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golden sourdough roll on white plate with small yellow dish with butter and a knife and bowl of rolls in the background.
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5 from 2 votes

Fluffy Sourdough Dinner Rolls

There’s nothing quite like soft, golden sourdough dinner rolls fresh from the oven. These rolls are tender and flavorful with just the right amount of tang from the sourdough starter.
Prep Time25 minutes
Cook Time30 minutes
Rise9 hours
Total Time10 hours 5 minutes
Course: Bread, Sourdough
Cuisine: American
Servings: 8 rolls
Author: Melissa Griffiths

Ingredients

  • 1/2 cup sourdough starter (100 g)
  • 1/4 cup sugar (50 g)
  • 3/4 cup warm water (180 g)
  • 1/4 cup melted butter (60 g)
  • 1/2 teaspoon fine sea salt (4 g)
  • 2 to 2.5 cups unbleached all-purpose flour (270 g)
  • 1 egg for egg wash

Instructions

  • Feed your starter: 4-12 hours before making your dough, feed your sourdough starter.
  • Mix the dough: In the bowl of a stand mixer, combine the sourdough starter, sugar, warm water, melted butter, salt, and 2 cups of the flour. Knead on low speed for 8 minutes with a dough hook attachment. The dough should be smooth and elastic. If it’s very sticky, continue to add flour a little at a time as needed. The dough should form a nice ball and hold its shape well after the kneading process. It should not be sticky or saggy.
  • First rise: Place the dough in a greased non-metal bowl, cover it with a damp towel, beeswax wrap, or plastic wrap, and let it rise overnight (8-16 hours). The dough should be just about doubled in size. You can make the rise time work with your schedule.
  • Shape the rolls: The next day, divide the dough into eight (or 9 if using a square pan) equal pieces. Shape each piece into a ball by rolling them against the countertop.
  • Second rise: Arrange the shaped rolls into a greased 9 by 13 inch baking dish where the rolls are not touching or you can also cut the dough into NINE rolls and put them into a greased 9 by 9 inch baking dish in a 3x3 pattern. The rolls in this will rise and touch a bit. Cover them with a damp towel and allow them to rise until doubled in size, roughly 1- 4 hours. This time will depend a lot on how warm your house is, the warmer it is the faster they rise.
  • Preheat the oven: Preheat your oven to 375°F (190°C).
  • Egg wash and bake: Beat the egg together and brush it on top of the risen rolls. Bake the rolls for 25-30 minutes, or until they turn a beautiful golden-brown color.
  • Final touch: If desired, brush the freshly baked rolls with melted butter for added richness. Allow them to cool slightly before serving.

Notes

  • My kids really like the crust of bread so I like to make 8 of these rolls in a larger pan and then they don’t touch as much and the kids get more crust. If you like less crust, put them in a square baking dish (and cut it into 9 rolls instead of 8 because that number fits in a square pan better). They will rise and touch sides more creating a softer roll with less crust. It’s up to you and it’s just a little difference I wanted to make you aware of.
  • You can swap the butter for another oil if you prefer.
  • You can swap the sugar for honey if you prefer. 
  • You can make this recipe with half whole wheat flour and half bread flour too.

Nutrition

Calories: 211kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 200mg | Potassium: 43mg | Fiber: 1g | Sugar: 6g | Vitamin A: 208IU | Calcium: 10mg | Iron: 2mg

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