Sourdough Dinner Rolls

Yields 12 rolls

These pull-apart sourdough dinner rolls were an unexpected favorite at my Friendsgiving this year. Soft and fluffy on the inside, with a perfectly salty, buttery exterior. They’re everything you want in a dinner roll, and then some. These are the kind of rolls you pull apart and immediately go back for another… and another. They have the slightest hint of sweetness and are surprisingly simple if you’re already dabbling in sourdough. This was such a fun twist on classic rolls, and I will absolutely be making them again. They were seriously so delicious.

Before we jump in, a quick note: I strongly prefer measuring in grams for baking because it’s far more accurate, but I included cup measurements below in case you don’t have a kitchen scale.

Cooking is an art, but baking is a science.

Ingredients

28g (2 tbsps) butter
240g (1 cup) milk
44 g (3 tbsps) sugar
5 g (1 tsp) salt
100 g (½ cup) sourdough starter
375 g (3 cups + 2 tablespoons) bread flour
1 tbsp melted butter (for brushing after baking)
Flaky sea salt (for topping)

Instructions

Feed Your Starter

Your sourdough starter is ready when it has doubled in size and is bubbly across the top and along the sides of the jar. Some starters rise quickly fast, others take their time, so plan your feeding based on how active yours normally is. Once it’s airy and lively, you’re good to go. I fed mine about 4 hours before.

Make the Dough

In a small saucepan, melt the butter, milk, sugar, and salt together over low heat. Pour the mixture into a mixing bowl and let it cool completely to room temperature.

Add the flour and active sourdough starter to the bowl with the cooled butter mixture. Stir until everything comes together and no dry bits remain. Cover the bowl and let it rest at room temperature for 1 hour.

Perform 3 sets of stretch and folds, spaced 30 minutes apart. To do a set, lift the dough from one side, stretch it up and fold it over itself. Rotate the bowl 1/4th and repeat until you’ve gone all the way around. After the final set, cover and let the dough rise for 2 hours, or until it has increased about 50% in size.

Turn the dough out onto a lightly floured surface and divide it into 12 pieces, about 65 grams each. Shape each piece into a smooth ball. Gather the sides, pinch them closed, flip seam-side down, and gently roll it into a round shape. Arrange the dough balls in a lightly greased glass baking dish. Cover with a moist towel and let rise for 3-4 hours, until puffy.

About 20 minutes before baking, preheat your oven to 375°F. Bake for 25-30 minutes, or until the tops are golden brown. Brush the warm rolls with melted butter, sprinkle with flaky sea salt, and serve.

Make Ahead of Time

These rolls are very early prep friendly. I made mine the night before Friendsgiving (shoutout to Friendship 🫶🏼) with zero issues. After shaping the dough balls, before the rise, cover the dish tightly with plastic wrap and transfer to the refrigerator. They can rest there for up to 3 days.

When you’re ready to bake, remove them from the fridge 3-6 hours beforehand to rise at room temperature. The exact timing depends on your kitchen temperature. They should look puffy and expanded before going into the oven.

If you’re even slightly sourdough-curious, these rolls are such a rewarding bake. They’re cozy, impressive, and honestly kind of irresistible. Whether you’re cooking for a holiday, hosting friends, or just want an excuse to bake something warm and cozy, these rolls are genuinely worth making. I know I’ll be adding them to my rotation from here on out.

Fresh bread makes any meal better. Enjoy!

The Sunday Spoon