Soft & Fluffy Sourdough Dinner Rolls Recipe

Soft dinner rolls usually taste amazing but take forever, and the quick ones often turn out dry, dense, or weirdly sweet.

These sourdough dinner rolls fix that whole problem without turning your kitchen into a full-time job.

They come out fluffy, buttery, and light, but still have that subtle sourdough depth that makes them taste like they came from a real bakery.

They’re perfect for holidays, weeknight soups, or honestly just for “I need bread immediately” moments. And yes, you can absolutely eat three in a row without regret.

What Makes This Recipe Shine

The biggest win with these rolls is texture. You get that soft, cloud-like inside with a lightly golden top that still has a little chew, which is exactly what dinner rolls should be doing. No brick-like rolls here, and definitely none of that dry “needs a gallon of butter to swallow” situation.

Sourdough also gives these rolls a flavor boost that store-bought yeast rolls just don’t have. It’s not overly tangy, but it adds that rich, slightly fermented depth that makes you want to keep pulling them apart. The flavor feels more “grown-up” without being intense.

Another reason this recipe works so well is the balance between fat and hydration. The butter, milk, and egg make the dough tender, while the sourdough starter gives it structure. That combo makes the rolls fluffy instead of gummy, and soft instead of crumbly.

I also love how forgiving this recipe is. You don’t have to be some sourdough wizard who talks to their starter like it’s a pet. As long as your starter is active and bubbly, these rolls will rise beautifully and bake up like you knew what you were doing the whole time.

And let’s be real, homemade rolls always make you look impressive. People act like you just won a baking competition when you serve warm sourdough rolls, even though you basically just mixed dough and waited.

Ingredients You’ll Need

• Active sourdough starter (bubbly and recently fed for the best rise)
• All-purpose flour (keeps the rolls soft and light)
• Warm milk (whole milk is best, but 2% works fine too)
• Unsalted butter (softened or melted, depending on preference)
• Egg (adds richness and helps the rolls stay fluffy)
• Sugar (just enough to help browning and balance flavor)
• Salt (don’t skip it, or your rolls will taste flat)
• Warm water (only if needed to adjust dough texture)
• Extra melted butter for brushing (optional, but honestly… not optional)

Step-by-Step Instructions

1. Mix the Dough

Add your active sourdough starter, warm milk, sugar, egg, and melted butter into a large mixing bowl. Stir everything until it looks smooth and creamy, kind of like a thick batter. This step matters because it spreads the starter evenly through the dough, which helps the rolls rise consistently.

Add the flour and salt, then mix until a shaggy dough forms. It should look messy but combined, and you shouldn’t see dry flour sitting around the bowl. If it feels too dry and won’t come together, add a tiny splash of warm water and mix again.

2. Knead Until Smooth

Knead the dough for about 8–10 minutes by hand or 6–7 minutes using a stand mixer with a dough hook. You want it smooth, stretchy, and slightly tacky but not sticky. If it’s sticking to your hands like glue, dust in a little flour, but don’t overdo it.

The dough should pass the “poke test” where it slowly bounces back when you press it. That elasticity means the gluten structure is building, which is what gives you those fluffy rolls instead of sad little lumps. This part is the workout, but it’s worth it.

3. First Rise (Bulk Fermentation)

Place the dough into a lightly greased bowl and cover it with a lid or plastic wrap. Let it rise at room temperature until it looks puffy and has grown about 50–75% in size. Depending on your kitchen temperature, this can take 4 to 8 hours.

If your house is cold, the dough will take longer, and that’s normal. Don’t rush it or you’ll end up with dense rolls that taste good but feel heavy. I usually just let it do its thing and check it every hour or two.

4. Shape the Rolls

Once the dough has risen, gently punch it down to release excess air. Transfer it to a clean surface and divide it into 12 or 15 equal pieces, depending on how big you want your rolls. Bigger rolls feel more “restaurant-style,” but smaller ones bake faster and look cuter.

Roll each piece into a smooth ball by tucking the edges underneath and pinching the bottom. This creates surface tension, which helps the rolls rise upward instead of spreading out like pancakes. Place the dough balls into a greased baking dish, leaving a little space between each one.

5. Second Rise (Proofing)

Cover the pan and let the rolls rise again until they look soft, puffy, and crowded together. This usually takes 2 to 4 hours depending on your starter strength and room temperature. They should look like they’re ready to bake, not like they still need “a little more time.”

If you press one gently and the dent slowly fills back in, you’re good. If it springs back immediately, they need more proofing. Under-proofed rolls bake dense, and nobody wants that kind of negativity in their bread basket.

6. Bake Until Golden

Preheat your oven to 375°F (190°C). Bake the rolls for about 20–25 minutes, or until the tops are golden brown and the center rolls look fully cooked. If they brown too fast on top, loosely cover them with foil for the last few minutes.

The smell alone will make you feel like a baking genius. You’ll also notice the tops firm up while the inside stays soft, which is exactly the goal. Let them cool for about 10 minutes before pulling them apart unless you enjoy burning your fingers.

7. Brush with Butter (The Best Part)

As soon as the rolls come out of the oven, brush the tops with melted butter. Don’t be shy about it, because butter makes the crust softer and adds that rich, glossy finish. This is the step that takes them from “homemade” to “bakery-level.”

Let the butter soak in while the rolls cool slightly. They’ll stay soft longer, and the flavor gets even better. If you want them extra fancy, sprinkle a little flaky salt on top, but that’s totally optional.

Common Mistakes to Avoid

One of the most common mistakes is using starter that isn’t active enough. If your starter looks flat or smells super sharp and acidic, your rolls will rise slowly and bake up dense. You want that bubbly, lively starter that looks like it’s ready to party.

Another issue is adding too much flour. This dough should feel soft and slightly tacky, and people tend to panic when it sticks a little. If you keep adding flour, the rolls will come out dry and heavy, and you’ll wonder why they don’t taste like the ones you imagined.

Under-proofing is also a big deal with sourdough rolls. These aren’t quick yeast rolls, so you have to give them time to rise properly. If you bake them too early, they’ll look okay on the outside but feel tight and dense inside.

Over-baking is sneakier than people realize. Rolls can go from golden to “why are these crunchy?” in just a few minutes. Pull them once they’re evenly browned, and don’t wait until they look dark.

Also, don’t skip the salt. Some people reduce salt thinking it’s healthier, but it makes bread taste bland and weird. Salt isn’t just flavor, it helps control fermentation and gives your rolls that balanced taste.

And lastly, don’t rush the cooling step. I know it’s hard because fresh rolls smell like heaven, but if you tear them apart immediately, the steam escapes too fast and the texture can get gummy. Waiting 10 minutes is painful but smart.

Alternatives & Substitutions

If you want slightly richer rolls, you can swap part of the milk for heavy cream. It makes the crumb even softer and gives a more buttery taste. I don’t always do it, but when I do, it feels like luxury bread.

You can also use bread flour instead of all-purpose flour, but the texture will be slightly chewier. That’s not a bad thing if you like rolls with more bite, but if you want soft and fluffy like a pillow, all-purpose flour is the move.

For a dairy-free version, use unsweetened oat milk or almond milk and swap butter with vegan butter. The rolls won’t taste exactly the same, but they’ll still come out soft and pleasant. Oat milk works better than almond milk in my opinion because it gives more body.

If you want a little sweetness, you can add an extra tablespoon of sugar or drizzle honey into the dough. Just don’t overdo it, because these are dinner rolls, not dessert buns. A subtle sweetness is nice, but too much makes them taste like breakfast bread.

You can also add garlic and herbs for a savory twist. Mix in garlic powder, dried rosemary, or Italian seasoning, and brush the tops with garlic butter after baking. Those rolls disappear fast, so don’t expect leftovers.

If you like seeded rolls, sprinkle sesame seeds or poppy seeds on top right before baking. Brush the tops with a little milk or egg wash first so they stick. It’s a small detail, but it makes them look like fancy bakery rolls.

FAQ

Can I make these sourdough dinner rolls overnight?

Yes, and it’s honestly one of the best ways to do it. After shaping the rolls, cover the pan and refrigerate them overnight. The next day, let them sit at room temperature until puffy, then bake.

Why are my sourdough rolls dense?

Dense rolls usually happen because the dough didn’t rise enough or your starter wasn’t active. Cold kitchens slow fermentation like crazy, so proofing can take longer than you expect. Give them time and don’t bake too early.

Can I freeze sourdough dinner rolls?

Absolutely, and they freeze really well. Let them cool completely, then store them in a freezer bag. To reheat, warm them in the oven at 300°F for about 10–15 minutes.

Do I need a stand mixer for this recipe?

Nope, you can knead by hand without any problem. It just takes a little elbow grease and maybe some mild complaining. The dough becomes smooth and stretchy once you knead long enough.

Can I use whole wheat flour instead?

You can, but I’d only replace about 25–30% of the flour with whole wheat. Whole wheat absorbs more liquid and makes rolls heavier, so going all-in can ruin the fluffy texture. A partial swap adds a nice nutty flavor though.

How do I know when the rolls are fully baked?

Look for golden tops and a firm, set structure. If you tap the top, it should sound slightly hollow and not squishy. You can also check the center roll, since it bakes slowest.

What’s the best way to keep dinner rolls soft?

Store them in an airtight container or zip bag once fully cooled. If you leave them uncovered, they dry out fast. Brushing with butter also helps keep the crust soft, which is basically a win-win.

Final Thoughts

These soft and fluffy sourdough dinner rolls are one of those recipes that makes you feel like you’ve got your life together. They’re rich, tender, and way more impressive than the effort required. Plus, they taste like something you’d get at a fancy restaurant, which is always a nice flex.

If you make them once, you’ll probably start finding excuses to bake them again. Just don’t blame me when you suddenly need rolls with every single meal.