Easy Sourdough Herb Dinner Rolls: Beginner-Friendly Recipe

There’s nothing quite like warm, homemade bread to complement a meal, and these easy sourdough herb dinner rolls are no exception.

This recipe is designed for beginners, making it simple to whip up a batch of soft, flavorful rolls using your active sourdough starter. You’ll be amazed at how quickly you can achieve bakery-quality results right in your own kitchen.

Perfect for weeknight dinners or special gatherings, these rolls are a fantastic way to utilize your sourdough starter beyond just making loaves of bread. The herbs add a wonderful aromatic touch, elevating a simple dinner roll into something truly special that everyone will love.

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What You’ll Love About This Quick And Easy Recipe

This recipe is a game-changer for anyone looking to incorporate more homemade goodness into their meals without a lot of fuss. It’s perfect for busy parents, new bakers, or anyone who appreciates the unique tang and texture that sourdough brings. You’ll love how forgiving this dough is and how easily it comes together, even if you’re new to working with sourdough. These rolls are ideal for serving alongside soups, stews, roasted meats, or simply with a pat of butter. They add a comforting, homemade touch to any dinner table, making them a staple for family meals and casual entertaining alike.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients ahead of time makes the baking process smooth and enjoyable. This recipe uses common pantry staples alongside your active sourdough starter, ensuring you won’t need to hunt for obscure items.

INGREDIENTS:

• 1 cup active sourdough starter (fed and bubbly)
• 1/2 cup warm milk (about 100-110°F)
• 1/4 cup granulated sugar
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 teaspoon salt
• 3 cups all-purpose flour, plus more for dusting
• 1 tablespoon dried mixed herbs (such as Italian seasoning, thyme, or rosemary)
• 2 tablespoons melted butter, for brushing

For the milk, whole milk works best for richness, but 2% will also do the trick. If you don’t have dried mixed herbs, feel free to use a single herb like dried rosemary or thyme, or even a blend of fresh chopped herbs if you have them on hand. Just be sure to use about 2 tablespoons of fresh herbs since their flavor is less concentrated. All-purpose flour is ideal here, but bread flour can be used for a slightly chewier roll.

Time Needed From Start To Finish

This recipe is designed to be relatively quick for a sourdough bake, thanks to the active starter helping to speed things along.

• Prep time: 20 minutes
• Rise time: 1.5 – 2 hours (depending on kitchen temperature)
• Cook time: 18-22 minutes
• Total time: Approximately 2 hours 30 minutes – 3 hours

While there’s a rise time involved, the active hands-on time is minimal, making it a great project to fit into a busy afternoon.

How To Make It Step By Step With Visual Cues

Follow these simple steps to create delicious sourdough herb dinner rolls. Pay attention to the texture of the dough – it should be soft and slightly tacky, but not sticky.

1. Combine Wet Ingredients: In a large mixing bowl, whisk together the active sourdough starter, warm milk, granulated sugar, egg, and 1/4 cup melted butter until well combined. The mixture should look slightly frothy from the starter.
2. Add Dry Ingredients: Gradually add the salt, all-purpose flour, and dried mixed herbs to the wet ingredients. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or use a stand mixer with a dough hook for 3-5 minutes on medium-low speed. The dough should become smooth and elastic, pulling away cleanly from the sides of the bowl or your hands.
4. First Rise: Lightly grease the mixing bowl, place the kneaded dough inside, and turn it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size. The dough should look puffy and soft.
5. Shape the Rolls: Gently punch down the risen dough to release the air. Divide the dough into 12 equal pieces. Roll each piece into a smooth ball and arrange them in a lightly greased 9×13 inch baking pan, leaving a little space between each roll.
6. Second Rise: Cover the pan loosely with plastic wrap or a kitchen towel and let the rolls rise again in a warm place for another 30-45 minutes, or until they look noticeably puffy and almost touching each other.
7. Bake the Rolls: Preheat your oven to 375°F (190°C). Bake the rolls for 18-22 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
8. Finish and Serve: As soon as the rolls come out of the oven, brush them generously with the remaining 2 tablespoons of melted butter. This adds shine and extra flavor. Serve warm.

Easy Variations And Serving Ideas That Fit Real Life

These sourdough herb dinner rolls are incredibly versatile and can be adapted to suit various tastes and occasions. For a cheesy twist, you can mix in 1/2 cup of shredded cheddar or Parmesan cheese with the dry ingredients. If you prefer a sweeter roll, omit the herbs and add 1/4 cup of brown sugar and a teaspoon of cinnamon to the dough, then brush with a simple sugar glaze after baking.

These rolls are fantastic for family dinners, but they also make a great addition to a potluck or buffet spread. Serve them with a side of olive oil for dipping, or a homemade garlic butter. Kids often love these rolls plain, but you can encourage them to try them with a little honey or jam. They also make excellent mini sandwiches for lunchboxes the next day.

Common Slip-Ups And How To Avoid Them

Even experienced bakers can make mistakes, but knowing what to look out for can save your rolls.

• Using inactive starter: Your sourdough starter needs to be active and bubbly for this recipe to work. If it’s sluggish, feed it 4-6 hours before you plan to bake and wait until it’s at its peak activity. A sleepy starter will result in dense, flat rolls.
• Over-flouring the dough: Adding too much flour can make the rolls tough and dry. Add flour gradually and stop when the dough is still slightly tacky but no longer sticky. A little stickiness is good!
• Not letting the dough rise enough: Rushing the rise times will lead to dense rolls. Be patient and let the dough double in size for the first rise and become noticeably puffy for the second. A warm spot in your kitchen (like near a sunny window or in a slightly warm, turned-off oven) can help.
• Over-baking the rolls: Baking for too long can dry out the rolls. Keep an eye on them towards the end of the baking time. They should be golden brown and feel light. An internal temperature of 200-210°F (93-99°C) indicates they are done.

How To Store It And Make It Ahead Without Ruining Texture

These sourdough herb dinner rolls are best enjoyed fresh and warm from the oven. However, if you have leftovers or want to get a head start, here’s how to manage them.

Store cooled rolls in an airtight container at room temperature for up to 2-3 days. For longer storage, you can freeze them. Once completely cooled, place the rolls in a freezer-safe bag or container, separating layers with parchment paper if stacking. They will keep in the freezer for up to 3 months. To reheat from frozen, thaw at room temperature, then warm in a 350°F (175°C) oven for 5-10 minutes, or until heated through. Brushing with a little extra butter before reheating can help refresh them.

To make ahead, you can prepare the dough through the first rise. After the first rise, punch down the dough, shape the rolls, and place them in the baking pan. Instead of the second rise, cover the pan tightly with plastic wrap and refrigerate for up to 12-18 hours. When ready to bake, remove the pan from the refrigerator and let it sit at room temperature for 1-2 hours until the rolls are puffy and have come to room temperature, then bake as directed.

Questions People Always Ask Before Making This Recipe

Can I use whole wheat flour?

While you can substitute some whole wheat flour, it will result in a denser roll. For best results with this beginner recipe, stick to all-purpose flour. If you want to experiment, try replacing no more than 1/2 cup of all-purpose flour with whole wheat.

What if my sourdough starter isn’t very active?

An inactive starter will lead to rolls that don’t rise well. Ensure your starter is fed

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.