Soft Sourdough Dinner Rolls Recipe

• Prep Time: 30 minutes (plus starter activation time)

• Rise Time: 4 – 8 hours (or overnight)

• Cook Time: 20-25 minutes

• Total Time: 5 – 9 hours (largely hands-off)

• Difficulty: Intermediate

• Yield: 12 perfect dinner rolls

Ingredients

For the best results, ensure all ingredients are at room temperature unless specified.

For the Dough:

• 1 cup (240g) active sourdough starter, fed and at peak rise

• ½ cup (120ml) whole milk, lukewarm

• 3 tablespoons (42g) unsalted butter, melted and slightly cooled

• 1 large egg, at room temperature

• 2 tablespoons (25g) granulated sugar

• 1 teaspoon (6g) fine sea salt

• 3 cups (360g) bread flour, plus more for dusting

For the Topping:

• 2 tablespoons (28g) unsalted butter, melted (for brushing)

• Flaky sea salt (optional, for garnish)

Instructions

Step 1: Activate Your Starter (The Day Before)

Time: 8-12 hours before mixing dough | Intensity: Low
Ensure your sourdough starter is active and bubbly. If it has been in the refrigerator, feed it 4-12 hours before you plan to make the dough until it has at least doubled in volume and passes the “float test” (a small spoonful of starter should float in a glass of water).

Step 2: Mix the Dough

Time: 15 minutes | Intensity: Low

1. In the bowl of a stand mixer fitted with a dough hook, combine the active starter, lukewarm milk, melted butter, egg, and sugar. Mix on low speed for about 1 minute until combined.

2. Add the bread flour and salt. Mix on low speed until a shaggy dough forms, about 2 minutes.

3. Increase the speed to medium and knead for 6-8 minutes. The dough should be soft, slightly tacky, but not sticky, and should pull away from the sides of the bowl. If it’s too sticky, add a tablespoon of flour at a time. If it’s too dry, add a teaspoon of milk at a time.

Step 3: The First Rise (Bulk Fermentation)

Time: 3-6 hours | Intensity: Very Low

1. Lightly oil a large bowl. Place the dough in the bowl, turning it once to coat it lightly in oil.

2. Cover the bowl with a damp kitchen towel or plastic wrap.

3. Let the dough rise in a warm, draft-free spot until it has roughly doubled in size. This can take anywhere from 3 to 6 hours, depending on the strength of your starter and the temperature of your kitchen. The dough should be puffy and full of air bubbles.

Step 4: Shape the Rolls

Time: 15 minutes | Intensity: Medium

1. Lightly grease a 9×13 inch baking dish or a 10-inch round cake pan.

2. Turn the risen dough out onto a lightly floured surface. Gently punch it down to deflate.

3. Divide the dough into 12 equal pieces (a kitchen scale is helpful for accuracy, each piece should be about 75-80g).

4. To shape each roll, take a piece of dough and pull the edges into the center, pinching them together to create a smooth surface on top. Flip the roll over so the smooth side is up and cup your hand around it. Gently roll the dough in a small, tight circular motion on the counter to form a tight, smooth ball.

5. Place the shaped rolls into the prepared pan, arranging them in 3 rows of 4 (or in a circle for a round pan). They should be just touching.

Step 5: The Second Rise (Proofing)

Time: 1-2 hours (or overnight in the fridge) | Intensity: Very Low

1. Cover the pan with a clean towel or plastic wrap.

2. Let the rolls rise again in a warm place until they are puffy and have filled the pan, and the dough springs back slowly when gently poked. This usually takes 1-2 hours.

3. Overnight Option: For deeper flavor and easy morning baking, cover the pan tightly with plastic wrap and place it in the refrigerator immediately after shaping. Let them cold-proof for 8-16 hours. When ready to bake, let them sit at room temperature for 1 hour while the oven preheats.

Step 6: Bake to Perfection

Time: 25 minutes | Intensity: Low

1. About 20 minutes before baking, preheat your oven to 375°F (190°C).

2. Once preheated, place the pan in the center of the oven and bake for 20-25 minutes. The rolls are done when the tops are a deep golden brown and the internal temperature registers 190-200°F (88-93°C) on an instant-read thermometer.

3. Pro Tip: For an extra-soft top, you can tent the rolls with foil halfway through baking if they are browning too quickly.

Step 7: Finish and Serve

Time: 5 minutes | Intensity: Low

1. Remove the rolls from the oven and immediately brush the tops with the 2 tablespoons of melted butter. This gives them a beautiful sheen and an incredibly soft crust.

2. Sprinkle with a little flaky sea salt if desired.

3. Let the rolls cool in the pan for about 10 minutes before serving. They are best enjoyed warm, slathered with more butter.

Storage & Reheating

• Storage: Store completely cooled rolls in an airtight container or plastic bag at room temperature for up to 2 days.

• Freezing: These rolls freeze beautifully. Once completely cooled, place them in a freezer-safe bag for up to 3 months. Thaw at room temperature.

• Reheating: To restore that fresh-from-the-oven warmth and softness, wrap rolls in foil and warm in a 350°F (175°C) oven for 10-15 minutes. For a single roll, a 20-second burst in the microwave works in a pinch.

Nutrition Information

Serving Size: 1 roll
Servings: 12

Note: Nutritional information is an estimate and may vary based on specific ingredients used and their exact weights.

Baker’s Notes & Troubleshooting

• Starter Strength is Key: The rise time is entirely dependent on your starter’s activity. A young or weak starter will take much longer. Don’t rush it; let the dough tell you when it’s ready.

• Dough Too Sticky? During kneading, if the dough remains very sticky, add bread flour one tablespoon at a time until it becomes manageable. Humidity can affect flour absorption.

• Can I Use All-Purpose Flour? Yes, but the rolls may be slightly less chewy and structured. The protein content in bread flour helps create that perfect, soft-yet-strong crumb.

• The Float Test: This is the best way to ensure your starter is ready to leaven bread. If it doesn’t float, feed it again and wait a few more hours.

We hope you love baking and devouring these Soft Sourdough Dinner Rolls as much as we do. They are a true testament to the beautiful, versatile power of your sourdough starter. Happy baking