If you’ve ever wanted a bread recipe that feels like a warm hug fresh out of the oven, this Sourdough Dinner Rolls Recipe is exactly what you need. Soft, fluffy, and perfectly tangy thanks to the sourdough discard, these rolls bring an irresistible charm to any meal. They bake up with a golden crust and tender crumb, making them ideal for soaking up all those delicious dinner sauces or simply enjoying slathered in butter. Plus, they’re surprisingly simple to make with just a handful of pantry staples and a bit of patience that yields incredible flavor and texture. Let me walk you through how to make these little bites of heaven step-by-step!
Ingredients You’ll Need
To create these delightful sourdough dinner rolls, you only need a handful of simple ingredients. Each plays a crucial role in achieving that perfect balance of fluffiness, moisture, and flavor that makes these rolls stand out.
- Warm milk: Using milk that’s warm, not hot, helps activate the sourdough discard without killing the yeast.
- Sourdough discard: This adds a lovely tang and depth of flavor while helping the dough rise beautifully.
- Vegetable oil: Helps keep the rolls tender and moist without weighing them down.
- Granulated sugar: Adds a subtle sweetness that balances the tanginess of sourdough and promotes browning.
- Salt: Enhances all the flavors and strengthens the dough structure.
- Large egg: Enriches the dough, giving it structure and a rich golden color.
- All-purpose flour: The foundation of the dough, providing structure and chew; spooned and leveled for accuracy.
How to Make Sourdough Dinner Rolls Recipe
Step 1: Mix the Wet Ingredients
Start by combining the warm milk, sourdough discard, vegetable oil, sugar, salt, and egg in the bowl of your stand mixer. The warmth of the milk helps wake up the sourdough discard, infusing the dough with its characteristic tang, while the oil and sugar stir in moisture and a touch of sweetness. Be sure to mix these well to create a smooth, unified base before moving on to the flour.
Step 2: Knead the Dough
Once the wet ingredients are combined, add the all-purpose flour and switch to your dough hook attachment. Knead the dough for about 5-6 minutes until it becomes smooth and no longer sticky. Kneading helps develop the gluten network, which is essential for those light, fluffy rolls that pull apart with ease.
Step 3: First Rise
Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm spot for 6 to 8 hours. This long fermentation not only allows the dough to double in size but also deepens the flavors from the sourdough discard, giving these rolls a uniquely wonderful tang and chew.
Step 4: Prepare the Baking Dish
Grease a 9×13-inch baking dish and line it with parchment paper. This prevents the rolls from sticking and ensures easy removal once baked. Having this ready early means a smooth transition for shaping the dough.
Step 5: Shape the Rolls
After the first rise, gently deflate the dough and divide it into 15 equal portions. Shape each piece into a smooth ball by pulling the edges underneath and pinching to seal the bottom. This technique creates beautiful, round rolls with a smooth surface.
Step 6: Second Rise
Arrange the dough balls side by side in the prepared baking dish, leaving little space between them so they can snug up against one another as they rise. Cover the dish and let the rolls rise for another 1 to 2 hours until they’re noticeably puffed and soft to the touch. This rise will make your rolls incredibly light and fluffy once baked.
Step 7: Bake and Finish
Preheat your oven to 350°F and bake the rolls for 20 to 25 minutes until the tops turn a beautiful golden brown. Once out of the oven, brush the rolls generously with melted butter to lock in moisture and add that luscious glossy finish that signals a perfect batch. Let them cool just slightly before digging in.
How to Serve Sourdough Dinner Rolls Recipe
Garnishes
A simple brush of melted butter straight from the oven is absolutely divine, but you could also sprinkle flaky sea salt, fresh chopped herbs like rosemary or thyme, or even a light dusting of garlic powder for an extra savory twist. These small additions elevate the rolls and make them even more inviting on the table.
Side Dishes
These rolls are incredibly versatile and pair beautifully with soups, stews, and salads. Think creamy tomato basil soup, hearty beef stew, or even a fresh garden salad. Their tender crumb makes them perfect for sopping up every last bit of sauce or dip.
Creative Ways to Present
For a fun twist at your next gathering, serve these rolls as slider buns packed with your favorite deli meats, cheeses, and condiments. Or transform them into mini sandwiches with lemon herb chicken salad or roasted vegetables for a crowd-pleasing appetizer. The soft texture and mild flavor make them a perfect canvas for creativity.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover rolls in an airtight container or a resealable plastic bag at room temperature for up to three days. This keeps their soft texture intact without drying out too quickly.
Freezing
To enjoy these rolls later, freeze them individually or in the baking dish wrapped tightly in plastic wrap, then foil. They freeze beautifully for up to two months, making them a great option for meal prepping or holiday baking in advance.
Reheating
Reheat frozen rolls by wrapping them in foil and warming them in a 350°F oven for about 10-15 minutes until soft and warm. Alternatively, microwave them covered with a damp paper towel for 20-30 seconds if you’re in a hurry, but the oven method gives the best texture.
FAQs
Can I use active sourdough starter instead of discard?
Absolutely! If you don’t have discard on hand, you can substitute with active starter, but you might need to adjust the milk slightly to account for the additional liquid. Just make sure it’s bubbly and active for the best rise.
How long does the first rise need to be?
The first rise takes quite a bit of time—about 6 to 8 hours—because it’s a slow fermentation that helps develop flavor and texture. You can also let it rise overnight in the fridge if that fits your schedule better.
Why does the recipe use sourdough discard?
Using sourdough discard reduces waste from your starter maintenance and adds wonderful tang and softness to the rolls without requiring a lengthy fermentation that an active starter needs.
Can I substitute the milk for a dairy-free alternative?
Yes! Unsweetened almond milk, oat milk, or other plant-based milks work well here. Just ensure they’re warmed up similarly to dairy milk to activate the discard properly.
What’s the best way to get soft rolls with a golden crust?
The key is mixing in oil and egg, plus brushing melted butter on top after baking. This combo keeps the inside tender while encouraging that golden, slightly shiny crust everyone loves.
Final Thoughts
This Sourdough Dinner Rolls Recipe has quickly become one of my all-time favorites to pull from whenever I want to impress friends or cozy up at home with fresh bread. The incredible flavor, texture, and ease of the recipe make it such a rewarding baking experience. I can’t wait for you to try it and discover just how magical homemade sourdough rolls can be!
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 7 hours 30 minutes
- Yield: 15 rolls
- Category: Bread/Dinner Rolls
- Method: Baking
- Cuisine: American
Description
These Sourdough Dinner Rolls are soft, fluffy, and packed with a subtle tang from the sourdough discard. Perfectly risen and baked to a golden brown, they make a delightful accompaniment to any meal. The recipe uses simple ingredients and requires a long, gentle rise to develop flavor and texture, resulting in rolls that are light, tender, and buttery when brushed with melted butter.
Ingredients
Main Ingredients
- 1 ¼ cups warm milk (not hot)
- ⅓ cup sourdough discard
- 1/4 cup vegetable oil
- 4 tablespoons granulated sugar
- 1 teaspoon salt
- 1 large egg
- 4 ¼ cups all-purpose flour (spooned and leveled)
Instructions
- Combine Wet Ingredients: In a stand mixer bowl, mix together the warm milk, sourdough discard, vegetable oil, granulated sugar, salt, and egg until well combined.
- Add and Knead Flour: Gradually add the all-purpose flour to the wet mixture. Using the dough hook attachment, knead the dough for 5-6 minutes until the dough is smooth and no longer sticky.
- First Rise: Cover the bowl with a clean cloth or plastic wrap and let the dough rise in a warm place for 6 to 8 hours until it has doubled in size and is well puffed.
- Prepare Baking Dish: Grease and line a 9×13 inch baking dish with parchment paper to prevent sticking.
- Shape Rolls: Punch down the risen dough gently, then divide and shape it into 15 equal-sized balls.
- Second Rise: Arrange the dough balls evenly in the prepared baking dish. Cover and let them rise again for 1 to 2 hours until noticeably puffed and nearly doubled in size.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until golden brown on top.
- Finish with Butter: Remove the rolls from the oven and immediately brush the tops with melted butter to give a soft, rich finish. Allow to cool slightly before serving.
Notes
- Use warm milk (around 100°F/38°C) to help activate the yeast in the sourdough discard without killing the microbes.
- The long rise time (6-8 hours) allows the sourdough discard to ferment and develop flavor, so plan accordingly.
- If you don’t have sourdough discard, you can substitute with a similar amount of active sourdough starter or skip it and use instant yeast, but flavor will differ.
- Kneading properly ensures the dough develops enough gluten for fluffy rolls; it should be slightly tacky but not sticky.
- Make sure to let the rolls rise fully for a soft interior and good crumb.
- Brushing with melted butter right after baking adds flavor and a soft crust.
