Chewy Sourdough Rolls Using Starter (Bread Machine Friendly)
Sneak Preview: These chewy sourdough rolls are powered by both your starter and a touch of instant yeast—so you get that artisan flavor without waiting all day. The bread machine handles the kneading; the oven delivers the crusty finish.
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A while back, I shared a few of these 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.
If you’ve been nurturing a sourdough starter, these rolls are a fantastic way to put it to use.
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
MILK: Any type works; whole milk gives best texture. No need to warm for bread machine.
SUGAR: Tested with granulated sugar; honey also works.
SALT: Use table or sea salt; add ¼ tsp more if using kosher. Don’t skip it.
BUTTER: No need to warm; chop finely before adding.
SOURDOUGH STARTER: Thickness varies; check dough texture and adjust moisture if needed.
FLOUR: Bread flour recommended; use all-purpose + vital wheat gluten if needed. Weigh for accuracy.
INSTANT YEAST: Best for bread machines; active dry yeast works but is slower.
Shareworthy Variations
• Toasted Onion & Poppy Seed Rolls: Add 1½ tbsp toasted dehydrated onion to dough when the add-in signal beeps. After glazing, sprinkle with poppy seeds and bake.
• 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.
Step-by-Step: How to Make Sourdough Dinner Rolls
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
💡Tips That Make a Difference
• Same-day sourdough: Thanks to instant yeast, you’ll get the flavor of sourdough without the long wait. Great for busy days—or impatient bakers.
• No need to feed your starter first: Use sourdough discard straight from the fridge. Instant yeast takes care of the rise.
• Restart the DOUGH cycle for 1 minute: Instead of punching the dough down by hand after the DOUGH cycle ends, let the bread machine knead for one minute to knock out excess air. This creates a smoother, more even crumb.
Chewy Sourdough Rolls Using Starter
Video
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. Give the rolls time to rise until they are almost doubled. This could take anywhere from 30 to 60 minutes (or longer) depending on the ambient temperature and how warm the dough is. 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 Tips: see the tip box above this recipe in the post.
-
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
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQs
Yes! Refrigerate after the first rise, then shape and proof before baking.
Absolutely! Double-wrap and freeze baked rolls for up to 2 months.
Yes! Go bigger for sandwich buns or smaller for dinner rolls.
Be sure the rolls rise until they’re almost double in size before baking (no matter how long it takes).
You might want to try adjusting the moisture level of the dough if the rolls are also too dry.
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Final Thoughts
Think sourdough is too fussy for a weekday? Not with these rolls. A little starter for flavor, a little instant yeast for speed—your bread machine does the grunt work, and you still get to enjoy the hands-on fun of shaping and baking. These might just be the most approachable sourdough rolls you’ll ever meet.
What to Serve with Sourdough Rolls
- Cajun Chicken Fricassee with Mushrooms
- Scooter’s Baked Spaghetti with Cream Cheese: Guaranteed to Please
- Leftover Steak Soup
- Chicken and Smoked Sausage Gumbo
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
Hi Kathy,
Is it possible to know how much a cup of starter weighs in grams?
Many thanks,
Gail
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.
Great!! Followed your directions & tips–patience is key!!
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.
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!!!
Hi Dawn,
I’m so happy to hear you love these. I bet you were the superstar at your Thanksgiving dinner.
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.
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. 😀
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.
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.
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!
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.
Made these for Easter. First time making dinner rolls and they were AMAZING! Huge hit.
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!
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.
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
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!
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.
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.
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.
Could kefir be substituted instead of yogurt?
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.