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I love making these sourdough dinner rolls! They are like fluffy little clouds that also work as slider buns or soup dippers. We adore them! Tangy, chewy and all around delicious.
These sourdough dinner rolls are the way to my heart.
Buttery soft rolls with that classic sourdough tang, the perfect amount of chew and a flaky sea salt sprinkle?
Hello! I am in love.
I want to tell you to make these and eat them alllllll the ways. Serve as dinner rolls. Slider buns. Meatball subs. Dippers for soup.
The options are endless!
Endless AND delicious.
But here’s the thing. They are so freaking good just with butter and flaky salt that they don’t even need something else.
One bite and I am SOLD.
They are almost like little loaves of sourdough. So tangy with a crisp golden exterior. Super chewy! My most favorite ever.
Just look at the inside!
So for this recipe, I use an active starter. While I usually like to make things that use sourdough discard because it requires little work, occasionally I’ll make something we really love with an active starter.
I also have a big sourdough success secret: this proofing mat! I use this multiple times a week. Even for just pizza dough! Our house is pretty cold and having this warm mat speeds things up considerably.
It also ensures a foolproof dough for me. Every time!
I love making recipes from farmhouse on boone when it comes to sourdough. She has everything for sourdough – can’t recommend it enough!
I found that they were some of the easiest to follow and they are almost fool proof. She had a dinner roll recipe that I started playing around with last year when I first made my starter, and this has now become our favorite dinner roll recipe.
Sure, I don’t always make dinner rolls from scratch. I mean, honestly – I barely do! It’s not something I have time to do weekly at this stage in our life. But when I do make them – oh my gosh. We are all so freaking happy at dinner time.
If they even make it to dinner time!
Sourdough Dinner Rolls
Sourdough Dinner Rolls
I love making these sourdough dinner rolls! They are like fluffy little clouds that also work as slider buns or soup dippers. We adore them! Tangy, chewy and all around delicious.
- 1 cup active/bubbly sourdough starter
- ½ cup honey
- 1 ½ cups warm water
- 4 ¾ cups bread flour flour
- ½ cup butter, melted
- 1 teaspoon kosher salt
- 1 large egg + 1 teaspoon water, for egg wash
- melted butter, for brushing
- flaky sea salt
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In the bowl of your electric mixer, whisk together the starter, honey and warm water.
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Add in the flour, salt and melted butter. Mix until just combined, then let the dough rest for 10 minutes.
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After 10 minutes, turn the mixer on medium-low speed. Knead for 10 to 15 minutes, until the dough is silky, stretchy and feels soft. I also do the windowpane test here (gently pull the dough up – you want it to be translucent and see-through without ripping).
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Place the dough in a buttered bowl. Cover and let rise for 8 to 10 hours (or even overnight).
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Once the dough has risen, divide it into 12 equal pieces. Then form them into balls. Rub a 9×13 inch baking dish with softened butter. Place the balls in the dish. Cover and let rise again for 2 hours.
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Preheat the oven to 375 degrees F. Brush the tops of the rolls with the egg wash.
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Bake for 25 to 35 minutes, or until the tops are golden brown.
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Once they come out of the oven, brush with melted butter and top with flaky sea salt.
Best chew ever.