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Sunday dinner was always a big deal in my house growing up. No matter what was on the table, whether it was steak, potatoes, or roast, the first thing everyone reached for was the basket of warm dinner rolls. They were soft, buttery, and always the highlight of the meal.
These Soft Sourdough Dinner Rolls are my updated version of that childhood favorite. Made with 100 percent sourdough starter instead of yeast, they’re just as soft and fluffy, with even better flavor. They’re simple to mix, proof, and bake all in one day, and they’ve earned a permanent spot at my family’s dinner table.
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Why You’ll Love this Sourdough Roll Recipe
If you’re looking for the perfect soft sourdough roll, this recipe delivers every time. Here’s why you’ll love it:
- Easy – These rolls are simple. They are easy to mix up, rise, shape, rise again, and then bake. Just like my commercial yeast rolls, Easy White Dinner Rolls, this recipe is a no-fail winner with just a few simple steps.
- Soft & Fluffy – This dinner roll recipe makes the fluffiest and softest sourdough rolls. For other soft and fluffy dinner rolls, you’ll want to try these Soft Sourdough Potato Dinner Rolls or my Sourdough Cloverleaf Dinner Rolls too.
- Dinner Table Essential – Your family is going to love these. They’re my go-to soft sourdough dinner roll recipe that is perfect for a special dinner or family gathering. If you have a little more time, you’ll also love these sourdough brioche rolls and for a discard version, be sure to try these Soft White Rolls with Sourdough Discard!
- 100% Sourdough- Naturally leavened and full of flavor, these rolls rely entirely on active sourdough starter—no commercial yeast required. They’re the perfect balance of soft texture and authentic sourdough flavor, just like my Sourdough Focaccia Rolls.
New to Sourdough? If you are new to sourdough, learn how to make a sourdough starter from scratch and check out my Free Sourdough Beginner Guide. Using naturally fermented sourdough will take much longer, but you will love the fermentation benefits and the flavor from this sourdough recipe!
Important Ingredients
- Sourdough Starter – This recipe uses ripe, bubbly, active sourdough starter to make a levain before mixing the dough. If you prefer, you can skip the levain step and use your active starter directly in the recipe.
- Whole Milk – Whole or 2% milk adds richness and flavor to the dough, helping create soft, tender rolls.
- Sugar- A small amount of sugar enhances the flavor.
- Unsalted Butter – Melted and cooled unsalted butter allows you to control the salt content in the dough and gives these rolls a rich flavor.
- Salt – Salt balances the flavor and helps regulate fermentation. Don’t skip it.
- Cornstarch – Cornstarch may seem unusual in a roll recipe, but it helps create a light, super-soft texture.
- Bread Flour – Bread flour gives structure and chew to the rolls. Use one that is 12.5% or higher.
See the recipe card for full information on ingredients and quantities
Substitutions
- Milk: Substitute a dairy-free milk or water if needed.
- Butter: Replace with a neutral-flavored oil if needed.
- Sugar: You can substitute the sugar with honey if desired. You may need a few extra Tablespoons of flour and the dough may take a little bit longer to rise.
- Cornstarch: Swap with good-quality potato flakes (adjust the liquid as needed) or leave it out entirely, substituting bread flour
- Flour Options: You can substitute all-purpose flour for the bread flour and add a little vital wheat gluten for strength. Or try using half whole wheat flour in the dough for extra flavor and nutrition. If you do, you may need a touch more milk, and the rolls will likely proof a little faster.
Sourdough Baker’s Timeline
A sample baking schedule helps me when baking with sourdough. Sourdough takes much longer to rise than commercial yeast bread. This schedule helps me plan my bake.
Note: This schedule assumes the dough temperature is 78-80°F throughout the rising/fermentation process.
| Day 1 | Mix Levain |
| 9:00 PM – 9:00 AM | Mix Levain, let rest overnight for 10-12 hours at 78-80ºF until bubbly, active, and peaked Note: You can skip this step and use a bubbly, active starter instead of making a separate levain. |
| Day 2 | Mix Dough, Bulk Fermentation, Shape, Proof, Bake |
| 9:00 AM – 9:15 AM | Mix and Knead the Dough |
| 9:15 AM – 1:15 PM | Bulk Fermentation at 78ºF-80ºF |
| 1:15 PM – 1:30 PM | Shape Rolls |
| 1:30 PM – 5:00 PM | Proof Rolls (could take a little longer if proofed at a cooler temperature) |
| 5:00 PM | Bake |
How to Make Sourdough Dinner Rolls
Mix the Levain
Step 1: Mix Levain. Prepare the levain 10 to 12 hours before you plan to mix your dough. Combine mature sourdough starter with water and bread flour in a 1:10:10 ratio (Image 1). Place the mixture in a warm spot, around 78-80°F, and let rest until it has doubled in size and is bubbly and active (Image 2).
Do you have to use a levain in this recipe? No, you don’t. I prefer using a levain because it gives a more consistent rise. But if your starter is well-fed, active, and large enough, you can use it directly in the dough instead. You can also adjust your ratio if you want the levain to rise and mature more quickly.
Kneading the Dough
Step 2: Knead the Dough. Add all of the ingredients to the bowl of a stand mixer (Image 3). Mix on low speed, then knead for about 8 minutes until a soft, smooth dough forms (Images 4 & 5). The dough should feel tacky but not overly sticky.
Note: If you don’t have a stand mixer, you can combine the ingredients in a large mixing bowl and knead by hand for 10-15 minutes.
Bulk Fermentation or First Rise
Step 3: Bulk Fermentation. After kneading, place the dough in a container and cover with plastic wrap or a tea towel. Put the dough in a warm spot around 78–80°F to bulk ferment for about 4 hours (Image 6). If you have one, a bread proofing box works great for keeping a steady temperature (Image 7). If your dough is cooler than 78°F, it will need a little extra time to ferment.
During this stage, you don’t need to perform any traditional folds, just give the dough time. It won’t rise much, but you’ll notice it fill the bottom of the container and start to dome up a little bit as it develops strength and a cohesive texture. At this point you can stick the dough in the fridge for an overnight or up to 48 hour long fermentation process or you can move ahead with shaping the dinner rolls.
Amy’s Tip: Don’t wait for the dough to double in size during bulk fermentation. Sourdough keeps rising after it’s shaped, so if you let it go too long now, there won’t be any food left for the yeast to continue the rise once shaped.
Shaping the Dough
Step 4: Shape Rolls. After about 4 hours, turn the dough out onto the countertop and divide it into 12 equal pieces (Images 8 & 9). To shape each roll, pull the edges of the dough toward the center and pinch them together to form a smooth ball. Then gently roll the ball on the counter with your hand cupped to create tension on the surface (Image 10). This helps the rolls rise evenly and hold their shape as they proof.
Place the shaped dough balls in a greased 8- or 9-inch round pan and cover to rise in a warm place (Image 11).
Watch the Video: See exactly how I shape each roll to build surface tension and get smooth, round tops. —> Watch Video Here
Proofing The Rolls
Step 5: Proof or Second Rise. Keep the rolls in a warm spot around 80–85°F for 3-4 hours, until they have puffed up and doubled in size (Images 12 & 13). The dough should look light, airy, and jiggly and when gently poked, the dough should spring back just a little bit (Image 14).
If your dough is cooler than 78°F, proofing will take longer. If it’s in the upper 80s, it will move more quickly. The exact time will depend on the temperature of your kitchen and your dough, so keep an eye on the rolls rather than the clock. Don’t bake these sourdough dinner rolls until they have risen fully and look soft and fluffy.
Amy’s Tip: If your kitchen is cool, place the pan in a bread proofing box or an oven with the light on. You can also check out my guide on how temperature affects sourdough for more ideas on keeping dough warm and proofing properly.
Baking The Sourdough Dinner Rolls
Step 6: Bake. Preheat the oven to 350°F. Bake the risen rolls for 25-30 minutes, until they are golden brown on top and baked through (Images 15). The internal temperature should be between 190–195°F.
Brush the warm rolls with melted butter and let them cool slightly before serving. Enjoy them fresh from the oven while they’re soft, fluffy, and full of flavor (Image 16). I like to pull one open and add a little extra butter inside while it’s still warm. Yum!
Optional Egg Wash: For a deeper golden color, make a quick egg wash by whisking one egg with a splash of milk or water. Brush it over the top of the rolls right before baking.
How to Store Leftovers
Leftover dinner rolls can be stored in an airtight container or zip-top bag once they have cooled completely. For the best texture and flavor, I like to freeze them and reheat when needed.
You can also keep them at room temperature for up to 24 hours. They make the best next day turkey sandwiches. Toast them or warm them slightly in the microwave before serving.
Amy’s Recipe Tip
This recipe is based on my popular Soft White Rolls with Sourdough Discard. I use cornstarch in both recipes to make the dough extra tender, which gives the homemade sourdough dinner rolls their soft, pillowy texture.
Cornstarch might seem like an unusual ingredient in bread, but it helps create a light, delicate crumb that makes these rolls so soft and delicious.
Frequently Asked Questions
Yes. You can mix the dough and refrigerate it after the first rise. Then shape and proof the rolls within 48 hours. This gives the dough a longer fermentation and develops more flavor.
You can also shape the rolls and refrigerate them before baking. When you are ready to bake, remove them from the refrigerator and let them rise until puffy and airy.
I don’t usually recommend freezing these soft sourdough rolls because the wild yeast becomes less active after freezing. However, if you are baking within a week, it can work. See my guide to making rolls ahead for more details.
This recipe works well with either 8 or 12 rolls. I prefer 12 because they bake up a little smaller and make the perfect size for dinner rolls. If you want sandwich rolls or larger buns, divide the dough into 8 pieces instead.
Yes, this sourdough dinner roll recipe works great for burger or hot dog buns. Shape the dough into 6 or 8 rounds depending on how large you want your buns to be. You can also try my Easy Sourdough Hamburger Buns recipe for another favorite version.
This recipe is designed for an active, bubbly sourdough starter because it relies on wild yeast for fermentation and rise. Sourdough discard doesn’t have enough strength on its own to consistently create the same soft, airy texture.
If you want to use your discard, try my Soft White Rolls with Sourdough Discard instead. It’s the recipe this version is based on and uses instant yeast to help the rolls rise beautifully with a very similar flavor and texture.
Yes. You can bake them in a 9×13-inch baking dish for pull-apart style rolls or place them on a parchment-lined baking sheet for individual rolls with more crust.
Sourdough Roll Recipes
If you tried these Soft Sourdough Dinner Rolls or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Soft Sourdough Dinner Rolls
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Equipment
Ingredients
Levain (1:10:10, rises in 10-12 hours if kept at 78-80ºF)
- 6 grams sourdough starter, ripe, bubbly and active, about 1 teaspoon
- 60 grams all-purpose or bread flour, scant 1/2 cup
- 60 grams water, about 1/4 cup
Sourdough Dinner Rolls
- 120 grams levain, ripe, active and bubbly, about 1/2 cup
- 235 grams whole milk (or 2%), warmed, about 1 cup
- 30 grams granulated sugar, about 2 Tablespoons
- 70 grams unsalted butter, melted and cooled, about 5 Tablespoons
- 10 grams salt, about 1 1/2 teaspoons
- 25 grams cornstarch, about 2.5 Tablespoons
- 450 grams bread flour, about 3-4 cups
- melted butter for topping rolls
Instructions
Mix Levain (1:10:10, rises in 10-12 hours if kept at 78-80ºF)
- Mix together 6 grams ripe, active sourdough starter with flour and water. Cover and set aside for 10-12 hours at 78-80ºF until doubled, bubbly active and peaked – just about to fall back down.Alternatively, ripe, active, bubbly sourdough starter can be substituted for levain in this recipe if that works better for your baking schedule.
Sourdough Dinner Rolls
- Mix Ingredients: To a stand mixer (or a bowl if you are kneading by hand), add the ripe levain, warm milk, sugar, melted butter, salt, cornstarch and bread flour. Turn the mixer on and begin kneading the dough. If using cup measurements, reserve a little flour to add in during the kneading process – this keeps you from over-flouring your dough. Knead the dough for about 8 minutes in the stand mixer or 10-15 minutes by hand. Dough should be smooth, tacky but not overly sticky.
- Bulk Fermentation: At this point, the dough will be soft and cohesive. Dump the dough into a container and cover with plastic wrap or a tea towel. Keep the dough in a warm, 78-80ºF place for 4 hours. Take the temperature of the dough as needed to make sure it stays right around 78-80ºF. This temperature is optimal for fermentation. If your dough temperature is cooler than 78-80ºF, it will need to ferment longer than 4 hours.Note: You are not looking for the dough to double in size at this point. It will fill out the container and start to puff up.
- Shape and Proof: Dump the dough out onto a clean countertop. Cut the dough into 12 equal-sized pieces. Take each piece of dough and pull/pinch up the sides until it forms a ball. Roll the ball on the counter using your hand in a cupping shape (watch video here) to seal the balls and create tension for the roll to rise.Nestle rolls together in an 8 or 9-inch baking pan. Cover the pan and let the rolls rise again for about 3-4 hours. During this time, I like to keep the rolls between 80-85ºF to encourage a little faster rise. If your temperature is warmer than this, the fermentation will go FASTER. If the temperature is colder than 78ºF, the fermentation will go SLOWER. I use a bread proofer to keep the temperature consistent. Note: Line the pan with parchment paper if you are not using a non-stick baking pan.
- Bake: Once the rolls have risen, doubled in size, are touching each other and soft, fluffy and airy, preheat the oven to 350ºF. Bake the rolls in the pre-heated oven for 25-30 minutes until baked all the way through. The internal temperature of the rolls should register 190-195ºF.Optional: If you want to encourage the rolls to brown a little more, whisk together one egg with a splash of water and brush over the tops of the rolls before baking.
- Top the rolls with melted butter and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious recipe and very easy. I shaped them the night before and stored in the fridge. (9″ round pan) Took them out about 8:30 and baked around noon.
Thank you for this recipe.
Thanks for the review! I’m glad they turned out great.
Hi Amy
Thank you for this perfect dinner roll recipe. I did notice on the 2x recipe your “cup” measurements did not double. I use a gram scale, but someone could make a huge mistake and be really
You made sourdough not scary, I tried a few years ago, disaster! Came across your Tik Tok account and decided to give SD another try, so happy I did!
Love your recipes and love your videos
Thank you
Nicole A
Thanks for following along! Yes, the website feature will automatically 2x the gram measurements but not the cup measurements.
I’m using this as the base for the resurrection rolls, and overnight ferment . How long do they need to be out of the fridge before baking the next day?
You’ll want to give them enough time to finish rising and be fully proofed before baking, which will depend somewhat on how your dough rises during the bulk fermentation. This recipe calls for the overnight ferment before shaping. If you do it that way, then you would proof them for 3-4 hours as written in the recipe. Hope that helps!
Thank you! If I shape first and then ferment, same thing applies? Just watch for them to show signs of being ready? (My breads normally take 1-1.5 hrs) out of the fridge
Yes! Happy baking!
These were amazing and delish. I’m curious if they are supposed to be dense. Was hoping for a fluffier, lighter roll. Is that the norm with sourdough?
They should be more on the lighter side. A dense roll might indicate over or under proofing.