Description

These Sourdough Dinner Rolls are soft, fluffy, and packed with a subtle tang from the active sourdough starter. Perfectly golden brown on the outside with a tender crumb inside, these rolls are ideal for family dinners or special occasions. The recipe features an overnight fermentation for enhanced flavor and texture, requiring minimal hands-on time and simple ingredients.

Ingredients

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Wet Ingredients

2 Tbsp unsalted butter (melted, plus more to brush the pan)
1 cup whole milk (room temperature)
½ cup Active sourdough starter
1 tsp salted butter (to brush over rolls)

Dry Ingredients

2 Tbsp granulated sugar
1 tsp fine sea salt
3 cups bread flour (or all-purpose flour)

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Instructions

Make the Dough: In the bowl of a stand mixer or a large mixing bowl, add milk, melted butter, sugar, and salt, and stir together until the sugar dissolves.
Knead the Dough: Add the flour and active sourdough starter. Mix with the paddle attachment or a firm spatula until combined. Cover with a damp kitchen towel and let rest for 30 minutes to loosen gluten. Then knead on speed 2 with the dough hook for 10–12 minutes until smooth and soft, or knead by hand for 8–10 minutes.
First Proofing – Bulk Fermentation: Transfer the dough to a buttered mixing bowl, cover with a damp towel, and leave at room temperature overnight (8–12 hours). The dough should nearly double in size.
Form the Rolls: Divide the dough into 12 equal pieces (~65g each). Shape each into a round ball by pinching the sides, then roll gently on a clean surface to tighten the outside and seal the seam.
Second Proofing: Place rolls in a buttered 9×13 glass baking dish. Cover with a damp tea towel and proof until doubled—about 2 hours in a warm spot (80-90°F) or 3–4 hours at room temperature.
Bake: Preheat the oven to 375°F. Bake the rolls in the upper third of the oven for 25–30 minutes until golden brown and an internal temperature of 190°F is reached. Brush rolls with melted butter as soon as they come out of the oven and serve warm.

Notes

For best flavor development, do not shorten the overnight fermentation during the bulk proof.
Use a kitchen thermometer to check the internal temperature for perfectly baked rolls.
You can make the rolls ahead after the second proofing and refrigerate, then bake when ready.
Adjust proofing times according to your kitchen temperature to avoid over or under proofing.