Soft Sourdough Slider Buns: Easy Dinner Rolls Recipe

There’s nothing quite like the aroma of freshly baked bread filling your kitchen, especially when it’s a batch of soft, fluffy dinner rolls.

These sourdough slider buns are incredibly versatile, perfect for building miniature sandwiches or simply tearing apart and enjoying with a pat of butter alongside your favorite meal.

This recipe focuses on simplicity and delicious results, making homemade sourdough rolls accessible even for busy weeknights. Get ready to impress your family and friends with these tender, flavorful buns that are sure to become a staple in your home.

Soft Sourdough Slider Buns

---

• Total Time: 2 hours 10 minutes to 2 hours 50 minutes
• Yield: 12 buns 1x

Print Recipe

Pin Recipe

Description

These soft and fluffy sourdough slider buns are incredibly versatile, perfect for miniature sandwiches or as a side with your favorite meal. This recipe uses sourdough discard for a subtle tang and depth of flavor without extensive fermentation, making it accessible for busy weeknights. They are a crowd-pleasing addition to any family dinner or gathering.

---

Ingredients

Scale 1x2x3x

1 cup active sourdough discard (fed or unfed, but ideally not more than a week old if unfed)

1/2 cup warm milk (around 100–110 F)

1/4 cup granulated sugar

1 large egg, at room temperature

1/4 cup unsalted butter, melted and cooled slightly

3 cups all-purpose flour, plus more for dusting

1 teaspoon salt

1 teaspoon instant yeast

For the egg wash (optional): 1 large egg, beaten with 1 tablespoon water

---

Instructions

1. 1. Combine Wet Ingredients: In a large mixing bowl, whisk together the sourdough discard, warm milk, granulated sugar, room temperature egg, and melted butter until well combined. The mixture should look slightly milky and smooth.

2. 2. Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and instant yeast. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.

3. 3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. Alternatively, if using a stand mixer, knead with the dough hook on medium-low speed for 5-7 minutes. The dough should be soft and slightly tacky, but not sticky.

4. 4. First Rise: Lightly grease a clean bowl with a little oil. Place the dough in the bowl, turning 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 to 1 1/2 hours, or until doubled in size.

5. 5. Shape the Rolls: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into 12 equal pieces. Roll each piece into a smooth ball. Arrange the dough balls in a greased 9×13 inch baking pan, leaving a little space between them.

6. 6. Second Rise and Preheat Oven: Cover the pan loosely with plastic wrap or a kitchen towel and let the rolls rise again in a warm place for 30-45 minutes, or until they look puffy and have nearly doubled in size. Towards the end of the second rise, preheat your oven to 375 F (190 C).

7. 7. Egg Wash and Bake: If desired, gently brush the tops of the risen rolls with the egg wash (1 beaten egg mixed with 1 tablespoon water). This will give them a beautiful golden-brown crust. Bake for 15-20 minutes, or until the rolls are golden brown on top and sound hollow when tapped on the bottom.

8. 8. Cooling: Once baked, remove the pan from the oven and let the rolls cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.

• Prep Time: 25 minutes
• Cook Time: 15-20 minutes
• Category: bread
• Method: baking
• Cuisine: american

Nutrition

• Serving Size: 1 bun

Keywords: sourdough, buns, rolls, sliders, bread, discard, homemade, easy, dinner, party

What You’ll Love About This Quick And Easy Recipe

This recipe is a true winner for anyone looking to bring the comforting taste of homemade bread to their table without a lot of fuss. It’s particularly fantastic for families because the steps are straightforward, and the end result is a crowd-plepleasing roll that even picky eaters will adore. You’ll love how the sourdough discard adds a subtle tang and depth of flavor without requiring hours of active fermentation, making it perfect for those who want that sourdough goodness in a more convenient package. These rolls are ideal for weeknight dinners, weekend gatherings, or anytime you need a soft, savory side. They pair wonderfully with soups, stews, salads, or as the foundation for delightful sliders.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start cooking is a great way to ensure a smooth and enjoyable baking experience. This recipe uses common pantry staples, making it easy to whip up a batch whenever the craving strikes.

INGREDIENTS:

• 1 cup active sourdough discard (fed or unfed, but ideally not more than a week old if unfed)
• 1/2 cup warm milk (around 100-110°F)
• 1/4 cup granulated sugar
• 1 large egg, at room temperature
• 1/4 cup unsalted butter, melted and cooled slightly
• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 teaspoon instant yeast
• For the egg wash (optional): 1 large egg, beaten with 1 tablespoon water

For the sourdough discard, you can use either fed or unfed discard. If your discard has been in the fridge for a while (more than a week), it might be less active, but it will still contribute flavor. For the milk, whole milk provides the richest flavor and tenderest crumb, but 2% milk will also work well. If you don’t have instant yeast, you can use active dry yeast; just be sure to proof it in the warm milk with a pinch of sugar for 5-10 minutes before adding the other wet ingredients. All-purpose flour is perfect for these rolls, but you could experiment with a small amount of bread flour (up to 1/2 cup) for a slightly chewier texture, though it’s not necessary for a soft roll.

Time Needed From Start To Finish

This recipe is designed to be relatively quick for a sourdough-infused bake, fitting well into a busy schedule. The hands-on time is minimal, with most of the duration dedicated to rising.

• Preparation time: 15 minutes
• First rise time: 1 hour to 1 hour 30 minutes
• Shaping time: 10 minutes
• Second rise time: 30-45 minutes
• Baking time: 15-20 minutes
• Total estimated time: 2 hours 10 minutes to 2 hours 50 minutes

How To Make It Step By Step With Visual Cues

Creating these soft sourdough slider buns is a rewarding process, and following these steps will ensure you get perfect results every time.

1. Combine Wet Ingredients: In a large mixing bowl, whisk together the sourdough discard, warm milk, granulated sugar, room temperature egg, and melted butter until well combined. The mixture should look slightly milky and smooth.
2. Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and instant yeast. Gradually add the dry ingredients to the wet ingredients, mixing 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 until it becomes smooth and elastic. Alternatively, if using a stand mixer, knead with the dough hook on medium-low speed for 5-7 minutes. The dough should be soft and slightly tacky, but not sticky.
4. First Rise: Lightly grease a clean bowl with a little oil. Place the dough in the bowl, turning 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 to 1 1/2 hours, or until doubled in size.
5. Shape the Rolls: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into 12 equal pieces. Roll each piece into a smooth ball. Arrange the dough balls in a greased 9×13 inch baking pan, leaving a little space between them.
6. Second Rise and Preheat Oven: Cover the pan loosely with plastic wrap or a kitchen towel and let the rolls rise again in a warm place for 30-45 minutes, or until they look puffy and have nearly doubled in size. Towards the end of the second rise, preheat your oven to 375°F (190°C).
7. Egg Wash and Bake: If desired, gently brush the tops of the risen rolls with the egg wash (1 beaten egg mixed with 1 tablespoon water). This will give them a beautiful golden-brown crust. Bake for 15-20 minutes, or until the rolls are golden brown on top and sound hollow when tapped on the bottom.
8. Cooling: Once baked, remove the pan from the oven and let the rolls cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.

Easy Variations And Serving Ideas That Fit Real Life

These soft sourdough slider buns are incredibly versatile and can be adapted to suit various tastes and occasions.

For a savory twist, consider adding 1/2 cup of shredded cheddar cheese or a tablespoon of dried herbs like rosemary or thyme to the dough along with the dry ingredients. You could also sprinkle some everything bagel seasoning, sesame seeds, or poppy seeds on top of the rolls before baking, right after the egg wash, for added flavor and texture. For a slightly sweeter roll, increase the sugar to 1/3 cup and add a teaspoon of vanilla extract to the wet ingredients.

These rolls are perfect for making mini sandwiches. Think pulled pork sliders, mini chicken salad sandwiches, or even small cheeseburger sliders for a party. They’re also fantastic as a side dish for almost any meal. Serve them warm with a pat of butter alongside a hearty chili, a comforting soup, or a roasted chicken. For a fun family dinner, set up a slider bar with various fillings and let everyone build their own. Kids often love helping shape the dough balls, making it a fun activity for them too.

Common Slip-Ups And How To Avoid Them

Even simple baking can have a few pitfalls, but knowing what to watch out for can help you achieve perfect results every time.

One common mistake is over-flouring the dough during kneading or shaping. Adding too much flour can make the rolls dense and dry. Only use enough flour to prevent sticking, and resist the urge to keep adding more if the dough feels a little tacky. A slightly tacky dough is generally a good thing for soft rolls.

Another slip-up can be not allowing enough time for the rises. Rushing the proofing process will result in dense, heavy rolls. Make sure your rising environment is warm enough (around 75-80°F or 24-27°C is ideal) and be patient. The dough should visibly double in size for the first rise and look puffy for the second. If your kitchen is cold, you can create a warm spot by placing the covered bowl in a turned-off oven with just the light on.

Finally, overbaking the rolls can lead to a dry, tough texture. Keep an eye on them, especially towards the end of the baking time. They should be golden brown, not dark brown. If you notice them browning too quickly, you can loosely tent the pan with aluminum foil for the last few minutes of baking.

How To Store It And Make It Ahead Without Ruining Texture

Proper storage is key to keeping your homemade sourdough slider buns fresh and delicious.

Once completely cooled, store the rolls in an airtight container or a large zip-top bag at room temperature for up to 2-3 days. If you want to keep them longer, they freeze beautifully. Place the cooled rolls in a freezer-safe bag, removing as much air as possible, and freeze for up to 2-3 months.

To enjoy frozen rolls, simply thaw them at room temperature for a few hours. For best results, you can warm them in a preheated oven at 300°F (150°C) for 5-10 minutes, or until heated through. This will help restore some of their fresh-baked softness.

If you want

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.