Sourdough Honey Butter Rolls (Soft Overnight Dinner Rolls)
These sourdough honey butter rolls are soft, slightly sweet, and perfect for family meals or sandwiches. They use a simple overnight fermentation, giving the dough time to develop flavor while making the nutrients in the grains easier to digest.
Long fermentation allows natural sourdough cultures to break down compounds like phytic acid, which can make grains more digestible and improve nutrient absorption.
These rolls are incredibly versatile. We use them for:
- dinner rolls
- ham sliders
- burger buns
- PB&J sandwiches for the kids
Honestly, they rarely last long in our house.
A shout out to Butter for All for this fabulous recipe, she did an amazing job with this recipe, and all credit goes to her.
Why You’ll Love These Rolls
- Naturally fermented sourdough recipe
- Soft and fluffy texture
- Lightly sweet from honey
- Perfect for sandwiches or dinner rolls
- Easy overnight dough
These are a soft delicious dinner roll which also could be used for sandwiches or snack time. Plus they are Sourdough so you get that added nutritional benefit by letting the dough ferment overnight so the phytic acid is broken down so your body is able to absorb the nutrients from the ingredients. I like to grind my own wheat berries (Organic Hard White Wheat Berries from Azure Standard) and mix it with Organic Unbleached AP Flour from Costco. The nutrient benefit from grinding your own berries is amazing but I really like using the AP flour from Costco to help them not be as dense if we used all wheat berries. If you do grind your own Wheat Berries be use to use 2 tablespoons less per cup as they tend to absorb the liquid more so you’ll end up with a denser roll. Which would be fine to, if it’s to dense always turn it into breadcrumbs!
If you’d like to learn more about Grinding your own wheat berries click HERE
Looking for a Sweet Hawaiian Roll?
Ingredients:
3 Cups Flour
½ Cup Sourdough Starter (can be unfed)
4 Tablespoons butter melted
7/8 Cup milk
1 ½ Teaspoons salt
¼ Cup Honey
Next Day Ingredient:
4 Tablespoons butter melted (directly into your cast iron pan if applicable)
Directions:
The Night Before
Mix up the sourdough bun ingredients together by hand or a mixer using the dough hook. (my old kitchen aid is my best friend) Knead the dough in the bowl until smooth and soft. It may be sticky, don’t worry. Just cover and let the bowl rest overnight at room temperature.
The Next Morning
Turn on your oven to Preheat at 375 degrees F and melt the 4 tablespoons butter directly into a cast iron pan. Remove promptly and move to your workstation where you’ll shape the buns. Keep the oven on. If you do not have a cast iron pan, melt on the stove top. When melted pour directly into the pan you will be baking in. Preferably a pan with at least 1 inch lip in a circle shape. This helps the buns rise up and not out.
Lightly flour your work surface and turn out your dough. Using a bench scraper , cut into 16 equal (ish) portions. Shape each portion into a bun using the method taught in the video link (The pinch & pull method)
Place the bun in the melted butter pan smooth side down, roll around in the butter to cover and end up with the smooth side up. Repeat for remaining rolls. (See video above)
Allow to rise until doubled in size. Time will vary depending on your kitchen temperature. 2-6 hours.
Bake the buns in a 375°F oven for approx. 20-25 Minutes.
Let cool down for at least 30 minutes and serve.
Notes:
I use a cast iron pan that just fits the 16 rolls, this way the rolls puff/rise up instead of out. You can use a square or circle pan with a lip, just make sure it’s just a bit bigger than the buns prior to rising. I’ve used my starter at different levels (fed a few hours prior or completely active) and it’s worked out.
I’ve also used these to create ham sliders and oh my, watch out addictive!!
Tips for Soft Sourdough Rolls
✔ Use a pan that fits the rolls closely so they rise upward instead of spreading out.
✔ If using fresh ground wheat, reduce flour slightly because whole grain absorbs more liquid.
✔ Allow enough proofing time—temperature can greatly affect rise times
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FAQ
Can I use unfed sourdough starter?
Yes. This recipe works with either fed or unfed starter, though a freshly fed starter may give slightly more rise.
Why do sourdough recipes ferment overnight?
Long fermentation allows sourdough cultures to break down starches and proteins in the flour, improving flavor and digestibility.
Why are my rolls dense?
Common reasons include:
- too much flour added during shaping
- starter not active enough
- insufficient proofing time
Original Recipe from Butter For All, found https://www.butterforall.com/traditional-cooking-traditional-living/sourdough-honey-buns-perfect-dinner-roll/ – thank you for an amazing recipe!
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