Fluffy, Soft Sourdough Dinner Rolls Recipe
When I’m juggling three energetic kids and a calendar that looks like an intricate game of Tetris, I want soft sourdough dinner rolls that taste amazing but don’t demand my constant attention.
These rolls pair perfectly with a weeknight soup or roast, but they also work great for sloppy joes, cheeseburger sliders, and simple lunchmeat sandwiches.
What truly sets these dinner rolls apart is the tangzhong method—a simple technique that creates a soft texture while extending freshness for days. And it’s easy, so don’t panic.
Even better? These rolls freeze beautifully, meaning fresh-tasting bread is always just minutes away.
Why You’ll Love These Sourdough Dinner Rolls
- Easy timeline: I’m a big fan of an overnight fermentation. I can mix the dough after my kids are in bed, shape the next morning (before or after they go to school), and bake later that day. Check out the baker’s timeline later on in this post.
- Fluffy and soft, yet substantial: These rolls are so soft, yet they still have the substance of a good dinner roll. I’m stoked about this perfect balance!
- Resists staling: thanks to the magic of tangzhong, these dinner rolls can stay stored on your counter in a bag for days before staling.
Learn more about tangzhong: Tangzhong: The 3-Minute Secret to Softer Sourdough
- Not too sour: the stiff sweet starter used to leaven these rolls cuts down on traditional sourdough tanginess. The rolls have excellent flavor, but you won’t be overwhelmed by a sour flavor profile.
- Recipe tested to perfection: I went through many recipe drafts and bakes of the perfected recipe to ensure it’s a success every time. A huge shout-out to the dozen bakers who also provided notes and feedback.
The Recipe Testing Journey
I have a reputation for doing in-depth recipe testing, often needing 6 or 7 rounds to get the recipe just right.
These dinner rolls cut me some slack and only required a few major variations to get them just right.
Here’s what I discovered:
- Choosing a stiff sweet starter: I didn’t want the rolls to be sour, but I like using a regular sourdough starter for simplicity’s sake. Unfortunately, it was a no-go – way too tangy. I tried a sweet starter, but the final roll was still a bit too sour. Opting for a stiff, sweet starter was perfect – still a lovely, light sourdough flavor but not overly tart.
- Egg white wash: A standard egg wash was causing some recipe testers to get little pockets of cooked egg between their dinner rolls. No bueno. I found that removing the egg yolk stopped this from happening and provided a golden, shiny finish.
- Delaying the butter: In my first few tests, I mixed all of the ingredients together at the same time. However, I found that delaying the butter really is key to making a strong dough. Butter inhibits gluten formation, so by delaying it for about 30 minutes, I gave the main dough a chance to develop strength. There’s a reason all of those brioche recipes out there delay the butter!
- Adding an egg: The dough initially didn’t include an egg, but the final result felt a little too fluffy and “loose.” It was nice, but it didn’t have the structure and density of a proper dinner roll. Not that these rolls are dense by any means – they just have a little more substance.
- Increased initial oven temperature: Finally, tweaking the oven temperature and times helped better achieve the perfect golden dinner roll tops. A steady, moderate temperature in initial tests left the rolls a bit pale. By starting out hot and reducing the temperature partway through, we got the best coloring.
Baker’s Timeline
These times are not exact – they’re just suggestions. Don’t feel bound to them.
An hour or two in any direction will be just fine; this dough is extremely forgiving and is built to be flexible.
The timeline here works great in a 73°F (23°C) home.
| Day 1 | |
| 9 am | Make stiff sweet starter & tangzhong |
| 9 pm | Mix dough until windowpane |
| 9:45 pm | Mix in butter, cover and let rise on the counter overnight |
| Day 2 | |
| 9 am | Shape rolls; let proof on the counter Note: you can transfer the shaped rolls to the fridge at this point to hold them for later baking. |
| 2pm | Bake rolls |
How to Make Sourdough Dinner Rolls (Step by Step)
Here’s an in-depth guide to making these sourdough dinner rolls.
Step 1: Prepare your stiff sweet starter.
Mix 5g sourdough starter, 5g honey, 17g water, and 34g bread flour in a half-liter jar.
Tip: At this time, I also set out my 4 tbsp of butter so it can soften. That way, it’s ready by evening, and I don’t have to resort to last-minute butter softening tactics.
Once the sweet starter mixture forms a ball, remove it from the jar and knead until smooth.
Return to the jar and let ferment until evening (about 10-12 hours).
At peak, this style of starter should have the following attributes:
- About triple in size
- Slightly domed on top
- Rippled, bubbly surface
- Sweet, yeasty aroma
Step 2: Prepare your tangzhong.
Whisk together 25g bread flour and 125g whole milk in a small saucepan or microwave-safe bowl.
If using the microwave, heat in 20-30-second intervals, stirring between each, until the mixture thickens (reaching about 150°F or 65.5°C).
If using the stovetop, heat over medium while whisking constantly until thickened. Cool in the refrigerator until evening.
Tip: You can make your tangzhong up to 2 days in advance and keep it in the fridge until you’re ready. You can also make it right before you mix your dough; just cool it down in the fridge for about 10-15 minutes so the heat doesn’t kill your sourdough starter.
Step 3: Mix your dough.
In a stand mixer bowl, combine the cooled tangzhong, stiff sweet starter, egg (from the fridge), cold milk, bread flour, honey, and salt.
Mix on low speed for 7-10 minutes, or until the dough passes the windowpane test (when you can stretch a small piece of dough thin enough to see light through without tearing).
If mixing by hand, knead the dough until it passes the windowpane test. If your arms get too tired, cover the dough and let it rest for 20-30 minutes. Then, come back and resume.
This step develops the gluten structure that gives your rolls their perfect texture.
Once fully mixed, put the dough and your softened butter in the fridge for 30 minutes.
We don’t want the dough or the butter too warm, or we risk the butter melting and separating in the dough. But we also need the butter to be soft enough to integrate. I found this “flash chilling” method worked perfectly.
Step 4: Add the butter and mix again.
After chilling the dough and butter for 30 minutes, add the softened butter in four portions, allowing each to incorporate fully before adding the next.
This step takes 3-5 minutes and results in a shiny, smooth dough that’s slightly tacky but not sticky.
Step 5: Bulk ferment overnight.
Transfer the dough to a lightly oiled bowl (I use the bits left on the butter wrapper to grease my bowl), cover, and let rest at room temperature for 8-12 hours.
The dough should have visibly risen with bubbles around the edges and bottom of the bowl.
If you lightly touch the top of the dough, it’ll feel airy and springy.
Step 6: Shape the rolls.
Gently turn the dough onto your surface and divide into 12 equal pieces (about 77g each).
You don’t need any flour during shaping. This dough is soft and smooth, not sticky. It is slightly tacky, but not enough to warrant introducing flour to assist with shaping.
Shape each piece into a taut ball by pulling the edges out and folding them like a book. Keep doing this until the dough forms a ball shape. Pinch the bottom seam together.
Optionally, you can then use your bench scraper to gently create more surface tension. This isn’t essential, but it does create perfect-looking rolls.
This video shows exactly how to do all of this, since it’s a little difficult to explain:
Creating tension helps the rolls rise upward rather than outward.
Step 7: Second proof on the counter.
Arrange the shaped rolls in a greased 9×13 baking dish. I use the USA Pan baking dish, which doesn’t need to be greased.
If your dish isn’t nonstick, coat it with a light spritz of oil.
Cover with plastic wrap and let rise at room temperature until they’ve expanded to touch one another and feel puffy and aerated when gently touched.
This typically takes about 6 hours at 73°F, but watch the dough, not the clock.
Step 8: Brush on egg white wash.
Whisk one egg white with a teaspoon of milk and gently brush over the tops of the proofed rolls.
This creates a beautiful golden-brown finish without leaving those pesky yellow egg yolk pockets between the rolls.
Step 9: Bake and finish with butter.
Bake at 400°F for 20 minutes, then reduce to 325°F for 10 more minutes until the tops are beautifully golden and the internal temperature reaches 200-210°F.
Brush the hot rolls with butter immediately after removing from the oven for a soft, glistening finish that enhances both flavor and texture.
How to Store Dinner Rolls
These rolls stay fresh at room temperature for 3-4 days when stored in an airtight container or sealed plastic bag. The tangzhong helps them resist staling much longer than traditional bread.
For longer storage, allow the rolls to cool completely, then place in a freezer-safe bag, removing as much air as possible. They’ll keep well for up to 3 months. Thaw at room temperature or warm individual rolls in the microwave for 20-30 seconds.
Stale rolls can be revived and softened by warming them in a 300°F oven for 5-7 minutes or by giving them a quick 10-second zap in the microwave.
Similar recipe: Sourdough Wonderbread Copycat Recipe – So Soft!
Soft Sourdough Dinner Rolls
Equipment
- 9 x 13 baking dish USA Pan is my favorite
Ingredients
Stiff Sweet Sourdough Starter
- 17 g water
- 5 g sourdough starter
- 5 g honey
- 34 g bread flour
Tangzhong
- 25 g bread flour
- 125 g whole milk
Main Dough
- All of the tangzhong
- All of the stiff sweet starter
- 1 egg (cool from the fridge)
- 180 g whole milk (cool from the fridge)
- 400 g bread flour (I used Ballerina Farms, 14% protein)
- 50 g honey
- 10 g sea salt
- 60 g unsalted butter, softened
Egg Wash
- 1 egg white
- 1 tsp milk
Instructions
Day 1 (Morning): Feed Starter
- Make stiff sweet starter: In the morning, mix 17 g water, 5 g sourdough starter, 5 g honey, and 34 g bread flour in a half-liter jar. Once the mixture comes together in a ball, pull it out of the jar and knead until smooth. Place back in jar and let ferment until bedtime.
- Make tangzhong: Whisk 25 g bread flour and 125 g whole milk. Microwave* in 30-second intervals until thickened (150°F or 65°C). Cover or transfer to an airtight container and cool in fridge until evening.
- Set out butter to soften.
Day 1 (Evening): Prepare Dough
- Mix the dough: In a stand mixer, mix together All of the tangzhong, All of the stiff sweet starter, 1 egg, 180 g whole milk, 400 g bread flour, 50 g honey, and 10 g sea salt. Mix on low speed for 7-10 minutes, or until the dough is strong and passes the windowpane test. Transfer stand mixer bowl and room temperature butter to the fridge and let cool down for 30 minutes.*If mixing by hand: Knead the dough for about 10-15 minutes, or until it passes the windowpane test.Note: We're cooling the dough and softened butter slightly to prevent butter from melting and causing separation in the next step.
- After the 30-minute rest, fit the bowl back into the stand mixer. Divide your butter into four equal parts. With the stand mixer on low speed, gradually add each pat of butter, waiting to add the next until the prior is fully incorporated into the dough. This process takes 3-5 minutes.
- Place dough in a lightly oiled glass mixing bowl (the butter wrapper works perfectly), cover with plastic wrap or a bowl cover, and let rest on the counter overnight, or about 8-10 hours. I tested this recipe in a 73°F (23°C) environment. If your home is warmer, try to find a cool place.
Day 2 (Morning): Shape the Rolls
- Shape the rolls: In the morning, the dough should be fluffy and about doubled in size with bubbles all along the sides and bottom. Dump out the dough and divide into 12 equal pieces, about 77g each.
- Shape the pieces into taut balls. Place shaped balls into a greased 9 x 13 baking dish.
- Cover with plastic wrap and let rise on the counter until the buns are touching each other. They should feel pillowy and aerated when lightly touched. In a 73°F (23°C) environment, this took 6 hours.
Day 2 (Afternoon): Bake the Rolls
- Preheat oven to 400°F (205°C).
- Bake the rolls: In a small bowl, whisk together 1 egg white with 1 tsp milk. Brush egg wash on top of the dinner rolls. Bake for 20 minutes. Reduce oven temperature to 325°F (160°C) and bake 10 more minutes, or until golden brown on top with an internal temperature between 200°F-210°F (93-99°C).
- Brush baked dinner rolls with butter. Let cool slightly before serving.
Video
Notes
Conclusion
Whether you’re serving them alongside your Sunday roast, using them for sliders, or packing them in lunchboxes, these versatile rolls are sure to become a staple in your baking rotation.
If this is your first time working with sourdough or tangzhong, don’t be intimidated! The detailed instructions and forgiving nature of this dough make it an excellent entry point for new bakers.
I’d love to hear how these rolls turn out in your kitchen!
Related: Overnight Sourdough Hot Dog Buns (Super Soft & Easy)
I’m letting my second batch proof now to bake later today! My family lived my first batch but they needed a few tweaks because of the flour I’m using. I was wondering if you can freeze the dough once it’s shaped and then take it out of the freezer to do the final proof the night before?
You can but there’s an element of the unknown regarding how long the wild yeast will survive in the freezer. I’ve done it successfully with like 1 week in the freezer but other bakers have said 3 months in the freezer ruined it.
For the tangzhong, can plant based milk be used in place of dairy?
Yes!
Hello! I want to try this recipe, but can plant based milk be used instead of dairy for the tangzhong?
Yes!
Is this dough supposed to stay really sticky after mixing? I feel like it was too sticky to get a windowpane even after mixing for 10 minutes.
This dough should reach a smooth consistency and pass the windowpane test after 7–10 minutes of initial mixing (before the butter addition). If it is still very sticky, try adding flour one tablespoon at a time until the dough feels slightly tacky, but not unmanageable. You can reference the YouTube video to compare your dough texture at each stage and adjust as needed! https://www.youtube.com/watch?v=zI7pb4f1X6c&t=795s
I am experiencing the same really sticky consistency as well. Do you think it is because I am using a KitchenAid classic mixer? Would that change the length of time that I needed to mix the dough for?
The KitchenAid often requires longer mixing times to reach the proper dough strength – usually 20-30 minutes.
I am working on a double batch right now for Thanksgiving. Do you freeze these after they are baked or freeze the balls of unbaked dough? Thanks
Just want to mention on the 2X recipe the egg gram weight is 50g same as the 1X. My dough was very sticky ( added extra King Arthur bread flour) and I wondered if 2 eggs at 50g each was wrong. Thanks for clarification.
I feel like it’s better to just bake them, let them cool all the way, and then freeze! Baked sourdough goods freeze so well anyway, most people would never know! And ah yes thanks for pointing that out! The 50g should change to 100g when you switch to 2x!
I was thinking of making these for thanksgiving, if I bake Wednesday afternoon, how would you suggest warming them for a Thursday lunch?
350F oven for 5-10 minutes! Cover the pan with foil during the reheat.
Tried ut today. Texture and rise everything is perfect except its sour.
Bulk fermented 11 hours. 6 hours after shaping.
Thanks for sharing!
I work full time, planning to make my starter at 5 am before work to mix at 3 pm. Guessing I will shape late night. Would you recommend leaving outside until 5 am and them put in the fridge to bake at 3 or to put in fridge right after shaping and taking it out to ferment after?
The best approach is to shape the rolls late at night and place the covered pan in the fridge to pause the second rise. Then, take them out earlier in the day to let them warm up and finish proofing on the counter until they are puffy and touching, making sure they are fully proofed before baking at 3 PM
I want to make these for Thanksgiving and am wondering if I can par bake them the day before and then finish them off Thanksgiving day while the turkey is resting before dinner? Lots of stuff to go in to the oven and the more room I have the better! If you have a suggestion that would be great! Thank you!
My general thought on freezing before a second proof is be very careful. I’ve tested this with the rolls in the freezer for under a week and everything was just fine. I pulled them out of the freezer before bed and let them finish the second proof overnight. But I’ve also had bakers tell me that after three months in the freezer the wild yeast died and nothing happened when they pulled them out so I’m always leery about that. I feel like it’s better to just bake them, let them cool all the way, and then freeze. Baked sourdough goods freeze so well anyway, most people would never know.
I wasn’t looking to freeze them, but bake them the day before thanksgiving part of the way and then finish cooking/browning/reheating the next day. Do you think that is possible? I just don’t know if I will have time to proof and bake on thanksgiving day. I don’t want to run the risk of not having them or having them not taste fresh if you catch my drift?
I would bake them fully and then gently reheat the day of in the oven (350F for 5-10 minutes). It’s what I did. I’m sorry I didn’t get to respond sooner.
If I put the rolls in fridge overnight can I bake them from cold stage or do I need to let them warm to room temp first?
As long as they’re fully proofed, you can bake right from the fridge. If they need to rise more, bring to room temp and continue proofing until they’re puffed up and ready to bake.
How long can you leave rolls in fridge before you bake? Can you leave them in the fridge for 4 to five days or do they just need to sit overnight? Thank you
You can pause the final proof by refrigerating the shaped dinner rolls, but I wouldn’t recommend leaving them in the fridge for 4 to 5 days, as that might cause them to overproof or become super sour. They can usually hold in the fridge overnight to fit your schedule, and then you just let them finish rising at room temperature before baking.
Made this recipe and turned out great! I can still taste a little bit of the sour flavor though. Can I add more honey? Thank you! Also could I bake, freeze, and then rewarm in the overnight with these?
Yes you can add more honey or even sugar to the stiff sweet starter. And yes to the freezing!
Love this recipe. I used honey and cold shredded butter because I had to hand mix. Slapped and folded like crazy. Should I bake these and then freeze them or freeze them after shaping them for a dinner in 9 days? 🌺
I would recommend to bake the dinner rolls first and let them cool completely before freezing them!
This recipe absolutely exceeded my expectations.
The overnight timeline was incredibly easy to work into my day — I mixed the dough the night before, shaped in the morning, and baked later without any stress. The rolls came out unbelievably soft and fluffy, yet still had that perfect, substantial dinner-roll structure.
What impressed me most is how well they keep. Thanks to the tangzhong, they stayed just as soft and fresh for days, which is almost unheard of with homemade rolls. The flavor is spot-on too — beautifully balanced, not too sour, and with a richness that makes them feel special.
I bake a lot of sourdough, and these are truly standout rolls. This recipe is going straight into my holiday rotation
They look beautiful!! So glad you enjoyed the recipe Raina!
At what point would you freeze the rolls? Before final proof or after?
I feel like it’s better to bake them, let them cool all the way, and then freeze. Baked sourdough goods freeze so well anyway, most people would never know!
Thanks! I will give it a try. I assume you just heat them before serving?
Yes!
These were phenomenal! Everyone in my family is amazed at how fluffy they are. You can completely squeeze them and they bounce right back. The taste is spot on.
I was wondering if you have tried making them smaller. They are more of a full size roll than a dinner roll to me. I would love them to be smaller.
I haven’t tried that yet!
Making a double batch of these for the first time. Followed the recipe to a T, used my regular scale and bread flour even though I typically just use all purpose. My dough ended up so soupy I had to add an additional 300g of AP flour and I’m still struggling to get to a window pane test, even after 20
Minutes in my Hauswirt mixer. Not sure what went wrong here!
Sounds like something odd happened. Like the scale glitched or something.
I totally forgot to shape them and by the time I remembered the dough was difficult to shape them into rolls. I decided to just keep going and bake them anyways. Turned out better than I hoped! (And tasted great)
Can this rolls be frozen and if so at which step would you freeze them. Wanted to make ahead for Thanksgiving. Thank you.
I recommend baking the rolls first and letting them cool completely, then freezing the fully baked rolls in an airtight bag!
Milk is expired, can I use half n half?
it should work fine! You can also easily substitute milk with water or nut milk if you prefer.
I’m confused about the amount of butter that is supposed to be in here. When you move the slider to make 24 rolls the butter says 120 grams of butter, but then it says about 4 Tablespoons. 120 grams is much more than 4 Tablespoons.
Oops, it would be about 8 tbsp if you’re doubling the recipe!
Just took 2 pans out of the oven. They are beautiful. I need to work on my shaping. I had some with big bubbles on the top. Should have used my toothpick it pop them.
Still looks beautiful Debbie! Thanks for sharing!
Can these stay in the fridge for 4 days and then be baked? I want to ale them for Thanksgiving but I’m traveling so I will need them premade to bake on Thanksgiving Day. Thank you
You can pause the final proof by refrigerating the shaped dinner rolls, but I wouldn’t recommend leaving them in the fridge for 4 to 5 days, as that might cause them to overproof or become super sour. They can usually hold in the fridge overnight to fit your schedule, and then you just let them finish rising at room temperature before baking.