Soft, fluffy Same-Day Sourdough Milk Bread Dinner Rolls! No overnight rise needed. Easy, no-knead pull-apart rolls made with milk and sourdough starter.
If you’ve been looking for a soft, fluffy, pull-apart style sourdough roll you can bake the very same day, you’re in for a treat. (And, hey. . .I'm all about the treats, friends!)
These Same-Day Sourdough Milk Bread Dinner Rolls are everything you love in a warm, comforting bread basket—light, tender, and beautifully golden on top. They’re perfect for weeknight dinners, Sunday lunch, or a special holiday meal.
I'm crazy about them, and I have a suspicion you will be, too. (Does anything smell better than a kitchen when hot bread is being pulled out of the oven? I think not!)
Will My Sourdough Starter Float?
I have to confess—when I started this batch, I was a little nervous. My sourdough starter didn’t float (not even a little!) and the dough felt considerably heavier than my usual same-day sourdough loaf. Blame that on the milk.
But friend…they rose beautifully and baked up soft as pillows on the inside, but lovely and firm on the outside. One bite and I knew this recipe needed its own post.
If you’ve been intimidated by sourdough or worried you had to start your bread the night before, you’re going to love this simple method. No kneading required and no long fermentation—just mix, stretch, rest, shape, rise, and bake!
At a Glance
Skill Level: Easy
Flavor Profile: Soft, mild sourdough flavor—light, fluffy, not tangy
Options Included? Yes – flavor variations below
Best For: Family dinners, holiday meals, potlucks, soups, stews
Ingredients
As always, you will find a printable recipe card at the bottom of this post, but here's a glance at what you'll need. These are simple ingredients and I'm guessing you already have most in your kitchen, even now.
- 100 g (½ cup) active sourdough starter, room temperature
- 350 g (1 ½ cups) whole milk, room temperature
- 500 g (4 cups) all-purpose flour
- 10 g (1 ¾ tsp) salt
- 3.5 g (1 tsp) instant or rapid rise yeast
- Melted butter, for brushing before and after baking
Note: As mentioned above, milk is heavier than water, so measuring by grams is important for accuracy.
How to Make Milk Bread Rolls
These might seem complicated, but I promise. . .they're not. If I can make them, (trust me) anyone can!
Step 1: Mix the Dough
- In a medium bowl, combine starter, milk, and yeast. Stir to blend.
- Add flour and salt. Mix until a shaggy dough forms.
- Cover and let rest for 30 minutes.
Step 2: Stretch & Fold (No Kneading)
Perform three rounds of stretch-and-folds, 10 minutes apart:
- Grab one side of the dough, stretch upward, fold over the top.
- Turn the bowl and repeat 4–5 times per round.
After the final stretch-and-fold, cover and rest for 30 minutes.
Step 3: Shape into Rolls
- Turn dough onto a lightly floured surface.
- Divide into 12 equal pieces.
- Tuck the edges under each piece to form smooth, round balls.
- Place into a greased 9x13 pan, evenly spaced.
Step 4: Rise
Cover and place in a warm spot for 1 hour, or until rolls are puffy and touching.
Step 5: Bake
- Preheat oven to 375°F.
- Brush rolls lightly with melted butter.
- Bake for 30–35 minutes, or until rolls are golden brown.
- Brush with additional melted butter right when they come out of the oven.
Serve and Enjoy!
Storage & Reheating
- Room Temp: Store covered up to 3 days.
- Reheat: Wrap in foil and bake at 300°F for 5–7 minutes.
- Freeze: Freeze fully cooled rolls up to 2 months. Thaw, then warm in oven.
Tips for Success
- Don’t stress the float test!
Milk bread dough is enriched, so your starter may not float. These rolls will still rise beautifully. - Heavier dough is normal.
Milk creates a tighter dough early on, but it softens during the rise and bakes up light and fluffy. - Want extra-soft tops?
Cover the rolls with a clean towel as they cool. It traps steam and keeps them pillowy. - Warm proofing helps.
If your kitchen is cool, place the pan in your (turned-off) oven with the light on.
What to Expect
They're light, they're fluffy, they're loaded with flavor! And, hot from the oven, these are some of the best dinner rolls you'll ever eat. They're perfect with butter, but they're also great as a sweet treat with jam, Nutella, or flavored whipped cream. No matter how you serve them, you're going to want to serve them. . .often!
Flavor Variations
As always, I loved this one exactly as it turned out. But I have this weird glitch, friends. I'm always, always, always looking for ways to add new twists to my bakes. So, maybe you could try one of these fun twists!
| Variation | How to Make It |
|---|---|
| Garlic Herb Rolls | Brush with garlic butter & sprinkle with Italian herbs before baking. I highly recommend rosemary. it's got a lovely scent and beautiful flavor! |
| Cheesy Pull-Apart Rolls | Add shredded cheddar inside each dough ball before shaping. (Small pea-sized squares of cheddar will also work well. I did this, and added chopped jalapeños, as well. Talk about delicious!) |
| Honey Butter Rolls | Brush baked rolls with honey butter (½ honey, ½ melted butter). Talk about a sweet twist! |
| Breakfast-Style | Serve warm with jam, honey, or cinnamon butter. (If you've never had cinnamon butter, you don't know what you're missing! It's so delicious!) |
How to Serve
These home-baked milk bread rolls are perfect with:
- Soups and stews
- Roast chicken or pot roast
- Holiday dinner spreads
- BBQ nights and potlucks
- Breakfast with butter and jam
And I happen to know where you can find most of those recipes! My daughter and son-in-law have a grilling site (Backyard Texas Grill) and they're known for their smoked and grilled foods. I happen to have another recipe site, Storybook Kitchen, and I love to post savory dishes over there. I particularly love to blog my soup recipes and anything Italian! So trust me when I say that this bread would be a lovely complement to just about anything else I might serve at the dinner table.
Questions Bakers Are Asking
Can I make these without yeast?
Yes, but they will take longer to rise. Plan for a 3–4 hour rise time with an active starter.
Can I refrigerate the dough and bake later?
Yes! After shaping into rolls, cover and refrigerate up to 12 hours. This will stop the activation of the yeast. When you're ready, bring to room temp and proof until puffy, then bake.
Can I use bread flour instead of all-purpose?
Yes, but the rolls will be slightly chewier. If using bread flour, add 1–2 tablespoon extra milk if the dough feels tight.
You May Also Enjoy
If you're a bread lover like I am, you're going to flip over some of my other bread recipes.
- Same-Day Sourdough Bread with Yeast
- Easy Sourdough Dinner Rolls
- Homemade Butter
- Rustic Italian Beef Stew
- Chicken Pot Pie with Biscuits
That's it for this post! If you bake these rolls, please leave a review below. And before you go, why not pin some photos to your Pinterest boards?
Janice Thompson is a professional baker, cake designer, and author with over 20 years of experience creating unique cakes and desserts. She’s the creator of Out of the Box Baking, where she shares her favorite doctored cake mix recipes, tutorials, and baking tips. Learn more →