sourdough dinner rolls recipe
The Best sourdough dinner rolls recipe
What I love most about this recipe is how it’s simple yet satisfying—no fancy ingredients, just good, old-fashioned baking. The starter gives the rolls that signature tang, and the long fermentation time lets the flavors develop in a way that store-bought rolls just can’t match. My family loves them because they’re naturally gluten-rich, which means they’re packed with protein and fiber, helping keep us full longer. Plus, they’re free from preservatives and artificial additives, so they’re a healthier choice without sacrificing taste. Whether you’re feeding a crowd or just making dinner for the family, these rolls are the kind of bread that makes every meal feel like a little treat. They’re perfect for everyday cooking, but they also shine when you want something extra special—like for a holiday meal or a cozy weekend dinner.
:max_bytes(150000):strip_icc()/Simply-Recipes-Sourdough-Dinner-Rolls-LEAD-1-f0d989e725c946c9bf9e851766b9502e.jpg)
Classic Sourdough Dinner Rolls
Fresh, fluffy sourdough dinner rolls perfect for sandwiches, toast, or serving with soups and sauces. Made with a simple sourdough starter for a tangy flavor.
🥘Ingredients
- 3 cups all-purpose flour (plus extra for dusting)
- 1 tsp salt
- 1/4 cup warm water
- 1/4 cup sourdough starter (active and bubbly)
- 1/2 cup milk (warm)
- 2 large eggs
- 1 tbsp olive oil
- 1/4 cup unsalted butter, melted
- 1/4 cup whole milk
- 1 tsp honey or maple syrup
👨🍳Directions
-
1
In a large bowl, combine flour and salt. Add warm water, sourdough starter, warm milk, eggs, and olive oil. Mix well. -
2
Using a stand mixer, knead the dough on low speed for 5-7 minutes, or by hand for 8-10 minutes until smooth and elastic. If sticky, add a bit more flour. -
3
Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1-2 hours, or until doubled in size. -
4
Preheat oven to 375°F (190°C). Punch down the dough and divide into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a round shape. -
5
Place rolls on a parchment-lined baking sheet, spacing them about 1 inch apart. Cover with a towel and let rise for another 30-45 minutes. -
6
Preheat oven to 425°F (220°C). Brush rolls with melted butter (or mix melted butter, milk, and honey for a glaze) and bake for 20-25 minutes until golden brown.
🔧Equipment
- Mixing bowls (2)
- Stand mixer or kitchen aid with dough hook
- Clean kitchen towel or damp towel
- Baking sheet
- Parchment paper
- Oven thermometer (optional but recommended)
📊Nutrition Facts (per serving)
📝Notes
Tips
- Ensure your sourdough starter is active and bubbly for best results.
- For a faster rise, place the bowl in a warm oven with the light on.
- Store leftover rolls in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Adjust the dough consistency by adding more flour if too sticky or more milk if too dry.
Variations
- Add 1 cup of whole wheat flour for a healthier twist.
- Mix in 1/2 cup of seeds (sunflower, poppy, or sesame) for extra texture and flavor.
Watch Video Of How Classic Sourdough Dinner Rolls Works
❓ Frequently Asked Questions About Sourdough Dinner Rolls
What is the best way to activate the sourdough starter for making dinner rolls?
To activate your sourdough starter, feed it with equal parts whole wheat or rye flour and water (or a 50/50 mix of whole wheat and all-purpose flour) about 12–24 hours before making the rolls. Stir well, cover, and let it sit at room temperature. It should double in size within 4–8 hours. If it’s sluggish, try feeding it more frequently or slightly warmer conditions.
Why do my sourdough dinner rolls turn out dense or gummy instead of light and fluffy?
Dense or gummy rolls often happen due to overproofing, insufficient hydration, or weak gluten development. Ensure your starter is active and bubbly before using it. For rolls, use about 70–80% hydration (e.g., 2 cups water + 1 cup flour). Let the dough rest (autolyse) for 30 minutes before kneading, and avoid overworking it. Also, check that your rolls have the right rise time—aim for 1–2 hours in the oven at 375°F (190°C) for a golden crust.
Can I substitute any ingredients in the sourdough dinner rolls recipe, and if so, what are the best alternatives?
Yes! Here are some swaps:
– Flour: Use whole wheat flour (100%) for a nuttier taste, but it may need extra hydration (add 1–2 tbsp water). For a lighter texture, try a mix of bread flour (50%) and whole wheat (50%).
– Starter: Use a commercial yeast starter (like Active Dry Yeast) by following the package instructions, but expect rolls to rise slightly faster.
– Milk: Substitute with buttermilk (for tanginess) or plain yogurt (for extra moisture and richness).
– Salt: Reduce to ½ tsp if using high-hydration doughs, as extra moisture can mask flavor.
How do I prevent my sourdough dinner rolls from sticking to the pan while baking?
To avoid sticking, preheat your oven and baking pan thoroughly. Lightly brush the pan with melted butter or oil, then sprinkle a thin layer of cornmeal or semolina flour inside. Alternatively, use parchment paper cut to fit the pan—place it inside first, then shape the rolls on top. For extra insurance, brush the rolls with a bit of egg wash before baking.
What’s the best way to store leftover sourdough dinner rolls to keep them fresh?
Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage (3–4 days), freeze them: wrap individual rolls in parchment paper, place in a freezer bag, and store flat to save space. To reheat, toast them in a toaster, oven (350°F/175°C for 5–10 minutes), or air fryer (3 minutes at 350°F/175°C). Avoid microwaving to prevent a soggy texture.
