Sourdough rolls usually mean planning a day or two ahead. These same-day sourdough dinner rolls take a shortcut: a little instant yeast works alongside your active starter, so you can mix the dough after lunch and have soft, golden, buttery rolls on the table for dinner.
They're fluffy inside with a tender, golden top, and a brush of melted butter and a pinch of flaky salt at the end makes them hard to stop eating.
Why this recipe works
- Ready the same day. Instant yeast does the heavy lifting, so there's no overnight rise.
- Real sourdough character. Half a cup of active starter adds flavor and tenderness.
- Soft and buttery. Warm milk, an egg and butter make an enriched dough that bakes up pillowy.
- A clear doneness check. Bake until golden and about 190°F inside, so there's no guessing.
Ingredients
For 12 rolls
- 3½ cups bread flour (420 g)
- ½ cup active sourdough starter (120 g)
- 1 cup warm milk (240 g)
- 2¼ tsp instant yeast (1 packet)
- 1 large egg
- 3 tbsp butter, softened
- 2 tbsp sugar
- 1½ tsp salt
Optional butter topping
- 2 tbsp melted butter
- A pinch of flaky salt
How to make same-day sourdough dinner rolls
- Combine the warm milk, yeast and sugar in a large bowl. Let it sit for 5 minutes.
- Mix in the sourdough starter, egg and butter.
- Add the flour and salt. Mix until a shaggy dough forms.
- Knead for 6 to 8 minutes in a stand mixer, or 8 to 10 minutes by hand, until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise for 60 to 90 minutes, until roughly doubled.
- Divide into 12 equal pieces and shape each one into a tight ball.
- Place the rolls in a 9x13 baking dish or a large cast-iron skillet.
- Cover and let them rise for 30 to 45 minutes, until puffy and nearly touching.
- Preheat the oven to 375°F.
- Bake for 18 to 22 minutes, until golden brown and about 190°F inside.
- Brush right away with melted butter and sprinkle with flaky salt, if you like.
Tip: For even rolls, weigh the dough and divide by 12. A kitchen scale makes this quick.
Estimated timeline
- Mix and knead: 20 minutes
- First rise: about 75 minutes
- Shape: 10 minutes
- Second rise: about 40 minutes
- Bake: about 20 minutes
- Total: about 3 hours
Rise times depend on how warm your kitchen is, so go by how the dough looks (doubled, then puffy and nearly touching) more than by the clock.
Same-day sourdough rolls FAQ
Why is there yeast in a sourdough recipe?
The instant yeast is what makes these rolls same-day. The starter adds sourdough flavor and softness, and the yeast gives a reliable, faster rise.
Can I use sourdough discard instead of active starter?
This recipe calls for active starter. Discard hasn't been tested here, so results may differ.
How do I know when they're done?
Look for a deep golden-brown top. An instant-read thermometer in the center of a roll should read about 190°F.
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More from the kitchen
Have sourdough discard to use up too? Try our quick sourdough cornbread, ready in under an hour with no waiting. And if all that discard has you wondering what else to bake, The Sourdough Discard Recipe Book has six more ideas.
No starter yet?
These rolls need an active starter. The Cozy Sourdough Start is a 32-page beginner's PDF workbook that walks you through building a flour-and-water starter and baking your first loaf, with clear checkpoints, troubleshooting and printable feeding logs. $5.99, instant download.
See the guide