Baking Sourdough Dinner Rolls with a Bread Machine

Sneak Preview: These soft, chewy sourdough dinner rolls have a close crumb, a crisp crust, and a delightful sour tang. Use your bread machine to mix and knead the dough, then shape and bake in your oven for bakery-quality rolls at home.

Chewy sourdough rolls in a basketPin

Why This Recipe Stands Out

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A while back, I shared a few sourdough rolls with my daughter-in-law. She texted back, “Those rolls were so good. How do you resist?” The truth? I don’t! There’s nothing quite like pulling warm, homemade sourdough rolls from the oven, and once you taste one, you’ll understand why.

  • Bread Machine Magic: Let your machine handle the kneading.
  • No-Fuss Sourdough: Get that signature sourdough flavor with minimal effort.
  • Soft & Chewy Texture: Perfect for sandwiches or soaking up soups.

Happy Bakers Speak Up

“These were absolutely terrific! … Can’t wait to try them again!” —KATHERINE B.


The Secret’s in the Starter

Got a sourdough starter? Great! If not, learn how to make one here. Other options: Get some from a friend who makes sourdough or order freeze-dried sourdough starter online.


Ingredients & Substitutions

ingredients needed for making sourdough dinner rollsPin

Variations

Sourdough rolls with toasted onion and poppy seeds on top in a metal basketPin

1. Toasted Onion & Poppy Seed Rolls: Add 1 1/2 tbsp toasted dehydrated onion to dough when the add-in signal beeps. After glazing, sprinkle with poppy seeds and bake.

small loaf of sourdough bread with coarse salt on topPin

2. Sourdough Loaf: Shape dough into a loaf, glaze, and score the top. Bake at 400°F (200°C) for 20-25 minutes until golden and crisp.


How to Make These Sourdough Dinner Rolls

  1. Load Ingredients: Place everything into the bread machine pan.
  2. Run Dough Cycle: Start and monitor dough consistency.
  3. First Rise: Leave dough in machine until the DOUGH cycle completes and the dough is doubled.
  4. Move Dough: Lightly knead dough on floured surface and shape into a ball.
  5. Shape Rolls: Divide dough into 10 balls. Shape into ovals.
  6. Second Rise: Let rolls double in size on a baking sheet.
  7. Glaze & Slash: Brush with egg white wash and make small cuts on top.
  8. Bake: 375°F (190°C) for 18-20 minutes.

FAQs

  • Can I Make the Dough Ahead?
    • Yes! Refrigerate after the first rise, then shape and proof before baking.
  • Can I Freeze These Rolls?
    • Absolutely! Double-wrap and freeze for up to 2 months.
  • Can I Make Different Sizes?
    • Yes! Go bigger for sandwich buns or smaller for dinner rolls.
  • Why Are My Rolls Dense?
    • Dough may need a longer rise.
    • Starter might not be active enough.
    • Dough hydration may need adjusting.

What to Serve with Sourdough Rolls

Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!

sourdough dinner rolls in a napkin-covered basket.Pin
Yield: 10 rolls

Baking Sourdough Dinner Rolls with a Bread Machine

These chewy sourdough rolls have a crisp crust and a slightly tangy flavor. Let your bread machine do the mixing and kneading before shaping and baking them in the oven. Perfect for sandwiches, soups, or simply enjoying warm with butter.
5 from 16 votes
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Video

Prep time: 15 minutes
Cook time: 20 minutes
Additional Time: 4 hours
Total time: 4 hours 35 minutes

Ingredients
 

  • ½ cup (114 g) milk cool
  • 1 tablespoon granulated sugar
  • 1 ½ teaspoon table salt
  • 1 tablespoon butter chopped
  • 1 cup bubbly sourdough starter
  • 2 cups (240 g) bread flour (depending on your starter, you may need more or less–start with 1 3/4 cup)
  • 1 teaspoon instant or bread machine yeast

Glaze

  • 1 (30 g) egg white
  • 1 teaspoon water

Instructions

  • Load Ingredients: Place everything into the bread machine pan. 1/2 cup (114 g) milk , 1 tablespoon granulated sugar, 1 1/2 teaspoon (1 ½ teaspoon) table salt, 1 tablespoon butter, 1 cup bubbly sourdough starter, 2 cups (240 g) bread flour , and 1 teaspoon instant or bread machine yeast.
    Note: This recipe will work with any sourdough starter that is alive, strong, and active.
  • Select the DOUGH cycle and start.
    First check: Check the dough after a couple of minutes to make sure the dough is coming together into a raggedy ball. If not, add more water 1 tablespoon at a time.
    Second check: Check dough again after about 15 minutes. The dough should stick to the sides of the pan, then pull away cleanly. If too wet, add flour 1 tablespoon at a time. If too dry and the dough doesn’t stick at all, add more liquid. See more details–Surprising Secret for Making Better Bread with a Bread Machine.
  • First Rise: Let dough rise in the machine until doubled.
    Remove the dough from the bread machine pan to a floured surface. Shape into one large ball and cover with a towel for a 10-15 minute rest.
  • Shape Rolls: Uncover the dough ball and divide the dough into 10 equally-sized balls. Make into oval shapes like an egg. See the video for shaping instructions.
  • Second Rise: Place each roll onto a heavy cookie sheet covered with a silicone mat or parchment paper.
    Preheat the oven to 375˚F (190˚C).
  • Glaze and slash: Whisk 1 (30 g) egg white and 1 teaspoon water together to make a glaze.
    Use a small brush to cover each roll with glaze.
    Slash the tops with a sharp serrated knife or a straight edge razor blade.
  • Bake: Place in a preheated oven on the middle rack. Bake the rolls for 18-20 minutes until evenly browned or the internal temperature reaches 190-200˚F (88-93˚C). Remove from the baking sheet to a cooling rack immediately.

Notes

Recipe Notes
  • Room Temperature Matters: If your kitchen is cold, rising times may be longer. Place the dough in a warm spot to speed things up.
  • Check Dough Consistency: Sourdough dough should be slightly sticky. Adjust flour or water as needed for proper hydration.
  • Make Ahead: Refrigerate dough after the first rise for up to 24 hours. Shape and bake the next day.
  • Freezing: Baked rolls freeze well. Wrap in plastic and store for up to 2 months.
  • Customize the Size: Make smaller rolls for dinner or larger ones for sandwiches.
  • Stand Mixer Directions:
    1. Add ingredients to a stand mixer bowl in the same order as the bread machine.
    2. Mix on low until all ingredients are moistened.
    3. Using a dough hook, knead on speed 2 or 3 until smooth and elastic (about 5-10 minutes).
    4. Cover and let rise in a warm place until doubled.
    5. Deflate gently, then shape and bake as directed.
  • Hand Kneading Directions:
    1. Combine all ingredients into a shaggy dough in a large bowl.
    2. Turn onto a floured surface and knead until smooth and elastic (10-20 minutes).
    3. Place in a greased bowl, cover, and allow to rise until doubled.
    4. Deflate gently, then shape and bake as directed.
  • Yeast Substitution: Active dry yeast can be used instead of instant yeast. No need to dissolve it first, but it may take longer to activate.

Nutrition

Serving: 1 | Calories: 149kcal | Carbohydrates: 29g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 103mg | Potassium: 46mg | Fiber: 2g | Sugar: 1g | Vitamin A: 55IU | Calcium: 18mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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4.82 from 16 votes (13 ratings without comment)

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22 Comments

  1. Gail Doyle says:

    Hi Kathy,
    Is it possible to know how much a cup of starter weighs in grams?
    Many thanks,
    Gail

    1. Hi Gail,

      In this recipe, I call for bubbly starter. The measurement can vary depending on how you make your starter (thick or thin) and where the starter is in its development, but 227 grams is a pretty good guess. Be sure to check your dough as it kneads and add flour if it is too sticky or water if the dough is bouncing off the walls of your bread machine.

  2. 5 stars
    Great!! Followed your directions & tips–patience is key!!

    1. Hi Sherry

      Glad these rolls turned out well for you. I agree that patience is important with most things concerning sourdough.

      Thank you for taking the time to come back and leave a comment and rating. I really appreciate your thoughtfulness.

  3. I made a batch of these for our Thanksgiving dinner. These are amazing! So light and fluffy, not heavy at all. I’m going to make another batch this morning so I have plenty. Thank you!!!

    1. Hi Dawn,

      I’m so happy to hear you love these. I bet you were the superstar at your Thanksgiving dinner.

  4. Christina says:

    Hello Paula,
    I was wondering as I really do not like a sweet Sourdough bread/rolls I am wondering for your recipe can I cut the amount of sugar in half? Thank you for any response you may send.

    1. Hi Christina,

      Yes, you can reduce or even eliminate the sugar if you prefer. Sugar helps the rise (to a point) and the color of the crust. Suit yourself. That’s the bread baker’s privilege. 😀

  5. 5 stars
    Your recipes never fail me! Thanks for another great one. These are chewy but soft and have just the right amount of tang. I didn’t have the egg for the egg wash but these are scrumptious. My first recipe using my newborn sourdough starter colony. Looking forward to making more with it and my bread machine.

    1. Hi Mandy,

      I’m so glad you took the time to write. Congratulations on your “newborn” sourdough starter. May you have many successful batches of bread with it. So glad you were able to use your bread machine.

  6. Sharon Scott says:

    Hi Paula, the above recipe states ‘When the dough cycle finishes, leave it in the machine until the dough has doubled in size’. My bread machine includes a 75 minute rise in the dough cycle. Is this a second rise and then another after shaping? Also, could you add the link for your Crusty Bread Machine Rolls in your 17 roll recipes? Thanks, always enjoy your recipes and tips; doesn’t matter how many loaves or buns I make, I am always learning something new!

    1. Hi Sharon,

      I fixed the Really Crusty Bread Machine Rolls link. Thank you for alerting me to that oversight.

      Your dough should be ready to shape when the DOUGH cycle finishes. But sometimes, it’s too cold, and the bread doesn’t rise fast enough. Or maybe you have reduced the amount of yeast on purpose so the rise will take longer. That’s why I always say to check the dough at the end of the bread cycle. If it hasn’t doubled, leave it in the machine until it doubles. If it has doubled (it usually has) pull the dough out and shape it. All dough made in the bread machine (except pizza dough) must rise a final time after shaping and before baking it.

      In the end, it doesn’t matter how many times the dough rises during the DOUGH cycle, it must rise one more time after shaping.

      p.s. This is a little difficult to explain as bread machines have different configurations for the DOUGH cycle. However, I’ve tried to write the essence of what needs to be done.

    2. 5 stars
      Made these for Easter. First time making dinner rolls and they were AMAZING! Huge hit.

      1. Thank you for coming back to leave this comment. I’m so impressed you tried these for a big meal—glad they were a hit!

  7. I started my started yesterday. I went to add in the flour this morning and the milk/yogurt mixture while appearing to look like yogurt was not the consistency. I don’t know what could have gone wrong.
    I used 2% milk and Greek yogurt. I checked the milks temp and it was a bit warmer than 100 so I let it sit til it cooled down to 100 before adding the yogurt. Could this be where I went wrong. Overheating the milk broke it down too much?
    Anyway, it is now an experiment to see if it actually turns out despite the bump in the road.

    1. Hi Kathy,
      I’m not sure what you mean about the yogurt mixture. Is it still like milk, or has it thickened? Does it smell like yogurt? If thickened at all, go ahead and add the flour. If it is cold in your kitchen, try to find a slightly warmer place to let your baby starter hang out. 75-85˚F would be ideal.

      I don’t think you ruined the milk by heating it a bit warmer than 100˚F as long as you let it cool down before adding the yogurt. I hope this helps. If you like, send me a picture at my email address and we can talk more. Paula at saladinajar.com

  8. Katherine Bowers says:

    These were absolutely terrific! I’ve been working with sourdough for about three years now, but previously when we’ve needed buns or rolls I’ve made ciabatta buns or (enriched) hamburger buns, in both case using the bread machine for the early steps, like in this recipe. I used discard instead of fresh starter in these and even in January home temps, I was still happy with the rise when I gave them plenty of time. Can’t wait to try them again!

    1. Thanks for the feedback, Katherine. Interesting that you used sourdough discard. That’s the advantage of using some yeast. All the flavor without taking so much time.

      For others who may be reading this, I would point out that since she used the dough cycle, she was able to give those rolls “plenty of time to rise.” You can’t do that if you try to make bread from beginning to end with a bread machine.

  9. Hi!

    I’m afraid I’ve never quite cottoned on to the flavor of sourdough anything. It’s just too, well, sour. I don’t know what the draw is. Now, adding dehydrated onion to dough, especially pizza dough, is a real winner. I do it all the time!

    Thanks for all you do, Paula.

    1. Hi Vivian,
      Sounds like you were ahead of me on the dehydrated onion idea. I haven’t tried it in pizza dough yet, but I will now.

      I understand your feeling about the sourdough flavor. To some degree, I think it is an acquired taste. I also think it tastes better when you make it yourself. Thanks for writing.

  10. Could kefir be substituted instead of yogurt?

    1. Hi Jane,
      Good to hear from you. I haven’t tried it but I’m guessing it would work just fine. If it doesn’t work, you haven’t lost much. I can’t wait to hear how it goes.