Sourdough Dinner Rolls stacked 2
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5 from 1 vote

Sourdough Dinner Rolls

Soft and fluffy with a slight sourdough tangy, these easy to make sourdough dinner rolls will be a welcome addition to your meal!
Adapted from King Arthur Flour and Sally’s Baking Addiction
Prep Time25 mins
Cook Time25 mins
Resting Time2 hrs
Total Time2 hrs 50 mins
Course: Side Dish
Cuisine: General
Keyword: Bread, Dinner Rolls, King Arthur Flour, Rolls, Sally's Baking Addiction, Sourdough, Sourdough Starter, Sourdough Starter Discard, Yeast Bread
Servings: 16 rolls
Calories: 139kcal
Author: Tammy Spencer, Scotch & Scones

Special Equipment


  • 1 cup milk (8 oz, 240ml), warmed to about 110°F (or 1 cup water + 1/4 cup nonfat dry milk)
  • 1 1/2 tsp instant yeast (5g)
  • 2 Tbsp granulated sugar
  • 1 large egg, at room temperature
  • 6 Tbsp unsalted butter (3 oz, 85g), at room temperature
  • 1 1/2 tsp salt
  • 1/2 cup sourdough starter discard (unfed) (4 oz, 113g)
  • 2 3/4 cup all-purpose flour (11 1/2 oz, 325g)
  • 1/4 cup potato flour (1 5/8oz, 46g)


  • Combine all ingredients together in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. (If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula).
  • Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for two minutes.
  • Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (An oven with the light on works wonderfully)
  • Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.
  • When the dough is ready, knead it gently to deflate it. Divide the dough into 14-16 equal pieces. Shape each piece into a smooth ball. Arrange in prepared baking pan.
  • Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.
  • Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It’s best to bake the rolls towards the bottom of the oven so the tops don’t burn.)
  • Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil
  • Remove from the oven and allow rolls to cool for a few minutes before serving.
  • Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.


Recipe Notes

Overnight Preparation: Prepare the recipe through step 5. Cover the shaped rolls tightly and refrigerate for up to about 15 hours. At least 3 hours before you need them the next day, remove the rolls from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours before baking. Alternatively, you can let the dough have its 1st rise in the refrigerator overnight. Cover the dough tightly and place in the refrigerator for up to 12 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours. Continue with step 4.
Freezing Instructions: Prepare recipe through step 5. Place shaped rolls in a greased baking pan, cover tightly, and freeze until firm. Once frozen, the dough balls won’t stick together anymore and you can place them in a freezer bag if needed (they will keep for up to 3 months). On the day you serve them, arrange the dough balls in a greased baking pan, cover tightly, then let them thaw and rise for about 4-5 hours. Bake as directed. You can also freeze the baked dinner rolls. Allow them to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired.
Baking Pan: You can bake the rolls in a glass or metal 9×13 inch baking pan...just bake the rolls on a lower oven rack and keep your eye on them to keep them from over-browning
Flour: You can use all-purpose flour or bread flour. All-purpose flour is convenient for most, but bread flour produces chewier dinner rolls. The rolls are still soft and fluffy no matter which you use. Either flour is fine and there are no other changes to the recipe if you use one or the other.
Potato Flour: Potato flour helps keep the rolls light and fluffy. If you choose not to use it, increase the amount of all-purpose flour to compensate.
Did you make this recipe? Please share your pictures with the world on your social media outlets, tag me at @scotch_scones (on Instagram, Pinterest, and Twitter) or @scotchandsconesblog (on Facebook), and use the hashtag #scotchandsconesblog. I can’t wait to see your creations!