Sourdough dinner rolls are soft, fluffy, and buttery with the signature sourdough tang. They are really easy to make and the perfect accompaniment to any meal.
What is more from-scratch than soft, buttery, homemade sourdough rolls made without commercial yeast?
While sourdough seems more complicated, I assure you that it is simple. The only hard part is waiting patiently for the captured natural yeasts to do their work: fermenting the grains and naturally rising the bread.
Oh – and remembering to start them the day before. Now that I’m used to making recipes like this, it really has made my life simpler and less complicated.
I can whip up the dough after the kids go to bed, and we will have rolls ready to bake for dinner the next day.
These sourdough dinner rolls are out of this world. Super soft and fluffy, with the most delicious crust.
Benefits Of Sourdough
As I previously mentioned, sourdough is the process of fermenting grains, allowing the natural yeasts to raise the bread and break down the naturally occurring phytic acid in the grains.
This phytic acid breakdown increases some nutrients, like folate, and also makes other nutrients more bio-available.
Fermenting grains also helps increase the digestibility and can even lower the amount of gluten present (source).
Some people that have gluten sensitivities (not celiac disease) may be able to tolerate long-fermented (24 hours) wheat products.
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Tips For Making Sourdough Dinner Rolls:
- The starter must be fed, active, and nice and bubbly to use in this recipe.
- Use melted, but slightly cooled butter. You don’t want to accidentally burn your starter. Same goes for the water: it should be warm, but not hot.
- Organic cane sugar, honey, or coconut sugar will work. Honey will leave you with a stickier dough, though.
- I like to grind my own grains using a Nutrimill. It is easy and much more cost-efficient doing it this way.
- Don’t over-knead or under-knead your bread. Knead for 5 minutes in the stand mixer or 10 minutes by hand. You should be able to take a small piece of dough and pull it apart, creating a window that you can see through.
Tools you will Need:
Grain mill – like this one (optional)
Stand Mixer (optional, but it does make the process much easier).
9×9 or 9×13 baking dish. Baking it in a 9×9 baking dish gives you more of pull apart sourdough rolls.
Measuring cups and spoons
Tea towel
How To Make Sourdough Rolls:
In a stand mixer bowl, add ingredients.
Place the bread hook on the stand mixer and place mixing bowl in the correct position.
Knead on medium for 10-15 minutes until the dough becomes elastic and smooth. It should pass the windowpane test. Take a small amount of dough and stretch it between your fingers. If you can stretch it to the point where it’s thin enough to see through, then it is ready.
If you do not have a stand mixer, you can knead it by hand on a lightly floured surface for ten minutes.
Place in a greased bowl and cover with a towel.
Allow to rise overnight (8-24 hours). You want to be careful not to over-ferment. If they start to look like they are, you can place the in the fridge for a few hours.
The next day, divide the dough into eight equal parts and put in a greased 9×13 or 8×8 baking dish. Use a 8×8 if you want more pull apart type sourdough bread rolls.
Brush tops with an egg wash and allow them to rise until doubled, approximately one to two hours.
Preheat oven to 375.
Place the rolls into the oven for about 25-30 minutes, or until they start turning golden brown.
Allow to cool, and enjoy.
FAQ:
What makes sourdough bread taste sour?
The fermentation process will create the sour taste, but the intensity will be determined by the amount of time you allow your dough to ferment.
If you only allow the dough to ferment for 8 hours, you will have a much less sour result, compared to letting it ferment for 24 hours.
The maturity of your sourdough starter will also have an effect. New starters will not be quite as sour as older, more mature ones.
What is fresh sourdough starter?
Fresh sourdough starter is a starter that has been fed, allowed time to reach optimal activity, and is ready to use in a recipe. Usually, a sourdough starter that is already at room temperature is ready to use about 4 hours after it has been fed.
Is sourdough bread better for you?
Yes. Not only is it easier for your body to digest, but it also has more bio-available nutrients and lower glycemic index making it a healthier choice.
Is sourdough bread better than yeast bread?
This is totally based on opinion. Personally, I love sourdough bread much more than yeast bread because sourdough has a more complex flavor that just cannot be found in yeast bread.
How is sourdough bread different from other breads?
It uses wild yeast that have been captured in the surrounding environment. This wild yeast help break down the grains and give it amore tangy sour taste.
Find More From-Scratch Farmhouse Favorites:
- Sourdough Blueberry Cobbler
- How to Make Whole Wheat Sourdough Bread
- Sourdough French Toast From Scratch
- Best Chicken Pot Pie Recipe With Sourdough Biscuits
- Sourdough Cinnamon Rolls With Cream Cheese Topping
If you try this recipe and love it, I would love if you gave it 5 stars! Also, tag me on Instagram @farmhouseonboone.
Sourdough Dinner Rolls
Ingredients
- 1/2 cup sourdough starter, active and bubbly (113 g)
- 1/4 cup sugar, 50 g
- 3/4 cup warm water, 177 g
- 1/4 cup melted butter, 56 g
- 1/2 teaspoon sea salt, 2 g
- 2 1/2 cups all-purpose flour, 350 g
- Egg, for egg wash
Instructions
- In a stand mixer bowl, add ingredients.
- Knead on speed 2 (for a Kitchen Aid) for 10-15 minutes using the dough hook, until the dough becomes smooth, stretchy, and can pass the windowpane test.
- Place in a greased bowl and cover with a towel.
- Allow to rise overnight (8-12 hours). This will depend on how warn or cool your house is. It can take much longer in a cooler house.
- The next day, divide the dough into eight equal parts.
- Roll the dough into balls and create tension. This can be done by rolling the balls against a countertop or by pressing your thumb into the center and then pinching the ends together. This can be repeated a few times.
- Place the shaped rolls into a greased 9×13 or 8×8 dish. Cover with a damp towel. Allow it to rise until doubled, approximately one to two hours.
- Preheat oven to 375
- Brush top with egg wash (optional, but will give it that lovely golden color).
- Place the rolls into the oven for about 25-30 minutes, or until they start turning golden brown.
- Top with melted butter if desired.
- Allow to cool, and enjoy.
Notes
- If you do not have a stand mixer, you can make this recipe by hand. Make sure to knead by hand for 10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sourdough Dinner Rolls
Ingredients
- 1/2 cup sourdough starter, active and bubbly (113 g)
- 1/4 cup sugar, 50 g
- 3/4 cup warm water, 177 g
- 1/4 cup melted butter, 56 g
- 1/2 teaspoon sea salt, 2 g
- 2 1/2 cups all-purpose flour, 350 g
- Egg, for egg wash
Instructions
- In a stand mixer bowl, add ingredients.
- Knead on speed 2 (for a Kitchen Aid) for 10-15 minutes using the dough hook, until the dough becomes smooth, stretchy, and can pass the windowpane test.
- Place in a greased bowl and cover with a towel.
- Allow to rise overnight (8-12 hours). This will depend on how warn or cool your house is. It can take much longer in a cooler house.
- The next day, divide the dough into eight equal parts.
- Roll the dough into balls and create tension. This can be done by rolling the balls against a countertop or by pressing your thumb into the center and then pinching the ends together. This can be repeated a few times.
- Place the shaped rolls into a greased 9×13 or 8x8 dish. Cover with a damp towel. Allow it to rise until doubled, approximately one to two hours.
- Preheat oven to 375
- Brush top with egg wash (optional, but will give it that lovely golden color).
- Place the rolls into the oven for about 25-30 minutes, or until they start turning golden brown.
- Top with melted butter if desired.
- Allow to cool, and enjoy.
Notes
- If you do not have a stand mixer, you can make this recipe by hand. Make sure to knead by hand for 10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Post and recipe were updated October 2022.
Quick question- is there a reason for preheating the oven so early? Is it to get the kitchen hot to help it rise?
She needs to switch steps 6 and 7. No need to preheat 2 hrs before baking.
Have you ever tried using whole spelt?
Virginia, I make this recipe with great results using fresh ground spelt. I’ve also used Kamut and that worked great Incase anyone wonders about that.
I’m a little confused about the amount of flour. It says, 2-2 1/2 cups all-purpose flour. Is it 2-2 1/2 cups or 2 1/2 cups?
Thanks
Hi there,
I think it means it can take anywhere from 2 to 2 and a half cups. Depending on the flour and other variables. Hope that helps 😉
that line between the 2 and 2 1/2 could mean (or)
Hey, I made this and my dough was dry on the top in the morning. Same happens when I make your English Muffins and Tortillas. I’m not in a dry area also. What’s going on? Thanks!
Mine did that as well! I’m curious also. Thanks!
Try covering it with plastic wrap or a beeswax wrap. That happens when too much air gets in.
My dough was dry on top in the morning. When I looked at the pictures you provided yours did not look dry at all. Should I have put it in the refrigerator to let it rise? Thank you.
I had mine sitting at room temperature. Maybe try covering it with plastic wrap, so its airtight.
I would agree with covering with plastic wrap or bees wax. With the long ferment time, mine will form a crust without a better “seal” to keep the moisture in. I have a 12L tub that I make bread in that has a lid, I use that to help keep my waste and washing down!
Do you think these would work without the sugar? Love the way they turned out and would like to use as mini sandwich buns but find them a bit sweet.
Yes, you can omit!
Hi Lisa, I am also wondering if these can be frozen after the first rise or can they be frozen after baking? Thank you for all your great recipes.
I have not tried this, but I think it would work. I need to try that and update!
Freezing sourdough before rising will kill the yeast and it will not rise.. You can freeze after baking, but freezing before it rises will ruin it and it will not rise. I know from experience.
As far as letting it rise the final time and then freezing it, I don’t know. Would like to hear if you try it.
You can buy yeasted rolls that are frozen. You take them out of freezer to thaw and double. Don’t try to thaw on counters like quarts. They take forever to thaw. I guess you can put a thick towel under the pan so the cold doesn’t transfer.
Thank you for this comment! I plan to remove mine from the freezer Thursday morning of Thanksgiving and hope the tie. Any other pointers?
Will you let us know how they turned out? I’m very curious
Have you ever frozen some after the first rise? Thought this would be helpful if you wanted a large or small amount to bake.
Do I have to alter the recipe to use whole wheat flour?
Nope! You can sub that. You may need a touch less flour, but just watch for the dough pulling away from the sides of the bowl.
Do you let them sit overnight in the fridge or on the counter?
Do these reheat well if I wanted to make them 2 days in advance?
Hi! I’m making sourdough for the first time and loving it. I’ve made tortillas and crackers and pancakes with all my discard starter already. So very cool.
I am wanting to make a sourdough loaf. I couldn’t find a recipe for that on your website. Can I use this recipe and just form it into a large ball and bake it? If so, how long do I bake it for? Thanks so much!
DIanna
I have a bread recipe here: https://www.farmhouseonboone.com/how-to-make-whole-wheat-sourdough-bread So glad you’re loving the recipes!
I would love to have your sourdough
starter. Do you have a written recipe? This would help me get
started. Then I can try your recipes.
Thank you so much!
To rise overnight in the fridge?
You just leave them on the counter to rise covered loosely with plastic wrap or beeswax wrap!