Soft, buttery, and chewy sourdough dinner rolls perfectly accompany any meal. At my house, I love to serve them with soups, stews, roasts, and braises. We also like to turn them into little sliders packed with chicken, melted cheese, roasted red peppers, and pesto. My husband is partial to a breakfast sandwich so he usually adds a few eggs to a roll and slathers everything in hot sauce. As you can imagine, these rolls are an extremely versatile sourdough recipe to have in your arsenal and always impresses dinner guests. 

A Few Notes on This Recipe

This recipe is pretty simple and difficult to mess up. Be sure you have an active, bubbly sourdough starter before mixing the dough. You can learn more about achieving this by reading my sourdough starter blogs. You can also experiment with different flavors to these rolls by adding roasted garlic, herbs, cheese, jalapenos, pumpkin, etc. Last year I served this recipe as pumpkin sourdough dinner rolls at Thanksgiving and they were a huge hit!

Baker’s Schedule

The day before:

11:30 am ~ mix and autolyse 

Noon ~ mix in salt, butter, and honey, knead

12:30-1:15 pm ~ perform stretch and folds every 15 minutes

1:15 – 3:15 ~ Perform stretch and folds every 30 minutes

3:15 – 5:30 (ish) ~ bulk fermentation (first rise)

5:30 ~ shape 

5:45 ~ cold fermentation 

Bake Day:

2 pm ~ bring rolls up to room temp on the counter

5 ~ bake rolls 

6-8 ~ serve with salted butter

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Sourdough Dinner Rolls

Print Recipe

Cuisine Sourdough

Servings 12 rolls

Ingredients

• Ingredients:
• 450 g flour- you can mix AP bread, whole wheat, rye etc to taste
• 150 g active bubbly, starter
• 300 g water
• 10 g salt
• 1/2 cup softened butter, cut into small pieces
• 1 TBSP honey

Instructions

• Mix flour, starter, water and autolyse for 30 minutes
• Using stand mixer dough hook, knead the dough while slowly adding salt, honey and softened butter, one table spoon at a time. When all the the butter is mixed in, knead for a little while longer until the dough passes the window pane test and is very smooth and glossy
• For the next 30 minutes, stretch and fold the dough every 15 minutes
• For the next 2 hours, stretch and fold the dough every 30 minutes
• Allow the dough to rise for 2-3 hours, or until doubled in size
• Now it is time to shape the dough→ turn it out and divide into 8-12 equal pieces. You can decide based on how large you want your rolls to be and how much space you have for them in our baker. I use a 9×13 stone baker for this recipe and ended up with 12 rolls
• Grease your baking dish with a layer of butter
• Without using any flour, shape each piece into a tight ball, being careful not to de-gas the dough -> keep your hands wet to avoid sticking
• Place each ball in the baker in rows, I like to do 3 to a row
• Cover the rolls and place in the fridge for 8-48 hours
• When you are ready to bake, bring the rolls to room temperature on the counter
• The rolls will slowly rise. After a few hours the rolls should be puffy and almost doubled in size from when they were shaped
• Preheat the oven to 350 F → bake rolls uncovered for 30 minutes
• When the rolls are done they should be puffy and golden
• Sometimes I like to broil the rolls for a few minutes at the end for additional color and flavor!
• Brush each roll with softened butter as soon as they come out of the oven
• Let rest for at least 30 minutes before serving

Notes

variations: 

Add a cup of pumpkin puree and decrease water by a cup

Add fresh rosemary and roasted garlic