Soft Honey Sourdough Dinner Rolls
Pillowy, buttery dinner rolls with a gentle sourdough tang and a touch of honey sweetness. They use only active starter for rise, no commercial yeast, and bake up golden with a tender, feathery crumb.
- Prep
- 52 min
- Cook
- 25 min
- Wait
- 7 hr 5 min
- Total
- 8 hr 22 min
- Makes
- 12 rolls
Steps
Before you start
- Feed your starter 4–8 hours ahead. It should be bubbly, doubled in volume, and pass the float test (a spoonful floats in water) before you begin.
- Take the butter and egg out of the fridge about 1 hour ahead so they are at room temperature.
- Plan on about 8 hours from mixing to baking at a room temperature of 75–78°F (24–26°C). A cooler kitchen means longer rises, so judge by the dough, not the clock.
- Butter a 9×13-inch (23×33 cm) baking pan before you shape the rolls.
Check and prep ingredients
- Weigh all ingredients.
- Confirm the starter is bubbly and has at least doubled since feeding.
- Grease the bottom and sides of a 9×13-inch (23×33 cm) pan with the 1 tbsp (14 g) softened pan butter.
- Warm the milk until it feels barely warm to the touch, about 90°F (32°C).
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Ready when: Starter is domed, bubbly and floats in water; milk feels just warm, not hot.
Tip: Milk hotter than 100°F (38°C) can weaken the starter, so check the temperature.
Mix and rest dough
- In the bowl of a stand mixer, whisk the milk, honey, egg and starter until the starter mostly dissolves.
- Add the flour and salt.
- Mix on low with the dough hook for 2 minutes until no dry flour remains and the dough looks shaggy.
- Cover and let rest for 30 minutes so the flour hydrates.
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Ready when: No dry flour pockets remain; dough is rough and sticky.
Tip: Keep the salt away from direct contact with the starter at the start so it doesn't slow fermentation.
Knead in butter
- Mix on medium-low (speed 2) for 3 minutes.
- With the mixer running, add the softened butter a few pieces at a time, waiting until each addition is mostly absorbed.
- Continue kneading for 6–8 minutes more, scraping the bowl as needed, until the dough is smooth, glossy and pulls away from the sides.
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Ready when: Dough is smooth and elastic, and a small piece stretches into a thin, translucent windowpane without tearing right away.
Tip: If the dough keeps sticking to the bowl bottom after 10 minutes of kneading, rest it 5 minutes and knead again before adding any flour.
Bulk ferment
- Transfer the dough to a lightly oiled or buttered 4-quart (4 L) container and mark the dough level with a rubber band or tape.
- Cover and let rise at 75–78°F (24–26°C).
- After 1 hour, wet your hand and do one set of stretch and folds: lift one edge, stretch it up, and fold it over the center, turning the bowl and repeating 4 times.
- Cover again and let rise for 4–5 hours total, until the dough has increased by about 75–100%.
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Ready when: Dough is puffy, jiggly, has bubbles on the surface and sides, and has nearly doubled.
Tip: Sourdough rises slowly in a cool kitchen. Let it reach the doubling mark instead of stopping at 4 hours.
Divide and shape rolls
- Turn the dough onto a lightly floured surface and gently press out large bubbles.
- Divide into 12 equal pieces of about 84 g each, using a scale.
- For each piece, flatten slightly, pull the edges into the center to form a pouch, flip seam-side down, and cup your hand over it, rolling in small circles on the unfloured counter until the surface is taut and round.
- Arrange in 3 rows of 4 in the prepared pan, seam-side down, about ½ inch (1 cm) apart.
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Ready when: Each ball is smooth and tight on top, with the seam sealed underneath.
Tip: Use as little flour as possible on the counter. A slightly tacky surface helps the dough grip and tighten as you roll.
Final proof
- Cover the pan loosely with a damp towel or greased plastic wrap.
- Let the rolls proof at 75–78°F (24–26°C) for 1½–2 hours, until puffy and touching each other.
- Preheat the oven during the last 30 minutes (see next step).
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Ready when: Gently poke a roll with a floured finger: the dent springs back slowly and only partially.
Tip: For better flavor, refrigerate the covered pan for 8–12 hours after shaping, then let it sit at room temperature for 1 hour before baking.
Bake the rollsOven 375°F / 190°C
- Position a rack in the center of the oven and preheat to 375°F (190°C).
- Bake the rolls for 22–26 minutes, rotating the pan halfway through, until the tops are deep golden brown.
- Tent loosely with foil during the last 10 minutes if they are browning too quickly.
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Ready when: Tops are deep golden brown and an instant-read thermometer in the center of a middle roll reads 190°F (88°C).
Tip: Pale sides or sticky centers mean they need a few more minutes; check the center rolls.
Brush and cool
- Immediately brush the hot rolls with the 2 tbsp (28 g) melted butter and sprinkle with flaky salt if using.
- Let cool in the pan for 10 minutes, then transfer to a wire rack for 10 more minutes before serving warm.
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Ready when: Rolls are warm, not steaming, and pull apart cleanly.
Tip: Brush while the rolls are still hot so the butter soaks into the crust and keeps it soft.
Good to know
Tips
- Weigh the ingredients, especially flour and starter, because sourdough depends on the correct hydration.
- Judge fermentation by the dough: it should be puffy and jiggly with bubbles, not by the clock.
- Weigh each dough piece for evenly sized rolls that bake at the same rate.
- For shiny, golden tops, brush the rolls with an egg beaten with 1 tbsp milk before baking, in addition to the butter after.
Make ahead
"After shaping, cover the pan tightly and refrigerate for 8–12 hours. Let it stand at room temperature for 1 to 1½ hours until puffy, then bake as directed, adding 2–3 minutes if needed. You can also bake the rolls a day ahead and reheat."
Storage & reheating
"Room temperature: keep covered in an airtight container or bag for up to 3 days. Freezer: freeze cooled rolls in a zip-top freezer bag for up to 3 months. Reheat: wrap in foil and warm at 300°F (150°C) for 10–15 minutes (20–25 minutes from frozen), or microwave a single roll for 15–20 seconds."
Substitutions
- bread flour → all-purpose flour. Rolls will be slightly softer and less chewy. Reduce the milk by 1 tablespoon (15 ml) if the dough feels too wet.
- whole milk → unsweetened oat milk or 2% milk. Works at a 1:1 ratio, though whole milk gives the richest, softest crumb.
- honey → maple syrup or granulated sugar. Use the same weight (42 g) of maple syrup, or 35 g sugar; flavor changes slightly.
- unsalted butter → olive oil or neutral oil. Use 45 ml oil in the dough and mix it in with the milk; the rolls will be less rich.