These Pull Apart Sourdough Dinner Rolls are soft, fluffy, and just waiting to be enjoyed! Perfect for sharing, you can easily tear them apart without any fuss.
It’s hard to resist these warm rolls fresh out of the oven. I love slathering them with butter while they’re still steaming! What’s your favorite way to enjoy bread? 😊
Key Ingredients & Substitutions
Sourdough Starter: Make sure your starter is active and bubbly for the best rise. If you don’t have a starter, try using store-bought sourdough or a pinch of instant yeast instead, though it won’t have the same tangy flavor.
All-Purpose Flour: This recipe calls for all-purpose flour, but you can substitute with bread flour for a chewier texture or a gluten-free flour blend if you’re avoiding gluten. Just remember that the hydration level might vary.
Granulated Sugar: Sugar helps feed the yeast and adds flavor. If you want to cut down sugar, honey or maple syrup also work well—just use a little less since they’re sweeter.
Unsalted Butter: I prefer unsalted butter to control the salt content better. If you’re out of butter, vegetable oil or even coconut oil can substitute in a pinch, though the flavor will vary.
Whole Milk: The warmth of the milk is key to activating the yeast. You can use any milk or a non-dairy alternative like almond or oat milk; just ensure it’s warm, not boiling.
How Do I Make Sure My Dinner Rolls Rise Properly?
Getting a good rise is essential for fluffy rolls. Start with an active sourdough starter to ensure the dough thrives. Here’s how to help your rolls rise well:
- Keep all your ingredients at room temperature; it helps the yeast work better.
- Cover the dough during rises to keep it warm and moist.
- Be patient! Let the dough triple in size. If using only sourdough, it may take longer, but it’s worth it.
For the second rise, make sure to give it a warm spot in your kitchen—like near your preheating oven. A draft-free environment helps too!
Pull Apart Sourdough Dinner Rolls
Ingredients You’ll Need:
- 1 cup (240g) active sourdough starter (100% hydration)
- 2 ½ cups (300g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tsp salt
- 2 tbsp (28g) unsalted butter, softened
- ⅓ cup (80ml) whole milk, warm (about 100°F/38°C)
- 1 large egg
- 1 tsp instant yeast (optional, for faster rise)
- Additional melted butter for brushing
How Much Time Will You Need?
This recipe takes about 15-20 minutes of preparation time, followed by approximately 6-9 hours for the dough to rise (depending on if you use instant yeast or not). Baking takes about 25-30 minutes, so plan on a total of around 7-9 hours from start to finish, giving you more time to enjoy the day while the rolls rise!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the active sourdough starter, warm milk, and the egg. Mix well until it’s smooth. Next, add in the sugar, salt, softened butter, and instant yeast if you’re using it. Mix everything together until combined.
2. Add Flour:
Gradually add in the all-purpose flour, mixing it in with a spatula or wooden spoon until a sticky dough forms. Don’t rush this step; take your time to make sure all the flour gets incorporated!
3. Knead the Dough:
Turn the dough onto a floured surface and knead for about 8-10 minutes. You want it to be smooth, elastic, and slightly tacky to the touch but not sticky. If you prefer, use a stand mixer with a dough hook on medium speed for about 6-8 minutes until well-kneaded.
4. First Rise:
Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise at room temperature for about 4-6 hours until it doubles in size. If you’re not using any instant yeast, it might take a little longer, so be patient!
5. Shape the Rolls:
After the first rise, gently deflate the dough and divide it into 9 equal portions (about 70g each). Shape each piece into a smooth ball and arrange them closely but not squished in a greased 8-inch (20 cm) round baking pan or skillet.
6. Second Rise:
Cover the pan with a kitchen towel or plastic wrap again and let the rolls rise for another 2-3 hours. You want them to be puffy and nearly doubled in size at this point.
7. Preheat the Oven:
About 30 minutes before you plan to bake, preheat your oven to 350°F (175°C) to get it ready for those beautiful rolls!
8. Bake:
Brush the tops of the rolls gently with melted butter for extra flavor. Bake the rolls in the preheated oven for 25-30 minutes until they are golden brown. You can also check their internal temperature, which should be about 190°F (88°C).
9. Cool and Serve:
Once baked, remove the rolls from the oven and immediately brush with more melted butter for an irresistible shine and softness. Let them cool for 10-15 minutes before pulling them apart and serving warm.
These soft and buttery rolls are a fantastic addition to any meal or perfect for sandwiches. Enjoy your homemade Pull Apart Sourdough Dinner Rolls!
Can I Use a Different Type of Yeast?
Yes! If you don’t have instant yeast, you can use active dry yeast. Just dissolve it in the warm milk before adding it to the rest of the ingredients. Keep in mind this may slightly increase the rising time.
What Can I Substitute for Milk?
You can use any milk alternative, such as almond, soy, or oat milk. Just make sure it’s warmed to about 100°F (38°C) for the best results!
How Should I Store Leftover Rolls?
Store any leftover rolls in an airtight container at room temperature for up to 3 days. To keep them fresher longer, you can also refrigerate them—just be aware they may lose some of their softness. Reheat in a microwave or oven to restore some moisture.
Can I Make This Recipe Gluten-Free?
Absolutely! You can use a gluten-free all-purpose flour blend, but ensure it contains xanthan gum for proper texture. Keep in mind that gluten-free breads often have different rising times, so adjust based on how the dough behaves.