These Soft Buttery Sourdough Rolls are delicious. They are the perfect compliment to any main course, or if you’re keeping it low key, make these into hamburger and hot dog buns for your backyard BBQ.
I love to make my own bread and bread rolls are my particular favorite. Truly nothing beats the smell of fresh warm buns coming out of the oven.
The smell that permeates the home and takes me back to when my mom baked fresh dinner rolls as a kid. I love when certain smells bring back memories.
I’m creating those same scented memories for my kids except these Soft Buttery Rolls are Sourdough. Likely the best swap ever. My kids are growing up on sourdough everything, and I love it!
The fermentation unlocks the grain’s anti-nutrients and allows their little bodies to reap the full nutritional benefits from the organic grains.
With sourdough, the process is different but the memories are the same. It is worth the little bit of extra time and effort to feed my children the best.
Before we get started you will need a sourdough starter. If you do not have one yet, here is a Day by Day Guide to help you make your own Sourdough Starter. If you’d like to learn more about the benefits of sourdough, check out my “Why Sourdough?“
Ingredients to make Soft Buttery Sourdough Rolls or Buns
- Flour (I always recommend Organic)
- Active Sourdough Starter
- 1 stick (1/2 cup) melted butter
- 2 Eggs (divided)
- Milk or water
- Honey
- Unrefined Salt
- Baking Soda
- Baking Powder
- Optional: Sesame Seeds or Poppy Seeds
How to Make Soft Buttery Sourdough Rolls or Buns
- First make the sponge: Mix flour, sourdough starter, butter, milk (or water), egg, honey and salt in stand mixer for 5 minutes. Place in large greased bowl cover with plastic wrap or Bee’s Wrap to prevent dough from drying out. Ferment 8-12 hours.
- After ferment add dough back into mixer. Mix in baking soda and baking powder and mix for about 2 minutes. (mixing by hand for this part, if not done thoroughly, can lead to brown streaks in buns after they cook. I recommend a mixer for this part)
- Depending on how many buns you want to make divide the dough into 8, 10, 12 or 16 balls. *8 for large hamburger buns, 10 for sandwich buns and 12-16 for dinner rolls.
- Roll dough into tight smooth balls by grabbing the outside of the dough ball and pulling them towards the center. You’re creating surface tension on your dough balls so they keep their shape. Place dough ball seam side down. *If making hamburger or hot dog buns, place dough balls 1 1/2 inches apart from each other on parchment lined cookie sheet to prevent them from cooking together. If making dinner rolls, place dough balls 1 inch apart at most from each other. Bake on parchment lined cookie sheet.
- Proof rolls 2-3 hours in warm area.
- Brush rolls with egg wash to give them a beautiful golden color while they bake.
- Optional: Sprinkle sesame seeds or poppy seeds on top of egg wash.
- Bake 375 degrees F for 15-17 minutes or until golden brown.
Tips for Success
- Recommended time frame: I feed my sourdough starter the night before I make this recipe in the morning. Around 7am I will prep the sponge to ferment all day. Around 2-3pm I add baking soda and baking powder to the dough. Shape the rolls and proof in warm area for 2-3 hours. Then I bake them so they are nice and fresh for dinner that evening.
- Make sure your sourdough starter is active and has been fed at least 3 times if recently removed from hibernating in the fridge.
- Be sure to use exact measurements and you will have success every time.
- Sourdough is different than conventional yeast rolls because they rise upwards, where as sourdough is more likely to rise outwards. The rolls may bake more wide than you might expect, but don’t be alarmed, they are so delicious and will get eaten just the same. However, if you bake them side by side close together, they are more likely to rise well when they have each other to lean on. (Is anyone else now singing the song Lean on Me by Bill Withers or just me?! 😉 )
- They will last a few days, but I do recommend eating them within 2-3 days for peak soft and freshness.
Process Pictures
Dinner Ideas with Soft Buttery Sourdough Rolls or Buns
- Hamburgers or Hot Dogs: Roll this dough into 8 buns and serve with 5 Ingredient Healthy Coleslaw on top.
- Sliders: Roll this dough into 12 Buns to add mini burger patties to each bun. Serve with a variety of raw veggies and Homemade Ranch Dressing.
- Sloppy Joes: Fill your buns with these quick and easy Sloppy Joes. Roll dough into 8 or 10 buns. Serve with Sauerkraut.
- Soup and Rolls: Roll this dough into 12 buns a bake in a 9×13 pan for delicious buttery dinner rolls.
- Really, these rolls can be served with just about any meal–any excuse to make and eat these buttery sourdough rolls!
Pin for Later
Let’s make some Soft Buttery Sourdough Rolls or Buns
Buttery Sourdough Rolls or Buns
Ingredients
Sponge
- 475g flour
- 200g Active Sourdough Starter
- 1 Stick (1/2 cup) Melted Butter
- 1 Egg
- 160g Milk or Water
- 1/4 cup Honey
- 1 tsp Unrefined Salt
- Optional: Sesame Seeds or Poppy Seeds
After Ferment
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 egg + 1 tsp Water (egg wash top)
Instructions
- To make the Sponge: Mix flour, active sourdough starter, butter, milk (or water), egg, honey and salt in stand mixer for 5 minutes. Place in large greased bowl cover with plastic wrap or Bee's Wrap to prevent dough from drying out. Ferment 8-12 hours.
- Add dough back into mixer. Mix in baking soda and baking powder and mix about 2 minutes. (mixing by hand for this part, if not done thoroughly, can lead to brown streaks in buns after they cook. I recommend a mixer for this part)
- Divide dough into 8, 10, 12 or 16 pieces. *8 for large hamburger buns, 10 for sandwich buns and 12-16 for dinner rolls.
- Roll dough into tight smooth balls by grabbing the outside of the dough ball and pulling them towards the center. You're creating surface tension on your dough balls so they keep their shape. Place dough ball seam side down on cookie sheet lined with parchment paper. *If making hamburger or hot dog buns, place dough balls 1 1/2 inches apart from each other to prevent them from cooking together. If making dinner rolls, place dough balls 1 inch apart at most from each other.
- Proof rolls 2-3 hours in warm area.
- Preheat oven to 375 degrees.
- To make egg wash top: Mix 1 egg plus 1 tsp water together. Brush rolls with egg wash to give them a beautiful golden color while they bake. Optional: Sprinkle sesame seeds or poppy seeds on top of egg wash.
- Bake 375 degrees F for 15-17 minutes or until golden brown.
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Morgan
Wow so excited to try these and your donut recipe
simpleisgourmet
Yay! They are our favorite!
Kristen
First couple times I made these with milk I and I had great success. Water or almond milk has given me sticky batter. Could it be my choice of liquid? Should I add more flour to combat the stickiness? Thanks in advance!
simpleisgourmet
yes, absolutely add a tablespoon more flour at a time if needed. Play around with it and find what works!
Kristen
Great, thank you!
Kari
Hello!
What would be a good substitute for the butter?
Thank you!
simpleisgourmet
I would say lard, but that’s not always in everyones fridge 😉 You could use an avocado oil instead but I would only use 1/4 cup and adjust the recipe as needed. If it’s too dry, add more liquid. Just know that I have not tested this substitute myself, this is only a suggestion.
Kari
Thank you for the suggestions, I will give it a try!!