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soft and warm sourdough rolls pulled apart
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4.25 from 12 votes

Sourdough Rolls

These ultra soft sourdough rolls are a dinner roll recipe you won't regret making! They're golden brown on the top, soft and stretchy on the inside and a show-stopping recipe for any meal.
Prep Time15 minutes
Cook Time30 minutes
Rising time1 hour 30 minutes
Total Time2 hours 15 minutes
Course: Side Dish
Cuisine: American
Keyword: rolls, sourdough
Servings: 12 rolls

Ingredients

  • 1/4 cup (60 g) dairy free milk (or whole milk),
  • 1/2 cup (120g) warm water
  • 2 tablespoons coconut sugar
  • 1 package 2 1/4 teaspoons active dry yeast (instant is ok* see notes)
  • 2 tablespoons (28 g) grass-fed or vegan butter, melted
  • 1 egg room temperature
  • 1 cup (200g) sourdough starter (doesn’t have to be active), room temperature
  • 3 1/2 cups (420 g) all purpose flour
  • 1 teaspoon salt
  • Egg wash: 1 egg and 1 tablespoon water

Instructions

Make the dough

  • Add the milk to a bowl then add the warm water. Check the temperature the mixture to see if it’s warm enough (about 110-115°F). If it’s not warm, microwave on high in 15 second increments until it’s warm enough. Add to the bowl of a stand mixer then add the sugar and whisk quickly to combine. Sprinkle the yeast on top of the mixture and allow to rest fo 2-3 minutes. Some yeast will sink while some bubbles a bit, but won’t be super bubbly.
  • Add the egg, melted butter and sourdough starter. Use the paddle attachment to mix until everything is incorporated.
  • While the mixer is on low, slowly add the flour and salt, mixing well after each addition. When all the flour is mixed in the dough should be wet, but not super sticky.
  • Switch to the dough hook then knead the dough for about 7 minutes, until the dough becomes smooth. It shouldn’t pull away from the bowl, that’s ok. Grease a large glass bowl with non-stick spray or butter then scrape down the sides of the dough and transfer to the prepared bowl.

First Rise (1 Hour)

  • Cover with a towel and rest at in a warm spot for one hour until the dough has doubled in size. A proofing drawer is ideal. You can also set your oven to 250°F then turn the oven off and place the dough inside once the oven is off to proof and stay warm.

Shape the Dough

  • Remove the dough to a gently floured surface and use floured fingertips to gently push the dough out into a rectangle. Use a knife or bench scraper to divide the dough into 12 even balls (I like to use a food scale and they end up being about 70-75g each).
  • To shape the dough, pull all 4 sides of the dough into the center and pinch it together to seal. Flip the dough over and pull the dough towards you to shape into a ball and tighten the top. Transfer to a greased 9x13 inch baking pan and repeat until all the dough is rolled. There should be 3 rows and 4 columns in the pan.

2nd Rise (30 Mins)

  • Cover the dough with a damp towel and allow to rise again for 30-45 minutes, until they’ve almost doubled in size.

Bake

  • While they’re rising, preheat the oven to 400°F. Whisk together the egg and 1 tablespoon of water in a small bowl. Brush the egg wash on top of the dough and bake in the preheated oven for 30 minutes, or until the dough roll are baked and golden brown.

Notes

For instant dry yeast (instead of active dry): watch the dough while rising if using because it can rise quicker

Nutrition

Serving: 1roll | Calories: 290kcal | Carbohydrates: 57.9g | Protein: 8.2g | Fat: 2.1g | Cholesterol: 15.5mg | Sodium: 225.4mg | Fiber: 2.1g | Sugar: 2.2g