PrintSourdough Dinner Rolls
Soft, fluffy rolls with a subtle sourdough tang—perfect for holidays, weeknight dinners, or freezing ahead.
- Prep Time: 25 minutes
- Resting Time: 12 hours
- Cook Time: 20 minutes
- Total Time: 12 hours 45 minutes
- Yield: 12 rolls
- Category: Side Dish
- Method: baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
- 1 cup 240g active sourdough starter (fed and bubbly)
- 3/4 cup 180ml warm milk (dairy or non-dairy)
- 2 tablespoons honey or maple syrup
- 3 tablespoons softened butter or olive oil
- 1 teaspoon salt
- 2 3/4 to 3 cups 330-360g all-purpose flour (plus more for dusting)
Optional topping:
- 1 tablespoon melted butter (for brushing)
- Flaky sea salt or everything bagel seasoning
Instructions
- Mix Dough (Night Before): In a large bowl, combine starter, warm milk, honey, and butter. Stir until smooth. Add salt and 2 ¾ cups flour. Mix until a shaggy dough forms. If needed, add more flour a tablespoon at a time until the dough is tacky but not sticky.
- Knead by hand (8–10 minutes) or in a stand mixer (5–6 minutes) until smooth and elastic. Cover with a damp towel and let rest for 30 minutes.
- Leave the dough to rise at room temperature (ideally 70–75°F) for 8–10 hours or overnight. It should double in size.
- Turn the dough out onto a lightly floured surface. Divide it into 12 equal pieces and shape them into rolls. Place them in a greased 9×13 baking dish or on a parchment-lined sheet pan.
- Cover and let rise 1–2 hours, until puffy and nearly doubled.
- Preheat oven to 375°F (190°C). Bake rolls for 18–22 minutes, or until golden brown.
- Brush with melted butter while warm. Sprinkle with flaky salt if desired.
Notes
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Want a stronger tang? Extend the bulk fermentation up to 12 hours.
-
Dairy-free? Sub with almond milk and olive oil.
-
Low-fuss version: mix dough in the morning and bake by dinner.
Nutrition
- Sodium: 194
