Sourdough Dinner Rolls

These sourdough pull-apart dinner rolls are soft, fluffy and super easy to make! They're the perfect addition to any Thanksgiving spread!

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 20

Resting Time 12

Total Time 12 40

Servings rolls

Calories 228kcal

Using a stand mixer with a dough hook attachment, combine all dough ingredients (sourdough starter, milk, flour, sugar, salt, egg, and melted butter) and mix on a low speed until the dough comes together in a cohesive mass that pulls away from the sides of the bowl. Then continue to let it knead for 5-10 minutes or until very smooth.
Transfer the dough to a lightly oiled bowl and cover. Let the dough rise in a warm place for 2 hours.
Divide the dough into 15 equal pieces (roughly 80 grams each) and shape into tight rounds.
Place the dough balls into a lightly greased 9x13 pan.
Cover the pan tightly with plastic wrap and place in the refrigerator to rise overnight (12-24 hours).

The next morning, remove from the fridge at let the rolls rise at room temperature for 1-2 hours before baking. The dough should be light and fluffy and doubled in size from the previous day.
About 30 minutes before you bake the rolls, preheat the oven to 350°F.
If desired, right before baking, brush with a small amount of melted butter and sprinkle with flaky sea salt.
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 butter and honey to a small microwave safe bowl and microwave for 30 seconds.
As soon as the sourdough dinner 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!

The rolls are best eaten the same day but will keep at room temperature for up to 3 days.