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ByTaralynn

Pull Apart Sourdough Dinner Rolls: Easiest Overnight Recipe

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What’s a holiday celebration without dinner rolls!? I can’t wait to host all the holidays this year, and these easy overnight pull-apart sourdough dinner rolls will definitely be on our table. We have these on the menu for our Easter celebration next weekend. They’re perfect for scooping up gravy, drowning in cranberry sauce, and making loaded holiday leftover sandwiches the next day! Hosting holidays is stressful enough when it comes to cooking, so having an easy recipe like this is a key.

What I love about this sourdough dinner roll recipe is how low-maintenance it is! It’s as simple as mixing all the ingredients, covering the dough overnight, shaping it into balls in the morning, and baking the rolls 3-4 hours later—just in time for when you’re ready to eat!

Can you imagine what the smell of these sourdough dinner rolls baking in the oven will do to your hungry guests just before dinner? You may have to chase them out of the kitchen before dinner is ready!
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This sourdough dinner roll recipe creates the most buttery, fluffy, and flaky rolls. The outside is a perfect blend of sourdough bread and croissant, while the inside is irresistibly fluffy and pillowy. The flavors truly melt in your mouth! I made my rolls on the smaller side, but you can double the grams for larger rolls or make them even smaller if you prefer. It’s an easy, forgiving recipe that allows for mistakes and adjustments—perfect for any baker!

Can I make these sourdough dinner rolls ahead of time? 

The answer is YES! You can make the dough, let it rise, form it into dough balls, and freeze them immediately on a tray. Once frozen, transfer them to a bag for storage. When you’re ready to bake, place the dough balls in a greased baking pan and let them rise for 8 hours—this step can easily be done overnight, too! That can also simplify your pre-Holiday meal prepping. sourdough, sourdough starter, sourdough recipes, dinner rolls, sourdough butter cinnamon rolls, pull apart bread sourdough, delicious sourdough rolls, baking, sourdough bread recipe, sourdough overnight rolls, no stretch and folds, easy sourdough recipe, thanksgiving, dinner, baking, sourdough recipe

A Simple Recipe with Basic Ingredients for Sourdough Pull-Apart Dinner Rolls

I’m all about simple recipes, and I make sure all my sourdough ones are just that. Let’s be real, sourdough recipes can get way overcomplicated and intimidating. I always say, “People overcomplicate sourdough.” The more you stress over those recipes and all the time they take, the more headaches you’re asking for. I like to keep things simple—hence the blog name!

This sourdough roll recipe calls for the most basic ingredients:

I use egg wash and butter for finishing touches! You can add in mixes of spices in the dough if you’d like, too. 

When testing these rolls, I played around with ingredients I’ve used in my bagels and cinnamon rolls, and it turned out just perfect!
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Storing Sourdough Dinner Rolls Fresh From the Oven

These dinner rolls are best when eaten fresh from the oven (of course, let them cool down first!). If you want to keep that fresh flavor, make sure to freeze them once they’ve cooled.

If you plan to make them ahead of time without freezing, store them in a sealed bag or container, and then warm them back up in the oven when you’re ready to serve. But, trust me, you’ll want to eat these amazing rolls fresh—they’re at their absolute best straight out of the oven!

The reason homemade bread doesn’t last as long as store-bought bread is that there are no added preservatives to keep them fresh on the shelves. But that’s exactly why I love making it myself. It’s so much better for you, and you get to choose exactly which ingredients go into your body.
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Holiday Recipe Toddler-Approved

I made everyone in the house taste-test these sourdough dinner rolls, including my picky toddler, and he loved them. He kept calling them donuts, and I didn’t correct him. If that’s what kept him taking bites and asking for more, then donuts they would be called from now on! I already have a feeling he’ll only eat these dinner rolls, maybe a bite of turkey if we’re lucky, a spit-out green bean, and some fruit I’ll have to cut up for him. If it’s not chicken and rice from his favorite Greek restaurant, he wants nothing to do with it!

Here are some sourdough recipes you may love:
The Best Golden Sourdough Bread Recipe
The Best Sourdough Cinnamon Rolls
How to make Sourdough Starter
Pumpkin Spice Sourdough Bagels
Pumpkin Spice Sourdough Bread
Overnight Sourdough Bagels
Sourdough Pizza Crust
Gingerbread Sourdough Cinnamon Rolls
Jalapeño Pepperjack Sourdough Bread

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Holiday Recipes to Try This Year!
The Best Golden Sourdough Bread Recipe
Cranberry Orange Almond Cake with Mascarpone Buttercream/
Pumpkin Spice Olive Oil Cake with Cream Cheese Frosting
The Best Zucchini Bread Recipe | Moist & Simple Ingredients
Fall Deviled Eggs with Butternut Squash, Cranberries, & Pecans
Pumpkin Spice Crinkle Cookies
Maple Cinnamon Apple Crisp: Vegan & Gluten-Free Recipe
Gluten-Free Pumpkin Pie with the Flakiest Crust!
Cranberry and Orange Herb Cast Iron Skillet Chicken
Pumpkin Spice Bars With Maple Frosting | Fall Dessert Recipe
Creamy Roasted Butternut Squash | Made in the Blender!
Fall Charcuterie Board & Autumn Spiced Wine by the Fire

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read the blog:

Understanding Sourdough Starter!

One of the most frequently asked questions I receive is, “How do I make a sourdough starter?” or “Where can I get a sourdough starter from?”

What is sourdough starter? How does it work?

The timeline for sourdough dinner rolls goes a little something like this:

  • 8:00-10:00 AM: Feed the starter to activate it.
  • 7:00-9:00 PM: Make the dough and cover it overnight.
  • 6:30-10:00 AM: Roll the dough into equal balls, place them in a greased baking dish, and cover for 2-3 hours.
  • 1:00-4:00 PM: Bake the rolls.

What if I want to bake rolls at night?

If you want to make these rolls for a late-night dinner party, here’s a great plan: activate the sourdough starter before bed, make the dough in the morning, let it rise throughout the day, form the balls in the afternoon, and bake them in the evening! This way, you’ll have fresh, hot rolls just in time for your dinner party!

It doesn’t get easier than that for a sourdough recipe!
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Sourdough Starter Ingredients for Activation:

  • Sourdough Starter (not activated – pulled from counter or refrigerator)
  • All-purpose Flour (or more if needed)
  • Filtered Water (colder for slower activation, warmer for quicker activation)

Morning (for an Overnight Timeline): At 8 AM-10 AM, prepare the sourdough starter by combining the unactivated sourdough starter, all-purpose flour, and filtered water in a jar.

  • Adjust the consistency as needed: If it’s too runny, add a few extra tablespoons of flour; if it’s too thick, stir in a tablespoon of filtered water.
  • For slower activation, use cold water; for quicker activation, use lukewarm water.

You will know when the sourdough starter is ready because it should have doubled in size.sourdough, sourdough starter, sourdough recipes, dinner rolls, sourdough butter cinnamon rolls, pull apart bread sourdough, delicious sourdough rolls, baking, sourdough bread recipe, sourdough overnight rolls, no stretch and folds, easy sourdough recipe, thanksgiving, dinner, baking, sourdough recipeOnce the sourdough starter is nice and bubbly and risen, just before bed, you’re ready to prepare your sourdough dinner roll dough!

How to Make Overnight Sourdough Dinner Rolls:

Step One:

Use a scale to measure the ingredients – This is key for making consistent sourdough bread recipes.

Use an electric mixer with a dough attachment – Add in the sourdough starter, bread flour, salt, lukewarm milk, eggs, and honey. Mix on medium speed for about two minutes.

The dough will remain sticky, and that’s perfectly normal for this recipe!
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Step Two:
Fold in the cubed room temperature butter – Add one piece at a time while mixing on medium speed. Let the dough continue to mix for about 4 minutes, or until all the butter is fully incorporated and the dough becomes smooth and slightly stretchy. (add in any spices or seasonings if you wish to at this point.)

Step Three:
Transfer the dough into a large bowl and cover it. Let it rise overnight for about 8-12 hours. The dough will double in size. sourdough, sourdough starter, sourdough recipes, dinner rolls, sourdough butter cinnamon rolls, pull apart bread sourdough, delicious sourdough rolls, baking, sourdough bread recipe, sourdough overnight rolls, no stretch and folds, easy sourdough recipe, thanksgiving, dinner, baking, sourdough recipesourdough, sourdough starter, sourdough recipes, dinner rolls, sourdough butter cinnamon rolls, pull apart bread sourdough, delicious sourdough rolls, baking, sourdough bread recipe, sourdough overnight rolls, no stretch and folds, easy sourdough recipe, thanksgiving, dinner, baking, sourdough recipe sourdough, sourdough starter, sourdough recipes, dinner rolls, sourdough butter cinnamon rolls, pull apart bread sourdough, delicious sourdough rolls, baking, sourdough bread recipe, sourdough overnight rolls, no stretch and folds, easy sourdough recipe, thanksgiving, dinner, baking, sourdough recipe
Step Four:
In the morning, or once the dough has risen, weigh the dough into portions of around 75-85 grams. Form them into perfect little dough balls (watch my video to see how I did this!) and transfer them to a greased baking dish.

Step Five:
Cover the dough and let it rise for the next 2-4 hours. The rising time will depend on how warm your house is.

Recipe Note: If your dough rises too early and you’re not ready to bake yet, you can place the pan in the refrigerator after it’s risen to slow down the process.sourdough dinner rolls

RECIPE NOTE:

If you’d like your rolls to be larger, measure out the dough for 105 – 110 grams. This will make about 8 large rolls, and you’ll need about one extra hour for rise time. 

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Coat the risen dough with an egg wash (scramble an egg and brush it on – see the details in the video!).

A note to self: I used a pan that was too large; these rolls should have been closer together in the pan! I’ll be making them again and sharing an updated photo. I just wanted to make sure I had enough time to photograph and get this recipe up for your holiday celebrations! The pan size will depend on how big you make your rolls.
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Step Seven:
After applying the egg wash, place the rolls in the oven at 375 degrees for 20-25 minutes, or until they’re golden brown.

Step Eight:
As soon as you remove the rolls from the oven, brush melted butter over the top. This gives them that croissant-like texture on the outside of the dinner roll! It’s so delicious, and you can sprinkle sea salt, rosemary, garlic, thyme, or anything else you like on top to add an extra pizazz.sourdough, sourdough starter, sourdough recipes, dinner rolls, sourdough butter cinnamon rolls, pull apart bread sourdough, delicious sourdough rolls, baking, sourdough bread recipe, sourdough overnight rolls, no stretch and folds, easy sourdough recipe, thanksgiving, dinner, baking, sourdough recipe

Sourdough Rolls vs. Yeast Rolls: Why Sourdough is (somewhat) Healthier

Sourdough rolls and yeast rolls both make delicious, fluffy bread, but there are some benefits that make sourdough a healthier option.

  1. Natural Fermentation Process:
    Sourdough is made through a natural fermentation process, using wild yeast and lactic acid bacteria. This fermentation method can break down some of the gluten and phytic acid in the flour, making sourdough easier to digest and more nutritious. Yeast rolls, on the other hand, are made with commercial yeast, which doesn’t offer the same digestive benefits.
  2. Lower Glycemic Index:
    Because of the long fermentation process, sourdough has a lower glycemic index (GI) than yeast rolls. This means sourdough can cause a slower, more controlled rise in blood sugar levels, which is beneficial for people managing blood sugar levels or those trying to maintain a healthy weight. Yeast rolls, typically made with refined flour and without extended fermentation, have a higher GI and can lead to quicker spikes in blood sugar.
  3. Fewer Additives:
    Sourdough is often made with just a few simple ingredients: flour, water, salt, and the starter. In contrast, commercial yeast rolls often contain added sugars, preservatives, and other ingredients to speed up the process and improve shelf life. Homemade sourdough, with its all-natural ingredients, is a cleaner and more wholesome choice.
  4. Higher Nutritional Value:
    The slow fermentation process in sourdough helps to release more nutrients from the flour. This includes B vitamins, minerals like magnesium, and antioxidants, which can be less available in yeast rolls. Additionally, sourdough’s natural fermentation helps produce beneficial probiotics, which can support gut health.
  5. Better for Gluten Sensitivity:
    While not gluten-free, the natural fermentation process in sourdough breaks down some of the gluten proteins, which can make it easier to digest for people with mild gluten sensitivities. Yeast rolls, especially those made with refined flour, may not have the same effect and can be harder on the digestive system for sensitive individuals.

Sourdough rolls tend to be healthier than yeast rolls because of the natural fermentation process that improves digestibility, reduces the glycemic load, provides more nutrients, and contains fewer added ingredients. Plus, they’re just delicious!sourdough, sourdough starter, sourdough recipes, dinner rolls, sourdough butter cinnamon rolls, pull apart bread sourdough, delicious sourdough rolls, baking, sourdough bread recipe, sourdough overnight rolls, no stretch and folds, easy sourdough recipe, thanksgiving, dinner, baking, sourdough recipe sourdough, sourdough starter, sourdough recipes, dinner rolls, sourdough butter cinnamon rolls, pull apart bread sourdough, delicious sourdough rolls, baking, sourdough bread recipe, sourdough overnight rolls, no stretch and folds, easy sourdough recipe, thanksgiving, dinner, baking, sourdough recipe

Watch Video Below!

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Overnight Sourdough Dinner Rolls Recipe

Taralynn
Here’s the easiest overnight sourdough dinner roll recipe that’ll give you the fluffiest, most buttery rolls with a croissant-like exterior and a soft, pillow-y interior. These rolls are perfect for holidays, dinner parties, or anytime you want something that feels extra special—without a ton of work!
5 from 14 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Dough Rising 13 hours
Course dinner
Servings 12 Dinner Rolls
Calories 150 kcal

Equipment

  • 1 Electric Mixer with Dough attachment

Ingredients
  

  • 400 Grams Bread Flour
  • 160 Grams Activated Sourdough Starter see blog for sourdough starter activation notes
  • 10 Grams Sea Salt
  • 175 Grams Whole Milk lukewarm
  • 70 Grams Butter room temp, cubed
  • 2 Medium Eggs
  • 25 Grams Honey
  • 1 medium Egg (for egg wash)
  • 2 Tbsps Melted Butter (for top coat)

Instructions
 

  • Make the Dough (7:00 – 9:00 PM) In the bowl of an electric mixer, combine your activated sourdough starter, bread flour, salt, milk, eggs, and honey.
    Mix on medium speed for 2 minutes. Don’t worry if the dough is sticky—this is normal for sourdough!
    Gradually add in the butter, one cube at a time, while mixing on medium speed for about 4 minutes. The dough should be smooth, stretchy, and buttery.
  • Let It Rise Overnight (10:00 PM – 8:00 AM) Transfer the dough to a large bowl, cover it, and let it rise overnight (8-12 hours).
    It should double in size by the morning.
  • Shape the Rolls (8:00 – 10:00 AM) In the morning, punch down the dough and divide it into portions of 75-85 grams each.
    Shape each portion into a dough ball (check out the video for a visual on this!).
    Place the dough balls into a greased baking dish, leaving a little space between them.
  • Second Rise (10:00 AM – 1:00 PM) Cover the rolls and let them rise for 2-4 hours until they fill the dish and look nice and puffy.
    If they rise too early, pop the dish in the fridge to slow down the process.
  • Egg Wash (1:00 PM) Preheat your oven to 375-Degrees.
    Beat one egg and brush it over the rolls to give them a golden, shiny finish.
  • Bake the Rolls (1:30 – 4:00 PM)Bake the rolls in the preheated oven for 20-25 minutes, or until they’re golden brown and cooked through.
    Keep an eye on them after 20 minutes to avoid over-baking!
  • Butter the Rolls (4:00 PM) Once they’re out of the oven, brush melted butter over the top to get that perfect croissant-like texture.
    For an extra touch, sprinkle sea salt, garlic, rosemary, or thyme on top!

Notes

Tips for Perfect Rolls

  • Pan Size: Make sure your pan isn’t too big! The rolls should be close together to give them that fluffy, soft texture.
  • Timing: Want fresh rolls for a late-night dinner party? Just activate the starter before bed, make the dough in the morning, let it rise throughout the day, and then bake in the evening!
  • Flavor Boost: Feel free to add herbs or garlic to the dough or on top for extra flavor.

Nutrition

Serving: 1RollCalories: 150kcalCarbohydrates: 28gProtein: 5gFat: 7gSaturated Fat: 3gFiber: 2gSugar: 3g
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Tried this recipe?Leave a Rating!

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For our Thanksgiving menu this year, I am going to be making sourdough cinnamon rolls for breakfast after the turkey trot, butternut squash deviled eggs, olive oil & sea salt green beans, my orange cranberry sauce, sourdough bread sausage stuffing (using my sourdough bread recipe), perfect roasted turkey, cranberry ginger mocktails, roasted potatoes, roasted vegetables with burrata and balsamic, creamy gravy, cranberry almond cake, pumpkin pie, dark chocolate cranberry cookies, and apple pie (gluten-free, dairy-free & no refined sugar recipe coming soon!

I’d love to hear what you’re cooking up this year!

MORE SOURDOUGH RECIPES

CHECK THEM OUT
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Questions for you!

  1. Have you made sourdough bread dinner rolls yet?
  2. What is your FAVORITE thanksgiving food?
  3. Are you fan of Thanksgiving leftovers?
Welcome!

I’m Taralynn

Lifestyle & Food Blogger

Hi, and welcome! I’m glad you’re here. Simply Taralynn is my lifestyle blog where I share bits of everyday life as a mom, favorite recipes, travel guides, and more. I’ve been blogging for fifteen years! 

 

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34 Comments

  1. Elizabeth says:

    Do you know whether sugar or honey cuts back on the sourdough tang mote?

    Reply

    1. The sugar amount doesn’t do much for the tang flavor, but the butter does. The best way to cut back on a strong sourdough sourness is to activate your starter by using much more flour and water vs sourdough starter. It’ll take longer for the starter to activate, but that sourness will be much more mild.

      Sometimes, if my sourdough starter is super strong, I’ll add 2 tablespoons with one cup of water and one cup of flour and put that in my fridge for a few days. I call it the “reset.”

      Reply

  2. 5 stars
    Amazing for Thanksgiving dinner! My dough and shaped rolls took a lot longer to rise because the house was colder. I thought something was wrong at first, but once I put them in the oven with the light on and the door open, they started to rise faster! These were great!

    Reply

    1. Yes, home temps make such a difference! I’m glad you did the oven trick. It saves me in the winter when we have the heat off!

      Reply
  3. Emily Valerioti says:

    5 stars
    These were a hit! They are so good! I was nervous because my sourdough starter is GF, but following the recipe, it still worked. So delicious!

    Reply

    1. I’m so happy to hear that this worked with a gluten-free starter! Yay!! 🙂 I gave up on gluten-free bread for the time being lol I had a successful starter, but the bread not-so-much!! I may need your tips!

      Reply
  4. Leslie Starks says:

    5 stars
    An easy recipe to follow and I loved how it wasn’t time consuming like most dinner rolls! I doubled the batch since we had a big family in town.

    Reply

  5. 5 stars
    Loved this sourdough recipe! I’m new to sourdough and I appreciate simpler guides.

    Reply

  6. 5 stars
    Add garlic butter and thank me later!

    Reply
  7. Eileen McGowan Reed says:

    We have Christmas lunch about 2 pm. Can I let dough balls rise on counter in the evening and keep dough balls in fridge overnight and bake about noon the next day ?

    Reply

  8. 5 stars
    rolls turned out delicious, they’re so fluffy and tender. mine needed more than 30 minutes to bake and the calorie count is over 200 also, not even counting the egg wash or additional butter for after they’re baked. regardless, they’re wonderful and so easy. thanks for the recipe!

    Reply
  9. Gladys Musgrove says:

    5 stars
    I have been using a simple sourdough starter for a few months now and am looking forward to some variations.

    Reply

  10. 5 stars
    I just baked these and can’t wait to dig in shortly. They look delicious!
    Do I remove them from the pan before or after topping with butter?
    Thank you!

    Reply

    1. Hi, Karen!

      Top them with butter while they’re hot in the pan!:)

      Reply

  11. 5 stars
    These were fantastic! And very easy when using stand mixer!

    Reply

  12. 5 stars
    Any experience with freezing them after they’re baked and how to defrost them? Thank you, this recipe has been amazing.

    Reply

    1. Hi, Paula! Thank you! I’ve taken them out of the freezer to defrost at room temp, and then toasted them back up in the oven!

      Reply

  13. 5 stars
    Has anyone tried freezing the baked rolls? If yes, how did you freeze and defrost them? Thank you for this great recipe Taralynn, I have been loving it 🙂

    Reply
  14. Becky Hontz says:

    5 stars
    Easy to follow recipe. They were delicious! Topped them with grated Parmesan cheese and Italian seasoning. Light and flaky. Will be making them again.

    Reply

    1. Thank you so much for the review!!:) These rolls are so good with parmesan!! I need to try it with a garlic butter.

      Reply
  15. Brooke Chambers says:

    If I want to make these on a Thursday but not eat them until Saturday or Sunday, is it to to leave them in the fridge for that long? And then let them sit at room temp for like 4 hours until they rise? Or would it being in the fridge for 2-3 days be too long?

    Reply

    1. I think I’d make the dough, freeze the dough before they proof, and then take them out about 12 hours to proof before you are going to cook!

      Reply

  16. Can I use all purpose flour instead of bread flour?

    Reply

    1. Hi, Eliza. This sourdough recipe really relies on a bread flour. Using an all purpose flour gives you the risk of very flat and dense dinner rolls.

      Reply
  17. Shannon Galbreath says:

    Hi! When rising balls from frozen should the 8 hours do their second rise in the fridge or on the counter? Thank you!

    Reply

  18. Can you double or triple this recipe without altering the outcome?

    Reply
  19. Britney Carey says:

    5 stars
    These were delicious! i used a muffin pan to make things easier. Thanks for the recipe!

    Reply

  20. 5 stars
    I put the dough in the fridge overnight because I thought I read that and it didn’t double in size. Are they still usable? What do I do 😔

    Reply

    1. Hi, Amanda.

      Yes the dough stays out on the countertop overnight to rise.

      You can try to put them in a warm spot in the house to rise, but unfortunately, you’ll need 6 to 8 hours for the dough to rise, and then another 6 hours for the shaped rolls to rise.

      Reply