Description
There’s nothing quite like a pan of warm dinner rolls fresh from the oven. These soft sourdough dinner rolls are fluffy, tender, and lightly tangy, with a pillowy texture that pulls apart beautifully. They’re perfect for holidays, Sunday dinners, or any day that needs a little extra comfort. Using sourdough starter adds depth of flavor without making the rolls dense or chewy—just soft, rich, and irresistible.
Ingredients
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500 g (about 4 cups) all-purpose flour
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100 g (½ cup) active sourdough starter
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250 g (1 cup) warm milk (about 105°F / 40°C)
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50 g (¼ cup) unsalted butter, melted (plus more for brushing)
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25 g (2 tbsp) sugar or honey
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1 large egg, room temperature
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8 g (1½ tsp) fine sea salt
Instructions
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Mix the wet ingredients
In a large bowl or stand mixer, whisk together the sourdough starter, warm milk, melted butter, sugar (or honey), and egg until smooth. -
Add dry ingredients
Add the flour and salt. Mix until a shaggy dough forms. -
Knead the dough
Knead by hand for 8–10 minutes or with a mixer for 6–8 minutes, until smooth and slightly tacky. The dough should be soft and elastic. -
First rise (bulk fermentation)
Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 4–6 hours, or until doubled and puffy.
Optional: Refrigerate overnight (12–16 hours) for deeper flavor. -
Shape the rolls
Gently turn out the dough and divide into 12 equal pieces. Shape into smooth balls and place seam-side down in a buttered 9×13-inch pan. -
Final proof
Cover and let rise for 1–2 hours, until rolls are puffy and touching. Preheat oven to 375°F (190°C). -
Bake
Bake for 20–25 minutes, until golden brown and an internal temperature of about 190°F (88°C) is reached. -
Finish with butter
Brush the hot rolls generously with melted butter. Cool slightly before serving.
Notes
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Use an active starter: It should be bubbly and fed 4–12 hours before baking.
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Don’t rush the rise: Under-proofed rolls will be dense. Let them get truly puffy.
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Measure flour carefully: Spoon and level, or weigh for best results.
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For extra softness: Brush with butter immediately after baking.