Ever pulled apart a dinner roll so fluffy and tangy you thought it was cloud-based? That’s the power of this sourdough dinner rolls recipe—see the keyphrase sparkle with every pull-apart moment.
You know that moment when grandma’s rolls vanish before you’ve even sat down? Yeah, happen to me too. But then I baked these sourdough dinner rolls, and suddenly I’m the grandma. Picture that soft, tangy bite with butter melting right in—instant legend status.
Why this sourdough dinner rolls recipe is awesome
- Perfect texture: light, airy and pillow-soft.
- Tangy flavor: thanks to natural sourdough for oomph.
- Snackable: so easy, you’ll pop two before dinner.
- Showstopper-worthy: fancy enough for guests, chill enough for Netflix nights.
Ingredients
- 1 cup active sourdough starter, bubbly and ripe
- ½ cup warm milk (dairy or plant-based)
- 2 Tbsp butter, melted (or coconut oil)
- 1 Tbsp sugar or honey
- 1 tsp salt
- 2 cups bread flour (sub with 1:1 gluten-free blend + xanthan gum)
- ½ tsp instant yeast (optional, for faster rise)
Substitutions:
- Vegan? Swap milk and butter for plant versions.
- No bread flour? All-purpose works, but slightly denser roll.
Tools & kitchen gadgets used
- Mixing bowls – one for sponge, one for dough
- Dough scraper – life-saver for sticky dough
- Measuring cups/spoons – no blooper batches
- 9×13″ baking dish or cast-iron skillet – perfect fluffy cluster
- Kitchen towel or plastic wrap – to cover dough
- Pastry brush – for buttery roll topping
- Cooling rack – to keep crust crisp
Affiliate ideas: dough scraper, cast-iron skillet, pastry brush set, measuring cups kit.
Step-by-Step Instructions
- In your bowl, mix starter, milk, butter, sugar, and salt until blended.
- Add flour and yeast, stir into a shaggy dough.
- Knead 5–7 mins until smooth (use dough scraper if messy).
- Cover dough, let rise in a warm spot 4 hrs (or fridge overnight).
- Punch down, divide into 12 equal balls, arrange snugly in dish.
- Cover and proof another 1.5–2 hrs until puffy.
- Preheat oven to 375°F (190°C). Brush tops with butter.
- Bake 20–25 mins until golden. If tops brown too fast, tent foil.
- Warm, serve immediately – exhale, tear, repeat.
Calories & Nutritional Info (per roll, 12 rolls)
- Calories: ~160
- Carbs: 22g
- Protein: 4g
- Fat: 6g
- Fiber: 1g
Note: Balanced macros with probiotic boost from sourdough.
Common Mistakes to Avoid
- Using inactive starter? No rise—keep it bubbly.
- Skipping knead time? Dough stays heavy, not cloud-like.
- Overproofing? Too puffy = collapse in oven.
- High heat? Tops burn before center’s done—tent them.
Variations & Customizations
- Garlic herb rolls: Fold 1 tsp minced garlic + 1 tsp chopped rosemary into dough.
- Cheesy pull-apart: Press ½ cup shredded cheese between layers.
- Whole wheat twist: Replace ½ flour with whole wheat; add 1 Tbsp honey.
- Keto swirl: No flour—use almond flour, eggs, and cheese for low-carb bites.
FAQ Section
- Can I use instant yeast without starter?
Yes—skip sourdough, but flavor won’t be the same. - Why are my rolls dense?
Likely under-kneaded or low-proof. Give them time. - Can I freeze them?
Yes—cool completely, freeze in zip bag, reheat in oven. - How long does sourdough overnight proof take?
6–12 hours in fridge; cold ferment adds depth. - Can I make smaller slider rolls?
Just divide into 24 balls, reduce bake to ~18 min. - Do I brush tops before or after baking?
Before gives sheen; after adds flavor. Do both if you want extra glitz. - Is it okay to bake straight from fridge?
Let proof ball pan and warm ~30 mins before baking for best puff.
Final Thoughts
These sourdough dinner rolls are hands-down the coziest, most impressive dinner side you’ll ever bake. They’re forgiving, fun, and turn any meal into a feast. Bake, butter, tear—then brag a little. Your dinner table just got upgraded.