One of the first types of bread I learned to make was dinner rolls. There’s just something about a subtly sweet, fluffy roll served with a Sunday dinner or during a holiday gathering that feels extra special. These soft sourdough dinner rolls are a perfect twist on the classic—just the right amount of tang from the sourdough and soft enough to melt in your mouth. Best of all, they can be prepared the same day, making them perfect for busy weeknights too.
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Why You’ll Love These Soft Sourdough Dinner Rolls
- Super soft texture (not crusty!)
- Make-ahead friendly
- Perfect for holidays, weeknights, or freezer prep
- Naturally fermented = gut-friendly
Want to learn more about the benefits of sourdough? Check out my Beginner’s Sourdough Guide.
Ingredients You’ll Need
- Sourdough starter (fed and bubbly): Used to leaven the bread and add that signature tang.
- Warm water: Helps activate the starter and yeast, and speeds up fermentation.
- Honey (or sugar): Adds subtle sweetness to the rolls.
- Olive oil (or melted butter): Adds richness and contributes to a fluffy texture.
- All-purpose flour: Provides structure and the right gluten development for soft rolls.
- Salt: Enhances flavor and balances the sweetness.
- Instant yeast: Allows for same-day baking. For a long-fermented version, skip the yeast and ferment overnight.
- Egg (optional, for egg wash): Gives the rolls a beautiful golden finish.
- Butter (optional): For brushing on top after baking.
Tools for Soft Sourdough Dinner Rolls
- Stand Mixer: Speeds up kneading and builds strong gluten structure.
- Bench Scraper: Helpful for dividing the dough evenly.
- Baking Dish
- Kitchen Scale: For accurate measurements and consistent results.
How to Make Soft Sourdough Dinner Rolls
1. Feed Your Starter & Prep Ingredients
Feed your starter 6–12 hours before making the recipe to ensure it’s active and bubbly.
2. Mix the Dough
In a stand mixer, combine sourdough starter, warm water, honey, olive oil, flour, salt, and instant yeast. Knead until an elastic dough ball forms. The dough may look wet at first—don’t add more flour! This is a high-hydration dough, which makes for ultra-soft sourdough dinner rolls.
3. First Rise
Let the dough rise in a covered bowl for 1 hour at room temperature.
4. Shape the Rolls
Divide the dough into 12 equal portions. Shape each into a ball by tucking the edges underneath, then rolling gently on the counter until tight and smooth.
5. Final Rise (Proofing)
Place the rolls into a greased baking dish and let them rise for another hour until puffy.
6. Optional Egg Wash
Whisk one egg with a tablespoon of water and brush over the rolls for a shiny, golden top.
7. Bake
Bake at 375°F for 18–25 minutes, or until golden and fully cooked.
8. Optional: Brush with Butter
While still warm, brush the tops with melted butter for extra softness and flavor.
Tips for Super Soft Sourdough Dinner Rolls
- Use butter for extra richness: Olive oil works well, but butter makes the rolls even fluffier.
- Adjust rising times as needed: Fermentation can vary depending on room temperature and the strength of your starter.
- Don’t add extra flour: This dough is intentionally soft and sticky. Too much flour will result in dense rolls.
- Check out my sourdough baking schedule to see how I fit baking into a busy mom routine.
Make-Ahead & Storage Tips
Freezing baked rolls: Once cooled, freeze for up to 3 months. Reheat in the oven at 300°F for 10–15 minutes, covered with foil to prevent drying out.
Overnight option: Skip the yeast and let the dough ferment overnight in the fridge. Shape and proof the next day as usual.
Speed up second rise: Preheat your oven to “keep warm” for 10 minutes, then turn it off. Place your shaped rolls inside (covered) to speed up proofing.
Freezing the dough: Freeze shaped rolls before the final rise. When ready to bake, thaw and proof at room temperature, then bake as directed.
Troubleshooting Common Issues
- Dough didn’t rise: Your starter may be weak or your yeast may not be active. Check out my sourdough starter recipe and how to feed and maintain your starter.
- Rolls turned out dense: Likely due to adding too much flour or over-kneading the dough. Remember, this is a high-hydration dough.
- Crust too hard? You may have overbaked them. Start checking at 18 minutes and adjust based on your oven.
Serving Ideas for Soft Sourdough Dinner Rolls
- Perfect alongside soups, stews, or roast dinners
- Slice in half for sliders or mini sandwiches
- Serve warm with honey butter, jam, or garlic herb butter
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Soft Sourdough Dinner Rolls
Soft, fluffy sourdough dinner rolls with a touch of sweetness—ready in one day and perfect for any meal.
Ingredients
- 1 cup sourdough starter (fed and bubbly)
- 1½ cups warm water
- 1/4 cup honey (or sugar)
- 1/4 cup olive oil (or melted butter)
- 3 1/2 cups all-purpose flour (plus extra for dusting)
- 2 tsp salt
- 1 tsp instant yeast (optional, helps with quicker rise)
- 1 egg (for egg wash, optional)
- Butter for brushing after baking
Instructions
- Mix the Dough:
In the bowl of a stand mixer, combine the sourdough starter, warm water, honey, and olive oil. Add the flour, salt, and instant yeast (if using). Mix on low speed using the dough hook attachment until a rough dough forms. - Knead the Dough:
Increase the mixer speed to medium-low and knead the dough for about 6–8 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little flour, a tablespoon at a time, but avoid over-flouring. - First Rise:
Transfer the dough to a lightly oiled bowl. Cover with a damp towel or plastic wrap and let it rise at room temperature for about a hours, or until doubled in size. - Shape the Rolls:
Punch down the dough to release air. Divide it into 12 equal pieces and shape each into a smooth ball by tucking the edges underneath and pinching them together. - Second Rise:
Arrange the dough balls in a greased 9x13-inch baking dish, leaving a bit of space between each. Cover and let rise for about 1 hour, or until puffy and touching. - Preheat the Oven:
Preheat your oven to 375°F (190°C). - Egg Wash (Optional):
Whisk an egg and brush it over the tops of the rolls for a shiny, golden crust. - Bake:
Bake for 18–22 minutes, or until golden brown and the bottoms sound hollow when tapped. - Cool and Serve:
Let the rolls cool slightly in the pan. Brush the tops with melted butter while they’re still warm for extra softness.
Notes
You can omit the instant yeast entirely. Just make sure your sourdough starter is very active and bubbly, as it will be the only leavening. The rise times will be longer:
- First rise: 4 to 6 hours at room temperature, or until doubled in size
- Second rise: 1.5 to 2 hours, or until the rolls are puffy and touching
Nutrition Information:
Yield: 12 Serving Size: 12Amount Per Serving: Calories: 180Total Fat: 3gSaturated Fat: 0.5gCholesterol: 15mgSodium: 240mgCarbohydrates: 36gFiber: 2g
