Soft Sourdough Dinner Rolls (Super Fluffy)

These soft sourdough dinner rolls are the perfect side.  They are light and fluffy with a warm, golden-brown glow that is perfect for holiday gatherings. 

These delicious sourdough rolls are impressive but quite easy to make.  Top them with rich butter and feature them as a side at Thanksgiving or Easter dinner.

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Or, layer with slices of turkey and slather on the cream cheese. Either way, you’ll love these delicious pull-apart rolls. 

Just like my hamburger buns and bread basket rolls, this recipe is simple and easy.

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Why You’ll Love Them

• These rolls are soft and flaky, a divine side for holiday meals.
• You can make this recipe the night before OR the day of, both are great options. 
• This sourdough dinner roll recipe is fairly hands off: mix together the ingredients and let them rise!
• Buttery and soft, these rolls are addictive. Your family will love them.

Ingredients

This recipe calls for a few simple ingredients that will give you rich, buttery rolls:

• 400 grams bread flour: You can substitute all-purpose flour if need be.
• 100 grams active starter: Feed your starter 4-8 hours before starting this recipe, depending on the temperature of your kitchen.  The starter should be very active and bubbly.
• 1 cup warm milk
• 1.5 tsp salt
• 2 tablespoons unsalted butter
• 2 tablespoons sugar:  Adds a slight sweetness to these rolls, making them irresistable!
• 1 tablespoon melted butter: Brush this butter on the backs of the rolls just before baking for a golden glow and mouth watering flavor.

Learn how to make a sourdough starter here, how to care for it, and how to make an easy first loaf of bread.

Baking Timelines

You can make this recipe the day before or the morning of, whichever suits your schedule best.  Here are two timelines I have personally used:

Same Day Timeline:  Feed your sourdough starter the night before, right before going to bed.

8 am: Combine all of the ingredients in your mixer.  Let dough ferment for 4-6 hours. 

2 pm: Form sourdough buns and place them in a warm spot to let them poof up and double for the second rise.

5 pm: Bake rolls

Overnight Ferment Timeline: Feed your starter mid morning for this timeline.

3 pm:  Mix together the dough, cover, and let rise for 4-6 hours.

9 pm:  Transfer the dough to the refrigerator

8 am:  Remove the dough from the fridge and let it sit for 30 minutes in a warm place. 

8:30 am: Form individual dough balls and ferment for 2-4 hours or until doubled. 

12:30 pm: Bake

Both of these timelines work well for these soft dinner rolls.  The same day timeline is perfect if you don’t have time to mix up the dough the day before. And the overnight option gives you a longer fermentation time, further breaking down the gluten in the dough. 

*Temperature will affect rise time!  In warmer kitchens, the dough will rise faster, and in cooler temperatures the dough will take longer to rise. 

Supplies

• This recipe uses a stand mixer, I have this Kitchen Aide one. 
• Use a 9×11 glass baking pan to bake the rolls in. 
• Large mixing bowl and tea towel or plastic wrap.

Step By Step Instructions

Make sure you have an active sourdough starter ready to go before starting this recipe. Here’s how to make these delicious rolls, with photos:

Step 1: Combine Wet Ingredients

Warm the one cup of milk, two tablespoons butter, 1.5 tsp salt and 2 Tbsp sugar in a small saucepan over low heat. Cool to 90 degrees F before adding to the sourdough starter and flour.

Step 2: Add Flour + Starter

In the bowl of a stand mixer fixed with a dough hook or paddle attachment, add 400 grams bread flour, 100 grams sourdough starter, and the cooled milk and butter mixture.  

Set the stand mixer to low and mix for 5-8 minutes or until the dough is glossy.  The dough will be slightly sticky. 

Step 3: First Rise

Grease a large bowl with butter. 

Using slightly damp hands, remove the dough from the bowl of the stand mixer, roll it into a ball and place it into the pre greased bowl.  

Cover with plastic wrap or a damp tea towel for the first rise.  Allow the dough to rise for 4-6 hour or until double in size. 

Tip:  Bulk fermentation time will depend on temperature. During the heat of summer the dough may rise much faster, and in the cool of winter it may take the full 6 hours to double. 

If you are doing an overnight ferment, cover the dough now and put it in the fridge for 8-10 hours or until ready to use. 

Step 4: Shape + Second Proof

First grease a 9×11 glass baking pan with butter.  Take refrigerated dough out of the fridge and let it come up to room temperature for 30-60 minutes. 

When the dough is ready, dump it out on a lightly floured surface. The dough will no longer be sticky, but smooth and silky feeling, a little bit like play dough!  

Divide the dough into equal pieces weighing around 60-65 grams each. I like to use a kitchen scale to keep each dough ball around the same size.  

Shape each piece of dough into a ball:  Tuck the corners of the dough under, then gently roll the dough into a ball.  Line the pan with rolls 3 wide, as shown. 

Let the dough rise until the rolls are puffy and almost double in size.  The sides of the rolls should touch (see photos).  This will take between 2-4 hours, depending on the temperature of your home. 

Step 5: Bake

Once the rolls have finished their second rise, it’s time to bake!  Adjust the oven rack to the middle and preheat the oven to 375 degrees F.  Bake the rolls for 25-30 minutes or until golden brown o n the top.  

For buttery dinner rolls melt one tablespoon of butter in a small bowl and lightly cover the tops of each roll with the melted butter. 

How To Store

These sourdough rolls will store well for several days.  Store them in an airtight container and to keep them fresh.  

​To freeze, double wrap the rolls and place them in a freezer safe container.  

I hope you love these pull-apart sourdough dinner rolls.  They are flaky, soft, and delicious.