Whether you’re prepping for a holiday meal, a cozy Sunday dinner, or just want to fill your kitchen with the smell of freshly baked bread, this small-batch recipe makes 12 perfect sourdough rolls.
How to Make Sourdough Dinner Rolls
Tools
- Large mixing bowl (or stand mixer with dough hook)
- Measuring cups & spoons or a kitchen scale
- Dough scraper (optional but helpful)
- 9×13 baking dish
- Pastry brush (for egg wash and butter)
- Clean kitchen towel or plastic wrap
- Oven thermometer (optional, but great for accuracy)
Ingredients
- 1/2 cup active sourdough starter (100g)
- 3 2/3 cups all-purpose flour (450g)
- 3/4 cup whole milk, warm (180g)
- 1 large egg
- 3 tbsp sugar (40g)
- 3 1/2 tbsp unsalted butter, softened (50g)
- 1 1/2 tsp salt (8g)
Topping
- 1 egg + 1 tbsp milk (for egg wash)
- Melted butter, for brushing after baking
Step-by-Step Instructions
1. Mix the Dough
In a large bowl or stand mixer, combine your sourdough starter, warm milk, egg, sugar, and softened butter. Stir until just combined.
Add in the flour and salt, and mix until a sticky dough forms. Knead the dough (by hand or mixer with dough hook) for about 6–8 minutes until smooth and elastic.
Tip: If the dough feels too sticky, add a tablespoon of flour at a time. If it feels dry, add a splash of milk.
2. Bulk Fermentation (First Rise)
Cover the dough and let it rise in a warm spot for 4–6 hours, or until roughly doubled in size. The time will vary depending on the strength of your starter and the temperature of your kitchen.
For an overnight option, let the dough bulk ferment for 1 hour at room temp, then refrigerate it overnight. This develops deeper flavor and makes shaping easier the next day.
3. Shape the Rolls
Turn the dough out onto a lightly floured surface. Divide into 12 equal pieces (about 80g each). Shape each piece into a tight ball and place them in a greased or parchment-lined 9×13 baking dish.
Cover with a damp towel or plastic wrap and let them rise again for 2–3 hours, or until puffy and touching.
4. Bake the Rolls
Preheat your oven to 375°F (190°C).
Whisk together the egg and milk, then gently brush the tops of the rolls.
Bake for 20–25 minutes, or until golden brown on top and cooked through.
5. Brush with Butter & Serve
As soon as they come out of the oven, brush the tops with melted butter for that soft, glossy finish. Let them cool slightly and enjoy!
Storage Tips
These rolls are best fresh, but leftovers keep well in an airtight container for 2–3 days. Reheat briefly in the oven or microwave with a damp paper towel to bring them back to life.
You can also freeze them! Wrap cooled rolls individually and store in a freezer bag for up to 2 months.
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