Everything Sourdough One-page recipe
Sourdough Rolls
Soft pull-apart sourdough rolls with honey or sugar — bake them the same day, refrigerate the proofed pan overnight, or freeze for later.
- Total time
- About 8 hr 25 min, or overnight
- Yield
- 1 pan of rolls
- Starter
- Active starter
- Heat
- 375°F / 191°C
Ingredients
Dough
- 1/2 cup sourdough starter (active and bubbly)
- 1 cup milk (whole milk for the richest rolls)
- 2 tbsp unsalted butter, melted, plus more for brushing
- 2 tbsp honey or 3 tbsp granulated sugar
- 3 cups bread flour
- 1 tsp salt
Method
InstructionsMix & Rise
- Mix the sourdough starter, milk, melted butter, and your choice of honey or sugar together well.
- Add the bread flour and salt and start kneading the dough. If the dough is dry, add a little more milk (about 1/2 cup).
- Cover and leave the dough for 1 hour.
- With wet hands, do one stretch and fold.
- Cover and rest for 30 minutes, then do a second stretch and fold.
- If the dough still feels slack, rest it for another 30 minutes and do an optional third stretch and fold.
- Cover the dough and leave it for 2 hours.
- Turn the dough out onto a floured surface.
- Lightly oil a baking pan. Cut off pieces and shape them into balls, cinching the bottoms to create smooth tops.
- Place the rolls in the pan, cover, and let them rise for 3 to 4 hours, until puffy, nearly doubled, and touching each other.
BakingSame Day, Overnight, or Freeze
- Same day: Bake at 375°F for about 25 minutes, until puffy and golden.
- Overnight dinner rolls: After the 3-to-4-hour final rise, keep the pan covered and refrigerate it overnight. The next morning, bake at 375°F for about 25 minutes; chilled rolls may need a few extra minutes.
- Freeze: Freeze the proofed rolls instead of baking them. They can be baked from frozen at 375°F; allow extra time and bake until deeply golden and heated through.
- Brush the hot rolls with melted butter before serving.
My saved note:
Savory & Snacks - Active starter
Sourdough Rolls
Soft pull-apart sourdough rolls with honey or sugar — bake them the same day, refrigerate the proofed pan overnight, or freeze for later.
- Total time
- About 8 hr 25 min, or overnight
- Hands-on
- 35 min
- Yield
- 1 pan of rolls
- Starter
- Active starter
- Difficulty
- Intermediate
- Heat
- 375°F / 191°C
- Pan or vessel
- Oiled baking pan
Gather first
Ingredients
Ingredients
Dough
- 1/2 cup sourdough starter (active and bubbly)
- 1 cup milk (whole milk for the richest rolls)
- 2 tbsp unsalted butter, melted, plus more for brushing
- 2 tbsp honey or 3 tbsp granulated sugar
- 3 cups bread flour
- 1 tsp salt
Method
Step by step
Part 1
Instructions
- Mix the sourdough starter, milk, melted butter, and your choice of honey or sugar together well.
- Add the bread flour and salt and start kneading the dough. If the dough is dry, add a little more milk (about 1/2 cup).
- Cover and leave the dough for 1 hour.
- With wet hands, do one stretch and fold.
- Cover and rest for 30 minutes, then do a second stretch and fold.
- If the dough still feels slack, rest it for another 30 minutes and do an optional third stretch and fold.
- Cover the dough and leave it for 2 hours.
- Turn the dough out onto a floured surface.
- Lightly oil a baking pan. Cut off pieces and shape them into balls, cinching the bottoms to create smooth tops.
- Place the rolls in the pan, cover, and let them rise for 3 to 4 hours, until puffy, nearly doubled, and touching each other.
Set a check timer
Part 2
Baking
- Same day: Bake at 375°F for about 25 minutes, until puffy and golden.
- Overnight dinner rolls: After the 3-to-4-hour final rise, keep the pan covered and refrigerate it overnight. The next morning, bake at 375°F for about 25 minutes; chilled rolls may need a few extra minutes.
- Freeze: Freeze the proofed rolls instead of baking them. They can be baked from frozen at 375°F; allow extra time and bake until deeply golden and heated through.
- Brush the hot rolls with melted butter before serving.
For next time
My Kitchen Notes
Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.
Finish well
After baking
Doneness, storage, and reheating notes for this recipe.
Doneness
Puffy, touching, and golden
Storage
Keep cooled rolls airtight for up to 2 days, or freeze them for longer storage.
Reheat or serve
Warm covered at 325°F / 163°C until soft and heated through.
Keep Baking
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