There’s nothing quite like the aroma of freshly baked sourdough bread filling your kitchen—especially when infused with fragrant herbs and brushed with melted butter. In this easy beginner sourdough recipe, you’ll learn how to create sourdough herb dinner rolls that are both crisp on the outside and tender within. From nurturing your starter to mixing, shaping, and baking golden rolls, this step-by-step guide walks you through every stage with clarity and confidence. Using just simple ingredients—flour, water, butter, and a handful of fresh herbs—you’ll master a foolproof process that delivers bakery-quality rolls every time.
A Family Table Memory with Fresh-Baked Sourdough Rolls
Every time I pull a tray of warm sourdough dinner rolls from the oven, I’m transported back to cozy Sunday evenings around my family’s table. The air would be thick with the scent of rosemary and thyme mingling with melted butter, wrapping everyone in the comforting promise of a homemade meal. We’d pass the rolls around—each one soft and slightly steaming inside, the crust crackling as someone tore it open. That moment of buttery warmth, when the sourdough’s tang met the freshness of the herbs, somehow made even an ordinary dinner feel like a celebration.
Those memories inspired this easy beginner sourdough recipe—a way to share that same feeling of warmth and pride through baking. Making sourdough rolls can sound intimidating, especially if you’re new to starter-based baking, but I promise, this recipe breaks everything down into approachable steps. You don’t need complicated tools or expert technique—just a willingness to let time and fermentation work their quiet magic.
The beauty of sourdough dinner rolls lies in the connection they foster: between hands and dough, between baker and tradition. When you knead and shape each roll, you’re continuing a lineage of home baking that stretches back generations. And when that tray comes out of the oven, golden and aromatic, you’ll understand exactly why sourdough is worth every minute of care.
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Sourdough Herb Dinner Rolls – Easy Beginner Sourdough Recipe
- Total Time: 6 hours
- Yield: 12 rolls 1x
Description
Buttery, aromatic sourdough herb dinner rolls with a crisp crust and soft interior. This step-by-step beginner recipe guides you through mixing, fermenting, shaping, proofing, and baking golden, bakery-style rolls infused with fresh rosemary, thyme, and chives.
Ingredients
Instructions
1. In a large bowl whisk starter, warm water, and melted butter until combined
2. Add flour, sugar, salt, and chopped herbs and mix until no dry flour remains
3. Cover and rest dough (autolyse) for 30 minutes
4. Perform one set of stretch and folds, rotating bowl and repeating four times
5. Cover and bulk ferment in a warm area for 3–5 hours, performing stretch and folds every 30–45 minutes for three sets
6. Turn dough onto floured surface and divide into 12 equal portions
7. Preshape portions into balls and rest under a towel for 10–15 minutes
8. Shape each ball with surface tension and place snugly in a buttered 9×13-inch pan
9. Cover and proof until puffy and nearly doubled, 2–4 hours or refrigerate overnight for cold proof
10. Preheat oven to 375°F (190°C) with rack in center
11. Optionally add a dish of hot water to lower rack for steam during first 10 minutes
12. Bake rolls for 22–25 minutes until golden and internal temperature reaches 190°F (88°C)
13. Brush hot rolls with melted butter and sprinkle extra herbs if desired
14. Cool rolls for at least 15 minutes before serving
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: bread
- Method: baking
- Cuisine: international
Nutrition
- Serving Size: 1 roll
Keywords: sourdough dinner rolls, easy sourdough, herb dinner rolls, beginner bread, homemade rolls, bakery style, step by step, soft crust, fresh herbs, pull apart
Why Sourdough Herb Dinner Rolls Are Worth the Effort
Sourdough isn’t just bread—it’s a living craft. Natural fermentation gives these rolls a deeper, more complex flavor than yeast-based breads can achieve. It adds a slight tang that perfectly complements the buttery crumb and fragrant herbs. More than that, sourdough’s slow rise process helps unlock nutrients and makes your bread easier to digest, so you’re not just baking something delicious but also wholesome and nourishing.
This simple sourdough recipe is built for beginners who want reliable success. With an active starter, good flour, and a few pantry staples, you can achieve bakery-style results even on your first try. Each step—mixing, folding, resting, and baking—is explained clearly, helping you understand what’s happening in your dough and why timing matters. Think of it as a step-by-step sourdough recipe that not only gives you spectacular results but also teaches you the rhythm and feel of sourdough baking.
Once you see how easy it can be to make soft, flavorful rolls from your own kitchen, you’ll realize why these sourdough herb dinner rolls are such a rewarding part of any meal. They pair perfectly with soups, holiday roasts, or even a simple slab of butter—proof that a humble starter-based bread can truly elevate everyday dining.
Essential Ingredients for Soft and Flavorful Sourdough Rolls
The beauty of this easy beginner sourdough recipe lies in its simplicity—just a handful of wholesome ingredients come together to create light, aromatic sourdough rolls with incredible flavor and texture. Below is the full ingredient list, with both weights and volume measurements for precision and convenience.
- Active sourdough starter – 100g (about ½ cup), bubbly and recently fed
- Warm water – 220g (about 1 cup), around 80°F (27°C)
- Unsalted butter, melted – 40g (3 tablespoons), plus more for brushing
- All-purpose flour – 400g (about 3¼ cups)
- Sugar – 15g (1 tablespoon)
- Salt – 8g (1½ teaspoons)
- Fresh herbs – 2 tablespoons total, finely chopped (a mix of rosemary, thyme, and chives works wonderfully)
Each ingredient contributes to a different aspect of the sourdough rolls’ success. The starter brings life and fermentation; butter enriches the crumb; and herbs infuse every bite with fresh, garden-inspired fragrance. Adjust their ratios to your palate or availability.
| Herb Type | Flavor Strength | Best Use | Substitution Ratio |
|---|---|---|---|
| Fresh Herbs | Bright, fragrant, mild | Ideal for mixing into dough or garnishing | 1 tablespoon fresh = 1 teaspoon dried |
| Dried Herbs | Concentrated, muted aroma | Best when added during mixing | 1 teaspoon dried = 1 tablespoon fresh |
Tools and Prep Tips Before Mixing Your Dough
Before starting, gather a few essential tools. You don’t need a professional setup—just reliable basics that make sourdough rolls easy for beginners.
- Digital kitchen scale: Ensures precise ingredient measurement.
- Large mixing bowl: For mixing and fermenting dough.
- Dough scraper or spatula: Helps fold and shape without tearing gluten strands.
- Clean towel or plastic wrap: Keeps dough from drying out during rest and rise.
- Baking dish or skillet: A 9×13-inch pan promotes evenly sized, soft-sided rolls.
- Oven thermometer: Optional but helpful to verify oven accuracy.
Preparation tips:
- Feed your sourdough starter a few hours before mixing until bubbly and active.
- Use lukewarm water around 80°F (27°C) for balanced fermentation.
- All-purpose flour makes soft rolls; mix with bread flour for more chew.
- Measure and organize ingredients before starting—mise en place keeps the process smooth.
- No kneading needed: this recipe uses gentle folds and rests to build gluten naturally.
Once everything is ready, you’re set to bring your dough to life—creating soft, fragrant sourdough herb dinner rolls that rise and bake to golden perfection.
Mixing, Shaping, and Rising Your Dough Like a Pro
Now comes the fun part—turning your simple ingredients into fragrant, pillowy sourdough herb dinner rolls. This stage is where your dough comes alive. Take your time, trust the process, and follow these clear, step-by-step instructions.
- Mixing the Dough (15 minutes): In a large bowl, mix the sourdough starter, warm water, and melted butter. Stir in flour, salt, sugar, and herbs until no dry flour remains. Let rest for 30 minutes, then perform stretch-and-folds by pulling and folding the dough four times with quarter turns.
- Bulk Fermentation (3–5 hours): Keep the dough covered in a warm area (~75°F). Do three additional sets of stretch-and-folds every 30–45 minutes. It’s ready when doubled, bubbly, and airy.
- Pre-Shaping and Resting: Turn dough out, divide into 12 equal pieces, gently shape into balls, and rest covered for 10–15 minutes.
- Shaping: Tighten each dough ball with a circular motion against your work surface until smooth. Arrange in a buttered 9×13-inch dish, close but not squished together.
- Final Proof (2–4 hours or overnight): Cover the pan and let the rolls rise until puffy and nearly doubled. For a flexible schedule, refrigerate overnight, then bring to room temperature before baking.
By mastering these stages—mixing, folding, fermenting, and shaping—you form the foundation of a successful step-by-step sourdough recipe that yields light, flavorful rolls every time.
Baking and Finishing Touches for Golden, Buttery Perfection
Preheat your oven to 375°F (190°C) about 25 minutes before baking. For even browning, keep the rack centered. If you desire extra shine and lift, place a small dish of hot water on the lower rack for the first 10 minutes.
Bake the proofed rolls for 22–25 minutes until golden on top and their internal temperature reaches 190°F (88°C). Tent loosely with foil if they brown too quickly. Properly baked rolls should sound hollow when tapped underneath.
Once out of the oven, immediately brush with melted butter for a glossy, soft finish. Optionally sprinkle sea salt or extra herbs on top. Cool for at least 15 minutes before serving so the interior sets.
Serve your sourdough herb dinner rolls alongside soups, stews, or roasts. They also make cozy holiday sides or mini sandwich buns for leftovers. Every buttery, aromatic roll embodies patience, care, and homemade comfort—a perfectly approachable easy beginner sourdough recipe.
Frequently Asked Questions about Sourdough Herb Dinner Rolls
1. Can I use dried herbs instead of fresh ones?
Yes. Use one-third the amount of dried herbs in place of fresh. Mix them directly into the dough for even flavor distribution.
2. How long do sourdough dinner rolls stay fresh?
Stored airtight, they stay soft up to three days. Freeze for up to two months and warm in the oven to refresh texture and aroma.
3. Can I prepare the dough overnight in the fridge?
Absolutely. Cold-proof the shaped rolls 8–12 hours, then bring to room temperature before baking for deeper flavor and flexibility.
4. What if my sourdough starter is weak?
Feed it multiple times at room temperature before baking. For a boost, include a bit of whole wheat or rye flour—it aids fermentation strength and rise.
5. How can I make the rolls dairy-free?
Replace butter with olive oil or plant-based margarine in equal amounts. For brushing, try infused olive oil for delicious dairy-free richness.
The Joy of Baking and Sharing Sourdough Rolls
Baking these sourdough herb dinner rolls is more than a recipe—it’s an experience filled with warmth and satisfaction. Simple ingredients rise into golden, buttery rolls that bring people together. This easy beginner sourdough recipe shows that patience and basic tools are all you need to create bakery-worthy bread at home.
Experiment with flavors: basil and oregano for Italian flair, sage and thyme for winter comfort, or dill and chives for a spring spike of freshness. Every variation keeps the joy of sourdough alive in your kitchen.
Most of all, share the results. Pass a basket of freshly baked rolls at dinner, watch smiles appear, and savor that small victory—proof that homemade sourdough tastes best when shared with love.
