Sourdough Rolls

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Follow these hints for the softest, fluffiest Sourdough Rolls. This easy homemade dinner roll recipe gets its flavor from sourdough.

I am so intrigued by homemade sourdough and am far from an expert, but I’ve been enjoying using up the starter that I’ve been learning on…and these sourdough rolls are coming just in time for the holidays!

9x13 pan of golden brown sourdough rolls

Does sourdough bread taste sour?

Have you ever wondered what exactly sourdough tastes like? Is it sour? Well, yes it is slightly sour. I actually consider it more “tangy” than sour. To some extent you can control the “sourness” of your sourdough bread. How long you ferment the starter and when the starter was actually started can all play a part in the flavor of the bread. You can also add a touch of sugar to take down the “tang” level.

This sourdough roll recipe is a lazy sourdough. You still use yeast which means you don’t have to give it hours and hours to rise. That also means that this recipe will not have a super strong sourdough flavor. It is, however a great way to use up sourdough discard. You do not have to use bubbly, active sourdough in this recipe!

It’s important to note that each sourdough starter can taste slightly different. Some will be stronger than others. So just keep working at it to find one (or buy one) that you like.

How to Make Sourdough Starter

As I said, we are just learning the ins and outs to making sourdough starter. We’ll keep updating our posts as we learn new tips and tricks, but you can read how we get our starter going in this post.

The Best Yeast for Rolls

We often get asked why our sourdough breads have yeast in them. Isn’t that the point of sourdough…to not use yeast? True artisan sourdough bread does not have yeast. This is a recipe you can use some of that sourdough discard in when yeast is readily available.

I love Red Star® Platinum Superior Baking Yeast®. No this isn’t sponsored (although I have worked with Red Star in the past)…I just LOVE their yeast. The Platinum Superior yeast gives the best rise and the best results every time. I highly recommend it!

pastry brush brushing egg wash on top of unbaked sourdough rolls

How do you make homemade sourdough rolls?

This is one of the easiest yeast bread recipes I make. We like to use the stand mixer to mix and knead yeast dough, but don’t worry if you don’t have one. You can knead the dough by hand. Or if you’re lucky and have a bread machine, knead the dough using the “dough” setting. That is the easiest yet!

Here are a few hints:

  • I already talked about our hint for the yeast. Try Red Star Platinum yeast. Trust me.
  • Be sure that your water isn’t too hot when you add the yeast. It should be around 110-115 degrees Fahrenheit.
  • These rolls rise twice, so be sure to plan ahead for that.
  • We use all purpose flour because we like soft rolls. If you’d like a chewy dinner roll, you can use bread flour.
  • We normally use granulated sugar in this recipe, but we’ve also used coconut sugar and honey. Choose whichever you’d like.
  • Use eggs that are at room temperature so it doesn’t affect the yeast.
  • Also make sure your sourdough starter is at room temperature. It does not have to be active.
  • Add the flour slowly! The exact amount you need will depend on everything from the sourdough starter to the temperature/humidity outside. If you add too much, your rolls will be dry.
hand holding tall, fluffy sourdough rolls

How do you keep bread rolls warm?

This is our favorite way to keep rolls warm:

  • Heat dry rice or beans in a cloth bag or kitchen towel. Do this right before serving.
  • Take the cloth of rice or beans and place it in the bottom of the bread basket. Then line the basket with a pretty towel.
  • Place the rolls in the basket and use any extra cloth material from the towel to cover the rolls.

How do you reheat sourdough rolls without drying them out?

Preheat the oven to 350 degrees. You can place the rolls on a baking sheet and brush them with butter (this prevents them from drying out). Warm them for 5-7 minutes (or for as long as it takes to heat them). You can also wrap the rolls in foil, then place them in the oven. This method works great for reheating and is so easy!

overhead shot of golden brown rolls

Other Sourdough Recipes

12 sourdough rolls in a white baking pan
12 sourdough rolls in a white baking pan

Sourdough Rolls {with Sourdough Discard}

4.72 from 242 votes
Follow these hints for the softest, fluffiest Sourdough Rolls. This easy homemade dinner roll recipe gets its flavor from sourdough. 
Servings 12
Prep Time 20 minutes
Cook Time 20 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 10 minutes

Ingredients
 

  • 1/2 cup warm water
  • 1 tablespoon sugar
  • 1 package Red Star Platinum Baking Yeast (2 ¼ teaspoons)
  • 2 large eggs (room temperature)
  • 3 tablespoons vegetable oil
  • 1 cup sourdough starter (at room temperature)
  • 1 teaspoon salt
  • 3-4 cups all-purpose flour (slightly adjust this based on differing starters)

Egg Wash:

  • 1 large egg
  • 1 tablespoon water

Instructions
 

  • In the bowl of a stand mixer, pour in the warm water and sugar.
  • Sprinkle the yeast over the water. Allow it to sit for 2-3 minutes. *Be sure the water isn’t too hot. It should be about 110-115 degrees Fahrenheit.)
  • Add the eggs, oil, starter and salt. Mix gently until combined. Note: The starter does not have to be active. It can be sourdough discard.
  • Add 3 cups of flour and mix the dough using the beater blade until combined. At this point, add more flour, ¼ cup at a time. I've found that sourdough starters are often varying in consistency, sometimes thicker or thinner than other times. Add enough flour so that the bread dough feels slightly tacky. It should not feel dry, but yet shouldn't stick all over your hands. We find that 3 ½ cups of flour works great with our starter. The dough will get less sticky as you knead it, so be careful not to add too much flour at the start!
  • Knead the dough using the dough hook on the stand mixer for about 7 minutes or until the dough feels smooth, springs back if you touch it and doesn’t feel too sticky. *You can also use the dough setting on a bread machine to knead the dough…or knead by hand! Just be careful not to add too much flour.*
  • Place the dough in a greased bowl, cover it with cheesecloth or loosely with plastic wrap and set it in a warm spot. Allow the dough to rise for 1 hour or until doubled.
  • Divide the dough into 12 balls. (Or if you want smaller rolls, make 15.)
  • Roll the dough between your hands to make a smooth ball, then place the dough balls in a greased 9×13 baking pan.
  • Allow the dough to rise again until almost doubled.
  • In a small bowl, whisk together one egg and one tablespoon of water. Brush this egg wash on the tops of the unbaked rolls. This gives them that shiny golden brown top.
  • Bake the rolls in an oven preheated to 375 degrees Fahrenheit for about 20 minutes.
  • Serve the rolls warm and store any leftovers in an airtight container.

Notes

 
The calories shown are based on the recipe making 12 rolls, with 1 serving being 1 roll. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 216kcal | Carbohydrates: 36g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 206mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Calcium: 11mg | Iron: 2.1mg
Course Bread
Cuisine American
Calories 216
Keyword dinner roll recipe, homemade rolls, how to make dinner rolls, sourdough bread

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Amy
2 years ago

these are INCREDIBLE! subbed the 3 tbsp of vegetable oil with 3 tbsp of melted unsalted butter and they were amazing

Laura
2 years ago

Am I supposed to be putting the dough balls in a 9×13 pan with sides? Like a Pyrex casserole type of dish? Are the rolls supposed to be touching each other after proofing.. right before baking? Thank u… pretty sure I messed up

Beajay Em
2 years ago

5 stars
I don’t care that I “cheated “ by using yeast in a sourdough recipe. These are out of this world delicious. Made 16 generous sized rolls. Thanks for an amazing recipe. Followed exactly and now have a new go-to.

Tawnia
2 years ago

This was a very simple recipe with great instructions. My go to recipe from now on when I need dinner rolls. Thank you for sharing!

Olera
2 years ago

My rolls are crunchy on the outside

Terry
2 years ago

4 stars
Just made these the other day. Quite soft and delicious. I would add more salt to the basic recipe next time, along with some milk in place of the water to give the bread a bit more flavor. I’d also omit the egg wash… not a fan of the sheen and shell it creates on the bread. These freeze really well too!

Anna
2 years ago

Can I put them in the fridge overnight for the second rise?

Carrie koffas
2 years ago

5 stars
I followed exactly and they turned out so perfect, this was my first time ever making rolls but they looked picture perfect thank u, this recipie is going in my best recipies of all time book we use at home, thanks so much, we will enjoy for generations to come

Dora
2 years ago

What is 1 cup in ml? When I checked there is some differing measurements for a cup

Dora
2 years ago

And can it be done in grams? If do what is the guide for a cup to grams.

Jeannette
2 years ago

Can you let the dough rise longer than an hour for the second rise or would it be better to put the rolls in the refrigerator and then take them out when ready for the second rise?

Kristine
2 years ago

5 stars
These were PERFECT, I was impressed by how fluffy they were. Not my first time making rolls, but I usually don’t use my sourdough discard for rolls. I will now!

C Von H
2 years ago

5 stars
Excellent recipe and obviously well-tested by the author. These were the best bread product of any kind that I have ever made, and a great way to use up sourdough discard.

Alecia
2 years ago

5 stars
Love this recipe. I’m a batch kinda person. So I save up my extra sourdough starter (and feeding makes it add up fast) and use this recipe on a prep day to use up the extra. I make batches of this on the dough setting on my bread machine. I have used it as rolls, bread sticks, hot dog buns, and hamburger buns. Recipe is consistent and forgiving. Makes my own connivence food.

Mariloy
2 years ago

5 stars
These are awesome. I made them exactly to the recipe except I divided them into 15. I’m about to try making the dough and freezing them before the final rise to see if that works. Thanks for this recipe. Love it.