These sourdough pull-apart dinner rolls are soft, fluffy and super easy to make! They're the perfect addition to any Thanksgiving spread! These are brushed with a tiny bit of honey butter on top, but you can also add garlic, cheese, or whatever you're craving!
Don’t have a sourdough starter? Never fear! Just check out my Sourdough Guide for all my tips and tricks!
making the dough
For all of my sourdough recipes, I measure the ingredients in grams. If you don't have a kitchen scale*, I highly recommend getting one! They have tons of super affordable ones on Amazon that work great!
Day One
The dough needs to rise in the fridge overnight (12-18 hours) so I always start making the dough at about 5 pm the day before.
- Combine all of the dough ingredients in the bowl of stand mixer and knead with the dough hook on low until it's fully combined. Turn the mixer off and allow the dough to rest for about 10 minutes.
- After the rest, continue to knead the dough on medium speed until the dough comes together into a smooth, cohesive ball that pulls away from the sides of the bowl (5-10 minutes).
- Transfer the dough to a lightly oiled bowl and cover. Let the dough rise in a warm place for 2 hours.
- Move the bowl to the fridge to finish rising overnight.
Day Two
- Remove the dough from the fridge divide the dough into 12 equal pieces (roughly 68 grams each) and shape into tight rounds. You want to make them a bit smaller than you think, because they will rise. I shape the rolls the same way I shape a sourdough boule (check out my sourdough guide for shaping tips).
- Place the dough balls into a lightly greased 9x13 pan*, cover, and let rise in a warm place for 1-2 hours or until the rolls have puffed up and almost doubled in size.
Note: The baking dish pictured* is a 10x7 which is why it only fits 6 rolls. A normal 9x13 pan will easily fit all 12!
- Bake at 350 degrees for 20-25 minutes. Make sure you check on the rolls frequently and if the tops start getting too brown, loosely tent with foil for the remainder of the baking time.
- As soon as the rolls come out of the oven, brush with the melted honey butter. This is technically optional but omg does it make them taste extra good!
Optional Flavors
You can add almost any flavoring to these rolls to add some extra pizazz! Just throw in the extra ingredients towards the end of kneading the dough.
- Sweet Honey Dinner Rolls – The base recipe calls for a tiny bit of sugar but if you want sweeter rolls, add an extra 2 tablespoons of honey to the dough.
- Cheesy Dinner Rolls – 1 cup shredded white cheddar cheese (parmesan is also delicious).
- Garlic & Thyme Dinner Rolls – 2 teaspoons of fresh thyme and 2 cloves of minced garlic (or 1 teaspoon garlic powder).
- Everything Dinner Rolls -- 2 teaspoons of everything bagel seasoning (plus more for on top).
If you make these sourdough dinner rolls, please leave us a star rating at the bottom of the page! This provides helpful feedback to both me and other readers. Happy baking!
Sourdough Dinner Rolls
Ingredients
- 227 grams ripe sourdough starter
- 121 grams whole milk
- 1 large egg
- 318 grams bread flour, substitute all purpose flour
- 30 grams granulated sugar, or honey
- 6 grams kosher salt
- 56 grams unsalted butter, room temperature and cut into small pieces
Top with
- 2 tablespoons unsalted butter
- 1 tablespoon honey
Instructions
Day One
- Combine all of the dough ingredients in the bowl of stand mixer and knead with the dough hook on low until it's fully combined. Turn the mixer off and allow the dough to rest for about 10 minutes.
- After the rest, continue to knead the dough on medium speed until the dough comes together into a smooth, cohesive ball that pulls away from the sides of the bowl (5-10 minutes).
- Transfer the dough to a lightly oiled bowl and cover. Let the dough rise in a warm place for 2 hours.
- Move the bowl to the fridge to finish rising overnight.Â
Day Two
- Remove the dough from the fridge divide the dough into 12 equal pieces (roughly 68 grams each) and shape into tight rounds. You want to make them a bit smaller than you think, because they will rise.Â
- Place the dough balls into a lightly greased 9x13 pan, cover, and let rise in a warm place for 1-2 hours or until the rolls have puffed up and almost doubled in size.Â
- About 30 minutes before you bake the rolls, preheat the oven to 350°F.
- Bake at 350°F for 20-25 minutes. Make sure you check on the rolls frequently and if the tops start getting too brown, loosely tent with foil for the remainder of the baking time.
- When the rolls are almost finished baking, add the unsalted butter and honey to a small microwave safe bowl and microwave for 30 seconds.Â
- As soon as the rolls come out of the oven, brush with the melted honey butter. This is technically optional but omg does it make them taste extra good!
- Serve warm and enjoy!
Notes
Nutrition
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