Soft Sourdough Rolls Recipe
Flavorful, tender sourdough dinner rolls made with sourdough starter, no yeast. Make in one day or refrigerate overnight. They freeze well and are vegan-adaptable!
How to Make the Best Soft Sourdough Rolls
These soft sourdough rolls are a delightful way to use your sourdough starter without commercial yeast. With their tender, open crumb and subtle tangy flavor, they’re perfect alongside any meal. The beauty of sourdough rolls is that they can be made fresh in a single day or prepared ahead by chilling the dough overnight and baking in the morning.
The magic starts with preparing an active sourdough starter the night before. Once bubbly and at peak fermentation, it becomes the leavening agent for these rolls. The combination of white bread flour, whole wheat or rye flour, milk, and butter creates rolls that are soft and approachable—not overly sour or dense. You’ll be amazed at how such simple ingredients transform into beautiful, bakery-quality rolls.
Whether you serve them warm from the oven with a slather of butter, use them for sliders, or freeze them for future meals, these sourdough rolls will become a staple in your kitchen. The flexibility to bake fresh daily or prepare ahead makes them perfect for both weeknight dinners and special occasions.
Soft Sourdough Rolls
Flavorful, tender sourdough dinner rolls made with sourdough starter, no yeast. Make in one day or refrigerate overnight. They freeze well and are vegan-adaptable!
Ingredients
Sourdough Starter
Dough
Instructions
Prepare Starter (The Night Before)
- Mix 15 grams sourdough starter with 50 grams water and 50 grams bread flour.
- Cover loosely and let rest overnight (8-12 hours) until bubbly and active.
Make the Dough (In the Morning)
- Warm milk slightly and combine with butter, honey, and salt until butter melts.
- In a large bowl, combine the fermented starter with the milk mixture.
- Add rye or whole wheat flour and white bread flour. Mix until shaggy dough forms.
- Knead for 8-10 minutes until smooth and elastic.
- Place in oiled bowl, cover, and let rise 2-3 hours until doubled.
Shape and Second Rise
- Turn dough onto lightly floured surface. Divide into 12 equal pieces.
- Shape each piece into a smooth ball. Place on greased baking sheets.
- Cover and let rise 1-2 hours until puffy and light.
Bake
- Preheat oven to 400°F (200°C).
- Bake for 20-25 minutes until golden brown and hollow-sounding when tapped.
- Cool slightly on wire racks before serving.
Notes
- For overnight method: shape rolls after first rise, refrigerate overnight, then bake in the morning.
- Rolls freeze beautifully for up to 3 months.
- Vegan-adaptable by using olive oil instead of butter and plant-based milk.
- Nutrition per roll: 146 calories, 26.6g carbs, 4.5g protein, 2.5g fat, 4g sugar, 112.9mg sodium
