How to Make Soft Sourdough Dinner Rolls for Holidays

You want soft sourdough dinner rolls for holidays that pull apart tender, taste rich, and look beautiful on the table. This guide shows you how to make soft sourdough dinner rolls for holidays using a simple enriched dough, realistic timing, and a few pro tips so you'll get consistent results even if you're baking with a sleepy starter. You'll learn ingredients, step-by-step instructions, shaping, proofing options, and storage tips so you can bake confidently for friends and family.

What You'll Need for Soft Sourdough Dinner Rolls for Holidays

• Ingredients (makes 12 rolls):
  • 3 cups (360g) bread flour
  • 1 cup (240g) warm milk (110°F/43°C)
  • 1/2 cup (120g) active sourdough starter (100% hydration)
  • 3 tbsp (42g) softened butter
  • 2 tbsp (25g) brown sugar
  • 1 large egg
  • 1 tsp salt
  • Optional: 1/2 tsp instant yeast for faster rise
• Tools:
  • Stand mixer or mixing bowl
  • Dough scraper, bench knife
  • Baking sheet, parchment paper
  • Kitchen scale (recommended)

Tips:

• Use a lively starter that doubles in 4–6 hours after feeding.
• If you add yeast, reduce bulk ferment time (see timeline below).

Preparing Your Ingredients and Starter

• Feed your starter 4–8 hours before baking so it's bubbly and active.
• Bring milk and egg to room temperature; softened butter mixes more evenly.
• Quick tip: if your kitchen is cold, use warm (not hot) milk to help fermentation.
• Common mistake: using weak starter—if it doesn't float in water or show bubbles, give it another feed.

Step-by-Step Instructions for Soft Sourdough Dinner Rolls

1. Mix:
   • In a bowl, whisk warm milk, starter, egg, and brown sugar.
   • Add flour and salt; mix until shaggy.
2. Knead:
   • Knead by hand 8–10 minutes or in mixer 5–7 minutes until smooth and slightly sticky.
   • Add 3 tbsp softened butter and knead until incorporated.
3. Bulk ferment:
   • Cover and let rise 3–4 hours at room temp, or until ~50–75% risen.
   • If using 1/2 tsp instant yeast, expect 1.5–2 hours.
4. Shape:
   • Turn dough onto floured surface. Divide into 12 equal pieces (~70g each).
   • Shape rounds: cup dough under and rotate to make tight skin.
5. Final proof:
   • Place on parchment-lined sheet pan, spaced closely for pull-apart rolls.
   • Proof 1–2 hours at room temp, or refrigerate overnight (8–12 hours) for improved flavor.
6. Bake:
   • Heat oven to 375°F (190°C). Brush tops with milk or egg wash.
   • Bake 18–22 minutes until golden brown. Optional: brush with melted butter when warm.

Pro tricks:

• For soft crust, place a small oven-safe dish of water on lower rack.
• To get uniform rolls, weigh pieces for consistent size.

Troubleshooting, Serving, and Storage Tips

• If dough is dense: your starter was weak or dough under-kneaded. Give more knead time or longer bulk ferment.
• If rolls collapse: avoid overproofing; perform a quick poke test—dough should gently spring back.
• Make-ahead:
  • Refrigerate shaped rolls overnight; bake next day directly from fridge, add 5–8 minutes to bake time.
• Storage:
  • Keep cooled rolls in an airtight container at room temp for 2 days.
  • Freeze cooled rolls up to 3 months; thaw and warm in oven at 300°F (150°C) for 8–10 minutes.
• Serving ideas:
  • Slather with herb butter, serve with gravy, or pair with roasted mains for a holiday spread.

Soft sourdough dinner rolls for holidays should be tender, buttery, and ready to share. Pin this guide for your next holiday feast, save it if you want to try the overnight proof trick, and share with friends who love baking. Which tip will you try first—overnight proofing or the water pan for a softer crust? Ready to make this happen? Let's do it!