Same Day Sourdough Dinner Rolls

Sourdough dinner rolls next to each other on top of a white background.

4.54 from 135 votes

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.

Prep Time20

Cook Time27

Rise Time8

Total Time8 47

Course: Bread

Cuisine: American

Servings: rolls

Author: Emily Christensen

Equipment

Ingredients

310 grams milk, warm (100°F) 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 (100°F), 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 9x13 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.

Nutrition