Description

These Soft Sourdough Dinner Rolls offer a beautifully airy texture and an irresistible golden finish, perfect for weeknight family dinners. They are surprisingly easy to make and freeze well for convenient meal prep.

Ingredients

Scale

2.5 cups (300g) All-Purpose Flour, unbleached for a softer crumb
1 cup (240g) Unfed Sourdough Starter, or fed starter (watch rise times closely)
0.5 cup (120ml) Warm Water (105-115°F / 40-46°C)
1 teaspoon (5g) Salt, reduce by 0.25 teaspoon if using salted butter
2 tablespoons (25g) Granulated Sugar or Honey, maple syrup also works well
0.25 cup (57g) Unsalted Butter, melted (use vegan butter for dairy-free)
0.5 cup (120ml) Milk, any plant-based milk for dairy-free
1 Large Egg, for egg wash

Instructions

Combine Wet Ingredients: In a large mixing bowl, whisk together the warm water, sourdough starter, sugar or honey, melted butter, and milk for about 30 seconds, ensuring the mixture is well blended.
Add Dry Ingredients: Gradually add the flour and salt to the wet mixture, mixing with a wooden spoon for 1-2 minutes until a shaggy dough forms. If it looks too dry, splash in 1-2 tablespoons more milk.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until the dough transforms into a smooth, elastic ball that’s tacky but not sticky to the touch.
First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, cover it tightly with plastic wrap, and let it rise at room temperature (around 70-75°F / 21-24°C) for 4-6 hours until it doubles in size and looks visibly bubbly and airy.
Shape the Rolls: Gently punch down the risen dough to release air. Divide it evenly into 12-16 pieces (roughly 60-70g each is ideal), and shape each piece into a smooth, tight ball.
Second Rise (Proofing): Arrange the shaped rolls in a greased 9×13-inch baking dish, leaving a little space between each. Cover loosely and let rise for another 2-3 hours at room temperature, until they are visibly puffy and feel soft to the touch.
Preheat Oven & Egg Wash: Preheat your oven to 375°F (190°C). Whisk one egg with a tablespoon of water for an egg wash. Gently brush the tops of the proofed rolls to prepare for that golden crust.
Bake: Bake for 20-25 minutes, or until these rolls are golden brown on top and cooked through (an instant-read thermometer should show an internal temperature of around 200°F (93°C)).
Cool: Let the freshly baked rolls cool in the baking dish for 5-10 minutes, allowing them to set. Then, transfer them to a wire rack to cool completely before serving, ensuring the crust doesn’t get soggy.

Notes

The recipe includes options for whole wheat flour, dairy-free alternatives (plant-based milk, vegan butter), and a yeast-based version if sourdough starter is unavailable. Rolls can be refrigerated overnight after the second rise for meal prep. Consider adding flaky sea salt or chopped rosemary/thyme before baking for extra flavor.

Prep Time: 30 minutes
Cook Time: 22 minutes
Category: Bread, Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 150 calories
Sugar: 2 g
Sodium: 140 mg
Fat: 6 g
Saturated Fat: 3 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 12 mg

Keywords: sourdough, dinner rolls, easy bread, comfort food, meal prep, golden crust, homemade, baking, weeknight