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Soft and Fluffy Sourdough Dinner Rolls

A stack of four golden-brown, fluffy sourdough dinner rolls with a shiny glaze, sitting on a white plate.
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Make tender, light sourdough dinner rolls perfect for any meal. This recipe guides you through incorporating your active starter to achieve a soft texture and classic pull-apart shape.

Ingredients

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  • 100g active sourdough starter (fed 4–6 hours prior)
  • 350g bread flour
  • 150g whole wheat flour
  • 240g warm milk (about 105-115°F)
  • 50g unsalted butter, softened
  • 40g granulated sugar
  • 8g fine sea salt
  • 5g instant dry yeast (optional, for a quicker rise)

Instructions

  1. In a large bowl, mix the active sourdough starter, warm milk, and sugar until combined. If using, whisk in the instant yeast.
  2. Add the bread flour, whole wheat flour, and salt to the wet ingredients. Mix by hand or with a dough hook until a shaggy mass forms.
  3. Turn the dough onto a lightly floured surface. Knead for 5 minutes until the dough starts to come together.
  4. Add the softened butter, piece by piece, incorporating it fully before adding the next. Continue kneading for another 8-10 minutes until the dough is smooth and passes the windowpane test.
  5. Place the dough in a lightly oiled bowl, cover, and allow for bulk fermentation at room temperature (around 70-75°F) for 3 to 5 hours, or until it has increased in volume by about 50-75%.
  6. Gently turn the dough out onto a clean surface. Divide the dough into 12 equal pieces (about 85g each).
  7. Shape each piece into a tight ball. For Parker House style, flatten each ball slightly, brush the top with melted butter, fold it in half, and place it seam-side down in a buttered 9×13 inch baking pan.
  8. Cover the pan loosely and allow for the final proof (second rise) for 1 to 2 hours, or until the rolls are puffy and nearly doubled in size. They should pass the poke test gently.
  9. Preheat your oven to 375°F (190°C).
  10. Bake for 18 to 22 minutes, or until the tops are golden brown.
  11. Remove from the oven. Brush the tops immediately with melted butter for extra softness. Serve warm for the best texture.

Notes

  • For an overnight sourdough rolls recipe, complete steps 1-4, then place the dough in the refrigerator for 12-18 hours after the initial mix. Bring to room temperature for 1 hour before dividing and shaping.
  • If your starter is very active, you may omit the added instant yeast for a slower, more traditional fermentation.
  • To achieve a very light and airy sourdough rolls texture, ensure you do not over-knead after adding the butter, and avoid over-proofing during the final rise.

Nutrition

Find it online: https://cookingzenith.com/sourdough-dinner-rolls-soft-fluffy-recipe/