Let Me Tell You About These Rolls (And That One Time…)
You know, I never thought I’d become “the person who bakes bread,” but here we are. So, let me paint a little picture: it’s Sunday, I realize I’ve got a house full of hungry folks, and my kids have basically declared war on store-bought rolls. That’s how I wound up cobbling together (read: frantically Googling and winging it) these same day sourdough dinner rolls. They’re kind of my secret weapon now. Plus, honestly, who doesn’t want to fill the house with that fresh bread smell by dinner? Not to toot my own horn, but these might just be the best detour from my usual kitchen disasters.
Anyway, let’s get you rolling (I know, I know)!
Why I Keep Making These (a.k.a. Why You’ll Love Them)
I make these when I forget to plan ahead. Or when folks invite themselves for dinner and I’m not about to show up empty handed (I mean, I could—but my conscience won’t let me). My family goes absolutely bonkers for these—my youngest swears they “taste like clouds,” which is probably the highest praise I’ve ever received. Plus, I don’t have to remember to start them two days ago. Oh! I used to get super annoyed at recipes that made me baby the dough for ages, but trust me, this one’s doable even if you get sidetracked binging a series (guilty… more than once).
Ingredient List (Don’t Stress Over Substitutions)
- 2 cups (250g) bread flour (but I’ve totally subbed in all-purpose in a pinch—just add a bit more muscle when kneading)
- 1 cup (140g) active sourdough starter, bubbly and ready (confession: I’ve grabbed mine straight from the fridge when desperate; works, just takes a wee bit longer)
- 1/4 cup (60ml) water, lukewarm (I use kettle water cooled down since our tap’s freezing cold)
- 1/4 cup (60ml) milk (Non-dairy tastes fine, honestly. My gran swore by full-fat, but I think oat milk’s totally chill)
- 1 tablespoon sugar (honey, maple, whatever sugar you haven’t run out of—it’s flexible)
- 1 teaspoon salt (table, sea, whatever’s within reach)
- 2 tablespoons butter, softened (or olive oil if you’re feeling fancy or dairy-free)
- Extra: a bit more butter for brushing at the end (not mandatory but dang, it’s tasty)
How I Actually Make These (Step By Wobbly Step)
- Mixy business: In a big bowl, slap together that flour, sugar, and salt. Give it a quick mix. Nothing fancy.
- Wet stuff: Add your starter, milk, and water straight into the dry stuff, then toss in the butter. I use a wooden spoon but, heck, bare hands work after a wash. If it feels shaggy—that’s fine. Shaggy dough means you did it right.
- Kneading (sort of annoying, but necessary): Plop the dough onto a floured bench and knead for maybe 8 minutes. Or zone out and set a timer. You want it smoothish and springy—don’t freak if it’s still a smidge sticky.
- First rise (the long coffee break): Plop your dough into a lightly oiled bowl, cover it with a tea towel, and let it rise somewhere warmish. I stick it near the radiator. Should double in size in about 3 hours, give or take—I once left it for 4 when I legitimately forgot about it and it was fine.
- Shaping time: Punch down (lightly, don’t go full Hulk), split into eight-ish balls. I just sort of eyeball it. Roll each into a ball; don’t stress over perfection. Pop them snug side by side into a buttered or lined baking dish.
- Second rise: Cover again, another 60-90 minutes till puffy. If they look sleepy—give them more time. If they’re ambitious and puff in 40 min? Lucky you.
- Baking: Oven to 375°F/190°C. Slide the tray in, blast for 22-25 minutes until golden up top and maybe a little too tempting. This is where I usually sneak a taste (DON’T burn your tongue like I did that one Thanksgiving—lesson learned… sort of.)
- Finishing touch: Rub the tops with more butter while warm. Don’t skip this unless you want to be slightly less happy with life for five minutes.
Notes from the Trench (What I’ve Learned the Hard Way)
- Starter straight form fridge takes a bit longer, but still works. Don’t sweat it.
- Sometimes the dough looks weird or a bit lumpy after kneading. It smooths out after the first rise—promise.
- If you get called outside (or your kids cause mayhem), leaving the dough to rise extra long hasn’t ever ruined mine. (Yet.)
Things I’ve Tried (and Not All Are Winners)
- Swapping butter for olive oil: Actually, I find it works better if you use slightly less olive oil than butter—makes the crumb a touch chewier.
- Adding herbs: Rosemary and thyme = yum. Basil? Way too much for me.
- Whole wheat flour: Makes them denser. I kinda like it, but the kids protest. If you’re feeling rebellious, go halfsies with white flour.
- Once, I tried stuffing cheese in the middle. Disaster—the cheese just oozed out, but I can’t say it tasted bad (just a bit… messy).
Do You Really Need Special Equipment? (Nope!)
- Bowl & Spoon: Any big bowl works. I’ve even used a salad bowl (the one that briefly doubled as my hat in college…long story).
- Bench Scraper: Handy, but a butter knife does the job.
- Baking Dish: 9×9 inch square or even a Pyrex. A cake tin, in a pinch. Don’t overthink it.
- Tea Towel: A clean T-shirt once subbed in. No one noticed.
Where Should You Keep the Leftovers? (If Any…)
Honestly, ours rarely see sunrise, but they keep in an airtight container for 1-2 days at room temp. Fridge works too, though I think they dry out (maybe my fridge is just too enthusiastic?) Warm them up by wrapping in foil and a few mins in the oven. Or just eat them cold with butter—works for me when it’s 2am and my willpower is nonexistent.
What My Plate Looks Like (Serving Time!)
I reckon these are best with lashings of salted butter, straight from the oven. Or with soup. My Auntie Meg dips hers in gravy; my youngest insists on honey (not my first choice, but I’ve nicked a bite and it’s decent). On birthdays, we turn them into mini slider buns—kinda makes dinner feel like a picnic.
Stuff I Wish I’d Known (Pro Tips…or Oopsies)
- Don’t rush the second rise; I once popped them in early and they turned out…oddly squat. Regret.
- Don’t overdo the flour when kneading or they turn out a bit tough. Sticky dough is ok (really, it is)
- Actually, it works better if you shape the rolls a bit tighter—they bake up fluffier.
Real Questions I’ve Been Asked (And Other Random Thoughts)
- Can I use discard starter? Eh, not for same-day. Needs to be active and bubbly. Trust me, I tried. Discard rolls were sad little hockey pucks.
- Can I make them ahead? I mean, isn’t the point that they’re same day? But yes, you can shape and let ‘em chill in the fridge overnight if you must. Let them come to room temp before baking or they’ll sulk and stay flat.
- Should I use parchment or just grease the tin? Up to you. Parchment makes clean-up easier, but I always just butter it ‘cos I love the golden bottoms.
- My dough isn’t rising! Probably too cold. Move it someplace warmer. Or—wait longer, it usually does its thing in the end.
- Are they really better the next day? I kinda think so. But (embarrassing) I usually can’t keep my hands off them long enough to test that theory most times…
So there you have it: my not-so-fancy, perfectly imperfect same day sourdough dinner rolls. If you end up with flour in your hair or a sinkful of bowls…well, you’re in good company. Enjoy!
Ingredients
- 1 cup active sourdough starter
- 1 cup warm milk
- 1/4 cup unsalted butter, melted
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 cups all-purpose flour (plus more as needed)
- 1 large egg
- 1 tablespoon olive oil (for brushing)
Instructions
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1In a large bowl, mix the sourdough starter, warm milk, melted butter, sugar, and salt until combined.
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2Gradually add the flour, stirring until a soft dough forms. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
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3Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
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4Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and arrange in a greased baking dish.
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5Cover the rolls and let them rise for another 30-45 minutes. Meanwhile, preheat the oven to 375°F (190°C).
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6Brush the rolls gently with olive oil or egg wash and bake for 22-25 minutes until golden brown. Let cool slightly before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
140cal
Protein:
4 gg
Fat:
4 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
23 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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