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.
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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
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MILK:
Any type works. Whole milk will make the best bread.
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.
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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
Load Ingredients: Place everything into the bread machine pan.
Run Dough Cycle: Start and monitor dough consistency.
First Rise: Leave dough in machine until the DOUGH cycle completes and the dough is doubled.
Move Dough: Lightly knead dough on floured surface and shape into a ball.
Shape Rolls: Divide dough into 10 balls. Shape into ovals.
Second Rise: Let rolls double in size on a baking sheet.
Glaze & Slash: Brush with egg white wash and make small cuts on top.
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.
2cups(240g) bread flour (depending on your starter, you may need more or less–start with 1 3/4 cup)
1teaspooninstant or bread machine yeast
Glaze
1(30g)egg white
1teaspoonwater
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Instructions
Load Ingredients: Place everything into the bread machine pan. 1/2 cup(114g) milk , 1 tablespoon granulated sugar, 1 1/2 teaspoon(1 ½teaspoon) table salt, 1 tablespoon butter, 1 cup bubbly sourdough starter, 2 cups(240g) 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(30g) 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:
Add ingredients to a stand mixer bowl in the same order as the bread machine.
Mix on low until all ingredients are moistened.
Using a dough hook, knead on speed 2 or 3 until smooth and elastic (about 5-10 minutes).
Cover and let rise in a warm place until doubled.
Deflate gently, then shape and bake as directed.
Hand Kneading Directions:
Combine all ingredients into a shaggy dough in a large bowl.
Turn onto a floured surface and knead until smooth and elastic (10-20 minutes).
Place in a greased bowl, cover, and allow to rise until doubled.
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.
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.