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A top view of a white baking dish filled with golden sourdough dinner rolls.

Soft Sourdough Dinner Rolls (Pull Apart)

Soft sourdough dinner rolls are simply perfect! These are the fluffiest sourdough dinner rolls and they are super easy to make! Make from start to finish in less than 3 hours or ferment overnight for a 'true' sourdough dinner roll recipe. Pick your timing and let these pull apart dinner rolls fit with your busy (or relaxed!) schedule!
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Prep Time 10 minutes
Cook Time 45 minutes
Rest/Ferment 12 hours
Total Time 12 hours 55 minutes
Course bread
Cuisine American
Servings 16 rolls
Calories 184 kcal

Equipment

  • stand mixer
  • 9X13 baking dish

Ingredients
  

  • 300 grams Sourdough starter active
  • 630 grams All-purpose flour
  • 340 grams Water warm
  • 42 grams Powdered milk
  • 50 grams Honey
  • 15 grams Salt
  • 6 grams Yeast SEE NOTE 1 (optional)
  • 4 tablespoons butter room temperature, 57 grams

Instructions
 

  1.  In the bowl of a stand mixer with a dough hook,  and add all of the dough ingredients. Knead on a low speed (on my Kitchen Aide I use speed 2) for about 8 minutes until it forms a smooth, supple, and not overly sticky dough.
  2. Transfer the kneaded sourdough bread dough in a lightly greased large bowl, cover the bowl, and let the dough rise for 1 to 2 hours for a first rise, or until doubled in size.
  3. Once the dough has doubled, it is ready to be shaped! Lightly grease a surface and separate the dough into 16 equal pieces. Shape the rolls and place them in a greased 9X13 baking dish.
  4. Cover the shaped rolls with a damp towel. Then let the shaped rolls go through a second rise of a 1 to 2 hour rest time. Do this for both the long and fast version.
  5. If you did not add the yeast and are making a true long-fermented sourdough dinner roll, cover with plastic wrap and place the rolls in the refrigerator overnight. You will take them out of the fridge 30 minutes before baking the next day.
  6. Preheat the oven to 375°F. Bake the rolls for 40-50 minutes. The tops will be golden brown. If the rolls are getting too brown but need to continue cooking, cover the top of the pan loosely with a piece of tin foil. The internal temperature should be about 195°F.
  7. I highly recommend brushing the tops with melted butter as soon as they come out of the oven!
    If you are not serving right away, remove the rolls and place them onto a wire cooling rack and let it cool completely before pulling apart or cutting to prevent soggy bottoms.

Notes

NOTE 1 (ULTRA FAST ROLLS)

  1. During step 1, add 2 teaspoons of instant yeast when combining the ingredients in the stand mixer.
  2. Once the dough is kneaded for 8 minutes, place it in a greased bowl to rise for 1-2 hours or until it doubles in size.
  3. Divide the dough into 16 pieces and shape rolls. Place the rolls in a greased 9X13 baking dish and let rise for 1 hour.
  4. Bake at 375F for 45-50 minutes and continue with step 5.
If your dough doesn't seem to be rising a quickly as it should, it could be due to your yeast being bad. I would recommend doing a yeast proofing test by taking a cup of 100F water and 2 teaspoon of yeast, mixing it together and see if it beings to bubble and rise after 5-10 minutes. 

NOTE 2 (LONG COLD FERMENT ROLLS)

For truly sourdough dinner rolls, do not add the yeast. Follow the instructions as written. Your active sourdough starter will have enough oomph to make these rolls soft and fluffy all by itself! For tips on making sure your starter is at peak activity, refer to my post How to Make a Sourdough Starter.
You can also choose if you would like to bake your rolls the next day or let the dough ferment in the refrigerator for up to 2 days. My family prefers the taste and texture at one day.

Nutrition

Calories: 184kcalCarbohydrates: 37gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 3mgSodium: 376mgPotassium: 82mgFiber: 1gSugar: 4gVitamin A: 25IUVitamin C: 0.2mgCalcium: 31mgIron: 2mg
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