Everyone needs a good dinner roll! I could munch on them all day. For this reason, I loved creating a recipe that doesn’t make me feel AS guilty for indulging. Before my sourdough days, I had a roll recipe that I loved. The rolls were buttery and soft and rolled into crescent shapes. It was a big batch recipe and my family loved them! I tried to replicate them with sourdough but couldn’t quite get it right. This recipe changed that! These buttery soft easy sourdough dinner rolls are a new favorite in our home. It’s a perfect everyday dinner roll, and one that you can use for sliders, pulled pork sandwiches, veggie sandwiches, or as a snack with butter and jam.
Why You’ll Love These Buttery Soft Easy Sourdough Dinner Rolls
They’re sourdough!– If you haven’t tried sourdough before, these rolls alone will make you into a sourdough lover! You’ll definitely want to get your hands on some sourdough starter so you can make these. Plus, the benefits of sourdough are well worth the effort to learn how to use it.
Refined sugar free-One of the things that makes a dinner roll so delicious is the slight sweetness of the roll. It pairs so well with so many things, or makes them yummy just on their own. But I don’t love adding sugar where I don’t have to. And I love finding alternative ways to sweeten my foods without refined sugar–turns out there are so many options! These rolls are sweetened with monk fruit and erythritol sweetener and coconut sugar. I like coconut sugar because it is lower on the glycemic index than refined sugar. Monk fruit and erythritol is zero on the glycemic index. This combination works beautifully in these rolls!
Super easy– This roll dough comes together so easily the night before you plan to bake them. I love making dough the night before as it helps me spread out meal prep a little and forces me to think ahead. Additionally, the butter in this recipe makes it so easy to handle with your hands. I hand mix all of my doughs and some are easier to work with than others. This one is easy to work with from beginning to end. The dough can be easily kneaded and formed into rolls. And maybe my favorite reason that I love these rolls is that they don’t require stretch and folds!
Ingredients
Sourdough starter – active and bubbly!
All-purpose flour – I recommend unbleached and unbromated flour
Water – Filtered if you have it
Erythritol and Monk Fruit Sweetener – Dinner rolls usually have sugar in them for a slightly sweet flavor. Instead of sugar, I used a combination of erythritol and monk fruit sweetener along with coconut sugar. The result is delicious! Looking to reduce your sugar? Try one of these easy refined sugar free recipes:
Vegan Chocolate Cashew Pie with Chocolate Crust
Chocolate Cashew Chia Pudding Recipe
Butter – Grassfed butter is my favorite. It has richer flavor, and higher nutritional value than conventional butter. Butter is my number one recommendation, but coconut oil or avocado oil can also be used here to make this recipe vegan. You’ll still get great rolls with coconut oil or avocado oil, though grassfed butter is my favorite here for the best texture, flavor, and overall result!
Salt – I love Himalayan pink salt
How to Make Sourdough Dinner Rolls
The Night Before
Melt butter (or coconut oil for vegan) on in a saucepan on low heat. Set aside and allow to cool until it is comfortably warm to the touch. Heat is one thing that will kill a starter, so you’d don’t to skip the cooling.
In a large bowl, combine sourdough starter, water, salt, sweeteners, and melted butter. Stir to combine then add flour. Mix with wooden spoon until the dough becomes too hard to stir and then use your hands to mix dough. Knead for about 5 minutes and form into a big ball of dough. Cover with plastic wrap and allow to rise for 8-12 hours or overnight.
The Next Morning
The next morning, prepare a pan with a silicone baking mat or coat with olive oil. Form dough into 24 dough balls and space them evenly on the baking sheet.
Cover with plastic wrap or clean, damp hand towel and allow to rise for an additional 1-2 hours, or until the rolls have doubled in size.
Preheat the oven to 375°F and bake for 22-25 minutes or until rolls are golden brown. Enjoy!
Love sourdough?? You may like to try one of these recipes:
Easy Overnight Sourdough Sandwich Bread
Sourdough Discard Banana Bread Muffins
Easy Eggless French Toast with Sourdough Bread
Easy Sourdough Dinner Rolls
These soft and buttery sourdough dinner rolls are perfect for a crowd! They are sourdough, refined sugar free, and can easily be made vegan!
Ingredients
- 1 1/2 cups active sourdough starter
- 2 1/4 cup water
- 3/4 cup butter, melted and cooled*
- 1/3 cup coconut sugar
- 1/3 cup erythritol and monk fruit sweetener
- 1/2 Tbsp sea salt
- 7 1/2 cups all-purpose flour
Instructions
- Melt butter on low heat in a small saucepan. Allow to cool several minutes until it is warm to the touch. If it's too hot, it will kill the sourdough starter.
- While the butter cools, combine active sourdough starter, water, coconut sugar, erythritol and monk fruit sweetener, and sea salt. Stir to combine with a wood or plastic spoon.
- Continue stirring while slowly pouring in the melted butter.
- Add the flour and mix with the wood spoon until the dough becomes too thick for mixing. Continue kneading by hand for about 5 minutes and form into a ball of dough.
- Cover with plastic wrap and allow to rise for 8-10 hours or overnight.
- When the rise time is complete, prepare a baking sheet with a silicone mat or a light coat of butter or oil.
- Form dough into 24 evenly sized balls and place on prepared baking sheet.
- Allow to rise for an additional 1-2 hours or until the rolls have doubled in size.
- Preheat oven to 375°
- Bake rolls for 22-25 minutes. Allow to cool slightly before serving warm!
- Cooled rolls can be stored in an airtight container for up to three days or frozen for up to three months.
Notes
*Butter can be substituted for melted coconut oil or avocado oil. Olive oil would likely work also, though I haven't tried it!
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 236Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 195mgCarbohydrates: 39gFiber: 2gSugar: 4gProtein: 5g
Hi! Do you combine the monk fruit and erythritol into 1/3 cup or is it 1/3 cup of each?
Thanks for asking! It’s actually a premixed sweetener. I’ve just added a link to the recipe. 🙂
Can I use honey in this roll recipe? Like I use in your easy sourdough bread recipe?
Yes!