This sourdough dinner rolls recipe is a favorite among home bakers worldwide, and it’s easy to see why. Not only does sourdough offer a unique depth of flavor with its signature tang, but it’s also considered a healthier choice compared to traditional commercial breads. Unlike most store-bought options, which often contain preservatives and additives, homemade sourdough uses a natural fermentation process. This process, driven by wild yeast and lactic acid bacteria, creates a bread that’s easier to digest and often has a lower glycemic impact, making it friendlier to blood sugar levels.
Jump to RecipeThis sourdough dinner rolls recipe combines the health benefits and flavors of traditional sourdough with the warmth and comfort of homemade dinner rolls, perfect for any meal or special occasion. Whether you’re an experienced baker or new to baking, this easy bread recipe provides approachable steps and customizable options, so you can achieve perfectly soft, fluffy rolls with just the right amount of sourdough character. With more people trying their hand at an easy bread recipe, these rolls are an excellent addition to your culinary repertoire.
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Why You’ll Love These Sourdough Dinner Rolls
This sourdough dinner rolls recipe is more than just bread; it’s a nutrient-dense, flavorful alternative to traditional rolls that can elevate any meal. Sourdough bread undergoes a natural fermentation process, which not only imparts a delightful tang but also makes the bread easier on your digestive system.
The process breaks down gluten and increases nutrient bioavailability, allowing your body to absorb minerals more effectively than it can with quick-rise breads. Additionally, sourdough generally has a lower glycemic index, meaning it can help maintain more stable blood sugar levels compared to other breads.
One of the greatest aspects of this sourdough dinner rolls recipe is its versatility. If you prefer a softer roll, you can add a bit of butter and a touch of sugar to the dough, which will give the rolls a more melt-in-your-mouth texture.
For those who love homemade dinner rolls with a rustic crust, simply skip the butter and spritz the rolls lightly with water during baking to achieve a crispier finish. These rolls provide flexibility, allowing you to tweak the texture and flavor to suit your preferences while still enjoying all the benefits of sourdough.
Soft Sourdough Dinner Rolls
Course: Side DishCuisine: AmericanDifficulty: Easy12
rolls30
minutes25
minutes180
kcalThis sourdough dinner rolls recipe creates soft, fluffy rolls packed with a subtle tang that pairs well with any meal. Perfect for both novice and experienced bakers
Ingredients
1 cup active sourdough starter – make sure it’s bubbly and well-fed
4 cups all-purpose flour – for a chewy texture, blend with bread flour
1 cup water – essential for proper dough hydration and fermentation
¼ cup unsalted butter, softened – for extra softness; can substitute with olive oil
1 tablespoon sugar (optional) – adds a slight sweetness and encourages browning
1 teaspoon salt – enhances flavor and balances the sourdough tang
Directions
- Prepare Your Starter: Feed your sourdough starter at least 4–6 hours before you start to bake. This will ensure it’s active and ready.
- Mix Ingredients: In a large bowl, combine your active starter, flour, water, butter, sugar (if using), and salt until a rough dough forms.
- Initial Rest and Bulk Rise: Let the dough rest for about 30 minutes, then allow it to ferment in a warm place for 4–8 hours or until it has doubled in size.
- Shape the Rolls: Divide the dough into 12 even portions, shape each into a ball, and place them on a greased baking sheet.
- Second Rise (Proofing): Cover the rolls and let them rise for another 2–3 hours until puffy and soft.
- Bake: Preheat your oven to 375°F (190°C). Bake for 20–25 minutes until the tops are golden brown.
- Serve: Let the rolls cool slightly, then serve warm with butter or alongside your meal.
Notes
- For extra-soft rolls, brush them with melted butter after baking.
For a crispier finish, omit the butter and spritz the rolls lightly with water during baking. - Nutritional Values (per portion):
Calories: 180
Total Fat: 7g
Saturated Fat: 4g
Carbohydrates: 25g
Fiber: 1g
Sugars: 1g
Protein: 4g
Sodium: 210mg
Cholesterol: 15mg
Iron: 6% DV
Calcium: 2% DV
Potassium: 45mg (1% DV)
Key Ingredients and Substitutions
Each ingredient in this sourdough dinner rolls recipe plays a crucial role in creating the ideal flavor and texture. At the core of this recipe is the sourdough starter, which acts as the natural leavening agent.
Following a good sourdough starter guide to keep your starter well-fed and active is essential, as it provides the wild yeast that gives the rolls their rise and tang.
According to most sourdough starter guides, if you don’t have a starter, you can substitute 1 tablespoon of instant yeast, though the flavor will differ. Still, the depth of flavor will be less pronounced.
All-purpose flour is the main structure builder in these rolls, creating a light, fluffy crumb. If you want a chewier texture, consider substituting a portion with bread flour, which has higher protein content and strengthens gluten development.
For those looking to add a bit more fiber, replacing 1 cup of all-purpose flour with whole wheat flour can add heartiness, though it will result in a slightly denser roll.
You can also experiment with gluten-free flours, though these will require additional binding agents to ensure the dough holds together.
Butter adds richness and softness to the rolls. If you’re aiming for a dairy-free version, olive oil makes a fine substitute, lending a subtle fruity note. Similarly, sugar is optional but helps the rolls brown and adds a hint of sweetness; honey or maple syrup can be used instead if you prefer a natural sweetener.
For the best results, sourcing quality ingredients—like organic butter or high-gluten flour—can enhance the texture and depth of flavor in your rolls. Specialty grocers, health food stores, or online shops are great places to find high-quality ingredients.
How to Make These Sourdough Dinner Rolls (Step-by-Step)
1. Feed Your Sourdough Starter: Start by feeding your starter 4–6 hours before you plan to bake. As any sourdough starter guide will tell you, an active, bubbly starter is essential for a good rise, so make sure it’s frothy and has doubled in volume. If your starter isn’t rising as expected, give it more time or feed it twice to build its strength.
2. Mix the Dough: In a large bowl, combine the sourdough starter, flour, water, butter, sugar (if using), and salt. Stir until the ingredients form a rough dough. You don’t need to knead it yet—just mix until there are no dry patches. Cover the bowl and let the dough rest for 30 minutes, allowing the flour to absorb the water fully.
3. Bulk Fermentation: After resting, begin the stretch-and-fold technique to build gluten. Gently lift one side of the dough and fold it over to the other side, rotating the bowl and repeating this process a few times. Repeat this process every 30 minutes for roughly 2 hours. Then let the dough sit undisturbed in a warm place for 4–6 hours, or until it has doubled in size. The dough should be airy and spring back slowly when gently pressed.
4. Shape the Rolls: Once the dough has completed bulk fermentation, turn it out onto a lightly floured surface. Divide it into 12 even portions, shape each piece into a ball by tucking the edges underneath, and place them on a greased baking sheet. Cover the rolls loosely and let them rise for another 2–3 hours until they are puffy.
5. Bake the Rolls: Preheat your oven to 375°F (190°C). Bake the rolls for 20–25 minutes, or until they reach a beautiful golden color. For a softer crust, brush the tops with melted butter as soon as they come out of the oven. Let the rolls cool briefly before serving them warm.
Expert Tips for Success
To get the best results from this sourdough dinner rolls recipe, keep these expert tips in mind.
In this sourdough dinner rolls recipe, the stretch-and-fold technique is a great way to develop gluten without heavy kneading.
This process builds structure gently, creating rolls that are light and airy.
Using a bench scraper can also help handle sticky dough, making it easier to work with.
Avoid common beginner mistakes like underproofing or overproofing.
Underproofing results in dense rolls, while overproofing can make the dough collapse during baking.
Watch the dough closely—proofing times vary with temperature, so check that the dough has risen adequately but still holds its shape.
Be mindful of your oven temperature as well; a too-hot oven can bake the rolls too quickly, resulting in a hard crust.
Variations and Customizations
This easy bread recipe for sourdough dinner rolls is a blank canvas for flavor creativity.
For a sweet twist, add cinnamon and raisins to the dough for a breakfast-friendly variation, or try pumpkin spice for a seasonal touch.
To customize this sourdough dinner rolls recipe, add diced jalapeños and cheddar cheese for a savory kick with a hint of spice. For outdoor cooking enthusiasts, consider pairing these rolls with one of our Smoker Recipes for a smoky, flavorful complement to your meal.
To adjust the texture, play around with hydration and fats. Adding milk or cream will yield a softer, richer roll, while increasing hydration slightly can create a more open crumb.
If you like a crispier exterior, skip the butter and lightly spritz the dough with water just before baking.
These customizations make it easy to craft a sourdough dinner roll that fits any taste preference or occasion.
Serving Suggestions
This sourdough dinner rolls recipe makes a perfect side for:
- Soups and stews, such as tomato bisque or beef stew, For dessert, pair these rolls with our Bisquick Shortcake Recipe for a quick and delightful sweet finish to your meal.
- Slow-cooked dishes like pot roast or chicken casserole.
- Sliced as a base for mini sandwiches or sliders with your favorite fillings.
Storage and Reheating Instructions
- Storing: Store leftover rolls from this sourdough dinner rolls recipe in an airtight container at room temperature for up to 2 days.
- To freeze, store the rolls in a zip-top bag for up to 3 months. Thaw before reheating.
- Reheating: For best results with this sourdough dinner rolls recipe, wrap rolls in foil and reheat in a 300°F oven for about 10 minutes.
Frequently Asked Questions (FAQs)
Can I make this sourdough dinner rolls recipe without a sourdough starter?
Yes, if you don’t have a starter, substitute with 1 tablespoon of instant yeast. While you’ll get a good rise, the flavor won’t have the same tangy complexity that sourdough provides.
What should I do if my dough feels too sticky?
Sourdough dough can be naturally sticky, but try dusting your hands and work surface with flour or wetting your hands slightly to make handling easier. Avoid adding too much extra flour, as it can alter the texture.
How can I adjust the flavor and texture of this sourdough dinner rolls recipe?
For a tangier flavor, refrigerate the dough overnight to extend fermentation time. If you prefer softer rolls, add more butter or milk to the dough and brush with melted butter after baking. For a crisper crust, skip the butter and lightly spritz with water before baking.
Can I prepare the dough ahead of time?
Yes, shape the rolls, cover, and refrigerate overnight. Bring them to room temperature and let them rise before baking the following day. This option is great for making fresh rolls ahead of a big meal.
What should I do if my rolls didn’t rise properly?
An inactive starter or cooler room temperatures may cause sluggish rising. Make sure your starter is bubbly and feed it before baking. Place the dough in a warmer spot to help it rise.
Can I substitute ingredients like flour or butter?
Yes, for a chewier texture, substitute some of the all-purpose flour with bread flour. Whole-grain flour can add heartiness but may require extra hydration. For a dairy-free alternative, swap butter with olive oil.
How do I achieve a golden, shiny crust?
Brush the tops of the rolls with an egg wash (1 beaten egg with water) before baking. For a softer, glossy crust, use melted butter instead, either before baking or brushed on after.
Can I freeze the dough or baked rolls?
Yes, freeze shaped dough balls, then thaw and let rise before baking. Baked rolls can also be frozen for up to 3 months; wrap them in foil and reheat at 300°F for about 10 minutes.
Why did my rolls in this sourdough dinner rolls recipe turn out dense?
This could be due to underproofing, overproofing, or an inactive starter. Watch your proofing times closely, and ensure your starter is well-fed and bubbly before baking.
How can I tell when my starter is ready to use?
A ready-to-use starter should be bubbly, doubled in size, and should float in water when a small amount is dropped in.
Can I add fillings to my rolls?
Yes, add cheese, herbs, or spices to customize the flavor. Avoid overfilling to maintain proper rising and a light texture.
What’s the best way to store these rolls?
Store rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat in a 300°F oven wrapped in foil to maintain moisture.
Can I use these rolls for sandwiches or sliders?
Absolutely! These rolls are versatile and make excellent bases for sliders, mini sandwiches, or garlic bread.
Sourdough baking is both a rewarding experience and a delightful way to bring fresh, wholesome bread to your table. This sourdough dinner rolls recipe captures that special homemade taste and makes any meal feel like an occasion. Whether it’s for a holiday dinner, a family gathering, or a cozy night at home, this recipe is sure to become a favorite.
We’d love to hear about your baking journey with these sourdough rolls! Leave a comment with your thoughts, or share a picture with us on social media. Happy baking!