Soft sourdough dinner rolls on a baking sheet.

Soft and Light Sourdough Dinner Bun Recipe

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soft sourdough buns dinner supper rolls

I have tried my fair share of sourdough buns…while they are delicious, they are often way too dense. Too chewy. Or take way too much effort to make. These buns are based on my Soft Sourdough Master Recipe, which makes it easy to make the same dough recipe- and get really good at making it…and then use that dough to make buns, french bread, sandwich bread or cinnamon buns.

This is such a nice time saver in my kitchen because I begin to memorize the recipe so that mixing it up is so much simpler and faster every time I make them.

To make these buns, you simply follow the Soft Sourdough Master Dough recipe to the end of the second rise, at which point you shape buns instead of a loaf!

Soft sourdough dinner rolls on a baking sheet.
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4.6 from 5 votes

Soft Sourdough Buns

Use the Soft Sourdough Master Recipe to make these buns, fit for dinner rolls, hamburger buns or a good ol' ham and cheese.
Cook Time20 mins
Rising time12 hrs
Total Time12 hrs 20 mins
Course: Bread
Cuisine: American
Servings: 24 buns
Calories: 94kcal

Ingredients

Instructions

  • Follow the Soft Sourdough Master Dough Recipe up to the end of the second rise time.
  • Punch down the dough, dump it onto a lightly floured counter, flatten our into a roughly 10" x 6" rectangle.
  • If you want small dinner rolls, cut into 24 portions. If you want more like hamburger bun size, 12 portions. If you want somewhere in between? Well, cut somewhere in between…
  • Shape the buns however you want, personally I prefer to choose the smoothest looking side up, and tuck the sides down under, pinching them together to make a cute little dough ball. Put the ball dough side down on a greased or lined pan.
  • If you want pull apart buns, put the dinner buns in a 9×13 pan; they will pretty much be touching. If you want stand alone buns use a cookie sheet and space them farther.
  • If you are making hamburger or hot dog buns, flatten them out some on the pan so that they are wider and they wont be super tall buns you can barely fit in your mouth by the time they're loaded with all the fixings.
  • Cover and let rise 2-3 hours. If your house is REALLY cold, like below 60F/15C, turn your oven on for a minute or two. Tuck a cast iron pan in first to help retain heat. Turn oven off and put covered bread into oven.
  • When it's doubled (don't forget to take buns out if they're in there!) preheat oven to 375F.
  • Bake for 15 minutes, check internal temperature with an instant read thermometer – this is the best way to know when your buns are done, because you may have them a different size than mine and sourdough bakes longer than yeasted…underbaking is a very common problem. They should be 190F-200F. If not, put in for another 5 minutes.
  • When the buns are done, take from the oven, brush tops of them with melted butter or just rub a stick of butter all over the tops. While this is optional, it really helps you have soft buns!
  • Now the best part…eat up!

Notes

Nutrition

Calories: 94kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 115mg | Potassium: 34mg | Fiber: 1g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

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