Soft, pillowy
Sourdough Honey Dinner Rolls
INGREDIENTS (6-9 rolls)
Dough
* 180 g bread flour
* 40 g all-purpose flour
* 60 g active sourdough starter (100% hydration)
* 130 g warm milk (or warm water if preferred)
* 25 g honey
* 25 g softened butter
* 4 g salt
* Optional fast-rise boost: 1 g yeast (⅛ tsp) (Keeps sourdough flavor but speeds fermentation dramatically.)
Topping
* 1 tbsp melted butter (brush after baking)
* Optional: tiny drizzle of honey mixed with butter
METHOD
1. Make the Dough
* Whisk warm milk, honey, sourdough starter (and yeast if using).
* Add flours + salt; mix to a shaggy dough. Rest 10–15 min.
* Add softened butter and knead 5–8 min until smooth and slightly tacky.
2. First Rise
* Sourdough only: 3–5 hrs until 60–80% risen.
* Sourdough + tiny yeast: 1–2 hrs until noticeably puffy.
3. Shape
* Divide dough into 6 pieces (55–60 g).
* Shape into tight balls and arrange in a small greased pan.
4. Final Proof
* Rise until rolls are puffy and touching.
* Sourdough only: 2–3 hrs.
* With yeast: 45–75 min.
5. Bake
* Bake at 375°F (190°C) for 18–22 min, optionally with milk/egg wash.
6. Finish
* Immediately brush with melted butter; optionally add a bit of honey for glossy sweetness. #dinnerrolls #sweetdinner #homemadedinnerrolls #homemadebread #fromscratch
Making sourdough honey dinner rolls can seem intimidating at first, but with a few helpful tips, you can achieve bakery-quality soft and fluffy rolls right at home. The combination of a natural sourdough starter and an optional tiny amount of yeast allows you to balance flavor complexity with fermentation speed, perfect for both patient bakers and those short on time. When preparing the dough, be sure to use warm milk or water as your liquid base, as this helps activate the natural enzymes and yeast in your sourdough starter. Mixing the flours and salt with the wet ingredients to form a shaggy dough and allowing it to rest for 10-15 minutes encourages gluten development for better dough strength. Kneading until the dough feels smooth but slightly tacky is key for a tender crumb. During the first rise, patience is essential if you’re going sourdough-only, as the 3 to 5 hour fermentation brings out that signature tangy flavor and chewy texture. However, if you’re using the fast-rise boost with a tiny bit of yeast, your dough will puff up noticeably in just 1 to 2 hours without sacrificing the sourdough essence. Shaping the dough into tight balls ensures that your rolls rise evenly and have a nice round shape after baking. Arranging them close together in a greased pan encourages them to touch, which contributes to soft sides and easier pull-apart rolls. Proofing the shaped rolls until they are puffy and touching lets them reach their final size. Baking at 375°F (190°C) for 18-22 minutes with an optional milk or egg wash gives the crust a lovely golden finish. Finishing with a brush of melted butter adds richness and keeps the crust soft, while a drizzle of honey mixed into the butter creates a glossy, sweet sheen that complements the slight tang of the sourdough. For best results, use high-quality ingredients and maintain a healthy, active sourdough starter. If possible, allow your starter to peak before using it to get the best rise and flavor. These sourdough honey dinner rolls are perfect as a side for dinners, sandwiches, or just a delightful treat on their own, combining natural fermentation benefits with a touch of honeyed sweetness for a crowd-pleasing homemade bread experience.
those look phenomenal!