Perfect Sourdough Dinner Rolls

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Are you looking for a dinner roll recipe that works for just about anything? These sourdough dinner rolls are soft, fluffy, and perfectly pull-apart, making them ideal for everything from hamburger sliders to serving on their own with butter.

Lightly enriched and naturally leavened, these rolls bake up tender with a delicate crumb and just the right amount of structure. They’re the kind of versatile roll you’ll reach for again and again—simple enough for everyday meals, but special enough for holidays and gatherings.

Golden sourdough dinner rolls fresh out of the oven, perfectly baked with a glossy finish and seasoned with herbs.

Why Use Sourdough ?

Using sourdough in baking adds more than just flavor. Natural fermentation improves both the texture and digestibility of baked goods, making sourdough a great choice for rolls, breads, and enriched doughs.

Sourdough fermentation helps break down gluten and phytic acid, which can make the final product easier to digest for many people. It also contributes a subtle depth of flavor without overpowering the dough—especially important in soft rolls or lightly sweet recipes.

From a baking standpoint, sourdough creates a dough that develops strength gradually, resulting in a tender crumb, better structure, and improved moisture retention. The result is bread that stays softer for longer while still tasting rich and fresh.

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Recipe

Servings: 12 rolls Prep time: 9 hours (including approx rise time) Baking time: 22-25 mins

Ingredients

• 90g active, bubbly sourdough

• 270g whole milk, warmed

• 57g (1/4 c) unsalted butter, melted

• 60g honey

• 1 large egg + 2 egg yolks

• 530g all purpose flour

• 12g salt

  
  

Instructions

1. Prepare the liquid mixture

   In a small saucepan over low heat, melt the butter. Add the milk and honey and stir until fully combined and warmed through. The mixture should be warm but not hot. Remove from the heat and stir in the active sourdough starter until well combined and slightly frothy.

2. Mix the dough

   In the bowl of a stand mixer fitted with the dough hook, add the flour and salt and mix briefly to combine. Pour in the warm sourdough mixture, then add the two egg yolks and one whole egg.

   Mix on low speed until a dough forms, then continue kneading for 6–8 minutes, until the dough becomes smooth, elastic, and slightly tacky.

   
   

   Windowpane test:

   The dough should stretch thin enough to see light through it, but it will tear easily. This is a soft dough and does not need a strong windowpane.

3. Bulk ferment

   Transfer the dough to a lightly greased bowl, cover, and allow it to bulk ferment at room temperature until slightly puffy and increased in volume.

   • At a kitchen temperature of 78–80°F, this takes about 4-5 hours. The dough does not need to double at this stage.

     Check out my bulk fermentation chart by temperature, if you want to figure out your bulk fermentation timing.

4. Shape the rolls

   Turn the dough out onto a clean surface and divide it into 12 equal portions. Shape each piece into a smooth ball and place them into a greased or parchment-lined casserole dish, spacing them evenly.

5. Final proof

   Cover the rolls and allow them to rise until doubled in size and very soft to the touch.

   • This typically takes 3–4 hours, depending on room temperature.

6. Bake

   Preheat the oven to 350°F (175°C). Whisk together one egg with a splash of water to make an egg wash and gently brush the tops of the rolls.

   
   

   Bake for 22–25 minutes, until lightly golden and the internal temperature reaches 195°F.

7. Finish and serve

   Immediately brush the hot rolls with melted butter and sprinkle lightly with salt. Allow to cool slightly, then serve warm and enjoy.

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Example Baking Schedule

Sample baking schedule for Bulk ferment + cold proofing option:

78-80F

2pm Mix your dough and bulk ferment

7pm place your bowl into the fridge to cold proof

Next day

7am pull out dough and shape into rolls, allow to proof in your oven with the light on and door cracked open (no heat)

10am Bake

Sample baking schedule for bulk ferment only baking

78-80F

8am Mix your dough and bulk ferment

1pm Shape and allow to proof in your oven with the light on and door cracked open (no heat)

4pm Bake

These times may vary depending on the temperature of your home. Check out my Bulk Fermentation chart to get your exact timing.

Preparing Your Sourdough Starter

In a clean jar or bowl, combine 60g sourdough starter, 60g flour, and 60g water. Mix well until fully incorporated and no dry flour remains.

Cover loosely and allow the starter to ferment at room temperature until doubled in size and bubbly. At a temperature of 78–80°F, the starter should peak in about 5–6 hours.

Your starter is ready to use when it has doubled, looks airy, and passes the float test or shows visible bubbles throughout.

Click here to read my guide on when to feed your sourdough starter.

Troubleshooting & Tips

Dough feels dense or heavy

This often means the dough hasn’t fermented long enough. Sourdough takes time—look for visual cues like increased volume and a slightly puffy feel rather than watching the clock.

Rolls aren’t very soft

Overbaking or too much flour during shaping can lead to a drier texture. Measure flour carefully and remove rolls once they’re just golden and fully baked.

Slow rise

A cool kitchen will slow fermentation significantly. If needed, let the dough rise in a warmer spot, such as an oven with the light on and no heat.

Sour flavor is too strong

Shorten the fermentation time. Long, warm ferments increase tang. I notice more of a sour flavor if I choose to bulk ferment and then cold proof for longer than the recommended 8 hours.

For best results

• Use an active, recently fed starter

• Allow dough to rise based on look and feel, not just time

• Handle the dough gently during shaping to preserve softness

  
  

Storage & Freezing

Storing:

Once completely cooled, store rolls or bread in an airtight container at room temperature for up to 2 days. Avoid refrigerating, as it can dry out the crumb. However, refrigerating does increase shelf life. Pick your poison ;p

Freezing:

Sourdough freezes beautifully. Wrap baked and cooled rolls tightly and freeze for up to 2 months. Thaw at room temperature and warm briefly in the oven for best texture.

You can also freeze immediately after shaping. I shape my rolls, flash freeze on my baking sheet for 1 hour, and then transfer to a gallon freezer bag. The day of baking I will line my frozen rolls in a greased casserole dish and allow them to rise all day until doubled in size. (8-10 hours)

Watch the Recipe in Action

Sometimes seeing a recipe come together makes all the difference. Watch this quick video to follow along and get tips on making the dish perfectly every time.

Similar Recipes

Looking for other Sourdough recipes? Try these:

• Sourdough brioche dinner rolls

• Japanese milk buns

• Sourdough squaw rolls

Share Your Experience

If you try this recipe, I’d love to hear how it turned out for you. Feel free to leave a comment below with your results, any adjustments you made, or questions that came up along the way.

Hearing from readers helps improve future recipes and gives others helpful insight when they’re baking at home. If you have feedback or tips from your own experience, you’re always welcome to share them here.