These soft sourdough dinner rolls are buttery, fluffy, and lightly sweetened with honey. Made with an active sourdough starter and no commercial yeast, they’re a wonderful addition to family dinners, Sunday suppers, and holiday meals.
The dough is simple to mix in a stand mixer, and the rolls can be prepared ahead of time to make Thanksgiving, Christmas, or any busy dinner a little easier. You can even freeze the shaped dough to have fresh, homemade sourdough rolls ready whenever you need them.
Frequently Asked Questions
Can I make these sourdough dinner rolls ahead of time?
Yes! You can let the dough rise overnight, then shape the rolls the next day and allow them to complete their second rise before baking. You can also freeze the shaped, unbaked rolls for future meals.
Why are my sourdough dinner rolls dense?
Dense rolls can result from an inactive starter, insufficient fermentation, or not allowing enough time for the shaped rolls to rise. Sourdough rises at different rates depending on your starter and kitchen temperature, so use the appearance and feel of the dough as your guide.
Can I freeze sourdough dinner rolls?
Absolutely! You can freeze the shaped, unbaked rolls or freeze them after baking. Freezing the shaped dough makes it easy to bake a smaller batch of fresh rolls for dinner.
How do I keep dinner rolls soft?
Brush the rolls with melted butter as soon as they come out of the oven, if desired. Once cooled, store them in an airtight container to help keep them soft.
A Few Things to Know
- These are easy to double. Make a double batch and freeze half of the shaped rolls for another meal.
- Use an active starter. Your starter should be bubbly, recently fed, and reliably rising so the dough has enough leavening power.
- Warm the milk gently. I like to melt the butter first, then add the milk to cool the butter slightly while warming the milk. Make sure the mixture isn’t hot before adding it to the starter.
- Let the dough tell you when it’s ready. Fermentation times vary with the temperature of your kitchen and the strength of your starter. Look for dough that is noticeably puffy and nearly doubled rather than relying only on the clock.
- They’re lightly sweet. The honey adds a subtle sweetness that complements the butter without making these taste like sweet rolls.
- Brush with butter for extra softness. Brushing the tops while the rolls are still warm gives them a lovely buttery finish.
How to Freeze and Bake Unbaked Dinner Rolls
Freezing the shaped dough makes it easy to have homemade sourdough dinner rolls ready for another meal. For best results, freeze the rolls after shaping but before their final rise.
Prepare and shape. Make the dough and let it complete its first rise. Divide it into 12 portions and shape each into a smooth ball.
Flash freeze. Place the shaped rolls on a parchment-lined baking sheet, leaving space between them. Freeze for 2–3 hours, or until solid.
Store. Transfer the frozen dough balls to an airtight freezer bag or container. For best results, use within 2–4 weeks.
Arrange in the pan. Place the desired number of frozen rolls in a greased baking dish, leaving room for them to expand.
Thaw and rise. Cover and let the rolls thaw and rise at room temperature for approximately 4–5 hours, or longer if needed. They should be completely thawed, puffy, and close to doubled in size before baking.
Bake. Preheat the oven to 375°F (190°C). Brush with egg wash and bake for approximately 20–25 minutes, until golden brown and cooked through. Baking time may vary depending on the number of rolls and your oven.
Tip: The thawing and rising time can vary considerably depending on room temperature and how cold the dough remains. If the rolls are still firm or haven’t become puffy, give them more time before baking.
Storage
Store leftover rolls in an airtight container at room temperature for 2–3 days. To freeze baked rolls, let them cool completely, then place them in a freezer-safe bag or container and freeze for up to 3 months for best quality.
Rewarm at 300–325°F (150–165°C) for several minutes, or until heated through. A little butter brushed over the tops can help refresh them before serving.
Soft Sourdough Dinner Rolls
Ingredients
Method
- Mix the dough. Add the sourdough starter, warm milk, melted butter, honey, flour, and salt to the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the ingredients come together. Knead on speed 2 for 8–10 minutes, until the dough is smooth and elastic and begins to pull away from the sides of the bowl.
- Let the dough rise. Cover the bowl and let the dough rise at room temperature until noticeably puffy and nearly doubled in size, about 6–10 hours, depending on your starter and kitchen temperature.
- Shape the rolls. Turn the dough onto a lightly floured surface and divide it into 12 equal pieces. Shape each piece into a smooth ball by tucking the edges underneath and gently rolling it against the work surface. Arrange the rolls in a greased 9 × 13-inch baking dish.
- Let the rolls rise again. Cover the baking dish and let the rolls rise for about 1–2 hours, or until puffy and nearly touching. They should look noticeably fuller before baking.
- Bake. Preheat the oven to 375°F (190°C). Whisk the egg with 1 tablespoon of water to make an egg wash. Gently brush the tops of the rolls, then bake for 30–35 minutes, until golden brown on top and cooked through.
- Finish and serve. Brush the warm rolls with melted butter and bit of flaky salt, if desired. Serve warm alongside your favorite family dinner.
Notes
“More cozy recipes coming soon — follow along on the All Recipes page.”
