Soft Sourdough Dinner Rolls – An Easy Recipe

Sometimes you can’t beat a homemade roll slathered in butter. These soft dinner rolls are like a traditional roll but with that signature sourdough tang. These fluffy pull-apart rolls are perfect for a holiday side, or a Sunday dinner when you want bread to go with dinner but a piece of toast doesn’t cut it. This is an easy overnight recipe that turn out perfect every time – no yeast, just sourdough starter. 

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When you think of sourdough you might think of a crusty, artisan loaf. And while that is definitely something that you can make with sourdough, you can also achieve incredibly soft bread with just active sourdough starter. I honestly couldn’t believe how soft these rolls turned out, and I think you are going to love them! 

If you are looking for more sourdough recipes, some of my favorites are beginner sourdough bread, sourdough pizza crust, and sourdough bagels. 

Why You Will Love This Recipe

The Perfect Texture – These rolls turn out pillowy soft with a perfect, airy crumb.

No Yeast Required – These rolls rely only on natural fermentation from sourdough starter, making them a true from-scratch recipe.

Better for Digestion – The fermentation of sourdough helps break down gluten and phytic acid, making these rolls easier to digest than traditional dinner rolls.

Versatile & Pair Well with Everything – Enjoy them with soups, stews, holiday dinners, or just slathered with butter. They even make delicious sandwiches or sliders. 

Wholesome Ingredients – No unnecessary additives—just real, nourishing ingredients for bread that you can feel good about. 

The Benefits of Sourdough

So why sourdough? Sourdough bread is a traditional way of making bread, using fermented dough that contains naturally occurring yeast and bacteria. Unlike conventional bread, which uses commercial yeast to rise, sourdough bread is made using a sourdough starter culture—a mixture of flour and water that has been allowed to ferment over time. It typically has a tangy flavor and a unique texture. Here are a few of the benefits of sourdough bread compared to traditional yeast bread:

• Easier to Digest – The long fermentation process pre-digests gluten and starches, making sourdough easier on the gut compared to conventional bread.
• Better Nutrient Absorption – Sourdough fermentation helps break down phytic acid, an anti-nutrient that can block the absorption of minerals like iron, zinc, and magnesium.
• Lower Glycemic Index – Sourdough bread causes a slower rise in blood sugar compared to regular bread, making it a better option for blood sugar control.
• Longer Shelf Life – The natural acids in sourdough act as preservatives, keeping it fresh longer without artificial additives.
• Supports a Healthy Gut – The fermentation process promotes the growth of beneficial bacteria, which can be good for gut health.
• Wholesome & Natural – Made with just a few simple ingredients—flour, water, salt, and sourdough starter—no preservatives or unnecessary additives. Store-bought bread is filled with junk ingredients that truly aren’t necessary for delicious bread. 

If you want to learn more about the health benefits of sourdough bread, check out this post.

Ingredients For Sourdough Dinner Rolls

• 5 Tb Butter – I only ever buy salted butter so that’s what I use. I think unsalted butter would also work fine!
• 240 g whole milk – I use whole, raw milk but you can use what you drink. 
• 200 g active sourdough starter – starter that has been fed in the last 6-12 hours, and has doubled in size
• 1 whole egg
• 50 g organic cane sugar
• 500 g all-purpose flour
• 13 g salt – my favorite is redmonds real salt

Melted butter & coarse sea salt for topping the finished rolls. Don’t skip this step, it’s a delicious final touch! 

Other Supplies You will Need

• Stand mixer – I use my kitchen aid. You will need a paddle and dough hook attachment. If you don’t have a stand mixer, you can knead the dough by hand. 
• 9 x 13 glass or ceramic baking dish
• Plastic Wrap / Tea Towel
• Brush or spoon for melted butter

How To Make Soft & Fluffy Sourdough Dinner Rolls

These rolls require a little bit of planning ahead. I suggest starting the dough in the evening, and baking them the next day. 

Make The Dough

Step 1: Melt the better in a small saucepan over medium-low heat. Once the butter is melted, combine it with the milk.

Step 2: In the bowl of a stand mixer fitted with a paddle attachment, combine active starter, sugar, and an egg. Mix until everything is well combined.

Step 3: Add the milk and butter to the bowl, and mix until combined.

Step 4: Next add the salt and gradually add the flour until everything is mixed and there are no clumps of flour. You may need to scrape down the sides of the bowl. 

Step 5: Switch to a dough hook attachment, and knead the dough on low speed for 8-10 minutes. The dough should be smooth. 

Bulk Fermentation / First Rise

Step 1: Cover with plastic wrap and let the dough rise for 10-12 hours. It should roughly double in size, although the rise time will depend on the temperature of your kitchen. 

Shape The Rolls / Second Rise

Step 1: The next morning after the dough has doubled, prepare a 9 x 13 glass baking dish by greasing it with some butter.

Step 2: On a lightly floured surface, separate the dough in to 15 equal pieces. I like to use a kitchen scale for this, but you can also eye ball it. Arrange the dough balls in the baking pan in a 3 x 5 pattern, and cover with a tea towel for a second rise.

Step 3: Let the rolls rise for 1-3 hours, or until puffed up and touching. 

Bake The Rolls

Step 1: Bake the rolls at 350 degrees for 25-30 minutes, or until they have a light golden crust and they are baked all the way through. 

Step 2: Remove from the oven, and brush the tops of the rolls with melted butter, and sprinkle with coarse sea salt. 

How To Serve

The great thing about a good piece of bread is that there is no wrong way to enjoy it. These rolls are perfect as a side for family dinner, for sandwiches, or for breakfast slathered in butter and jam. They can be served on the thanksgiving menu or just a regular meal, they are so versatile! 

How To Store Leftover Rolls

These rolls store and freeze really well. Let the rolls cool completely, and then store them in an airtight container or a gallon ziplock bag. They will keep for up to 3 days, or you can store them in the freezer for 3 months or so. 

To reheat frozen rolls, let them thaw at room temperature. Then, microwave them with a damp paper towel, or heat them in the oven at 350 until warm. 

Flavor Variation Ideas

These rolls would be really delicious as a sweet roll or an herby roll. Try these variations:

• Sweet Rolls: Brush the tops of your rolls with melted honey butter
• Herb & Garlic Rolls – Brush the tops of your rolls with butter, minced garlic and your favorite herbs
• Cheesy rolls: Mix grated parmesan into the dough before shaping for a cheesy dinner roll

Tips for Perfect Sourdough Dinner Rolls

To make perfect, fluffy sourdough dinner rolls, here are some tips: 

Make sure your starter is active enough: Make sure your starter is strong and very active when you mix the dough. It should be fed at least a 1-1-1 (starter-flour-water), if not more flour and water, and given 4-12 hours to double in size. Sometimes it can help to strengthen starter to feed it daily for a few days before using it. 

Temperature of your kitchen: Make sure the dough is in a warm place to rise. If your kitchen is cold, you can put your dough in the oven and turn on the oven light to add a little bit of warmth. 

Tips Not to Underproof: Make sure you give the dough enough time to rise. Under proofing can result in dense rolls, so make sure that the dough doubles in size. 

Tips Not To Overproof: If the dough rises too much, the gluten structure weakens, leading to deflated rolls that don’t rise properly in the oven. To test if your dough is properly proofed, do the poke test—gently press a finger into the dough. If it springs back slowly, it’s ready to bake. If it doesn’t spring back at all, it’s over-proofed.