Golden Sourdough Dinner Rolls Recipe

These pillowy-soft, tangy sourdough dinner rolls combine the complex flavors of traditional sourdough with the comfort of classic dinner rolls. The overnight fermentation develops a subtle tang that perfectly complements your Thanksgiving feast while adding a unique twist to the traditional dinner roll.

Time Requirements

• Active Prep Time: 30 minutes
• Fermentation Time: 8-12 hours
• Final Proof: 2-3 hours
• Bake Time: 25-30 minutes
• Total Time: 11-16 hours (mostly inactive)

Yield

• Makes 12 significant or 16 medium rolls
• Serves 8-12 people

Ingredients

For the Dough

• 200g active sourdough starter (100% hydration)
• 500g bread flour
• 250g whole milk, slightly warm
• 60g unsalted butter, softened
• Two large eggs
• 50g honey
• 10g salt

For the Topping

• One egg beat wine one tablespoon water (egg wash two
• 2 tablespoons butter, melted (for brushing after baking)
• Flaky sea salt (optional)

Instructions

Day 1: Evening

1. Ensure your sourdough starter is active and bubbly, fed 4-6 hours before use.
2. Combine milk, active starter, and honey in a stand mixer bowl. Mix until well combined.
3. Add eggs and mix until incorporated.
4. Add flour and salt. Mix on low speed for 2 minutes until a shaggy dough forms.
5. Add softened butter in small pieces while mixing at medium to low speed.
6. Knead for 8-10 minutes until the dough is smooth and passes the window pane test.
7. Cover in a lightly oiled bowl, and refrigerate overnight (8-12 hours).

Day 2: Morning

1. Remove the dough from the refrigerator and let it stand for 1 hour to warm it slightly.
2. Divide dough into 12 or 16 equal pieces (about 90g each for 12 rolls).
3. Shape each piece into a tight ball by pulling the edges to the center and pinching them closed.
4. Place rolls in a greased 9×13 inch baking pan, spacing evenly.
5. Cover and let proof for 2-3 hours until visibly puffy and double size.
6. Preheat oven to 375°F (190°C).
7. Brush rolls gently with egg wash.
8. Bake 25-30 minutes until golden brown and internal temperature reaches 190°F (88°C).
9. Brush with melted butter immediately after baking.
10. Cool in pan for 10 minutes, then transfer to wire rack.

Storage Tips

• Best served the same day
• Store at room temperature in an airtight container for up to 2 days
• Freeze for up to 3 months
• To reheat: warm in 350°F oven for 5-7 minutes

Nutrition Facts (per roll, based on 12 rolls)

• Calories: 245
• Total Fat: 8g
• Saturated Fat: 4.5g
• Cholesterol: 48mg
• Sodium: 320mg
• Total Carbohydrates: 37g
• Dietary Fiber: 1.5g
• Protein: 7g

Variations

1. Herb-Infused: Adtwo 2 tablespoons fresh chopped herbs (rosemary, thyme, sage)
2. Whole Wheat: Replace up to 150g bread flour with whole wheat flour
3. Garlic Parmesan: Adfour 4 cloves roasted garlic and 1/2 cup grated parmesan
4. Sweet Potato: Replace 120g milk with mashed sweet potato for seasonal flair

Pro Tips

• Use bread flour for better structure and chewiness
• Test starter activity by floating a small amount in water
• Dough temperature should be around 75°F (24°C) for optimal fermentation
• Use a kitchen scale for precise measurements
• Cold dough is easier to shape – don’t skip the refrigeration

Common Substitutions

• Milk: Use unsweetened plant-based milk
• Honey: Replace with maple syrup or sugar
• Butter: Use vegan butter or olive oil
• Eggs: Replace with 1/4 cup pumpkin puree per egg

Pairing Suggestions

• Perfect with turkey and gravy
• Excellent for leftover turkey sandwiches
• Serve with compound butter (herb, honey, or cranberry)
• Use for breakfast with jam or honey

FAQ

Q: Can I make these without a stand mixer? A: Yes! Mix ingredients with a wooden spoon and knead by hand for 12-15 minutes until smooth and elastic.

Q: Can I make them ahead for Thanksgiving? A: Yes! Bake them the day before and reheat them wrapped in foil, or freeze them up to 3 months in advance.

Q: My rolls didn’t rise much. What went wrong? A: The most common cause is inactive starter. Ensure your starter doubles in size and passes the float test before using it.

Fun Food Fact

The world’s largest dinner roll, weighing an impressive 147 pounds, was baked in 2017 in Michigan. However, historical records show that sourdough starters were carried by pioneers during the California Gold Rush as a valuable commodity—some families still maintain starters from that era, making them over 150 years old.