These sourdough dinner rolls are soft, fluffy, and rich with buttery flavor. Made with simple ingredients, they can be prepared the same day or left to rise overnight. Perfect as a side dish or for mini sandwiches.
Recipe Info
- Prep Time: 20–30 minutes
- Rise Time: 6–10 hours
- Bake Time: 25–30 minutes
- Total Time: 7–12 hours
- Yield: 15 rolls
Ingredients
- Active sourdough starter – 100g
- Milk – 250g
- Bread flour – ~480g
- Butter (softened) – 50–60g
- Sugar – 2–3 tbsp
- Salt – 1–2 tsp
- Egg (for egg wash) – 1
Instructions
1. Mix the Dough
Combine all ingredients in a bowl or stand mixer.
Knead for 15–20 minutes until the dough becomes smooth and elastic.
2. Windowpane Test
Stretch a small piece of dough.
If it becomes thin and lets light pass through without tearing, it’s ready.
If not, knead a few more minutes.
3. First Rise (Bulk Fermentation)
Shape the dough into a ball and place it in a covered bowl.
Let it rise for 5–6 hours in a warm place or overnight until doubled in size.
4. Divide the Dough
Punch down the dough and divide it into 15 equal portions (~85g each).
5. Shape the Rolls
Shape each portion into a smooth ball.
Place them in a greased baking pan.
6. Second Rise
Let the rolls rise for 2–3 hours until puffy.
7. Bake
Preheat oven to 175°C (350°F).
Brush the rolls with egg wash.
Bake for 25–30 minutes until golden brown.
8. Finish
Brush with melted butter after baking.
Optional: sprinkle with flaky sea salt.
Key Tips
- Use an active, bubbly starter for best results
- Let the dough fully rise for soft texture
- Keep the dough in a warm environment for better fermentation
- Shape evenly for consistent baking
Storage
- Room temperature: 3–4 days (airtight container)
- Freezer: up to 3 months
Serving Ideas
- Serve as a dinner side
- Use for sliders or mini sandwiches
- Enjoy with butter or jam
