Bake a beautiful and delicious sourdough dinner roll wreath that’s perfect for any meal, from a casual family dinner to a festive gathering.

Sourdough Dinner Roll Wreath: Easy Recipe for Soft, Fluffy Rolls 16

This easy recipe uses your active sourdough starter to create rolls with incredible flavor and a wonderfully soft, fluffy texture that everyone will adore.

Discover the simple steps to achieve this impressive centerpiece. It’s a fantastic way to utilize your sourdough starter and bring a touch of homemade warmth to your table without a lot of fuss.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them

What You’ll Love About This Quick And Easy Recipe

This sourdough dinner roll wreath recipe is a true gem for home cooks who appreciate homemade goodness but don’t have endless hours to spend in the kitchen. It’s designed for busy families and anyone looking to elevate their meal with minimal stress. You’ll love how the active sourdough starter imparts a subtle tang and an unbelievably soft crumb to these rolls, making them far superior to store-bought options. It’s a fantastic project for a weekend afternoon or even a weeknight if you plan a little. This recipe is perfect for serving alongside soups, stews, roasted meats, or as a delightful addition to any holiday spread. It’s also an excellent way to use up some of your sourdough discard or simply keep your starter active and happy.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you begin ensures a smooth and enjoyable baking process. This recipe calls for common pantry staples, plus your active sourdough starter, which is the star of the show.

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, at room temperature
1/4 cup unsalted butter, melted and cooled slightly
1 teaspoon salt
3 cups all-purpose flour, plus more for dusting
1 tablespoon olive oil (for greasing the bowl)
2 tablespoons unsalted butter, melted (for brushing after baking)
Optional: flaky sea salt or sesame seeds for topping

For the milk, whole milk works beautifully for richness, but 2% milk is also perfectly fine. When choosing your flour, a good quality all-purpose flour will yield excellent results. If you prefer, you can use bread flour for a slightly chewier roll, but it’s not necessary. The melted butter can be unsalted or salted; if using salted butter, you might want to reduce the added salt by a pinch. Make sure your egg is at room temperature as it incorporates better into the dough.

Time Needed From Start To Finish

This recipe is designed to be manageable, but sourdough baking does require some patience for the dough to rise. Here’s a realistic breakdown:

Prep Time: 20 minutes (mixing ingredients, initial kneading)
First Rise (Bulk Fermentation): 3-4 hours (or overnight in the fridge)
Shaping Time: 15-20 minutes
Second Rise (Proofing): 1-2 hours
Bake Time: 20-25 minutes
Total Active Time: Approximately 1 hour
Total Overall Time: 6-8 hours (or longer with an overnight rise)

While the total time might seem long, much of it is hands-off rising time, allowing you to go about your day while the sourdough magic happens.

How To Make It Step By Step With Visual Cues

Creating this beautiful sourdough dinner roll wreath is a rewarding process. Follow these steps for soft, fluffy rolls every time.

Combine Wet Ingredients and Starter: In a large mixing bowl, whisk together the active sourdough starter, warm milk, granulated sugar, room temperature egg, and slightly cooled melted butter until well combined. The mixture should look slightly bubbly from the starter.
Add Dry Ingredients and Form Dough: Gradually add the salt and all-purpose flour to the wet ingredients, mixing with a wooden spoon or a dough whisk until a shaggy dough forms. Once most of the flour is incorporated, turn the dough out onto a lightly floured surface.
Knead the Dough: Knead the dough for about 8-10 minutes until it becomes smooth, elastic, and no longer sticky. If using a stand mixer, knead with the dough hook on medium-low speed for 6-8 minutes. The dough should pass the windowpane test (stretch a small piece thin enough to see light through it without tearing).
First Rise (Bulk Fermentation): Lightly grease a clean large bowl with olive oil. Place the kneaded dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 3-4 hours, or until doubled in size. Alternatively, for a deeper flavor, you can refrigerate the dough overnight (8-12 hours) for a slow cold ferment, then bring it to room temperature for about an hour before shaping.
Shape the Wreath: Gently punch down the risen dough to release the air. Divide the dough into 12-16 equal pieces (about 2-3 ounces each). Roll each piece into a smooth, round ball. Line a baking sheet with parchment paper. Place a small, oven-safe ramekin or a crumpled piece of aluminum foil in the center of the baking sheet to create the wreath’s hole. Arrange the dough balls around the ramekin, touching each other, to form a wreath shape.
Second Rise (Proofing): Cover the shaped wreath loosely with plastic wrap or a clean kitchen towel. Let it rise in a warm place for another 1-2 hours, or until the rolls look puffy and have nearly doubled in size. They should feel light and airy.
Bake the Rolls: Preheat your oven to 375°F (190°C). Once preheated, remove the plastic wrap from the rolls. Bake for 20-25 minutes, or until the rolls are golden brown on top and sound hollow when tapped on the bottom.
Finish and Serve: As soon as you remove the rolls from the oven, brush them generously with 2 tablespoons of melted unsalted butter. If desired, sprinkle with flaky sea salt or sesame seeds. Let them cool on the baking sheet for 5-10 minutes before carefully transferring to a wire rack. Serve warm and enjoy!

Easy Variations And Serving Ideas That Fit Real Life

This sourdough dinner roll wreath is incredibly versatile. Here are some ideas to customize it and make it perfect for any occasion:

Garlic Herb Rolls: Before baking, brush the rolls with melted butter mixed with minced garlic and dried herbs like parsley, oregano, or rosemary. This adds a wonderful savory flavor.
Cheesy Rolls: After brushing with melted butter, sprinkle shredded cheddar, Parmesan, or a blend of Italian cheeses over the rolls during the last 5-10 minutes of baking.
Sweet Rolls (for breakfast!): Instead of savory toppings, brush with melted butter and a sprinkle of cinnamon sugar after baking for a delightful breakfast treat. You could even drizzle a simple glaze made from powdered sugar and milk.
Pull-Apart Sliders: Use slightly smaller dough balls and arrange them closer together. Once baked, you can easily pull them apart and fill them with mini burgers, pulled pork, or deli meats for a crowd-pleasing appetizer.
Party Platter: Serve the wreath on a large platter surrounded by small bowls of dips like herbed butter, olive oil and balsamic vinegar, or a creamy spinach dip.
Kid-Friendly Fun: Let kids help roll the dough into balls. They love the hands-on aspect! You can also offer a choice of toppings like sesame seeds or a light sprinkle of Parmesan cheese.
Soup Dippers: These soft rolls are ideal for soaking up hearty soups and stews.

Common Slip-Ups And How To Avoid Them

Even experienced bakers can make small errors. Here are some common pitfalls when making sourdough dinner rolls and how to steer clear of them:

Using an Inactive Starter: The most crucial element is an active, bubbly sourdough starter. If your starter hasn’t been fed recently or isn’t rising vigorously, your rolls won’t rise properly. Feed your starter 4-12 hours before you plan to mix the dough, ensuring it’s at its peak activity.
Not Kneading Enough: Under-kneaded dough will result in dense, tough rolls. Kneading develops the gluten, which gives the rolls their structure and chewiness. Knead until the dough is smooth and elastic, and passes the windowpane test.
Over-Flouring the Dough: Adding too much flour during kneading or shaping can make the rolls dry and heavy. Use just enough flour to prevent sticking, resisting the urge to add more than necessary.
Incorrect Proofing Temperatures: If your proofing environment is too cold, the dough will take much longer to rise, or might not rise enough. If it’s too hot, the yeast can over-ferment, leading to a sour taste and potentially a collapsing structure. Aim for a warm, draft-free spot (around 75-80°F or 24-27

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.