If you’re looking for the perfect sourdough dinner rolls recipe, these soft rolls with a chewy exterior are a must-try! They use active starter, so they are light, fluffy, and have just the right hint of tangy flavor.

They don’t use commercial yeast, so you do need to plan for several hours of rise time for the fluffiest, pillowy rolls.

pan of soft dinner rolls with sourdough starter

The first time I made sourdough rolls, I just used the same dough I use for my overnight sourdough loaf, and they were tasty. But I wanted rolls that were more similar to my rolls made with instant yeast.

Adding milk, egg, and oil takes these rolls to a whole new level! They have a rich, incredible flavor and the best texture. Trust me, everyone is going to inhale these soft sourdough rolls!

Why You’ll Love These Sourdough Dinner Rolls

They have a soft and pillowy texture that can’t be beat!
Mild sourdough flavor (not overly tangy, so even kids like them)
You prep them a day ahead, so they are perfect for hectic weeknights, family gatherings, and holiday season baking.
You don’t need any special equipment, just a bowl, a spoon, and a couple of cake pans.

How to Make Sourdough Dinner Rolls

TEST YOUR START – Make sure your start is full of bubbles. I like to drop a spoonful in a cup of cold water. If it rises to the top, it’s ready.
MIX THE DOUGH – Combine the sourdough starter, milk, oil, egg, and about half of the flour in a large bowl, preferably with a lid. Stir until smooth.
AUTOLYSE – Cover and let sit at room temperature for 30 minutes. (During this time, the flour will absorb some of the water.) Add the salt and enough additional flour to form a soft but slightly sticky dough.
STRETCH & FOLD – Cover the bowl and let the dough rise for 30 minutes, then remove the lid. Take one side of the dough and fold it across the ball of dough. Turn the bowl and repeat at least 4 times. Cover again and let sit 30 minutes. Repeat this process at least two times, but up to four.
COLD FERMENT – Cover the dough and place it in the refrigerator for 8-12 hours.
SHAPE ROLLS – The following morning, spray a 9×13″ pan with cooking spray. Divide the dough into 12 dough balls and place them in the pan.
SECOND RISE – Cover the pan with plastic wrap and let the shaped rolls rise in a warm place for 4-6 hours, or until doubled.
Tip — Remove the plastic wrap the last hour so a crust will form, making it easier to cut slits.
BAKE – Preheat your oven to 400 degrees. Use a bread lame or sharp knife to cut slits in the top of each roll.
Spray the rolls with water and place another 9×13″ pan on top. Transfer to the oven and bake for 25 minutes. Carefully remove the top pan, then bake for an additional 15-20 minutes.
TOPPING – If desired, use a pastry brush to slather the top of the hot rolls with melted butter.

If you have a large crowd, you’re going to want to double the recipe. These fluffy sourdough dinner rolls are simply irresistible! We could barely wait for them to cool long enough that we could touch them. 🙂

sourdough dinner roll with a pat of butter

Tips for the Best Sourdough Rolls:

For best results, you need to make sure your starter is bubby and active, and give the rolls plenty of time to rise.
The temperature of your kitchen determines how long it takes the rolls to rise. If you want to speed things up, heat your oven to 200 degrees, then turn it off. Place the covered rolls in the warm oven and they will rise much faster.
Don’t over-flour the dough—a slightly sticky dough makes for softer rolls.
If you like a darker, crisper crust on your rolls, take the cover off sooner and bake them longer uncovered.

Ways to serve these soft sourdough rolls:

Warm with butter, jam, or honey
Alongside a bowl of hot soup or stew
Fill them with chicken salad, or serve them with deli meats, cheese, and all the fixins for sandwiches.
Serve them as a side dish to just about any meal, and everyone at the dinner table will be delighted!

MORE SOURDOUGH RECIPES:

Sourdough Dinner Roll Recipe

Kara

You are going to fall in love with these soft sourdough dinner rolls! They're easy enough for weeknight dinners, but so delicious and beautiful that they are also perfect for Christmas dinner.

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Course Bread: Yeast Bread

Cuisine American

Servings rolls

Calories 164 kcal

Equipment

Ingredients

¾ cup active sourdough starter
1 ¼ cups warm milk (I use 2% milk.)
1 Tbsp olive oil
1 large egg
3 ¼ cups bread flour (more or less as needed)
2 ¼ tsp salt

Instructions

Test your sourdough starter by placing a small spoonful in a glass of water. If it floats to the top, it's ready!
In a large mixing bowl, combine the sourdough starter, milk, oil, egg, and about half of the flour. Stir until smooth. Cover and let sit at room temperature for 30 minutes.
Add the salt and remaining flour and stir until the dough starts to pull away from the sides of the bowl. (You may need more or less flour. You want a slightly sticky dough.)
Cover with plastic wrap or a lid and let sit at room temperature for 30 minutes. Fold one corner of the dough over to the other side. Rotate the bowl a quarter turn and fold over each of the corners.
Repeat 3-5 times. The bread dough will become much more smooth and elastic after it has rested and been stretched a few times. (Tip – if the dough seems too wet, flour your hands before folding & stretching the dough. If it seems too dry, wet your hands with water.)
Form the dough into a ball shape in the bowl and cover with plastic wrap or a lid. Refrigerate for at least 12 hours, but up to 24.
The next day, take the dough out of the fridge and divide it into 12 pieces. Form each piece into a ball and place in a greased 9×13" pan.
Cover the pan with plastic wrap and let the rolls raise in a warm place until doubled. Since the dough is cold, it can take 4-6 hours.
When the rolls have doubled, preheat your oven to 400°. Cut slits in the top of each roll. Spray the top of the rolls with water, then cover with another 9×13" pan. (This traps steam inside and leads to chewier rolls.)
Bake at 400 degrees with the cover on for about 25 minutes. Remove the top pan and bake for another 15-20 more minutes, or until golden brown.
If desired, brush the warm rolls with melted butter.

Notes

Bread flour works best, but you can also use all-purpose flour.
Enriched dough does give your rolls an extra soft texture and great flavor, but if you prefer, you can omit the egg and oil and use warm water in place of the milk.
For a shorter rise, place the rolls in a warm oven. Preheat it to its lowest temperature, then turn it off before placing the rolls inside.
Leftover rolls can be stored in an airtight container at room temperature for 3-4 days.

Nutrition

Serving: 1 rollCalories: 164kcalCarbohydrates: 29gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 16mgSodium: 454mgPotassium: 73mgFiber: 1gSugar: 1gVitamin A: 46IUVitamin C: 0.05mgCalcium: 37mgIron: 0.4mg

Keyword sourdough dinner rolls

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These soft sourdough dinner rolls are everything you want in a homemade bread—fluffy, flavorful, and incredibly comforting. Whether you’re serving them for a holiday feast or a cozy family dinner, they’re guaranteed to be a hit!

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