Same Day Sourdough Dinner Rolls
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These Sourdough Dinner Rolls are super soft, fluffy, and full of buttery flavor. They can be made in one day, making them a quick and easy sourdough recipe! Made with just 7 simple ingredients these rolls are sure to become your new go-to dinner roll.

Whether you are brand new to sourdough or have been making it for years, this recipe is perfect for all skill levels. It’s straightforward and requires minimal steps with a forgiving timeline. These soft, pillowy rolls covered with butter are the perfect combination, making it hard to have just one! If you want a sweet roll, check out my Sourdough Hawaiian Roll recipe!

Reasons you will love this recipe
- This Sourdough Dinner Roll recipe can be made in one day, or you can refrigerate the dough to make them ahead of time. See notes in the sample schedule.
- These rolls are the soft, buttery dinner rolls you know and love, but with a slight sourdough tang and all the extra fermentation benefits.
- This recipe is made with an active sourdough starter, so there is no commercial yeast required!
- These Sourdough Dinner Rolls are the perfect addition to your Thanksgiving or Christmas dinner and go great with any meal you have, including turkey or ham.

More Sourdough Holiday Recipes
One of the many reasons to love the holiday season is all of the delicious holiday baking recipes! These Sourdough Dinner Rolls are the classic rolls that are always enjoyed during the holiday season. You could also switch things up and make Sourdough Garlic Knots, Artisan Sourdough Bread, or Sourdough Focaccia. And don’t forget the classic dishes with a sourdough twist like this Sourdough Corn Casserole made with sourdough discard.

Helpful tools to make Sourdough Dinner Rolls
Kitchen aid stand mixer or Bosch Mixer – Either one will work just fine, but I find that the Bosch mixer does better with mixing bread dough, and I highly recommend the investment if you bake often.
9×13 pan – The rolls are baked in a 9×13 baking pan.
Kitchen Scale –When making sourdough bread, I always recommend weighing your ingredients on a kitchen scale for more accurate measurements.
Tips for Success
- Make sure to allow the dough to rise and become puffy. This is what helps create a soft and fluffy texture in the sourdough rolls.
- If the dough is rising too slowly at room temperature, use a bread mat (use code country10 for 10%) or proofing box to keep the dough warm to ensure it will rise properly. You can also try leaving the dough in the oven with the light on, above the refrigerator, or near a heating vent.
- Divide the dough into equal pieces so that the rolls will rise and bake evenly.
- The egg wash is used to create a beautiful golden brown top on the rolls, so be sure to not skip this step.
- Use your sourdough starter at peak. Using a bubbly and active starter will set you up for success and help your dough rise properly.

Sample baking schedule
The total time that the rolls will take to rise and bake can vary depending on a few factors. The temperature of your dough, kitchen, humidity, and strength of your starter will all impact the times, so while this will give you an estimate, it is best to look at the signs the dough is ready to move on.
Same Day Schedule
To have rolls same day and in time for dinner you need to find a warm spot for your dough. At 80F it took my dough about 5 hours to double in size. I use a bread mat (use code country10 for 10%) or proofing box to keep the dough temperature warm but you can also try placing it in the oven with the light on. Alternatively, if you want to keep it in the mid 70sF you can let the dough rise overnight in about 8-12 hours.
Step | Time |
Feed sourdough starter 1:4:4 ratio (i.e. 25g starter: 100g flour: 100g water) *if kitchen is cold feed a smaller ratio overnight like 1:2:2 | 10 pm |
Mix dough together | 8 am |
Let dough rise until doubled in size | 8:30am-1:30pm |
Shape rolls | 1:30 pm |
Let rolls get puffy | 1-4 pm |
Bake | 4pm |
Fridge Schedule
Alternatively, you can prep these rolls ahead of time and put them in the fridge to bake later. Once they are puffy and about ready to bake cover and place in the fridge. I wouldn’t recommend going longer than 12 hours. This schedule could look something like this assuming a dough temperature around 75-77F.
Step | Time |
Feed sourdough starter 1:1:1 ratio (70g starter: 70g flour: 70g water) | 5 pm |
Mix dough together | 10 pm |
Let dough rise until doubled in size | 10 pm-8am |
Shape rolls | 8am |
Let rolls get puffy | 8am-11am |
Refrigerate rolls | 11am |
Bake directly from the fridge | 4pm |

Ingredients to make Sourdough Dinner Rolls
- Milk – I like to use whole milk for the extra fat content. This ensures a super soft roll.
- Butter- Use softened butter so it will mix into the dough easily. To control the amount of salt, use unsalted butter. If you use salted butter, reduce the amount of added salt.
- Egg – Using an egg in the dough adds richness to the rolls.
- Sugar – The sugar balances out the flavors in the dinner rolls.
- Salt – You can use any type of salt that you would prefer or have on hand.
- Active sourdough starter – An active sourdough starter is one that has been recently fed, has doubled in size, and is bubbly.
- Bread flour – I recommend using bread flour over all-purpose flour because it has a higher protein content and is better at absorbing liquid in a higher hydration dough.
For topping
- Egg wash– You will brush the tops of the dinner rolls before baking with an egg wash that is made with 1 egg whisked together with 1 tablespoon of water
- Butter- After baking, you will add one tablespoon of melted butter to the tops of the rolls.
- Flaky Sea Salt- Optional but delicious. Adding a little flaky sea salt after adding the butter adds a little something extra to these rolls.

Instructions to make Sourdough Dinner Rolls
Warm the milk and soften the butter. Add all the dinner roll ingredients to the bowl of a stand mixer and mix together with the dough hook attachment. I use my Bosch mixer to mix the dough on medium speed. You can use your hands if you do not have a mixer but you will need to knead for a longer period of time.
Knead the dough on medium speed for 15-20 minutes until the dough is pulling away from the sides of the bowl. The dough will seem sticky at first but as it kneads it will come together. You can add a little extra flour if it is too sticky.
Let the dough rest for 10 minutes. Perform the windowpane test by pulling a section of the dough thin enough to see light through without it tearing. If it doesn’t pass, continue to knead for another 5 minutes.

Place the dough onto a lightly floured work surface and form the dough into a ball.
Place into a bowl and cover for bulk fermentation. I prefer to cover it with a lid or dinner plate rather than a tea towel to keep the dough from drying out. Keep the dough at 80F for a shorter rise. At this temperature, the dough will take about 5-6 hours to double in size. Alternatively, if you would rather have the rolls rise overnight, leave them around 75-77F for 8-12 hours to rise.

Once doubled, punch down the dough and place it on a lightly floured surface. Divide the dough ball into 15 even balls (roughly 85 grams each).

Place the rolls in a greased 9×13 baking dish. Let the dough balls rise at 80F for 2-3 hours for the second proof until puffy and risen. To determine if they are ready, perform the poke test by lightly flouring a spot on one of the rolls and poking the dough with your finger. If the dough springs back immediately, it needs more time. If the dough doesn’t spring back at all, they are starting to go over and should be baked immediately. And, if they slowly spring back they are just right.

Preheat the oven to 350F. Brush the tops of the rolls with an egg wash to get golden brown rolls. Bake for 25-30 minutes until golden brown and rolls have an internal temperature of 190F.
Remove from the oven and brush with 1 Tablespoon melted butter. Sprinkle the tops with flaky sea salt.

How to store Sourdough Dinner Rolls
To store the dinner rolls, let them cool completely and then store them in an airtight container or ziplock bag for up to 4 days. The dinner rolls will also freeze well. Let them cool completely, and then add them to a freezer bag and freeze for up to 3 months. To thaw, remove them from the freezer and let them defrost on the counter.
More sourdough bread recipes
Recipe Card

Same Day Sourdough Dinner Rolls
Ingredients
- 310 grams milk, warm 1 ¼ cup
- 57 grams butter, softened ¼ cup
- 1 large egg 50 grams
- 100 grams sugar ½ cup
- 5 grams salt 1 teaspoon
- 200 grams bubbly sourdough starter scant 1 cup
- 575 grams bread flour 4 cups
For topping
- Egg wash – 1 egg + 1 tablespoon water
- 14 grams melted butter 1 tablespoon
- Flaky sea salt
Instructions
- Mix together all the ingredients in a stand mixer with a dough hook. I use my Bosch mixer.310 grams milk, warm, 57 grams butter, softened, 1 large egg, 100 grams sugar, 5 grams salt, 200 grams bubbly sourdough starter, 575 grams bread flour
- Knead the dough on medium speed for 15-20 minutes until the dough is pulling away from the sides of the bowl. The dough will seem sticky at first but as it kneads it will come together. If it is still sticky add a little extra flour.
- Let the dough rest for 10 minutes. Perform the windowpane test by pulling a section of the dough thin enough to see light through without it tearing. If it doesn’t pass, continue to knead for another 5 minutes.
- Place the dough onto a lightly floured counter and form the dough into a ball.
- Place into a bowl covered and keep the dough at 80F. At this temperature, the dough will take about 5-6 hours to double in size. Alternatively, if you would rather have the rolls rise overnight leave them around 75-77℉ for 8-10 hours to rise.
- Punch down the dough and place it on the counter. Divide the dough ball into 15 even balls (roughly 85 grams each).
- Place the rolls in a greased 9×13 pan. Let the dough balls rise at 80℉ for 2-3 hours until puffy and risen. To determine if they are ready perform the poke test by lightly flouring a spot on one of the rolls and poking the dough with your finger. If the dough springs back immediately it needs more time, if the dough doesn’t spring back at all they are starting to go over and needs to be baked immediately, and if they slowly spring back they are just right.
- Preheat the oven to 350℉. Brush the tops of the rolls with an egg wash to get golden brown rolls. Bake for 25-30 minutes until golden brown and rolls have an internal temperature of 190℉. Egg wash – 1 egg + 1 tablespoon water
- Remove from the oven and brush with 1 Tablespoon melted butter. Sprinkle the tops with flaky sea salt.14 grams melted butter, Flaky sea salt
Notes
- You can put the rolls in the fridge and bake them later by shaping them and letting them rise. Once they are puffy and about ready to bake cover and place in the fridge. I wouldn’t recommend going longer than 12 hours. You can bake them directly from the fridge.
- You can reduce the sugar in the recipe if you want a stronger tang from the sourdough. My kids prefer a more mild, sweeter flavor.
- If the rolls are not rising find a warmer spot for them to rise. Above the refrigerator, in the oven with the light on, or near a heating vent are all good options if you do not have a proofing mat or box.
I made these sandwich size for pulled pork These are the best rolls ever! the flavor is amazing they are soft and light. I would use this recipe to make cinnamon raisin bread is phenomenal. I will definitely be making this again however I would like to substitute honey In place of sugar Simply because there is more health benefits too honey than there is cane sugar how would I substitute that?
This recipe has become a staple. It’s versatile enough to use for rolls, buns, “white bread”, cinnamon rolls. I love love it! I recommend it to anyone who brings up sourdough. I find it works best when my levain is at its peak and I let the last rise go overnight.
This is the best bread recipe I have ever used and made. I keep making the rolls, but is there anyway to switch it to a loaf recipe? It’s my family’s favorite thing I make. I’d love some direction if you’ve tried it before. Then I can enjoy it for sandwiches as well.
I made this recipe and followed the instructions precisely except I reduced it to 75% and rested the dough overnight in the fridge after the bulk rise was completed. Formed and baked this morning after about a 3 hour rise. The results were beyond fantastic.
I made these for Thanksgiving and they were a hit. I want to make them for Christmas but know that I will have to double the recipe. 😁 Can I freeze them after the bulk fermentation?
I made a practice batch for Thanksgiving, and they were a winner. I made them again for the actual holiday, and my family just loved them. Perfect recipe! didn’t change a thing.
For the second rise, after they’ve been formed into balls in the baking dish – do I leave those to rise covered or uncovered for 2-3 hours?
Covered
I used your recipe based off of the print out, which didn’t say to warm the milk. Is it ruined now or just need extra time proofing?
I think it will just take extra time. You should be okay!
No won’t be ruined just might take a little longer.
So I am making these for Thanksgiving, I’d like to do the first rise, shape, and then into the fridge overnight. I want to do the second rise the morning of and then bake. I am baking mine in disposable foil trays. How long will the second rise take from grabbing them from the fridge before I can bake them?
It’s going to depend on the temperature of your house. Better to pull it out earlier than later to ensure they have enough time to puff up. You could also do the second rise tonight and then put in the fridge and bake in the morning.
I just did this with an overnight fermentation. This morning I formed and let them sit under the oven light for 2 hours and they were perfectly risen.
So I am making these for Thanksgiving, I’d like to do the first rise, shape, and then into the fridge overnight. I want to do the second rise the morning of and then bake. I am baking mine in disposable foil trays. How long will the second rise take from grabbing them from the fridge before I can bake them?
Can you use dry yeast to help them rise faster?
Yes you could add a yeast packet.
I was definitely curious what the rise time would be by doing this. Did you give it a try?
Ok, so I’m a bit new to this whole baking thing but doesn’t mixing them in a stand mixer for 15-20 minutes raise the temp of the the dough too much? It just seems like a long time.
That’s how long it takes to pass the windowpane test and no the warm temperature actually helps it rise quicker. Thanks!
Can I substitute all purpose flour for bread flour?
Yes but I would reduce the water 25-50 grams.
Hi!! About to make these! Do you mean to reduce the milk by 25-50 grams if using all purpose flour?
What would you recommend to reheat the rolls if you bake ahead day ahead of serving them.
Brush with butter and then place in the oven at 350F for 7-10 minutes until warmed through.
Hi making this now for a Friday Thanksgiving. Can I make, overnight rest, shape and then freeze? If so, How would I go about taking that “raw dough” roll and getting it ready to bake? Thank you! Also will be attempting your cinny rolls!
I haven’t tried it but from what I’ve read freeze the rolls right after shaping them and then place in the freezer. Once frozen, place the rolls in a ziplock bag and keep in the freezer up to a week. Pull them out and put in a pan and then leave out overnight to rise. Amy from Amybakesbread has a good article on it that I referenced: https://amybakesbread.com/how-to-make-rolls-ahead-of-time/#how-to-freeze-roll-dough-to-use-later
What would your honey substitute look like? I’m reading 2/3 c. honey = 1 c sugar so 1/3 cup based on your recipe. Any need to decrease other liquid?
I would probably cut the liquid about a 1/4 cup and if it is overly sticky add a little extra flour.
Ever tried mixing by hand? Traveling to a hunting camp and no mixer there…
I haven’t mixed by hand. It will probably take a little bit more work but doable.
It’s probably too late for you now but my mixer died about half way through my first batch of these and I kneaded by hand the rest of the time and the second batch. It was (obviously) a lot more work but worked just fine
Can you freeze these after shaping and before they get puffy? Then bring them out the day you need them, thaw and let get puffy?
I personally haven’t tried it on this recipe. But from what I have read from others you can freeze sourdough rolls for about a week with success.
Can someone explain why you can leave the milk out for hours at room temp during fermentation? I see this in a lot of recipes and I’m confused as to why it doesn’t make you sick.
In the simplest terms the good bacteria in your sourdough starter will fight off any bad bacteria
Can these be shaped after the 1st rise then refrigerated until the next day. Then take out and let 2nd rise before baking?
Yes you can do it that way or let them almost finish the second rise and then place in the fridge and bake directly from the fridge (unless you use a glass pan then you want the pan to come to room temp first)
5 ⭐️
I just took these out of the oven —. DELICIOUS! I made 20 rolls instead of 15 and they are still huge! May stretch the recipe to 25 rolls next time.
So glad you liked them! Yes they definitely could be stretched to make more depending on what size you like.
Just made these rolls for the holiday dinners. They have such a nice sourdough twang and are super soft and airy. I used the overnight bulk method and added Rosemary to the top of some, Everything Bagel to some, sesame seeds to some and of course tons of butter and a sprinkle of sea salt. Make these! You won’t regret it.
Hi! I’ve made these twice and they are a big hit! Any way I can add pineapple juice in to make these more like Hawaiian rolls? Reduce milk perhaps? I’d hate to lose the fat from the milk, though.
I’ve been working on a pineapple version and the rise times have been significantly longer so it hasn’t been an easy switch. But I’m very close to finalizing the recipe and will share as soon as I can!
Awesome! Thanks! I just read a recipe with the tangzhong method using pineapple juice instead of milk.
How would the cook time change if I bake two batches at once?
I would like to make half the recipe. Can I use the whole egg, or do I need half of the egg?
Thelma
I would just do a whole egg. You may need to add a little extra flour to the dough if it is sticky.
I’m making these now. The recipe calls for 200 grams (scant one cup) of starter. Those measurements don’t equal one another at all. A scant one cup is closer to 100 grams. Which is correct?
I always bake in grams so the grams will always be accurate. Cups can be subjective depending on ingredients used and how people measure.
Can you substitue honey instead of sugar for these? If so, the same amount?
I’m trying this on my next batch.
2. Honey
Something special about this sugar substitute is that its flavor profile varies based on the flowers where the honeybees got their nectar. That’s why locally sourced honey adds such a rich sweetness to any recipe. When using honey as your sugar substitute, you’ll want to decrease any liquid ingredients, such as water or milk, by ¼ cup for each cup of honey.
Ratio: ¾ cup honey for every 1 cup of sugar
Sadly I’m dairy free can I sub avocado oil for butter? I’m not sure what to sub for the milk any ideas?
I would do full fat coconut milk and oil would be the best replacement for butter.
Can I use a ‘no-sugar’ substitute like stevia?
I haven’t tried it but if you do you will want to significantly decrease the amount of stevia. Maybe do just 1/4 cup of sugar instead if you want less sugar.
Can you freeze these rolls after you have baked them ?
Yes they freeze well!
These rolls are delicious! Soft and flavorful. Recipe is easy to follow. The rolls are rather large in size, I may make them smaller next time.
Made the quicker recipe and it does not disappoint! These are a stark alternative to typical sourdough bread, but just as satisfying.
I’m making the dinner rolls and plan to put them in the fridge overnight, do the rolls need to come to room temperature before baking in the morning?
No you can bake them directly from the fridge.