These Easy Same-Day Sourdough Dinner Rolls are incredibly soft, fluffy, buttery, and made without commercial yeast! Unlike my original soft sourdough dinner rolls, this recipe requires no stiff starter, no tangzhong method, and no overnight fermentation.

When I say these rolls are EASY, I mean it! Simply mix everything together, let the dough rise, shape, and bake. You’ll have beautiful, golden, pillowy-soft sourdough dinner rolls ready just in time for dinner. They’re perfect for holiday gatherings or any night you want fresh, homemade rolls without all the extra steps!

Why You’ll Love This Recipe

• Easy same-day recipe: No overnight fermentation! Mix, rise, shape, and bake all in one day.
• No complicated steps: No stiff starter, tangzhong method, or commercial yeast required.
• Soft and fluffy: Perfectly pillowy, buttery rolls with beautiful golden tops.
• Perfect for any occasion: Great for holiday dinners, family gatherings, or an easy weeknight side!

Frequently Asked Questions

Can I make these sourdough dinner rolls ahead of time?

Absolutely! After shaping the rolls, arrange them in your greased baking pan, cover tightly, and refrigerate overnight for up to 24 hours. The next day, remove them from the refrigerator and allow them to finish proofing at room temperature until noticeably puffy before baking. This may take 2–4 hours or longer, depending on how much they rose in the refrigerator.

Can I refrigerate the dough overnight instead?

Yes! After the bulk fermentation, cover the dough tightly and refrigerate overnight. The following day, divide and shape the rolls, arrange them in your baking pan, and allow them to rise until puffy before baking.

Can I use regular sourdough starter instead of the sweet levain?

Yes, but I highly recommend the sweet levain! It helps create a mild, slightly sweet flavor that pairs beautifully with these soft and buttery dinner rolls. Regular active starter can be substituted with adjustments to the recipe’s flour and liquid amounts, but the flavor and fermentation time may differ.

Can I freeze these sourdough dinner rolls?

Yes! Allow the baked rolls to cool completely, then transfer them to a freezer-safe bag or airtight container. Freeze for up to 3 months. Thaw at room temperature and warm in a 300°F oven until heated through.

How do I know when my dinner rolls are done proofing?

The rolls should look noticeably puffy, airy, and expanded, with the edges beginning to touch. When gently pressed with a floured fingertip, the dough should slowly spring back, leaving a slight indentation.

Why are my sourdough dinner rolls dense?

Dense rolls are usually the result of underproofing or using a starter that wasn’t active enough. Make sure your sweet levain is bubbly and at or near its peak before mixing the dough, and allow enough time for both rises.

How do I store leftover sourdough dinner rolls?

Store completely cooled rolls in an airtight container at room temperature for up to 2–3 days. For the best texture, warm them slightly before serving. Avoid refrigerating baked rolls, as this can cause them to dry out faster.

How to make easy same day sourdough dinner rolls:step-by-step

These sourdough dinner rolls can be made and baked in one day! For best results, keep your dough in a warm environment (76–78°F) and use an active, bubbly sweet levain that’s ready to go.

Baker’s schedule:

Keep in mind: Sourdough works on its own schedule! Rise times will vary depending on the strength of your starter and the temperature of your kitchen. Always watch the dough rather than the clock.

Need More Time? Make Them Ahead!

No problem! After shaping your dinner rolls and placing them in the baking pan, cover tightly and transfer them to the refrigerator overnight (up to 24 hours) before they’ve fully proofed.

The following day, remove the rolls from the refrigerator and allow them to finish proofing in a warm spot until soft, puffy, and noticeably expanded. This may take 2–4 hours or longer, depending on how much they rose overnight.

Ingredients

For the sweet levain (optional)

• 20 grams of sourdough starter (fed within the past 24 hours)
• 20 grams of sugar
• 100 grams of water
• 100 grams of all-purpose flour or bread flour

The dough

• 200 grams active sweet leavin (from above)OR active bubbly starter
• 80 grams milk (slightly warmed)
• 80 grams water
• 50 grams unsalted butter, melted
• 40 grams sugar
• 1 large egg (room temperature)
• 200 grams bread flour
• 200 grams all-purpose flour
• 10 grams salt

For the egg wash:

• 1 beaten egg and a splash of water for brushing the dough
• Flaky sea salt for topping (optional)

Equipment

• Mixing bowl
• Food scale
• Bench/dough scraper
• Parchment paper
• 9×13 inch pan with rimmed sides

Instructions-Make the sweet leavin

**The sweet levain is optional, however keep in mind if you use a regular sourdough starter the rolls will have some tang to it.**

• The evening before you plan to mix the dough add the sourdough starter to a clean jar.
• Add the sugar and water and stir until milky. Next add the flour and stir well until there is no flour clumps.
• Cover the jar loosely and allow it to rest overnight (10-12 hours).

Mix the dough

The dough can be mixed by hand or by a stand mixer.

• To a large bowl combine the sweet levain (or active sourdough starter), milk, water, butter, sugar, and egg. Mix until fully incorporated.
• Next add the flours and salt and mix until a shaggy dough is formed.
• Cover the dough and let it rest for 20 minutes.

Knead the dough

• Knead the dough by hand or with a stand mixer for about 3–5 minutes, until smooth and elastic. If needed, add small amounts of flour at a time to make the dough easier to work with. The dough should remain slightly tacky but not overly sticky.

• Transfer the dough to a lightly greased bowl, cover and allow to rise in a warm environment (ideally 76-78 degrees F) until doubled in size.

Shape the easy sourdough dinner rolls

• Line a 9×13 rimmed pan with parchment paper or lightly grease it.
• Once the dough has doubled in size, transfer the dough to a lightly floured surface. Weigh the dough and divide it either by 12 or 15 depending on how big you want your rolls.

• Shape each dough piece into a ball, starting by pinching the seams together into the center.
• Place the dough in your hand and scoop it under itself repetitively to tighten the seams. You can also round it out & tighten it up with the palm of your hand and a flat surface.

• Arrange the rolls in the prepared pan, cover, and allow to rise until noticeably puffy, expanded, and beginning to touch one another (at least doubled in size). This can take anywhere from 2-4 hours depending on the temperature.

Bake the easy sourdough dinner rolls

• Once ready to bake, preheat the oven to 375 degrees F and whisk together 1 egg and a splash of water.
• Brush the rolls with the egg wash and bake for 25-28 minutes or until lightly golden brown.

To ensure the rolls are fully baked, check that the internal temperature reaches 190–200°F (88–93°C) using a digital thermometer.

• Brush with melted butter while still warm, then sprinkle with flaky sea salt for a soft, flavorful crust. Enjoy these dinner rolls warm!

• Easy sourdough dinner rolls are best the day of but stay fresh on the counter for 2–3 days when stored in an airtight container or wrapped tightly in plastic wrap. Reheat for best texture.

More sourdough rolls recipes

• Soft Sourdough Brioche Dinner Rolls
• Sourdough Discard Crescent Rolls (pillowy soft!)
• Quick Sourdough Discard Rolls (soft & fluffy!)
• Crusty Sourdough Rolls (European style)
• Sourdough Hawaiian Rolls (soft & sweet!)

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Easy Same Day Sourdough Dinner Rolls (no yeast)

These easy same-day sourdough dinner rolls are soft, fluffy, and buttery! Made without commercial yeast or overnight fermentation.

Prep Time 20 mins

Cook Time 28 mins

Resting time 7 hrs

Total Time 7 hrs 48 mins

Course: Appetizer, Side Dish

Cuisine: American

Keyword: easy same day sourdough dinner rolls

Servings: 15 rolls

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Equipment

• Mixing bowl
• Food scale
• Bench/dough scraper
• Parchment paper
• 9x13 inch pan with rimmed sides

Ingredients

1x 2x 3x

For the sweet levain (optional)

• 20 grams sourdough starter (fed within the past 24 hours)
• 20 grams sugar
• 100 grams water
• 100 grams all-purpose OR bread flour

The dough

• 200 grams active sweet levain OR active sourdough starter
• 80 grams milk (slightly warmed)
• 80 grams water
• 50 grams unsalted butter (melted)
• 40 grams sugar
• 1 large egg (room temperature )
• 200 grams bread flour
• 200 grams all-purpose flour
• 10 grams salt

For the egg wash

• 1 beaten egg with a splash of water
• flaky sea salt (optional)

Instructions

Instructions-Make the sweet leavin

1. **The sweet levain is optional, however keep in mind if you use a regular sourdough starter the rolls will have some tang to it.**
2. The evening before you plan to mix the dough add the sourdough starter to a clean jar.
3. Add the sugar and water and stir until milky. Next add the flour and stir well until there is no flour clumps.
4. Cover the jar loosely and allow it to rest overnight (10-12 hours).

Mix the dough

1. The dough can be mixed by hand or by a stand mixer.

   To a large bowl combine the sweet levain (or active sourdough starter), milk, water, butter, sugar, and egg. Mix until fully incorporated.

2. Next add the flours and salt and mix until a shaggy dough is formed.
3. Cover the dough and let it rest for 20 minutes.

Knead the dough

1. Knead the dough by hand or with a stand mixer for about 3–5 minutes, until smooth and elastic. If needed, add small amounts of flour at a time to make the dough easier to work with. The dough should remain slightly tacky but not overly sticky.
2. Transfer the dough to a lightly greased bowl, cover and allow to rise in a warm environment (ideally 76-78 degrees F) until doubled in size.

Shape the easy sourdough dinner rolls

1. Line a 9x13 rimmed pan with parchment paper or lightly grease it.
2. Once the dough has doubled in size, transfer the dough to a lightly floured surface. Weigh the dough and divide it either by 12 or 15 depending on how big you want your rolls.
3. Shape each dough piece into a ball, starting by pinching the seams together into the center.
4. Place the dough in your hand and scoop it under itself repetitively to tighten the seams. You can also round it out & tighten it up with the palm of your hand and a flat surface.
5. Arrange the rolls in the prepared pan, cover, and allow to rise until noticeably puffy, expanded, and beginning to touch one another (at least doubled in size). This can take anywhere from 2-4 hours depending on the temperature.

Bake the easy sourdough dinner rolls

1. Once ready to bake, preheat the oven to 375 degrees F and whisk together 1 egg and a splash of water.

2. Brush the rolls with the egg wash and bake for 25-28 minutes or until lightly golden brown.

   To ensure the rolls are fully baked, check that the internal temperature reaches 190–200°F (88–93°C) using a digital thermometer.

3. Brush with melted butter while still warm, then sprinkle with flaky sea salt for a soft, flavorful crust. Enjoy these dinner rolls warm!
4. Easy sourdough dinner rolls are best the day of but stay fresh on the counter for 2–3 days when stored in an airtight container or wrapped tightly in plastic wrap. Reheat for best texture.

Notes

These sourdough dinner rolls can be made and baked in one day! For best results, keep your dough in a warm environment (76–78°F) and use an active, bubbly sweet levain that's ready to go.

Baker's schedule:

Time	Step
8:00 AM	Mix and knead the dough
8:30 AM–1:30 PM	First rise (4–6 hours)
1:30 PM	Divide and shape the rolls, then place in a greased 9×13-inch pan
1:45–4:15 PM	Second rise (2–3 hours), until noticeably puffy
4:15 PM	Bake at 375°F for 22–28 minutes
4:45 PM	Brush with melted butter and enjoy!

Need More Time? Make Them Ahead!

No problem! After shaping your dinner rolls and placing them in the baking pan, cover tightly and transfer them to the refrigerator overnight (up to 24 hours) before they've fully proofed.

The following day, remove the rolls from the refrigerator and allow them to finish proofing in a warm spot until soft, puffy, and noticeably expanded. This may take 2–4 hours or longer, depending on how much they rose overnight.