Sourdough Dinner Rolls for Holidays

There is something about a basket of warm dinner rolls that makes any meal feel like a celebration. And when those rolls are made with sourdough, they have a depth of flavor that store-bought rolls cannot touch, a subtle tang, a buttery softness, and a crust that gives way to a pillowy interior. These are the rolls that make people ask for the recipe.

The best part: you can make the dough the day before and let it cold-ferment in the fridge overnight. On the day of your gathering, all you do is shape, proof, and bake. Fresh rolls from the oven right when guests sit down.

Ingredients

• 100g active sourdough starter (bubbly, at peak)
• 350g bread flour
• 120g whole milk (warm)
• 1 large egg
• 50g unsalted butter (softened)
• 30g honey or sugar
• 7g fine sea salt
• Melted butter for brushing

Day 1: Make the Dough

In a stand mixer with the dough hook, combine the starter, milk, egg, honey, and flour. Mix on low speed until a shaggy dough forms. Add the salt and continue mixing on medium for 6 to 8 minutes until the dough is smooth and elastic.

Add the softened butter one tablespoon at a time, mixing on medium speed until each addition is fully incorporated. The dough will look greasy and torn at first, keep mixing. After all butter is added, knead on medium-high for 3 to 4 more minutes until the dough is silky, smooth, and passes the windowpane test.

Cover and let the dough rest at room temperature for 1 to 2 hours (it will puff slightly), then refrigerate overnight, at least 8 hours, up to 24.

Day 2: Shape, Proof, and Bake

Shape: Remove the dough from the fridge and turn it onto a lightly floured surface. Divide into 12 equal pieces (about 55 to 60g each). Shape each piece into a smooth ball by cupping your hand over the dough and rolling it in tight circles on an unfloured section of countertop. The friction between the dough and the surface creates surface tension.

Arrange the balls in a greased 9x13-inch baking pan (3 rows of 4) or a 10-inch round pan (one in the center, the rest around it). Leave about half an inch of space between each roll, they will grow together during proofing for that pull-apart effect.

Proof: Cover loosely with plastic wrap and let the rolls proof at room temperature for 3 to 5 hours. They are ready when they have roughly doubled in size, the dough feels puffy and light, and a gentle poke leaves a slow-filling indent.

Bake: Preheat your oven to 375°F (190°C). Brush the rolls with egg wash (one egg beaten with a tablespoon of milk) for a glossy top. Bake for 22 to 28 minutes until the rolls are golden brown on top. The internal temperature should reach 190°F (88°C).

Remove from the oven and immediately brush with melted butter. This adds shine, flavor, and keeps the crust soft.

Variations

• Garlic herb rolls: Mix minced garlic, dried rosemary, and thyme into the melted butter brush.
• Everything rolls: Top with everything bagel seasoning before baking.
• Cheese rolls: Press a cube of cheddar or gruyere into the center of each roll before proofing.

These rolls are the gateway to more enriched sourdough projects. Once you nail these, try my Sourdough Challah or Sourdough Brioche for an even richer bread experience.