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.
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
- MILK:
- Any type works. Whole milk will make the best bread.
- When mixing in bread machine, milk does not need to be warmed.
- SUGAR:
- Recipe tested with granulated sugar.
- Swap with honey if desired.
- SALT:
- Use table or sea salt.
- If using kosher salt, add 1/4 tsp more.
- Salt is not optional.
- BUTTER:
- No need to warm.
- Chop finely before adding to pan.
- SOURDOUGH STARTER:
- Starters vary in thickness–check dough.
- Assess moisture content in dough and adjust per these instructions.
- FLOUR:
- Bread flour best for chewiness.
- Use all-purpose flour + vital wheat gluten in a pinch.
- Please weigh your flour for best results.
- INSTANT YEAST:
- Recommend instant yeast for all bread machine recipes.
- Faster than active dry yeast, but both work!
Variations
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.
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.
- 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
- 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!
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.
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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.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:
- 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.
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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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.