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.
Equipment
- Mixing bowl
- Food scale
- Bench/dough scraper
- Parchment paper
- 9x13 inch pan with rimmed sides
Ingredients
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
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**The sweet levain is optional, however keep in mind if you use a regular sourdough starter the rolls will have some tang to it.**
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The evening before you plan to mix the dough add the sourdough starter to a clean jar.
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Add the sugar and water and stir until milky. Next add the flour and stir well until there is no flour clumps.
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Cover the jar loosely and allow it to rest overnight (10-12 hours).
Mix the dough
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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.
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Next add the flours and salt and mix until a shaggy dough is formed.
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Cover the dough and let it rest for 20 minutes.
Knead the dough
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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.
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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
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Line a 9x13 rimmed pan with parchment paper or lightly grease it.
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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.
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Shape each dough piece into a ball, starting by pinching the seams together into the center.
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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.
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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
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Once ready to bake, preheat the oven to 375 degrees F and whisk together 1 egg and a splash of water.
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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.
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Brush with melted butter while still warm, then sprinkle with flaky sea salt for a soft, flavorful crust. Enjoy these dinner rolls warm!
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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.
