Sourdough Dinner Rolls
I love bread. What else is there to say? When these rolls come out of the oven, the smell is just so cozy and delicious. My family requests these Sourdough Dinner Rolls every Thanksgiving. But we make them all year for dinner, sandwiches, and just as a fluffy and delicious treat.
Some links on this site are affiliate links. If you buy something, I may earn a small commission (aka more ingredients for future recipes!)
Why You’ll Love This Recipe
Fluffy and Tender Rolls
There’s nothing better than pulling apart a warm, soft dinner roll, and these sourdough rolls deliver every time. Thanks to the balance of sourdough fermentation and a touch of butter, these rolls are light, airy, and ideal for sopping up soups, stews, or even turning into a slider.
Naturally Leavened With Sourdough
These rolls rise purely from your sourdough starter, giving them a depth of flavor that you won’t find in store-bought versions. Slightly tangy with a hint of natural sweetness, they’re the perfect dinner roll, if I do say so myself.
Ingredient List
Tangzhong (Milk and Flour)
Don’t let the name scare you off! The tangzhong is made using a small amount of the flour and milk from the recipe. Cooking these together creates a paste that improves the softness and texture of the rolls while keeping them fresh longer.
Hydrated and Fed Sourdough Starter
Active and bubbly sourdough starter is the heart of this recipe. Make sure your starter is freshly fed and at its peak to give these rolls their signature tang and leavening.
Sugar
A small amount of sugar enhances the natural flavor of the sourdough and encourages golden browning during baking. If you’re looking for a sweeter dinner roll, check out my Sourdough Hawaiian Rolls recipe.
Butter
Softened butter enriches the dough, providing a tender crumb, while sea salt enhances all the flavors, giving the rolls a perfect savory balance.
All-Purpose Flour
This recipe uses all-purpose flour to achieve a light, fluffy texture while maintaining structure. If you would like to add whole wheat, sub out 100g of all-purpose flour for whole wheat flour.
Tools and Equipment
Stand Mixer
I use my KitchenAid mixer for enriched bread recipes—it makes kneading effortless! If you don’t have a stand mixer, be prepared to knead by hand for about 15–20 minutes.
Kitchen Scale
A kitchen scale takes the guesswork out of measuring ingredients and ensures consistency. I use mine daily and highly recommend it. Here is an inexpensive similar one to mine!
Baking Dish
This recipe makes 18 rolls, so you’ll need either one 9×13-inch baking dish or two 9×9-inch dishes. I love using one with a lid so I can proof without needing plastic wrap. These rolls also freeze beautifully, so making a full batch is well worth the effort.
What is the Tangzhong Method?
The tangzhong technique involves cooking a small portion of flour and liquid (milk, in this case) into a thick paste before adding it to the dough. This step, popular in Asian baking, creates exceptionally soft, moist bread that stays fresh longer.
By pre-gelatinizing the starches in the flour, tangzhong allows the dough to absorb more liquid, leading to a lighter, fluffier texture and a tender crumb. It also helps the rolls retain moisture, making them just as delicious the next day (if there are any left!).
Baker’s Schedule for Sourdough Dinner Rolls
Day 1: Mixing and Fermentation
- 8:00 AM: Feed sourdough starter so it’s active and bubbly (ready in 4–8 hours). Prepare tangzhong and let it cool.
- 12:00 PM: Mix the dough with the tangzhong, starter, and other ingredients. Knead for 10–15 minutes.
- 12:30 PM: Place dough in a greased bowl, cover, and let it bulk ferment until almost doubled, about 3–4 hours in summer, or 5–6 hours in cooler kitchens.
- Evening: Divide dough into 16 equal pieces, shape into rolls, and place them in a greased dish. Cover and refrigerate overnight for a cold-proof.
Day 2: Baking Day
- 8:00 AM: Remove rolls from the refrigerator and let them proof at room temperature for 5–6 hours until doubled and puffy.
- 2:00 PM: Preheat oven to 375°F (190°C).
- 2:15 PM: Brush the rolls with egg wash (optional) and bake for 25–30 minutes, or until golden brown.
- 2:45 PM: Remove rolls from oven and brush with melted butter for a soft, shiny finish. Let cool slightly and enjoy!
Tips and Tricks
Gauge Your Rising Times
Sourdough baking requires flexibility. Rising times will vary based on your kitchen’s temperature, humidity, and even the season. Always go by visual cues, like “doubled in size,” rather than the clock.
Soft Sourdough Dinner Rolls Recipe
Sourdough Dinner Rolls
Soft and fluffy dinner rolls that are easy to make and go perfectly with roasts, soups, or sliders and sandwiches!
Ingredients
Tangzhong
- 6 tablespoons (54 g) all-purpose flour
- 1 cup (240 g) milk
Ingredients
- 1 cup (226 g) sourdough starter, active and bubbly
- 1/2 cup (100 g) sugar
- 1 cup (240 g) warm water
- 1/2 cup (113 g) softened butter
- 1 teaspoon (4 g) sea salt
- 5 (600 g) all-purpose flour
Optional
- 1 egg, beaten (for egg wash)
- Melted butter, for brushing after baking
Instructions
- Feed Your Sourdough Starter: Feed your sourdough starter several hours before beginning (usually 4–8 hours, depending on your environment) to ensure it’s active and bubbly.
- Prepare the Tangzhong: In a small saucepan, combine 6 tablespoons of flour and 1 cup milk. Whisk continuously over medium heat until the mixture thickens and forms a paste (it should reach a pudding-like consistency). Remove from heat and let cool to room temperature.
- Mix the Dough: In the bowl of a stand mixer, combine the cooled tangzhong, sourdough starter, sugar, warm water, softened butter, remaining flour, and sea salt. Using the dough hook, knead on low speed (speed 2 for Kitchenaid mixers). Start with 6 cups of flour and add a little at a time until the dough comes together. Knead for 10–15 minutes, until the dough becomes smooth, stretchy, and can pass the windowpane test.
- Fermenting: Place the dough in a greased bowl, cover with a towel, and allow to rise overnight (8–12 hours). Rising time will vary depending on the temperature of your home; it may take longer in a cooler environment.
- Shape the Rolls: The next day, divide the dough into 18 equal parts. This will be 90 grams each. Roll each piece into a smooth ball by creating surface tension. Use one of two methods: (1) rolling the dough balls against a countertop or (2) pressing your thumb into the center, folding and pinching the ends together, and repeating as needed.
- Proofing: Place the shaped rolls into two well-greased 9x9 dishes, cover with a damp towel, and let rise until doubled in size, about 2–4 hours.
- Bake the Rolls: Preheat your oven to 375°F (190°C). Brush the tops with an egg wash (optional) for a golden finish. Bake for 25–30 minutes, or until the rolls are golden brown.
- Serving: Brush the hot rolls with melted butter for an extra rich and shiny finish, if desired. Allow the rolls to cool slightly before serving. Enjoy warm or at room temperature!
