Soft & Buttery Sourdough Dinner Rolls | Fluffy, Golden & Perfect for Any Meal

Soft & Buttery Sourdough Dinner Rolls | Fluffy, Golden & Perfect for Any Meal

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Soft, buttery, and slightly tangy — these rolls are tender on the inside with a light golden crust. Perfect for dinner, sliders, or holiday feasts.

(My hubby says this are "VERY tasty"!)

Ingredients

For the Dough:

  • 450 g (3 ¾ cups) organic unbleached all-purpose flour
  • 120 g (½ cup) active sourdough starter (fed and bubbly)
  • 250 g (1 cup + 1 tbsp) warm milk (whole or 2%)
  • 50 g (¼ cup) softened unsalted butter
  • 25 g (2 tbsp) sugar or honey
  • 9 g (1 ½ tsp) salt

For Brushing:

  • 2 tbsp melted butter (for after baking)
  • Optional: flaky sea salt or fresh herbs for garnish

🕒 Instructions

1. Mix the Dough

In a large bowl, whisk together the warm milk, sourdough starter, softened butter, and sugar (or honey).

Add the flour and salt. Mix until the ingredients start to come together — this dough will feel a bit dry and crumbly, not shaggy like typical sourdough bread.

Use your hands to gather and press the dough together into a rough ball. Don’t worry if it’s not perfectly smooth at this stage.

Cover the bowl and let it rest for 30 minutes.

2. Knead Until Smooth

Turn the dough out onto your work surface — no flour needed (adding extra flour can make the rolls tough).

Knead for about 8–10 minutes, pressing and folding until the dough becomes soft, elastic, and smooth. It should start to feel cohesive and springy.

3. Bulk Fermentation

Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature (around 75°F / 24°C) until nearly doubled — about 5–6 hours, depending on your starter.
For an overnight option, let it ferment at room temperature for 2–3 hours, then refrigerate for 8–12 hours.

4. Shape the Rolls

Divide the dough into 12 equal pieces (about 70–75 g each).
Shape each piece into a tight ball by tucking the edges underneath.
Arrange in a greased 9x13-inch baking pan, spaced evenly apart.

5. Final Proof

Cover and let the rolls rise until puffy and almost doubled — about 2–3 hours at room temperature (longer if the dough was cold).
When gently pressed, the dough should spring back slowly.

6. Bake

Preheat the oven to 375°F (190°C).
Brush the tops lightly with milk or melted butter.
Bake for 22–25 minutes, until golden brown on top.

7. Finish

Remove from the oven and brush the warm rolls with melted butter.
Sprinkle with flaky sea salt or herbs if desired.
Cool slightly before serving.

💡 Tips & Variations

  • Add minced garlic and herbs to the dough for savory rolls.
  • Substitute milk with oat or almond milk for a dairy-free version.
  • Add 1 egg to the dough (reduce milk by 30 g) for extra softness.
  • Bake in a round cast-iron skillet for a rustic presentation.

❤️ Serving Ideas

Serve warm with soups, stews, or as soft slider buns for pulled pork or turkey sandwiches.

📦 Storage

Store in an airtight container for up to 2 days at room temp, 5 days in the fridge, or freeze for up to 2 months.
To reheat, warm at 325°F for 8–10 minutes.

DOWNLOAD the Recipe HERE

Want More Seasonal Sourdough Magic?

If you haven’t yet, make sure to check out these other fall favorites on the blog:

Pumpkin Pie Sourdough with Brown Sugar Pecan Filling

Sourdough Pumpkin Cinnamon Rolls

Maple Pecan Swirl Sourdough

Savory Sage & Cheddar Sourdough

And don’t forget — I’ve put together everything you need to bake amazing sourdough bread all in one place.

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