Fluffy Sourdough Dinner Rolls

Soft, Tangy, and Perfect for Every Meal

456 4 minutes read

There’s nothing quite like soft, fluffy dinner rolls fresh from the oven. These sourdough rolls have a light, tender texture with a slight tang from the sourdough starter. They’re perfect for any meal—whether you’re having soup, salad, or a hearty roast.

Not only are they delicious, but they’re also healthier because sourdough is easier to digest and adds a unique flavour that you just can’t get from regular bread. While this recipe takes some time, it’s easy to follow, and the results are worth it. Before you start mixing, gather everything you’ll need.

Here’s a list of what to prepare: Sourdough starter: Make sure it’s active and bubbly. Feed it 4–6 hours before starting the recipe. Warm milk: Heat 1 cup (240 ml) of milk until it’s just warm—not hot. If you dip your finger in, it should feel like a warm bath (around 100–110°F or 37–43°C).

Melted butter: Gently melt 4 tablespoons (60 g) of butter. Let it cool so it’s not too hot when added. Egg: Have 1 egg ready to mix in. Sugar, flour, and salt: Measure out 2 tablespoons (25 g) sugar, 3 ½ cups (440 g) all-purpose flour, and 1 teaspoon (6 g) salt.

Combine wet ingredients: In a large mixing bowl, stir together; 1 cup (240 g) of sourdough starter, warm milk, melted butter, 1 egg and sugar. Whisk until everything is smooth. Add dry ingredients: Gradually add flour and salt to the bowl. Stir with a wooden spoon or spatula until the mixture forms a shaggy dough.

Place the dough on a floured surface. Use your hands to knead it for about 8–10 minutes. Push, fold, and turn the dough until it feels smooth and stretchy. If you have a stand mixer, you can use the dough hook on medium speed for 5–7 minutes instead. Grease a large bowl with a little oil or butter, then place the dough inside.

Turn it once so the top is coated—this keeps it from drying out. Cover the bowl with plastic wrap or a damp kitchen towel. Leave it in a warm spot for 4–6 hours, or until the dough doubles in size. If it’s cold in your kitchen, place the bowl inside your oven (turned off!) with the oven light on.

After the first rise, gently press the dough down to remove some air. Use a knife or bench scraper to divide it into 12 equal pieces. Take each piece and roll it into a smooth ball. To do this, cup your hand over the dough and gently roll it in circles on the countertop.

Grease a 9×13-inch baking dish or line it with parchment paper. Place the dough balls in the pan, spacing them slightly apart. Cover the rolls with plastic wrap or a damp towel. Let them rise in a warm spot until they’re puffy and almost doubled in size. This usually takes 1–2 hours.

The rolls should touch each other slightly when they’re ready to bake. Preheat the oven: Set your oven to 375°F (190°C). Beat 1 egg with 1 tablespoon of water. Brush this mixture over the top of the rolls. This makes them golden and shiny after baking.

Place the rolls in the oven and bake for 20–25 minutes. They’re ready when the tops are golden brown, and the rolls sound hollow when tapped. Let the rolls cool in the pan for 10 minutes before serving.

Tips for Perfect Rolls;

Active starter: Your sourdough starter should be bubbly and active. If it isn’t, your rolls might not rise well.
Soft dough: Don’t add too much flour. The dough should be soft and slightly sticky—this helps keep the rolls light and fluffy.
Room temperature matters: If your kitchen is cold, the dough will take longer to rise. Be patient or find a warm spot.

Ways to Customize;

Herby rolls: Mix chopped herbs like rosemary, parsley, or thyme into the dough before kneading.
Cheesy rolls: Sprinkle shredded cheese on top of the rolls after the egg wash.
Sweet rolls: Add a bit more sugar and cinnamon for a slightly sweeter version.
Whole wheat: Replace half the flour with whole wheat flour for a heartier roll.

Serving Ideas;

With meals: Serve with butter alongside soups, salads, or roasted meats.
For breakfast: Use them to make mini breakfast sandwiches or spread them with jam.
Holiday dinners: These rolls are a great addition to any festive meal. Add a sprinkle of flaky sea salt on top for a fancy touch.

Storing and Reheating;

Storing leftovers: Keep rolls in a sealed container at room temperature for up to 2 days. For longer storage, refrigerate them.
Freezing: Freeze baked rolls for up to 3 months. Let them thaw at room temperature before reheating.
Reheating: To make them taste fresh, warm them in a 300°F (150°C) oven for 5–10 minutes.

Making fluffy sourdough rolls is a simple and rewarding process. The rolls are soft, full of flavour, and perfect for sharing with family or friends.

Whether it’s a special occasion or a regular dinner, these rolls will always impress. Try the recipe today—you’ll love how satisfying homemade bread can be.