Irresistible Sourdough Rolls Recipe Perfect for Christmas Dinner

Posted on October 31, 2025

Introduction

There’s something magical about pulling a tray of golden sourdough rolls out of the oven, especially when the house already smells like fresh rosemary and thyme. It’s the kind of moment that makes Christmas dinner feel extra special. These rolls are soft, fluffy, and have just the right amount of tang from the sourdough—perfect for pairing with everything from roasted turkey to creamy mashed potatoes.

If you’ve ever struggled with sourdough recipes or thought it was too complicated, I promise these rolls are worth the effort. They’re surprisingly straightforward once you get the hang of it, and the addition of fresh herbs takes them from good to utterly irresistible. Let’s make this the year your bread basket steals the show.

Why You’ll Love This Recipe

Okay, let me just say it: these sourdough Christmas dinner rolls are a game-changer. Here’s why:

Soft and pillowy texture: Thanks to the sourdough starter, these rolls stay light and fluffy without feeling heavy.
Fresh herb flavor: Rosemary, thyme, and parsley add a festive, savory note that takes these rolls to the next level. They’re like a warm hug for your taste buds.
Make-ahead friendly: You can prep them the night before, so you’re not scrambling on Christmas morning.
Perfectly golden crust: A brush of melted butter before baking ensures that gorgeous, bakery-style finish.

These rolls aren’t just bread—they’re a centerpiece, a conversation starter, and maybe even the part of dinner everyone remembers most. Trust me, you’ll want to make a double batch.

What Ingredients You’ll Need

Here’s what you’ll need to make these sourdough rolls. Most of it is pantry basics, but I’ve added a few notes to help you get the best results:

Sourdough starter (100g / about ½ cup) — Active and bubbly is the key here. If your starter has been sitting untouched, feed it the day before.
All-purpose flour (500g / about 4 cups) — I’ve tested this with bread flour too, and it works great for a chewier texture.
Milk (250ml / 1 cup) — Full-fat is best for richness, but you can use 2% if it’s what you have.
Unsalted butter (50g / ¼ cup) — Melted, for mixing into the dough and brushing the tops.
Egg (1 large) — It adds richness and helps with that golden color.
Granulated sugar (25g / 2 tablespoons) — Just a touch to balance the tang of the sourdough.
Salt (10g / 2 teaspoons) — Don’t skimp; it’s essential for flavor.
Fresh herbs (2 tablespoons chopped) — I love using a mix of rosemary, thyme, and parsley. Feel free to adjust based on what you have or love.

Quick note: If you don’t have fresh herbs, dried ones will work too—just cut the amount in half since they’re more concentrated.

Equipment Needed

No fancy gadgets required here! If you’ve got a basic kitchen setup, you’re good to go.

Mixing bowls: One large for the dough and another for mixing wet ingredients.
Wooden spoon or dough hook: For mixing. If you’ve got a stand mixer, use the dough hook to save your arms!
Kitchen scale: Optional but highly recommended for precise measurements.
Baking sheet or 9×13-inch pan: Either works for these rolls; I love using a pan for uniform rolls.
Parchment paper: Makes cleanup a breeze and prevents sticking.
Pastry brush: For that melted butter magic.

Pro tip: If you’re new to sourdough, don’t stress about the equipment. You can mix everything by hand, and the rolls will still be amazing.

How to Make It: Step-by-Step

Let’s get baking! Follow these steps, and you’ll have a tray of gorgeous sourdough rolls in no time.

Mix the dough (15 minutes): In a large bowl, whisk together the sourdough starter, milk, melted butter, egg, and sugar until smooth. Add the flour, salt, and chopped herbs, then mix until it forms a shaggy dough. If using a stand mixer, mix on low speed for 5-6 minutes with the dough hook. If mixing by hand, knead for about 10 minutes until the dough is smooth and elastic.
First rise (4-6 hours): Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rise at room temperature until doubled in size. If your kitchen is cooler, this might take closer to 6 hours.
Shape the rolls (10 minutes): Punch down the dough and divide it into 12 equal pieces (about 70g each). Roll each piece into a ball and place them on a parchment-lined baking sheet or in a greased 9×13-inch pan, spaced slightly apart.
Second rise (1-2 hours): Cover loosely with plastic wrap and let the rolls rise until puffy and touching each other. This step gives them that soft, pull-apart texture.
Bake (20 minutes): Preheat your oven to 375°F (190°C). Brush the tops of the rolls with melted butter and bake for 18-22 minutes, or until golden brown. They should smell heavenly and have a light crust.
Cool and serve: Let the rolls cool for 5-10 minutes in the pan before serving. Brush with more melted butter and sprinkle with flaky sea salt for an extra touch.

And that’s it! You’re officially a sourdough roll master.

My Best Tips & Techniques

Here’s everything I’ve learned from making these rolls over and over:

Don’t rush the rise: Sourdough takes time, and that’s okay. If your kitchen is cooler, try placing the bowl in the oven with the light on to create a warm environment.
Use room temperature ingredients: Cold milk or eggs can slow down the fermentation process. Let them sit out for 30 minutes before starting.
Blend your herbs: Chop them finely so they distribute evenly throughout the dough. Nobody wants to bite into a huge chunk of rosemary.
Don’t skip the butter brush: It’s the secret to a shiny, golden crust that looks bakery-perfect.
Timing is everything: If you’re making these for Christmas dinner, start the dough the night before and let it rise in the fridge. Pull it out in the morning for the second rise.

Real talk: I’ve had my share of flat rolls and dense disasters. Take your time, follow the steps, and trust the sourdough process. It’s so worth it.

Ways to Mix It Up

Want to make these rolls your own? Here are some fun variations I’ve tried:

Cheesy Herb Rolls: Add 1 cup shredded cheddar or Gruyère to the dough for a gooey, cheesy twist.
Garlic Butter Rolls: Mix minced garlic into the melted butter before brushing the tops.
Sweet Rolls: Swap the herbs for cinnamon and nutmeg, and increase the sugar to 50g (¼ cup). Perfect for breakfast!
Whole Wheat Version: Replace half the all-purpose flour with whole wheat flour. The rolls will be slightly denser but still delicious.
Vegan Adaptation: Use plant-based milk, vegan butter, and a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of the egg.

Feel free to experiment! These rolls are super versatile, and the sourdough base can handle plenty of creativity.

Serving Ideas & Storage

Here’s how to make the most of your sourdough rolls:

How to Serve

Classic: Warm with butter—simple and perfect.
Holiday dinner: Serve alongside roasted turkey, ham, or beef. They’re amazing for soaking up gravy!
Leftovers: Split them in half and make mini turkey sandwiches with cranberry sauce.

Storage Instructions

Room temperature: Store in an airtight container for up to 2 days. Reheat in the oven at 300°F (150°C) for 5 minutes.
Freezer: Freeze rolls in a zip-top bag for up to 3 months. Thaw at room temperature or bake straight from frozen at 350°F (175°C) for 10 minutes.
Reheating: Brush with butter and warm in the oven for a just-baked taste.

Pro tip: Turn stale rolls into croutons or bread pudding. Waste not, want not!

Nutritional Info & Health Benefits

Here’s why you can feel good serving these rolls:

Nutritional Info (per roll)
Calories: ~160
Protein: 5g
Carbs: 28g
Fat: 4g
Fiber: 1g

Health Highlights: Sourdough is easier to digest and has a lower glycemic index than regular bread, making it a better choice for holiday indulgence. Plus, fresh herbs add antioxidants and flavor without extra calories!

Of course, these are still rolls, so enjoy them in moderation—or don’t, it’s Christmas!

Final Thoughts

So, there you have it—my irresistible sourdough Christmas dinner rolls with fresh herbs! Every time I make these, I’m reminded why homemade bread is so special. They’re a labor of love, but the payoff is huge. Imagine everyone at the table reaching for seconds and asking, “Did you really make these from scratch?”

I hope you try these for your holiday dinner and love them as much as my family does. Make them your own, add your favorite herbs, or even double the batch—you’ll never regret having extra rolls.

If you make these, let me know how they turn out! Drop me a comment below, or tag me on Instagram at @[your handle]. I’d love to see your creations and hear about your holiday traditions. Merry Christmas and happy baking!

FAQs

Q: Can I make these ahead of time?

A: Absolutely! Prep the dough the night before and let it rise in the fridge overnight. Shape the rolls in the morning and continue with the second rise and baking.

Q: What if I don’t have fresh herbs?

A: No problem! Use dried herbs instead—just halve the amount since they’re more concentrated.

Q: Can I use whole wheat flour?

A: Yes! Replace half the all-purpose flour with whole wheat flour for a heartier texture. Just know the rolls will be slightly denser.

Q: How do I know if my sourdough starter is active?

A: It should be bubbly and double in size within 4-6 hours of feeding. If it’s sluggish, give it a couple of feedings to wake it up.

Q: Can I bake these in a different pan?

A: Of course! A round cake pan works great for pull-apart rolls, or you can bake them spaced apart on a baking sheet for individual rolls.

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