Sourdough Dinner Rolls

"Another great recipe to use your starter. I have no idea where this recipe originated. I have gotten into long term formation of sourdough and have edited the recipe to make the commercial yeast optional."
photo by Chowyunfat photo by Chowyunfat
photo by Chowyunfat
photo by Elaine S. photo by Elaine S.
photo by Mandi N. photo by Mandi N.
photo by wattersnm photo by wattersnm
photo by CarlV photo by CarlV
Ready In:
2hrs 20mins




  • Lightly oil a 9 x 13 inch pan or line with parchment paper.
  • In a large mixing bowl combine starter, water, yeast (if using), salt, sugar and oil.
  • Stir in flour, adding flour 1/2 cup at a time until dough is manageable. This can also be done using a stand mixer and break hook.
  • Turn out onto a floured surface and knead well.
  • Place dough in a bowl and cover, set in a warm place to double in size or cover bowl and leave out for 8 hours to proof.
  • When double or fully proofed, punch dough down and with lightly floured hands, form into rolls.
  • Place on prepared pan and let rise until doubled then bake approximately 20 minutes in a 375 degree oven.
  • Last 5 minutes of baking, brush with melted butter and return to oven.

Questions & Replies

  1. Thank you for the recipe, i am going to try tomorrow. What is the 1 Cup measurement in ml or ounce?
  2. I am making these dinner rolls and I added the 4cups of flour, but there is no way I can knead this dough by hand. It is way too wet. I just keep stirring or stretching it every half hour during the rise. I made it just as the recipe said. My starter is very active and the consistency of very thick pancake batter.
  3. What's the reason to add active yeast in the sourdough recipes which already using the starter? Can I just fermented it longer without introducing yeast other than the starter? Chety
  4. Has anyone figured out this recipe in weight measures (gm)? I never use volume when making bread. Amount of starter and flour is pretty inconsistent when measured in volume (eg cups or ml) vs weight (eg grams (or ounces). For example, a cup of 100% hydration fully active starter is around 200gm, while a cup of discard is around 250gm; also a cup of bread flour weighs more than a cup of all purpose flour and less packed flour weighs less than flour that has settled. It really does make a difference. Otherwise this recipe looks simple and good. If no one else has done this, I may recalculate into weight vs volume measures and try it.
  5. Is the 8 hour proofing for when you use only sourdough starter and no Dry yeast


  1. I created an account just to rate this. This is an awesome recipe. I followed it mostly as written, except I used only unbleached bread flour, no whole wheat. I prepared the dough in a bread machine on the dough cycle, I started with 4 cups (actually, weighed out 20 oz) of flour, and had to add around a half a cup more during the kneed to get it to the right consistency. The sourdough was a very active San Francisco culture I've been growing for a few months. Be forewarned -- as others have said the dough is *very* sticky, so it is best to powder it and the board with flour before punching it down. I divided the dough into fifteen rolls, and set them out on a parchment paper lined cookie sheet to rise for about 40 minutes. They baked for about 21 minutes at 375F (still on the parchment paper and cookie sheet) and were brushed with butter after fifteen minutes. I let them cool completely before serving, and used them for sloppy joe sandwiches. It is hard to overstate how awesome these were.
  2. Sensational recipe. Perfect for burgers or just buttering and eating, eating and eating. I've been baking sourdough bread a lot lately, but agree with another reviewer's comment that a bit more detail in the instructions would be especially helpful for novice (or even seasoned) bakers. For example, knead well could mean 6, 8 or 10 minutes. I went with 8. And I struggled a bit to figure out how to get it right for 11 rolls for the 9x13 pan. Golfball is too small and fist is too big. Anyone have an idea for what's in between? :) But nothing takes away from the delicious flavour and consistency. I will make these often and might add herbs, garlic or cheese in future. Hubby ate his with Recipe #353888, but I'd already had two in the course of the afternoon. :oops: Thanks so much for posting.
  3. I made this recipe exactly as written with no ingredient deviations. I am giving this recipe 4 stars because I feel the directions could be a bit more clear as far as shaping the dough and the amount to use for each roll to achieve an even result. I used Recipe #316306 for the starter needed to make this recipe. They came out fantastically! What a wonderful light, airy texture these rolls have. I made the initial dough in my bread machine utilizing the dough cycle. I then made the rolls and placed them in a 9x13 pan for the second rise. Simply wonderful, melt in your mouth rolls. I have posted 4 photo's- 2 baked and 2 showing the second rise. Next time I make these rolls, I plan on adding garlic powder and parsley. I may even add some sharp cheddar.
  4. Delicious! I wanted a recipe that was solely sourdough (no shelf yeast) with a longer rise time. So I used this recipe, simply removed the yeast, and left it to rise on the counter for 8 hours instead of just doubling in size. Then I proceeded with the recipe as usual. They were FANTASTIC! My husband specifically requested them again for Christmas.
  5. WOW. AWESOME rolls Paula. My starter, which happens to be your Foolproof Sourdough Starter, went crazy today. My dough would double in size within 30 minutes and I punched it down 3 times before making the rolls, each time they came back light and airy. I mixed everything in my KA, using almost 5 cups of floor and kneaded on speed 1 for about 7 minutes. The dough was really sticky, but workable. This recipe gave me 15 beautiful fluffy rolls with a wonderful texture inside and a nice crisp crust. I brushed with melted butter the last 10 minutes of baking. Thanks so much.


  1. I resontly found my self with extra sourdough starter so sense I already have a freezer full of pizza dough I went looking for a new recipe to use up the extra. My family always loves homemade dinner rolls so I decided to try out this recipe. I followed the recipe as written for the most part. The only thing I changed is instead of suger I use honey and molasses. I use my 1/3 cup like a cookie cutter to get uniform rolls and it worked like a charm. My husband loved the rolls and so did my two year old picky eater so all and all I would say these rolls are a winner!
  2. I converted the recipe to weight measurments and adjusted just a bit to make a manageable dough. Came out great! Thanks for the base recipe. Funny that you are a Paula as well. I don't know many people named Paula. Slightly tweaked recipe with weight measurments: Makes 15x70-75gm rolls 200 gm active starter; 350 gm warm water; 10 gm sea salt; 25 gm agave (or honey or brown sugar); 27 gm olive oil; 500 gm flour (380 gm bread flour, 120 gm white whole wheat); melted butter for brushing tops
    • Review photo by P Vole
  3. Thank you,I have been looking for sometime for a good recipe.
  4. The only tweaking I've done is how I turn it into different styled rolls or even bread. Always works, you just sometimes have to increase the cook time.
  5. Nice soft rolls. Added 2 T. chopped Rosemary, 1/2 ww flour and used egg wash instead of butter. They make large rolls so next time try making 16-18 instead of 15 quantity.


I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
View Full Profile

Find More Recipes