Sourdough Dinner Rolls

Combine flour, starter, warm milk, water, whole egg, egg yolk, and honey in a large bowl. Mix until a shaggy dough forms. Cover and rest 30–45 minutes.

Add salt and softened butter in 3 small additions. After each addition, knead or squeeze the dough until the butter is fully incorporated before adding the next portion. The dough will be sticky at first — keep going. Eventually it will come together into a smooth, slightly tacky dough. Rest 30 minutes.

Perform 3 sets of stretch and folds every 30 minutes. Then bulk ferment at 75°F for 3–5 hours until dough has grown about 75% and feels pillowy and airy.

Turn dough onto a lightly floured surface. Divide into 12 equal pieces — weigh them for consistency, about 65–70g each. Shape each piece into a tight ball by pulling the edges underneath and rolling with a cupped hand on the counter with gentle pressure.

Arrange rolls in a buttered 9×13-inch baking dish, touching each other. Cover with plastic wrap. For overnight rolls: refrigerate 8–14 hours, then pull out 1–2 hours before baking to come to room temperature. For same-day: proof at room temperature 2–4 hours until rolls are puffy and the spaces between them are nearly filled.

Preheat oven to 375°F. Brush tops of rolls generously with egg wash. Sprinkle with flaky salt.

Bake 22–25 minutes until deep golden brown. The rolls should sound hollow when you tap the top.

Immediately brush the hot rolls with melted butter — generously. Let cool 10 minutes before pulling apart. These rolls are worth every single step, we promise.