Introduction
There’s nothing quite like the comfort of fresh, homemade bread — especially when it’s beautifully golden on the outside and soft and airy on the inside. These sourdough rolls are the kind of treat that brings everyone to the table. Whether you’re serving them alongside a cozy bowl of soup, slicing them for sandwiches, or simply enjoying one with a pat of butter and a warm cup of tea, these rolls have a special kind of magic.
What makes this recipe especially lovely is how approachable it is. Even if you’re new to sourdough, the steps are simple, the ingredients are basic, and the results are impressive. This is the kind of baking that doesn’t just fill your kitchen with the smell of something wonderful — it fills your heart with a quiet kind of joy.
Ingredients
These rolls require only a few basic ingredients, but each one plays an important role:
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1 cup active sourdough starter – Make sure your starter is bubbly and active; this will give your rolls a lovely rise and that signature sourdough tang.
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3 cups bread flour – Bread flour provides the strength and chew we want, but all-purpose flour works just fine if that’s what you have on hand.
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1 cup water – Room temperature is best. Too hot can damage the yeast; too cold will slow it down.
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2 tablespoons honey – This gives the rolls a subtle sweetness and helps them brown nicely in the oven.
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1 ½ teaspoons salt – Brings balance and depth to the flavor.
-
¼ cup unsalted butter – Softens the crumb and adds richness. Make sure it’s at room temperature so it blends in easily.
Note: You can easily double this recipe if you’re baking for a gathering, or halve it if you’re baking for just yourself.
Step-by-Step Instructions
1. Feed your sourdough starter
Start by feeding your sourdough starter 4 to 12 hours before baking. It should be bubbly, have doubled in size, and pass the “float test” — if you drop a bit in water, it should float.
2. Mix the dough
In a stand mixer with a dough hook, or in a large bowl by hand, combine your starter, water, honey, flour, salt, and softened butter. Mix on low speed first to incorporate, then increase to medium and knead for 5–10 minutes. You’re looking for a smooth, stretchy dough that pulls cleanly from the bowl.
Tip: If the dough is too sticky, add a bit more flour. If it’s too dry, drizzle in a little water. Go by feel.
3. Bulk fermentation
Transfer the dough to a lightly oiled bowl, cover it tightly with plastic wrap or a lid, and let it ferment at room temperature for 8 to 12 hours. Overnight works beautifully if your kitchen is on the cooler side. This slow rise is where the flavor develops and the dough becomes airy and elastic.
Avoid using a towel to cover the bowl — it can allow a crust to form on the dough, which makes shaping harder later.
4. Divide and shape
Once the dough has risen and is soft and puffy, turn it out onto a lightly floured surface. Divide it into 6 equal pieces. Take each piece and gently press it into a rectangle, then roll it up tightly and pinch the seam closed. This method creates that classic rounded roll shape with good structure.
5. Final proof
Place the shaped rolls seam-side down on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap or a towel and let them rise again for 1 to 3 hours, depending on the warmth of your kitchen. They should double in size and feel light when touched.
6. Prepare to bake
Preheat your oven to 375°F (190°C). If you’d like, score the tops of the rolls with a sharp knife or lame. This helps control how they expand in the oven and gives them a beautiful artisan look.
Use a spray bottle to mist the tops of the rolls with water before placing them in the oven. Mist them again halfway through baking. This helps develop a crackly crust while keeping the insides soft and fluffy.
7. Bake
Bake the rolls for 15 to 20 minutes, or until they’re deeply golden on top and sound hollow when tapped on the bottom. Every oven is a little different, so keep an eye on them in the last few minutes.
8. Cool before serving
Transfer the rolls to a wire rack to cool. While it’s tempting to slice in immediately, letting them rest for at least 10–15 minutes helps set the crumb inside and avoids gummy texture.
Why This Recipe Works
These sourdough rolls work so well because of the balance between simplicity and depth. The long fermentation develops incredible flavor without the need for commercial yeast. The addition of butter and honey adds a soft, rich interior and subtle sweetness that complements the naturally tangy flavor of sourdough.
The two-step rise ensures lightness without the need for folding or complex shaping. It’s an ideal recipe for anyone who wants consistent, bakery-style results at home — without the stress.
Tools You’ll Need
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Stand mixer with dough hook (optional but helpful)
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Large mixing bowl
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Plastic wrap or reusable lid
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Sharp knife or bread lame (for scoring the tops)
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Spray bottle filled with water
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Parchment paper
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Baking sheet
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Wire cooling rack
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Bench scraper (optional but makes dividing dough easier)
These simple tools will help streamline the process and ensure clean results from start to finish.
Understanding Bulk Fermentation
Bulk fermentation is the first long rise your dough goes through after mixing. It’s where the wild yeast and bacteria do their best work — eating sugars, releasing gas, and creating flavor.
During this phase, the dough becomes airy, flavorful, and elastic. You’ll notice it nearly doubles in size, becomes easier to handle, and develops a smooth surface. A well-fermented dough will jiggle slightly when you shake the bowl and hold its shape gently when scooped.
Cold bulk fermentation (storing it in the fridge overnight after 8 hours at room temp) is also possible if you need to pause and bake the next day.
Tips for Success
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Start early: The dough needs time. Starting in the evening for a morning bake is ideal.
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Use active starter: Make sure your starter is at peak strength for the best rise and flavor.
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Mist with water: Don’t skip this step — it’s the secret to a beautiful crust.
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Handle gently: After bulk fermentation, avoid punching down the dough too hard. Gentle shaping keeps those lovely air pockets intact.
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Let them cool: Cutting hot rolls can lead to gummy texture. Resting improves structure.
Storage and Reheating
Once cooled, these rolls store beautifully:
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Room temperature: Keep them in an airtight container or zip-top bag for up to 3 days. Add a paper towel to absorb moisture.
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Freezing: Place cooled rolls in a single layer on a tray to freeze. Once frozen, transfer to a bag or container. Reheat from frozen at 325°F for 10–12 minutes.
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Reheating: Wrap in foil and warm in the oven or toast sliced rolls for sandwiches or breakfast.
Serving Ideas
These rolls are as versatile as they are tasty. Here are a few favorite ways to enjoy them:
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Split and toast with butter and jam for breakfast
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Fill with scrambled eggs, cheese, and avocado for a morning sandwich
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Serve warm with hearty soups, chili, or stew
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Use for mini pulled pork or chicken sliders
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Pair with olive oil and herbs for a Mediterranean-style appetizer
FAQ
Can I use sourdough discard?
This recipe requires an active starter for proper fermentation and rise. Discard doesn’t have enough power, but you can use it in pancakes, muffins, or crackers instead.
What if I don’t have bread flour?
All-purpose flour works fine, though your rolls might be slightly softer and less chewy. If possible, mix in a bit of whole wheat for extra depth.
Can I use olive oil instead of butter?
Yes! Olive oil will change the flavor slightly and give a more rustic texture, but it works well.
Can I make these gluten-free?
Unfortunately, this specific recipe depends on gluten development. A gluten-free version would need major changes.
Do I have to score the tops?
Scoring is optional but adds a lovely artisanal finish. It also helps control expansion during baking.
Conclusion
There’s something deeply satisfying about baking your own bread — especially when it’s as easy and rewarding as these sourdough rolls. With their soft centers, crisp golden crusts, and gentle tang, they’re perfect for everyday meals or special occasions. Whether you’re serving family or treating yourself to a cozy moment, this recipe delivers comfort and flavor in every bite.
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Easy Homemade Sourdough Rolls
- Total Time: 11–16 hours (includes rise time)
- Yield: 6 rolls
- Diet: Vegetarian
Description
There’s nothing quite like the comfort of fresh, homemade bread — especially when it’s beautifully golden on the outside and soft and airy on the inside. These sourdough rolls are the kind of treat that brings everyone to the table. Whether you’re serving them alongside a cozy bowl of soup, slicing them for sandwiches, or simply enjoying one with a pat of butter and a warm cup of tea, these rolls have a special kind of magic.
Ingredients
These rolls require only a few basic ingredients, but each one plays an important role:
-
1 cup active sourdough starter – Make sure your starter is bubbly and active; this will give your rolls a lovely rise and that signature sourdough tang.
-
3 cups bread flour – Bread flour provides the strength and chew we want, but all-purpose flour works just fine if that’s what you have on hand.
-
1 cup water – Room temperature is best. Too hot can damage the yeast; too cold will slow it down.
-
2 tablespoons honey – This gives the rolls a subtle sweetness and helps them brown nicely in the oven.
-
1 ½ teaspoons salt – Brings balance and depth to the flavor.
-
¼ cup unsalted butter – Softens the crumb and adds richness. Make sure it’s at room temperature so it blends in easily.
Note: You can easily double this recipe if you’re baking for a gathering, or halve it if you’re baking for just yourself.
Instructions
Start by feeding your sourdough starter 4 to 12 hours before baking. It should be bubbly, have doubled in size, and pass the “float test” — if you drop a bit in water, it should float.
In a stand mixer with a dough hook, or in a large bowl by hand, combine your starter, water, honey, flour, salt, and softened butter. Mix on low speed first to incorporate, then increase to medium and knead for 5–10 minutes. You’re looking for a smooth, stretchy dough that pulls cleanly from the bowl.
Tip: If the dough is too sticky, add a bit more flour. If it’s too dry, drizzle in a little water. Go by feel.
Transfer the dough to a lightly oiled bowl, cover it tightly with plastic wrap or a lid, and let it ferment at room temperature for 8 to 12 hours. Overnight works beautifully if your kitchen is on the cooler side. This slow rise is where the flavor develops and the dough becomes airy and elastic.
Avoid using a towel to cover the bowl — it can allow a crust to form on the dough, which makes shaping harder later.
Once the dough has risen and is soft and puffy, turn it out onto a lightly floured surface. Divide it into 6 equal pieces. Take each piece and gently press it into a rectangle, then roll it up tightly and pinch the seam closed. This method creates that classic rounded roll shape with good structure.
Place the shaped rolls seam-side down on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap or a towel and let them rise again for 1 to 3 hours, depending on the warmth of your kitchen. They should double in size and feel light when touched.
Preheat your oven to 375°F (190°C). If you’d like, score the tops of the rolls with a sharp knife or lame. This helps control how they expand in the oven and gives them a beautiful artisan look.
Use a spray bottle to mist the tops of the rolls with water before placing them in the oven. Mist them again halfway through baking. This helps develop a crackly crust while keeping the insides soft and fluffy.
Bake the rolls for 15 to 20 minutes, or until they’re deeply golden on top and sound hollow when tapped on the bottom. Every oven is a little different, so keep an eye on them in the last few minutes.
Transfer the rolls to a wire rack to cool. While it’s tempting to slice in immediately, letting them rest for at least 10–15 minutes helps set the crumb inside and avoids gummy texture.
Notes
This sourdough roll recipe delivers a perfectly soft crumb and a slightly crisp crust — all without commercial yeast. Ideal for beginner bakers and families alike.
- Prep Time: 20 minutes
- Fermentation & Proofing Time:: 10–15 hours
- Cook Time: 15–20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American, Artisan
Nutrition
- Serving Size: 1 roll
- Calories: 230 kcal
- Sugar: 3g
- Sodium: 300 mg
- Fat: 6g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5 g
- Cholesterol: 15mg
Keywords: sourdough rolls, sourdough bread, homemade rolls, no yeast rolls, sourdough dinner rolls, crusty rolls, soft sourdough buns, easy sourdough recipe