milk): 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 (about 3/8 cup)
Use bread flour or all-purpose flour with at least 10% protein for best results.
How to Make Soft Sourdough Dinner Rolls
Step 1: Prepare the Dough
In a mixing bowl combine room-temperature water or milk with sugar (or honey), salt, softened butter and the active starter. Stir until the salt, sugar and starter dissolve.
Add the flour and stir until a rough dough forms. The dough will be a little sticky because of the starter; a stand mixer with a dough hook makes this step easier.
Knead on low speed about 7–8 minutes until the dough is soft, elastic and slightly tacky. If your mixer warms up, pause briefly and resume.
Step 2: First Fermentation
Scrape the bowl, shape the dough into a smooth ball and lightly grease your hands. Cover the bowl and rest the dough at room temperature for one hour.
After that initial rest, refrigerate the covered dough for at least 12 hours (up to 36 hours) for a deeper flavor. Remove from the fridge about two hours before shaping so it warms toward room temperature.
Step 3: Divide and Shape the Rolls
Lightly flour the work surface and gently degas the dough. Shape it into a square and divide into 15 equal pieces—about 45–46 g each—for even baking and a uniform appearance.
Tuck the edges of each piece under, flip and roll with a cupped hand to form smooth balls. Arrange them on a parchment-lined or greased baking tray (tray used here: 18 x 28 cm / 7 x 11 in).
Step 4: Final Proof
Cover the tray and proof in a warm spot for 3–4 hours, or until the rolls double in size and look soft and puffy.
Just before baking, lightly brush the tops with an egg wash (one lightly beaten egg) for a glossy golden finish.
Step 5: Bake the Dinner Rolls
Preheat the oven to 375°F (190°C). Bake 25–30 minutes, until the tops are deep golden brown. If underbaked, rolls will smell overly yeasty and the centers may be gummy.
Remove the tray and let the rolls cool slightly on a wire rack; tops may feel firm right out of the oven but will soften as they cool. For added richness, brush warm rolls with melted butter immediately after baking.
These rolls remain soft at room temperature for 2–3 days—longer than many typical dinner rolls.
How to Store and Freeze
Once fully cooled, store rolls in a sealed bag, wrapped in foil, or in an airtight container. At room temperature they stay soft for 3–4 days.
To freeze: cool completely, then place in a freezer-safe bag or wrap tightly. They keep up to three months. Thaw at room temperature and reheat as below.
How to Reheat
Brush or mist rolls lightly with water and warm in a preheated 350°F (175°C) oven for about five minutes to restore softness and freshness.
Tips for Perfect Rolls
- Use an active starter: Ensure it’s bubbly and at its peak for best rise and flavor.
- Don’t skip the cold ferment: It improves flavor and texture.
- Warm proofing: If your kitchen is cool, create a warm spot by placing the tray in the oven with the oven light on and the door closed.
- Finish with butter: Brush tops with melted butter after baking for a tender, glossy crust.
Serving Ideas
Serve warm with soups, stews or salads, use for sliders with roasted meats or vegetables, or enjoy for breakfast with butter, honey or jam. For a savory touch, brush with garlic butter or sprinkle cheese before baking.
These Soft and Fluffy Sourdough Dinner Rolls deliver a pleasant sourdough tang, buttery richness, and a soft crumb. They’re ideal for family dinners, holidays, or any time you want fresh homemade rolls.
Because there’s nothing quite like tearing open a warm roll and letting butter melt inside, this recipe is worthy of making again and again.
Soft Sourdough Dinner Rolls Recipe
Bincy Chris
Ingredients
For the Bread dough
- 357 g Flour (2 ¾ cups) loosely packed
- 210 ml Water (1 cup – 2 tbsp). Milk can be used instead if preferred.
- 6 g Salt 1 tsp
- 22 g Sugar (1.5 tbsp). Honey may be substituted.
- 43 g Soft unsalted butter (3 tbsp). Melted butter can be used.
- 75 g Active sourdough starter (about 3/8 cup)
For Egg wash
- 1 Egg lightly beaten
Instructions
Prepare the Dough
-
Add room-temperature water or milk to a bowl. Mix in sugar (or honey), salt, softened butter and active starter until dissolved.
Add flour and stir to form a rough dough. Knead with a mixer and dough hook on low for 7–8 minutes until soft, elastic and slightly tacky.
First Fermentation
-
Form the dough into a smooth ball and lightly grease your hands. Cover and rest at room temperature for 1 hour.
Transfer to the refrigerator and cold ferment 12–36 hours. Remove about two hours before shaping to warm up.
Divide and Shape the Rolls
-
Lightly flour the surface and gently degas the dough. Shape into a square and cut into 15 equal pieces (45–46 g each).
Tuck edges under, flip and roll to make smooth balls. Place on a parchment-lined or greased tray.
Final Proof
-
Cover the tray and proof in a warm spot 3–4 hours until doubled and puffy. Brush with beaten egg before baking.
Bake the Sourdough Dinner Rolls
-
Preheat oven to 375°F (190°C). Bake 25–30 minutes until deep golden brown. Cool slightly on a rack; brush with melted butter for extra softness and flavor.
Video
Notes
- Use an active starter: Ensure it’s bubbly and at peak before mixing.
- Don’t skip the cold ferment: It builds flavor and improves texture.
- Create a warm proofing space: If needed, use the oven with the light on and door closed.
- Brush with butter: Melted butter after baking gives a glossy, tender crust.