If I could describe these sourdough dinner rolls in one word, it would be pillowy. They’re unbelievably soft, buttery, and just melt in your mouth, especially when they’re fresh out of the oven. Honestly, I could eat half the batch before they even make it to the dinner table.
These rolls are made with the exact same dough I use for my Sourdough Brioche with Tangzhong, one of my favorite bakes ever. The only difference is how you shape and bake them, this time, they’re turned into little golden rolls that you can pull apart at the table. Perfect for dinner, or just as they are with a bit of butter (or nothing at all, really).
They’re light, fluffy, and rich all at once, the kind of bread that makes any meal instantly better.
What Is Tangzhong?
If you’ve never heard of the Tangzhong method, it’s a simple technique that comes from Japanese milk bread. You cook a small portion of flour and milk into a smooth paste before adding it to your dough.
This pre-gelatinized starch helps the dough hold more moisture without becoming sticky, resulting in bread that’s incredibly soft and stays fresh longer.
I first used this method in my Sourdough Brioche with Tangzhong, and after seeing the difference in texture, I’ve been hooked ever since.
Why You’ll Love These Sourdough Rolls
They’re soft and pull-apart tender: The Tangzhong makes them cloud-soft and airy, with a texture that stays fresh for days.
They smell like a bakery: The scent of warm butter and sourdough when they come out of the oven is absolutely irresistible.
They’re versatile: Serve alongside roast chicken, soups, or enjoy them plain with butter.
Ingredients to Make Sourdough Dinner Rolls
For these rolls, you’ll need the same ingredients as my brioche: flour, eggs, milk, sugar, sourdough starter, butter, salt, and an egg wash for that golden finish.
(Full quantities are included in the recipe card below.)
Tips for Perfect Sourdough Dinner Rolls
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Use a bubbly, active starter, it makes all the difference.
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Cold dough is easier to shape neatly into rolls.
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Be patient with the final rise, they should be puffy and airy before baking.
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Brush with melted butter after baking for extra softness and shine.
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If the tops brown too quickly, loosely cover with parchment paper.
Ingredients
Method
- Whisk flour and milk in a small saucepan. Cook over medium heat, stirring, until it thickens into a smooth paste. Let it cool completely before using.
- In a stand mixer, combine flour, eggs, sugar, milk, sourdough starter, salt, and the cooled tangzhong. Mix until just combined. Cover and rest for 30 minutes to relax the dough.
- Knead for 5–8 minutes, then gradually add softened butter. Continue kneading until smooth, glossy, and elastic.
- Transfer dough to a lightly greased bowl. Cover and let rest at room temperature for 2 hours. Then refrigerate overnight (8–16 hours) for easier handling and better flavor.
- Divide the cold dough into 20 pieces (~40 g each). Shape into smooth balls and arrange evenly in a greased 28 cm rectangular baking pan.
- Cover and let rise at room temperature until puffy and doubled in size (proofing time will vary depending on room temperature; these took about 2 hours to rise in warm conditions).
- Preheat oven to 180°C (350°F). Brush tops with egg wash. Bake 30–35 minutes until golden brown.
- Brush with butter immediately after baking for extra shine and softness. Let cool slightly, then serve and enjoy.
Notes
Best eaten fresh. Store in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
