Sourdough Dinner Rolls

This Sourdough Dinner Rolls recipe is a simple, no-knead recipe for buttery, fluffy sourdough dinner rolls.

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Homemade sourdough dinner rolls are the perfect addition to any dinner. Fluffy and buttery with that delicious sourdough flavor, they are sure to be a crowd pleaser.

Plus, they couldn’t be easier to make! Just mix the dough, add in a few stretch and folds, let it ferment and then shape into rolls. After shaping, you have a few options making this recipe super flexible for whatever your schedule is. You can either place the rolls in a warm spot to rise 1-2 hours, then bake, or cover and refrigerate the rolls overnight.

If I’m making these rolls for a special dinner such as Thanksgiving or Christmas, I like to make them the day before and refrigerate overnight. That way, I can just pull them out of the fridge that day, allow them to rise for a couple hours, and bake fresh.

One thing I love about sourdough is how flexible it can be. Most sourdough recipes are flexible on timing, utilizing refrigeration if need be. I also find sourdough baking to be pretty forgiving!

Find More Delicious Sourdough Recipes at Quail Creek Homestead:

• Easy Sourdough Sandwich Bread
• Easy No-Knead Sourdough Slider Buns
• Sourdough Buttermilk Sandwich Bread
• Favorite Sourdough Bread – 70% Hydration Recipe
• No-Knead Sourdough Bagels

What You Need to Make Sourdough Dinner Rolls

Large mixing bowl – a heavy-bottomed stone or ceramic mixing bowl like this one is best.

Kitchen scale

9×13 inch baking dish – you can also use a cast iron skillet if you plan on baking the rolls right away. If you plan on refrigerating, I recommend a ceramic or glass baking dish.

Ingredients

Water – room temperature, non-chlorinated water if possible

Sugar – you can also use honey

Butter, melted

Sourdough leaven – or active starter, if you prefer to keep a large starter

Bread flour – Organic whenever possible. If you don’t have bread flour, you can substitute all purpose flour.

All purpose flour – Organic whenever possible.

Salt – I like to use a natural salt, like sea salt or pink salt, instead of table salt. My go-to is Redmond Real Salt.

How to Make a Sourdough Leaven for This Recipe

This recipe calls for 150 grams of active sourdough leaven. In a glass container (I like to use mason jars), mix the following ingredients. Cover with a breathable lid and place in a warm spot to rise. This will usually take anywhere from 4-12 hours depending on the temperature of your home and the vitality of your starter.

• 75 grams room temp, non-chlorinated water
• 75 grams flour (I like to use bread flour for this recipe, but you can also use all purpose)
• 15 grams active sourdough starter

How to Make Sourdough Dinner Rolls

Measure water in a large mixing bowl. Whisk in sugar and melted butter. Add the leaven and whisk in gently until a milky liquid forms.

Add the flour and stir until combined. The dough will be a bit lumpy at this point. Cover and let rest 20 minutes.

Add the salt, along with 5 grams water (the water helps the salt dissolve well). Using a wet hand, mix the salt into the dough thoroughly. Fold the dough over onto itself, turn a quarter turn, and repeat 4 times total. Cover and let the dough rest 15 minutes.

Perform 3 more rounds of stretch and folds over the next hour, every 15-20 minutes. The dough will be thick, but smooth and pliable.

Cover the dough and place in a warm spot to rise, about 6-8 hours.

Grease a 9×13 inch baking dish. Turn the dough out onto a clean surface and divide into 12 equal pieces. Roll the dough into balls and place in the prepared baking dish.

At this point, you can either cover the rolls and refrigerate them overnight, or let them rise another 1-2 hours and bake them. If you choose to refrigerate them overnight, let them sit out 1-2 hours first before baking. When ready to bake, preheat the oven to 375 degrees. Bake the rolls for 25 minutes, or until golden brown.