Easy Sourdough Dinner Rolls - The Best Soft, Pull Apart Rolls

Make Fluffy Soft Sourdough Dinner Rolls at Home! These soft sourdough dinner rolls are bursting with flavor and sure to elevate any meal! They're made with the wild yeast in an active sourdough starter, instead of commercial yeast, which gives them a unique tang and chewy texture.

These delicious rolls are made with an easy recipe that's simple enough for beginners and requires no kitchen scale!

Bring the warm flavors of homemade bread to your dinner table with these soft sourdough rolls! They're perfect for any occasion, from a weeknight dinner to a special holiday meal. So ditch the store-bought rolls and try making your own at home!

Activate Sourdough Starter

The secret ingredient in these rolls is the active sourdough starter! This fermented culture is full of natural yeasts and bacteria that contribute to the unique tangy flavor and chewy texture of sourdough breads. These microorganisms also partially break down gluten during fermentation, which can make sourdough bread easier to digest for some people with gluten sensitivity!

Before Making Sourdough Rolls, you'll need to activate your 2 cups of sourdough starter.

Activate the Starter

• 2 tablespoons active sourdough starter from the fridge (discard is okay here)
• 1 cup warm water (ideally around 100°F)
• 1 cup all-purpose flour (bread flour or spelt flour can also be used)

• In a clean jar or container, combine the 2 tablespoons of cold starter with the warm water.
• Stir well to break up the cold starter and ensure it's evenly distributed in the water.
• Add the 1 cup of flour and stir until you have a thick, batter-like consistency.
• Cover the jar loosely with a lid or breathable cloth.
• Let your jar sit on the counter till sourdough starter is nice and bubbly.

Ingredients

• active sourdough starter (you can use discard starter if you have it)
• warm water
• all-purpose flour (bread flour or spelt flour can be used too)
• sugar
• salt
• egg
• soft butter
• olive oil

Instructions

How to Make Easy Sourdough Dinner Rolls

1. Activate your starter: If you're not using discard starter, mix equal parts flour and water (1.4 cups each) with 2 tablespoons of starter in a jar. Let it sit at room temperature for a few hours until bubbly and active.
2. Mix dry ingredients: In a large bowl, whisk together flour, salt, and sugar. Reserve ½ cup of flour for kneading later.
3. Make a well and add wet ingredients: Create a well in the center of the dry ingredients. Pour in the active starter, warm water, egg, and softened butter. Mix with your hands or a stand mixer with the paddle attachment until a shaggy dough forms.
4. Knead the dough: Dust your work surface with some reserved flour. Transfer the dough and knead for 5-7 minutes, gradually adding the remaining flour as needed, until you get a smooth, slightly sticky dough that's not hard to handle. You can use a stand mixer with the dough hook on low speed for 3-5 minutes instead. Or knead on low in the bowl of a stand mixer for about 3 minutes.
5. Shape and oil the dough: Shape the dough into a smooth ball. Coat a large bowl with olive oil and place the dough ball inside, turning to coat it evenly.
6. First rise (bulk fermentation): Cover the bowl with plastic wrap and let the dough rise in a warm place for several hours, until doubled in size. The first rise, also known as bulk fermentation, is a crucial step in developing the flavor and texture of your sourdough dinner rolls. Here's what happens during this stage:1. Cover the bowl: Use plastic wrap or a clean kitchen towel to create a loose seal over the bowl containing your dough. This helps trap moisture and prevent the dough from drying out.2. Find a warm spot: Ideally, aim for a warm spot around 70-80°F (21-27°C). This temperature encourages the activity of the sourdough starter, which helps the dough rise.
   • Warm kitchen counter: This is often a suitable option, especially during warmer months.Proofing box: If you have one, this is a great way to provide a controlled environment with consistent warmth.Preheated oven with the light on (not turned on): This can be a helpful option if your kitchen is on the cooler side. Just be mindful not to leave the oven door closed completely, as this can trap too much heat and potentially kill the starter.3. Patience is key: Let the dough rise for several hours, until it roughly doubles in size. This can take anywhere from 4 to 8 hours, depending on the temperature of your environment and the activity of your starter.Don't be discouraged if it takes longer: The exact timing can vary. Observe the dough instead of relying solely on the time.4. Observing the signs: As the dough rises, you'll notice it becoming puffier and lighter. You might also see small bubbles forming on the surface. When the dough has roughly doubled in size, it's ready for the next step.
   Proofing Tips
   • Gently poke the dough with your finger: If it leaves an indentation that slowly fills back in, the dough is likely ready.
   • Bulk fermentation bulk tip: You can also do a "bulk fermentation bulk test" by taking a small piece of dough (about the size of a grape) and placing it in a cup of water. If the dough floats, it's likely ready for shaping.
7. Shape the rolls: Gently punch down the dough and divide it into 12 equal pieces on a lightly floured surface. Shape each piece into a ball and place the individual rolls into a greased (or parchment paper lined) baking dish, leaving space for them to rise.
8. Second rise: Cover the shaped rolls with a clean towel and let them rise again, in a warm spot, until doubled in size, about 1-2 hours. Alternatively, you can refrigerate the shaped rolls at this point and bake them the next day.
9. Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown on top.
10. Serve: Brush the warm rolls with melted butter and enjoy them with your favorite meal!

Flour Variation

In the batch of rolls above, I replaced 1 cup of white flour with 1 cup of fresh ground whole wheat flour.

Sourdough Dinner Roll Tips

• Use warm water (around 100°F) to activate the starter and help the dough rise.
• If the dough feels too sticky, add a bit more flour, one tablespoon at a time, until it becomes manageable. Be careful not to add too much flour, as it can make the rolls dry.
• The dough can take anywhere from 4 to 8 hours to rise, depending on the temperature of your kitchen. Be patient and let it rise until doubled in size.
• You can use a round pan instead of a baking dish.
• These rolls can also be made with whole wheat flour or bread flour. You might need to adjust the water content slightly depending on the flour you use.
• For best results, use fresh, active starter.
• Optionally - For an extra brown and crisp crust, brush an egg wash on top of the dough right before baking!

Print Recipe

​If you tried this recipe, I’d love 5 stars! Let me know how it turned out in the comments or review! And tag me on Instagram with your Loaf!

Customize Your Sourdough Dinner Rolls

These soft and flavorful rolls are just a starting point! Feel free to get creative and personalize them to your taste. Here are some ideas to inspire you:

• Herb lovers rejoice: Add a tablespoon or two of your favorite chopped fresh herbs like rosemary, thyme, or chives to the dough during kneading for a vibrant flavor explosion.
• Cheese variations: Craving something cheesy? Mix in ⅓ cup of grated cheddar, parmesan, or your favorite cheese variety before shaping the rolls.
• Nutty additions: Toast and roughly chop ½ cup of your favorite nuts or seeds like walnuts, pecans, or sunflower seeds and knead them into the dough for added texture and a delightful nutty crunch.

Don't be afraid to experiment with different ingredients and combinations. Share your creative variations in the comments below and inspire fellow sourdough enthusiasts!

Sourdough Recipes

Homemade Sourdough Starter

Easy Sourdough Bread

Soft Sourdough Sugar Cookies

The Best Sourdough Banana Bread