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Recipe: Sourdough Dinner Rolls

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These rich dinner rolls are a delicious combination of sweet and tangy. The fat content of the rolls requires a longer rise time, so one must be patient. In the end, they are well worth the wait.

20 minutes

180 minutes



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  • 1 cup fresh sourdough starter
  • 1/4 cup brown sugar
  • 1/4 cup warm water
  • 1/4 cup melted butter
  • 1 1/4 tsp. sea salt
  • 2-2 1/2 cups all-purpose flour
  • 1 egg
  • 1-2 Tbsp. water


  1. In a mixing bowl, combine starter, brown sugar, warm water, melted butter, and sea salt.
  2. Add flour 1/2 cup at a time, mixing thoroughly between each addition, up to 2 cups. After 2 cups, add flour slowly, mixing as needed,until the dough begins to come together. Adjust as necessary to get a moist dough that pulls away from the sides of the bowl.
  3. Knead on a floured surface for 8-12 minutes or until dough is smooth and elastic.
  4. Oil a bowl and place the kneaded dough into it. Flip the dough so that the oil is on the upper portion; cover the bowl. Place in a warm space to rise until doubled in size, 4-8 hours, or overnight.
  5. After the first rise, punch the dough down and butter a 9" x 13” pan.
  6. Divide the dough into eight even pieces for larger dinner rolls, or ten pieces for slightly smaller dinner rolls.
  7. Stretch and fold each roll upon itself to form a small ball that resembles a small free-form bread loaf.
  8. Cover and let rolls rise in a warm place for 4-8 hours, or until doubled in bulk.
  9. Preheat oven to 375ºF.
  10. Make an egg wash by beating egg with water. Brush mixture evenly over rolls.
  11. Bake 20-25 minutes, or until golden brown and internal temperature has reached at least 180ºF.

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