This recipe for Sourdough Rolls yields irresistibly soft, fluffy dinner rolls that work perfectly as a side for meals, with soups or stews, or served with butter and jam. They take some time because of rising, but most of that is inactive, so you can prep ahead and enjoy warm rolls when you need them.
Easy Sourdough Roll Recipe
You don’t need to be a sourdough expert to make these rolls. If you have a fed starter and some basic pantry ingredients, you’ll be rewarded with tender, pillowy rolls. The hands-on time is short, and the dough benefits from long, slow rises, making these ideal for planning ahead.
What is a Sourdough Starter?
A sourdough starter is simply flour and water that have fermented, capturing wild yeast and bacteria which naturally leaven bread. Feeding the starter (adding more flour and water) keeps it active. An active, bubbly starter helps produce better rise, texture and flavor in sourdough baked goods.
Ingredients You’ll Need
The starter is essential; the remaining ingredients are common pantry staples.
- Sourdough starter: 1/2 cup, fed the night before (see notes if unfed)
- Warm water: 1 cup (around 100°F / 38°C)
- Sugar: 1/4 cup
- Dry active yeast: 1 teaspoon (adjust as noted)
- Unsalted butter: 1/4 cup, melted and cooled
- Salt: 1 teaspoon
- All-purpose flour: 3–3 1/2 cups
- Vital wheat gluten: 1 tablespoon (optional for a softer, pillowy crumb)
How to Make Sourdough Dinner Rolls
Follow these steps for consistent results. Pictures in the recipe show the dough at different stages to help you judge readiness.
- Step 1: Feed your sourdough starter the night before.
- Step 2: In the bowl of a stand mixer, combine 1/2 cup fed starter and 1 cup warm water (about 100°F). Stir to combine; a whisk is fine for this step.
- Step 3: Add 1/4 cup sugar and 1 teaspoon dry active yeast, then whisk until combined. If you plan a slow overnight rise, reduce yeast to 1/2 teaspoon. If your starter wasn’t fed, increase yeast to 2–2 1/4 teaspoons.
- Step 4: Let the mixture rest about 5 minutes to activate the yeast.
- Step 5: Melt the butter and let it cool so it’s warm, not hot.
- Step 6: Add the cooled melted butter and salt to the bowl and whisk to combine.
- Step 7: Stir in 1 cup of flour and the gluten; the mixture will be wet and lumpy—that’s normal.
- Step 8: Switch to a dough hook and add the remaining flour 1/2 cup at a time, allowing each addition to fully incorporate before adding more. Stop when the dough pulls away from the sides of the bowl—about 3 cups total, though this varies with flour type and measuring method.
Kneading
- Step 9: Knead in the mixer on medium-high for about 5 minutes until the dough is soft and slightly shiny.
- Step 10: Turn the dough onto a lightly floured surface. Grease the mixing bowl, return the dough to the bowl, cover, and let rise for about 3 hours or until doubled.
- Step 11: After the first rise, divide the dough into 8 equal pieces and shape into smooth balls.
- Step 12: Grease and line a 9×13 (or 9×16) pan with parchment and arrange the dough balls in the pan.
- Step 13: Cover with a towel and let rise another 30 minutes. Preheat the oven to 375°F (191°C) about 10–15 minutes before baking.
- Step 14: Bake 25 minutes or until the tops are golden brown. Let cool for 10 minutes, then brush with melted butter and serve.
Tips & Tricks For Soft Sourdough Dinner Rolls
- If the starter wasn’t fed, use 1 packet (2–2 1/4 tsp) of dry active yeast.
- Look for visible bubbles in the starter—this indicates it’s active and ready.
- Instant yeast can be used 1:1 in place of dry active yeast.
- Vital wheat gluten improves softness and the pillowy texture, but is optional.
- If using salted butter, reduce the added salt by half.
Storing and Serving:
- Storing: Keep leftover rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze cooled rolls in a sealed bag for up to 3 months.
- Serving: These rolls are ideal with soups, stews, holiday meals, or simply warmed and brushed with butter.
More Bread Recipes
- Mashed Potato Rolls
- Homemade Crescent Rolls
- Homemade Whole Wheat Rolls
- Jalapeno Cheddar Bread
- French Bread Recipe
Sourdough Rolls
Ingredients
- 1/2 cup sourdough starter fed, if unfed, see notes
- 1 cup warm water
- 1/4 cup sugar
- 1 teaspoon dry active yeast
- 1/4 cup unsalted butter melted
- 1 teaspoon salt
- 3–3 1/2 cups all-purpose flour
- 1 tablespoon vital wheat gluten
Instructions
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Feed your starter the night before.
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Measure 1/2 cup starter into the mixer bowl, add 1 cup warm water (about 100°F / 38°C), and stir to combine.
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Whisk in 1/4 cup sugar and 1 tsp dry active yeast. For an overnight rise, use 1/2 tsp yeast. If starter is unfed, increase yeast to 2–2 1/4 tsp.
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Let sit 5 minutes.
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Melt butter and cool slightly, then add butter and salt to the mixture and stir.
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Stir in 1 cup flour and the gluten; the batter will be wet and lumpy.
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Attach the dough hook and add remaining flour 1/2 cup at a time until the dough pulls away from the bowl (about 3 cups total).
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Knead on medium-high in the mixer for 5 minutes until the dough is soft and slightly shiny.
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Turn the dough onto a floured surface, grease the bowl, return the dough to the bowl, cover, and let rise for about 3 hours or until doubled.
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Divide dough into 8 equal pieces, roll into balls, and place in a parchment-lined greased 9×13 (or 9×16) pan.
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Cover and let rise 30 minutes. Preheat oven to 375°F (191°C) during the last 10–15 minutes of proofing.
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Bake 25 minutes or until golden brown. Cool 10 minutes, brush with melted butter, and serve.
Notes
Bubbles in the starter indicate it’s active.
Instant yeast can replace dry active yeast 1:1.
You can omit commercial yeast and allow a 24-hour rise if your starter is well-fed and active.
Vital wheat gluten helps keep the rolls soft and pillowy but is optional.
If you use salted butter, reduce the added salt by half.
Nutrition
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