My Favorite Easy Sourdough Rolls (No-Fuss, Overnight Method)

A plate of beautifully browned sourdough rolls, one sliced open with melted butter and flaky sea salt, cozy napkin beside it, rustic vibes.

If you’ve been looking for an easy, reliable sourdough roll recipe that gives you soft, fluffy, beautifully browned rolls every time… this is it. I use the exact same base recipe as my go-to sourdough boule, but instead of shaping one large loaf, I divide the dough into rolls and bake them on a cookie sheet. They come out perfect — lightly crisp on the outside, tender on the inside, and so simple to make.

These rolls are the ones I make for weeknight dinners, holidays, and anytime I want fresh homemade bread without overthinking it. If you’re comfortable with an overnight dough, this recipe will fit seamlessly into your routine.

Ingredients

320g water
150g active, bubbly sourdough starter
500g organic bread flour
11g salt

Step-by-Step Instructions

1. Mix the Dough

Place a large mixing bowl on your kitchen scale.
Add the 320g of water and 150g of active sourdough starter.
Use a dough whisk to combine until the mixture looks milky and smooth.

Add the 500g bread flour and 11g salt, then stir until everything comes together into a sticky dough ball. It will look shaggy — that’s perfect.

Cover the bowl with a damp kitchen towel and let the dough rest for 45 minutes.

2. Stretch & Fold

After the rest, perform 4 rounds of stretch-and-folds, spaced 35 minutes apart.
Each round takes less than a minute and helps build structure and strength in the dough.

3. Bulk Rise (Overnight or Same Day)

Cover the dough with a damp tea towel and let it sit on the counter overnight.

No time for an overnight rise?
Let it rest until doubled — usually about 5 hours, depending on the room temperature.

4. Shape the Rolls

In the morning (or once the dough has doubled), gently turn it out onto the counter.

Divide it into equal pieces, then shape each into a small, tight dough ball.
Place the rolls onto a baking sheet lined with parchment paper.

Cover with a damp towel, or place them uncovered in a cold oven, and allow them to proof for 2–3 hours, or until they have doubled and many are touching.

5. Prep for Baking

Right before baking:

Dust half of the top of each roll for a pretty design, or lightly dust the entire top of each roll with flour.
Score each roll down the center for a beautiful bloom.

6. Bake

Bake at 420°F for about 30 minutes, or until the tops are as golden-brown as you like.

Let the rolls cool for 30 minutes, then slice, butter, and enjoy!

Optional: Sprinkle coarse sea salt on top after baking.

Why You’ll Love These Sourdough Rolls

Beginner-friendly – No complicated shaping or fancy equipment.
No Dutch oven needed – Just a baking sheet.
Perfect texture – Crisp on top, soft in the middle.
Flexible timing – Overnight rise or same-day option.
Great for everything – Dinner rolls, sliders, breakfast sandwiches, holiday meals… You name it.

Tips for Success

Make sure your starter is active and bubbly before mixing.
Keep your towel damp to prevent the dough from drying out.
Rolls will naturally expand and touch — that’s part of their charm!
For extra shine, brush the baked rolls with melted butter.
Optional: Sprinkle coarse sea salt on top after baking.

Kelly’s Thoughts

If you try these sourdough rolls, let me know how they turned out! They truly are one of the easiest homemade breads you can add to your weekly rotation. And the best part? Sourdough isn’t just delicious — it’s good for you, too. The long fermentation helps make the dough easier to digest, supports gut health, and even improves nutrient absorption. So enjoy every bite… your body will thank you!

🥖💛 Happy baking!

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