Soft, fluffy, slightly sweet sourdough dinner rolls<\/strong> that are ready in just 2 \u00bd hours. These pillowy dinner rolls will quickly become a family favorite!<\/p>\n Total Time<\/p>\n 2 hours 30 minutes<\/p>\n<\/div>\n Difficulty<\/p>\n Includes multiple easy steps; shaping requires a bit of practice.<\/p>\n<\/div>\n Calories *<\/p>\n 210 kcal per serving<\/p>\n<\/div>\n Technique<\/p>\n Mix dough in a stand mixer, knead to develop gluten, shape into rolls, proof, and bake.<\/p>\n<\/div>\n Flavor Profile<\/p>\n Soft, tender, slightly sweet rolls with a gentle tang and a rich buttery finish.<\/p>\n<\/div>\n<\/div>\n * Based on nutrition panel<\/em><\/p>\n<\/div>\n<\/div>\n \u201cI kept saving my sourdough discard without really knowing what to make until I came across your sourdough discard recipes post. I\u2019ve been making these rolls and the crackers on repeat! I love that I can use a whole cup of old discard to make fluffy rolls in a few hours! My nephews adore them. \u201d \u2b50\u2b50\u2b50\u2b50\u2b50<\/p>\n Lauren<\/cite><\/p><\/blockquote>\n<\/div>\n Soft, pillowy, and subtly tangy, these 2 hour sourdough dinner rolls<\/strong> are the perfect addition to any meal, from a simple weeknight dinner to a festive holiday spread. They\u2019re delightfully fluffy with a tender crumb and a slightly sweet undertone, reminiscent of Hawaiian Rolls<\/a>, but made with the wholesome tang of sourdough discard.<\/p>\n Whether your sourdough starter is active, recently fed, or a few weeks old from the fridge, these rolls are forgiving and adaptable. Transform your discard into soft, fluffy rolls. This same adaptability makes recipes like my sourdough discard bagels<\/a> and sourdough discard crackers<\/a> so reliable, no matter what stage your discard is in.<\/p>\n<\/div>\n See the recipe card for full information on ingredients and quantities.<\/p>\n<\/div>\n Make the dough:<\/strong><\/p>\n Step 1: Combine the ingredients.<\/strong> In the bowl of a stand mixer fitted with the dough hook attachment, combine the instant yeast, water, sugar, sourdough discard, all-purpose flour, salt, cubed butter, and egg. Mix on low speed until the ingredients come together into a rough, homogenous dough (photo 1)<\/strong>.<\/p>\n<\/div>\n Step 2: Increase to medium speed and knead for about 4 minutes.<\/strong> This helps develop the gluten (photo 2)<\/strong>.<\/p>\n To check if the dough is ready, perform a windowpane test: pinch off a small piece and stretch it gently, if it forms a thin, translucent sheet without tearing, it\u2019s ready. Alternatively, look for a smooth, soft dough that pulls away cleanly from the sides of the bowl.<\/p>\n Step 3: Bulk proof.<\/strong> Lightly oil or spray a medium bowl with non-stick spray. Scrape the dough into the bowl, lightly oil the top, cover with plastic wrap or a tea towel, and let the dough rise in a warm spot for about 45 minutes, or until doubled in size (photo 3 & 4)<\/strong>.<\/p>\n Divide and Shape the Rolls<\/strong><\/p>\n<\/div>\n Step 4: Portion the dough.<\/strong> Once risen, divide the dough into 12 equal pieces (about 78 g each) using a knife or bench scraper (photo 5)<\/strong>.<\/p>\n Step 5: Prepare the baking dish.<\/strong> Grease a 9 x 13-inch baking dish or pan with non-stick spray or softened butter before shaping the rolls.<\/p>\n Step 6: Shape into smooth dough balls.<\/strong> Working with one piece of dough at a time, shape each roll by folding the edges into the center, then place it seam-side down on the counter. Using your thumb and fingers, roll it with a gentle push-and-pull motion to form a tight, smooth ball. Let the dough stick slightly to the counter to help tension the surface but work quickly to prevent it from sticking too much (photos 6 & 7)<\/strong>.<\/p>\n<\/div>\n Step 7: Second rise.<\/strong> Place the shaped rolls into the prepared baking dish. Cover with plastic wrap and proof in a warm spot for about 1 hour, until tripled in size and light to the touch (photos 8 & 9)<\/strong>.<\/p>\n The rolls are ready to bake when they spring back slowly when gently poked with a finger. If they feel dense, give them more time.<\/p>\n Bake the Rolls<\/strong><\/p>\n Step 8: Preheat the oven<\/strong> to 350\u00b0F (175\u00b0C) using the conventional (no-fan) setting.<\/p>\n<\/div>\n Step 9: Brush the tops with a beaten egg for a golden finish.<\/strong> Avoid letting the egg wash drip down the sides or pool in the pan.<\/p>\n Step 10: Bake for 20\u201325 minutes,<\/strong> until golden brown. For accuracy, check the internal temperature with an instant-read thermometer; enriched dough should reach 185\u00b0F (85\u00b0C) (photo 10)<\/strong>.<\/p>\n These rolls don\u2019t brown as deeply on top, which can trick you into baking them too long. Take them out once they\u2019re lightly golden for the best soft, tender texture.<\/p>\n Finish and Serve<\/strong><\/p>\n Step 11: Remove from the oven<\/strong> and immediately brush the tops with melted butter (photo 11)<\/strong>.<\/p>\n Step 12: Serve warm.<\/strong> Enjoy these homemade sourdough rolls slightly warm or at room temperature (photo 12)<\/strong>.<\/p>\n<\/div>\n Let the rolls cool completely, then store them in an airtight container or zip-top bag at room temperature for up to 5 days. Avoid the fridge, as it speeds up staling. For longer storage, wrap the rolls tightly and freeze for up to 2 months. Thaw at room temperature, then warm in the oven at 350\u00b0F \/ 175\u00b0C briefly.<\/p>\n<\/p><\/div>\n Serve hot rolls brushed with melted butter, for the best flavor and texture. Enjoy them plain or split for sliders. They pair beautifully with soups, roasted meats, salads, and spreads like garlic, honey or maple butter<\/a>.<\/p>\n<\/p><\/div>\n I am a pastry chef, not a registered dietitian or nutritionist, but my opinion is that these rolls still have all the processed flour, a little sugar and a bit of butter as regular rolls, so they are not any more good for you than homemade dinner rolls. Though homemade bread is healthier for you than store-bought bread.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n![\"A](\"https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/12\/sourdough-dinner-rolls-ripped-roll-and-many-others-in-box.jpg\")
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Why You Will Love This<\/strong><\/h2>\n
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Ingredients & Substitutions<\/strong><\/h2>\n
![\"Ingredients](\"https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/12\/sourdough-dinner-rolls-process-ingredients-countertop.jpg\")
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Professional Tips<\/strong> for Soft Sourdough Dinner Rolls<\/h2>\n
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![\"Multiple](\"https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/12\/sourdough-dinner-rolls-many-rolls-piled-up-together-e1765507692944.jpg\")
<\/figure>\n<\/div>\nHow to Make Sourdough Dinner Rolls<\/strong><\/h2>\n
Recipe FAQs<\/strong><\/h2>\n
![\"Soft](\"https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/12\/sourdough-dinner-rolls-shining-rolls-in-baking-dish.jpg\")
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