Sourdough Dinner Rolls (Soft & Fluffy)

What Makes This Recipe Work

Milk and butter tenderize the crumb, while the sugar feeds the starter and encourages browning. A slow bulk ferment lets the wild yeast do the work so the rolls taste complex rather than simply sweet.

Ingredients for Sourdough Dinner Rolls (Soft & Fluffy)

• 1/2 cup (120 g) active sourdough starter, 100% hydration, fed 6 to 8 hours ahead
• 1 cup (240 g) whole milk, lukewarm (about 90F)
• 1 large egg (50 g), room temperature
• 3 tbsp (42 g) unsalted butter, softened, plus more for the pan
• 2 tbsp (25 g) granulated sugar
• 3 1/2 cups (420 g) bread flour
• 1 1/2 tsp (9 g) fine sea salt

How to Make Sourdough Dinner Rolls (Soft & Fluffy)

1. Whisk the starter, milk, egg, sugar, and softened butter in a large bowl until combined. Add the flour and salt and mix to a shaggy dough.
2. Knead 10 minutes by hand or 6 to 8 minutes in a stand mixer on medium. The dough should become smooth, soft, and slightly tacky and pull away from the sides of the bowl.
3. Cover and bulk ferment at room temperature 3 to 4 hours until doubled, giving the dough two sets of stretch and folds during the first hour.
4. Butter a 9x13-inch baking pan. Divide the dough into 12 pieces, about 85 g each, and shape each into a tight ball by cupping it against the counter.
5. Arrange the balls in the pan, cover, and proof 1 to 2 hours until puffy and nearly touching, roughly doubled in size.
6. Preheat the oven to 375F. If you like a shine, brush the tops lightly with milk or melted butter.
7. Bake 22 to 25 minutes until golden brown and the center rolls read 200F on an instant-read thermometer, rotating the pan at 15 minutes.
8. Brush the hot rolls with melted butter and cool in the pan 10 minutes before pulling them apart.

Tips for the Best Sourdough Dinner Rolls (Soft & Fluffy)

• Bring the milk and egg to room temperature first; cold ingredients slow the wild yeast and can leave the crumb tight.
• Weigh the dough so the rolls are even, and pack them just close enough that they rise up instead of out.
• Do not overbake. Pull the pan when the tops are golden and the internal temperature hits 200F, or the rolls will dry out.

Variations and Substitutions

• Sourdough Sandwich Bread bakes this same enriched dough in a loaf pan for soft, even slices.
• Whole Wheat Sourdough Bread swaps in 1 cup (120 g) whole wheat flour and 2 tbsp extra milk for a heartier roll.
• Add 2 tbsp chopped fresh rosemary or 1 tsp garlic powder to the dough for a savory version.
• For a sweeter roll, drizzle a simple powdered sugar glaze over the cooled buns.

How to Store and Reheat

• Keep baked rolls in an airtight container at room temperature up to 3 days; warm them in a 300F oven for 5 minutes to soften.
• Freeze fully baked rolls in a zip-top bag up to 2 months and reheat covered with foil at 350F for 10 minutes.

Sourdough Dinner Rolls (Soft & Fluffy) FAQ