Easy Sourdough Dinner Rolls (same-day option)
If you’ve ever had truly homemade dinner rolls, you know they absolutely knock store-bought rolls out of the park. Soft, fluffy, and buttery- they’re always the first thing everyone reaches for at any meal or holiday gathering. I wanted a dinner roll recipe that had that classic, nostalgic flavor and was wasy to make in bulk for micro-bakery sales or hosting. No complicated steps, no overnight wait required- just a reliable, beginner-friendly dough that bakes up beautifully every time. These Easy Sourdough Dinner Rolls (same-day option) check all the boxes: soft, tender texture, simple ingredients, and fast prep. And if you do want to prep ahead? You can shape and chill them overnight and bake them fresh in the morning. Make one batch or scale it up for bulk, it works every time.
Why You’ll Love This Recipe:
These Easy Sourdough Dinner Rolls have the softest and lightest texture thanks to milk and water, and instead of using softened butter that can be tedious to work into the dough I use an oil and melted butter split to add all the flavor and texture but make the process seamless.
This recipe scales up to batch bake beautifully for hosting gatherings, and can be made as a same-day dough or you can shape the rolls and refrigerate overnight to fit your schedule and needs.
As an amazon affiliate, this post may contain affiliate links which means I may receive a commission for qualifying purchases. I will only recommend products that I personally love and use.
Tools You’ll Need:
- Stand mixer with dough hook (or strong hands!) – for mixing dough. I use my Bosch Universal Plus mixer for this recipe, and I’m able to fit a quadruple batch in the bowl. Use my code JOSELYN20 for $20.00 savings when you checkout.
- Bowl or straight edge container- for proofing dough.
- Medium pot- for warming milk and water.
- Whisk– for mixing.
- 9×13-inch baking pan- for baking rolls. I love this pan from USA linked here. If you’re baking these rolls in bulk, I recommend using these 18×13 baking sheets that are larger and have a nice lip which bake 24 rolls at a time.
- Digital scale– recommended for accurate measurements and weighing your rolls. I love this scale linked here.
- Bench scraper or knife- for cutting dough for rolls. I like this bench knife linked here.
- Pastry brush (optional)- for the butter topping.
- Digital food thermometer (optional)- helpful for checking internal temperatures. This is my go-to kitchen thermometer linked here.
Gather Your Ingredients:
- Sourdough Starter– recently fed and doubled, ready to use in your rolls.
- Unsalted butter – melted butter is added to the dough for a rich flavor and texture, and then brushed on top of the rolls for moisture and a golden brown finish.
- All-purpose flour– I recommend AP flour over bread flour to create a more tender crumb, but you can substitute for bread flour if needed.
- Water- used to hydrate the dough.
- Whole milk – milk enriches this dough making it soft and tender.
- Avocado Oil- helps retain moisture for a longer time period in the rolls. You can use any neutral cooking oil, but I prefer avocado oil for it’s neutral taste. Don’t use olive oil, it will overpower the flavors of the roll.
- Eggs– adds tenderness and structure to the dough working as a binder.
- White Sugar – sweetens the dough and helps with that golden crust.
- Sea salt – balances sweet and sour flavors.
Instructions
Step 1: Feed the Starter the Night Before
In a clean jar, mix your mother starter with the flour and water. Give it a good stir, and allow it to rest at room temperature (optimally 73-75 degrees F). I like to mark the volume in my jar with a rubber band so it’s easy to asses the rise the next morning. When the starter has doubled in size, it’s time to mix your dough.
Step 2: Heat Milk and Water
In a medium sized pot, add your milk and water over low heat. Whisking occasionally, heat until the liquid is roughly 80 degrees. Don’t overheat this mixture or you’ll kill your starter when you mix the dough.
Remove from heat immediately to avoid over cooking.
Step 3: Mix the Dough
In a microwave-safe bowl melt your butter for the dough.
Add the starter, egg, sugar, oil, and melted butter to the milk and water. Whisk to make a smooth mixture.
If using a stand mixer, fit your stand mixer with kneading arm. If mixing by hand, gather your mixing bowl.
Add the flour and salt to the bowl you’re using. Pour the wet ingredients into the dry ingredients.
To use a stand mixer, knead the dough on low for ten minutes. If mixing by hand, knead for 2-3 minutes and the dough comes together into a smooth ball. This dough is high hydration so it’s important to work the gluten at this stage.
Spray a straight edge container or bowl with cooking oil. Transfer dough to prepared bowl. Perform a few sets of stretch and folds to work dough into a ball again.
Step 4: Bulk Fermentation
Cover the dough with plastic or a lint free cloth. If you used a stand mixer to mix the dough, perform one set of stretch and folds after 30 minutes of the dough resting.
If you are hand mixing this dough, you’ll need to work the gluten a bit more. Perform three sets of stretch and folds at 30 minute intervals at the beginning of bulk fermentation to do this.
To perform a set of stretch and folds: simply grab the dough at the edge of the bowl and pull it up- then fold it down into the center of the bowl. Repeat this step until you’ve worked around the entire edge of the bowl, and the dough forms a ball.
After you’ve completed your stretch and folds, cover dough and allow the dough to double in size (proofing 100% in volume). Make sure you watch that this dough doesn’t overproof, it can with the high ratio of starter. I allowed my dough to proof 6 hours in the oven with the light OFF, for a warmer environment (75-80 degrees).
Overnight Fermentation: When your dough has doubled in size, you can either transfer the dough covered with plastic or a sealed lid to the refrigerator to rest overnight, or you can continue straight to shaping the rolls. You can also shape the rolls into the pan, and cover with plastic to bake the next day.
Bulk Baking Note: If you’re making these rolls in bulk, I found that for larger batches of dough it’s a good idea to perform 3 sets of stretch and folds to strengthen the gluten for optimal results even when using a mixer.
Step 5: Shaping the Rolls
If you refrigerated your dough overnight, allow to sit at room temperature for 30 minutes before shaping to take the chill off. If you didn’t chill the dough, skip this step.
Spray a 9×13 baking pan with non-stick cooking spray. Set aside.
Spray your work surface with cooking spray, and gently turn the dough out onto the work surface. I find cooking spray works better than flour with this process.
Cut the dough into 12 even pieces. If you’re weighing the rolls for precision, they should each weigh roughly 90-95g each.
Shape each piece of dough by tucking the dough under itself to form a ball, then gently roll it on your work surface to shape the roll evenly.
Repeat this step to shape all of the rolls, then transfer the shaped rolls to the prepared baking pan. Line the rolls in three rows of four. Cover the pan with plastic or a lint free cloth.
Overnight Refrigeration: If you want to shape and wait to bake your rolls till the next day, you can cover your pan and transfer the rolls to the refrigerator overnight at this point. Proof rolls the next day as instructed below and bake as listed.
Allow the rolls to proof until about doubled in size, about an hour and a half. Don’t skip letting these proof until they’re very puffy, or you will end up with a more dense roll.
Bulk Batch Shaping: For prepping these rolls in bulk, I used these 18×13 baking sheets that are larger and have a nice lip which bake 24 rolls at a time. Shape the rolls and line the pans with parchment, then line the dough balls in 4 rows of six into the pans. Proof as the recipe directs.
Step 6: Bake the Rolls
Preheat your oven to 375 F.
Uncover your proofed rolls and transfer to the hot oven.
Bake rolls for 30-40 minutes and tops are golden brown. Internal temperature should be between 195 F and 200 F. Remove rolls from oven when done and transfer to a cooling rack to avoid soggy bottoms from sitting in the pan.
Bulk Batch Baking: Extend the baking time about five minutes if baking rolls 24 to a pan. Make sure to temp the center rolls to ensure they’re done before removing from the oven. Foil the tops of the rolls if needed to prevent burning while baking.
BAKING NOTE: these rolls can brown quickly, cover with foil if tops are getting too done and continue baking time.
Gently reheat your reserved butter in the microwave or on the stove until just melted. Brush tops of warm rolls with the butter, coating liberally.
Allow rolls to cool slightly, then serve with butter.
Enjoy your Sourdough Dinner Rolls!
Make-Ahead, Freezing + Storage Tips:
Room Temperature- store rolls in airtight container up to 3 days.
Freezing and Re-heating (Baked Rolls)- Bake rolls for 30 minutes at 375°F, cool fully, then freeze. To reheat, thaw 6 hours at room temp, bake at 350 F covered with foil for 15-20 minutes. Check internal temperature to make sure center has been heated to 195 F.
Freezing and Baking (Unbaked Rolls)- shape rolls into your pan, and cover with plastic and foil. Transfer to the freezer. When you’re ready to bake the rolls, transfer to the refrigerator to thaw overnight. Replace the plastic on top of the pan to avoid condensation build up. Allow the rolls to proof at room temperature after thawing, and bake as recipe directs. I only recommend freezing dough up to 7 days ahead, longer may kill the starter in the rolls and they won’t rise.
Bulk Baking:
I use my Bosch Universal Plus mixer for making these rolls in bulk, and I’m able to fit a quadruple batch in the bowl. I mix my dough on the lowest setting for ten minutes.
If you’re making these rolls in bulk, I found that for larger batches of dough it’s a good idea to perform 3 sets of stretch and folds to strengthen the gluten for optimal results even when using a mixer.
For prepping these rolls in bulk, I used these 18×13 baking sheets that are larger and have a nice lip which bake 24 rolls at a time. Shape the rolls and line the pans with parchment, then line the dough balls in 4 rows of six into the pans. Proof as the recipe directs.
Extend the baking time about 5-10 minutes if baking rolls 24 to a pan. Make sure to temp the center rolls to ensure they’re done before removing from the oven. Foil the tops of the rolls if needed to prevent burning while baking.
If you baked your rolls as I directed with 24 to a pan, apply the butter wash and allow to cool on a cooling rack to avoid soggy bottoms. Once the rolls have cooled, split the rolls into 4 sections of 6 rolls. Transfer to your desired plastic or paper bags, label, and distribute.
FAQ’S:
Can I shape these rolls in the pan and the refrigerate?
Yes! Shape the rolls and refrigerate up to 48 hours, then proceed with proofing and baking. Note that cold dough may take longer to proof.
How do I know when my rolls are fully proofed?
They should look almost twice as large, puffy, and spring back slowly when poked.
If you enjoyed this recipe don’t forget to leave a comment and star review, and try more of my delicious sourdough rolls like these Sourdough Texas Roadhouse Rolls or my Sourdough Brown Butter Herb Dinner Rolls!
Easy Sourdough Dinner Rolls (same-day option)
Equipment
- Stand mixer with dough hook (or strong hands!) – for mixing dough.
- Bowl or straight edge container – for proofing dough.
- medium pot – for warming milk and water.
- Whisk – for mixing.
- 9×13-inch baking pan – for baking rolls.
- Digital scale – recommended for accurate measurements and weighing your rolls.
- Bench scraper or knife – for cutting dough for rolls.
- Pastry brush (optional) – for brushing butter on rolls.
- Digital food thermometer (optional) – helpful for checking internal temperatures.
Ingredients
Feed Your Starter (night before):
- (25g) 1 Tablespoon mature sourdough starter
- (100g) 1/2 cup room temperature water
- (100g) 3/4 cup all-purpose flour
Wet Ingredients:
- (200g) 1 cup active sourdough starter 100% hydration
- (200g) 3/4 cup whole milk
- (125g) 1/2 cup water
- 1 large egg
- (30g) 2 1/2 tbsp granulated sugar
- (30g) 2 tbsp avocado oil
- (45g) 3 tbsp unsalted butter melted
Dry Ingredients:
- (550g) 4 1/2 cups bread or all-purpose flour
- (10g) 2 tsp fine sea salt
For Brushing:
- 2 Tablespoons salted butter melted
Instructions
Step 1: Feed the Starter the Night Before
- In a clean jar, mix your mother starter with the flour and water. Give it a good stir, and allow it to rest at room temperature (optimally 73-75 degrees F). I like to mark the volume in my jar with a rubber band so it’s easy to asses the rise the next morning. When the starter has doubled in size, it’s time to mix your dough.(25g) 1 Tablespoon mature sourdough starter, (100g) 1/2 cup room temperature water, (100g) 3/4 cup all-purpose flour
Step 2: Heat Milk and Water
- In a medium sized pot, add your milk and water over low heat. Whisking occasionally, heat until the liquid is roughly 80 degrees. Don’t overheat this mixture or you’ll kill your starter when you mix the dough.(200g) 3/4 cup whole milk, (125g) 1/2 cup water
Step 3: Mix the Dough
- In a microwave-safe bowl melt your butter for the dough.
- Add the starter, egg, sugar, oil, and melted butter to the milk and water. Whisk to make a smooth mixture.(200g) 1 cup active sourdough starter, 1 large egg, (30g) 2 1/2 tbsp granulated sugar, (30g) 2 tbsp avocado oil, (45g) 3 tbsp unsalted butter
- If using a stand mixer, fit your stand mixer with kneading arm. If mixing by hand, gather your mixing bowl.
- Add the flour and salt to the bowl you’re using. Pour the wet ingredients into the dry ingredients.(550g) 4 1/2 cups bread or all-purpose flour, (10g) 2 tsp fine sea salt
- To use a stand mixer, knead the dough on low for ten minutes. If mixing by hand, knead for 2-3 minutes and the dough comes together into a smooth ball. This dough is high hydration so it’s important to work the gluten at this stage.
- Spray a straight edge container or bowl with cooking oil. Transfer dough to prepared bowl. Perform a few sets of stretch and folds to work dough into a ball again.
Step 4: Bulk Fermentation
- Cover the dough with plastic or a lint free cloth. If you used a stand mixer to mix the dough, perform one set of stretch and folds after 30 minutes of the dough resting.
- If you are hand mixing this dough: you'll need to work the gluten a bit more. Perform three sets of stretch and folds at 30 minute intervals at the beginning of bulk fermentation to do this.
- To perform a set of stretch and folds: simply grab the dough at the edge of the bowl and pull it up- then fold it down into the center of the bowl. Repeat this step until you've worked around the entire edge of the bowl, and the dough forms a ball.
- After you’ve completed your stretch and folds, cover dough and allow the dough to double in size (proofing 100% in volume). Make sure you watch that this dough doesn’t overproof, it can with the high ratio of starter. I allowed my dough to proof 6 hours in the oven with the light OFF, for a warmer environment (75-80 degrees).
- Overnight Fermentation: When your dough has doubled in size, you can either transfer the dough covered with plastic or a sealed lid to the refrigerator to rest overnight, or you can continue straight to shaping the rolls. You can also shape the rolls into the pan, and cover with plastic to bake the next day.
- Bulk Baking Note: If you're making these rolls in bulk, I found that for larger batches of dough it's a good idea to perform 3 sets of stretch and folds to strengthen the gluten for optimal results even when using a mixer.
Step 5: Shaping the Rolls
- If you refrigerated your dough overnight, allow to sit at room temperature for 30 minutes before shaping to take the chill off. If you didn’t chill the dough, skip this step.
- Spray a 9×13 baking pan with non-stick cooking spray. Set aside.
- Spray your work surface with cooking spray, and gently turn the dough out onto the work surface. I find cooking spray works better than flour with this process.
- Cut the dough into 12 even pieces. If you’re weighing the rolls for precision, they should each weigh roughly 90-95g each.
- Shape each piece of dough by tucking the dough under itself to form a ball, then gently roll it on your work surface to shape the roll evenly.
- Repeat this step to shape all of the rolls, then transfer the shaped rolls to the prepared baking pan. Line the rolls in three rows of four. Cover the pan with plastic or a lint free cloth.
- Overnight Refrigeration: If you want to shape and wait to bake your rolls till the next day, you can cover your pan and transfer the rolls to the refrigerator overnight at this point. Proof rolls the next day as instructed below and bake as listed.
- Allow the rolls to proof until about doubled in size, about an hour and a half. Don’t skip letting these proof until they’re very puffy, or you will end up with a more dense roll.
- Bulk Batch Shaping: For prepping these rolls in bulk, I used these 18×13 baking sheets that are larger and have a nice lip which bake 24 rolls at a time. Shape the rolls and line the pans with parchment, then line the dough balls in 4 rows of six into the pans. Proof as the recipe directs.
Step 6: Bake the Rolls
- Preheat your oven to 375 F.
- Uncover your proofed rolls and transfer to the hot oven.
- Bake rolls for 30-40 minutes and tops are golden brown. Internal temperature should be between 195 F and 200 F. Remove rolls from oven when done and transfer to a cooling rack to avoid soggy bottoms from sitting in the pan.
- Bulk Batch Baking: Extend the baking time about five minutes if baking rolls 24 to a pan. Make sure to temp the center rolls to ensure they're done before removing from the oven. Foil the tops of the rolls if needed to prevent burning while baking.
- BAKING NOTE: these rolls can brown quickly, cover with foil if tops are getting too done and continue baking time.
- Gently reheat your reserved butter in the microwave or on the stove until just melted. Brush tops of warm rolls with the butter, coating liberally.2 Tablespoons salted butter
- Allow rolls to cool slightly, then serve with butter.
This is definitely the recipe I’m using for my thanksgiving orders this year 🥳
Glad you loved this recipe, Hannah!
These were so easy to make. Thank you for the amazing recipe.
Hi Urvi, I’m so happy this was a hit!
These sourdough dinner rolls came out absolutely amazing. They’re incredibly soft, super fluffy, and have that perfect golden-brown top that looks straight out of a bakery. The recipe was so easy to follow, and the dough handled beautifully from start to finish.
The texture is light and pillowy, the flavor is rich with just the right hint of tang from the sourdough, and they pull apart perfectly. Honestly these turned out better than any store bought! I will definitely be making these again!
Hi Kassy! Thank you so much for your comment, I’m thrilled you love this recipe!
Just made these to test them out before Thanksgiving and they were indeed easy and so good! I love that the new recipe cards have the measurements underneath the instructions too. I ended up making a bakers dozen so I was able to try one and will freeze the rest. I did the same Day option for less tang and they’re perfect! Super soft and fluffy
Hi Dalena! I’m so happy you loved this recipe and it was easy to navigate! Thank you for your comment!
Recipe so well written with easy to follow instructions. Turned out perfectly and all in one day. I did have to cook longer to brown. I may make them a little smaller next time.
Thank you!
Hi Lynda! I’m happy you found this recipe easy and delicious! Thanks for being here 🙂
This is THE PERFECT holiday roll for your Thanksgiving or holiday potlucks!! I doubled the recipe and made them for my work potluck and its safe to say they were a HIT! My coworkers LOVED them! I was rushing and forgot the sugar, but they still turned out so delicious! The perfectly pillowy soft buns! I highly recommend using this recipe!
Hi Harveen, I’m so happy you loved this recipe! Thank you for taking the time to leave a comment 🙂 Happy Thanksgiving!
As a baker, I can’t tell you how many roll recipes I have gone through over the last 1.5 years. Too many to count and always just OK. Never amazing but passably good.
These blew every recipe I ever tried away. It is rolls like these that gave me confidence to start offering rolls on a regular basis and trust that I would get positive reviews in response. I also knew I could bring these to any dinner and have people lose their mind over them.
So, so thankful for such a talented woman like Joselyn who offers these recipes
Mickayla, you’re going to make me cry! Thank you for the sweetest review and trusting my recipes <3