Perfect Texas Dinner Rolls—soft, tall, pillowy dinner rolls made two ways: with sourdough starter or without. Foolproof, glossy, and ideal for BBQ nights, brisket dinners, and holiday meals.
What’s Beef Without Bread?
Y’all, we’re from Texas, and we love our beef. But if you think for a minute we’re eating it without bread, well, think again.
Nearly every BBQ includes rolls. And by rolls, I mean those tall, fluffy rolls they throw at you in one of our favorite restaurants, a few miles from our house. (“Throw’d Rolls” are a thing here in Texas, I promise. My mother-in-law once got hit in the head with one.)
But, I digress.
We love bread. And we needed a really good recipe to share with you, which is where this idea was birthed.
Sourdough? From a Grilling Site?
Yeah, I know. You’re probably wondering. But I’m here to tell you that sourdough is a real thing right now, and I’m here for it. In fact, I’ve kind of been on a roll (pun intended) making sourdough bread lately. Once I’ve perfected the recipe for the loaf I’ll share it, but for now I’m happy to share this roll recipe.
I’ll go ahead and confess right here and now that this is a “hybrid” recipe, meaning it calls for yeast as well as sourdough starter. That’s where the lift comes from. And because of the yeast, you can make these a lot quicker than a loaf of sourdough bread.
You’re welcome.
Okay, enough about why we came up with this recipe. Now let’s talk about how you’re going to do it.
Texas Dinner Roll Ingredients
You will find a full printable recipe card at the bottom of this post, but here’s a quick look at what you’re going to need. These are simple ingredients you probably already have in your house. I do recomment that you weigh the ingredients, but I’ve added comparable measurements, in case you don’t have a kitchen scale.
For the Rolls:
400 g lukewarm milk (about 95°F), about 1 2/3 cup
250 g sourdough starter (active or discard), about 1 cup
Whisk together the milk, sourdough starter, and melted butter. Add the flour, yeast, and salt. Stir until a shaggy dough forms. Cover and rest 30 minutes.
2. Strengthen the Dough
Do 2 rounds of stretch-and-folds, 20–30 minutes apart. (Dough will get fluffy fast — perfect for rolls!) If the dough already looks strong and airy after two rounds, stop there.
3. Bulk Rise
Let the dough rise 60–90 minutes, until it increases by about 50–70%.
4. Shape the Rolls
Turn the dough out gently and divide into 12–15 equal pieces. Shape each piece into a tight ball by tucking the edges under. Place into a greased muffin tin — one ball per cup — for tall, domed rolls.
5. Final Rise
Let rolls rise 30–45 minutes, until puffy and slightly above the muffin tin.
Brush with the egg/milk/sugar mixture.
6. Bake
Bake at 375°F (190°C) for 15–20 minutes, or until the tops are golden and the internal temp reaches 190–195°F. Brush hot rolls with melted butter for extra softness.
How to Store These Rolls
Room temp: 2 days
Refrigerated: 5 days
Freeze baked: Up to 3 months
Reheat: 300°F for 6–8 minutes
What to Expect from These Dinner Rolls
I’m just going to go on record that these are the only rolls you’re going to need with your BBQ, friends. They’re light and fluffy on the inside, but they’re still plenty sturdy enough to handle the meat in sandwich form. The crust bakes up firm and golden and that extra pinch of sugar in the egg gloss sends them over the top. The flavor is perfect, especially if you butter ’em while hot. (And why wouldn’t you? Are you crazy or something?) All in all, we give this recipe a 10 out of 10. Would’ve gone for an 11 but that would be bragging.
Perfect Texas Dinner Rolls (No Sourdough Starter)
As promised, here is the non-sourdough version, for those of you who don’t keep starter on hand. We think you’ll find this simple and delicious.
This version uses only yeast — perfect when you want fast, easy rolls with guaranteed lift.
Ingredients for the No-Sourdough Version
For the Rolls:
400 g lukewarm milk (about 95°F), about 1 2/3 cups
1. Mix the Dough: Whisk together milk, melted butter, and sugar. Add flour, yeast, and salt. Stir until dough comes together. Cover and rest 20 minutes.
2. Knead or Stretch-Fold: Choose your preferred method: Option A: Knead: Knead 5–7 minutes until smooth. Option B: Stretch-and-Fold. Do 2 rounds of folds, 20 minutes apart.
3. First Rise: Let dough rise 45–60 minutes, until puffy.
4. Shape: Divide into 12–15 pieces and shape into tight balls. Place into a greased muffin tin.
5. Final Rise: Let rolls rise 30–40 minutes, until domed and jiggly. Brush with the egg/milk/sugar mixture.
6. Bake: Bake at 375°F for 15–20 minutes, or until golden and fully baked. Brush with melted butter.
Tips for Perfect Texas Rolls
✔ Warm Milk = Better Rise
Aim for about 95°F to activate the yeast without killing it.
✔ Tight Shaping Creates Tall Rolls
Build surface tension by tucking the dough under and rounding tightly.
✔ Muffin Tin = Natural Lift
The walls support the dough, pushing the rolls upward instead of outward.
✔ Brush Twice
Before baking for shine, after baking for softness.
What to Serve With These Rolls
As I mentioned above, we love bread with our beef. We also love it with pork. And chicken. And turkey. And, well, you name it. These rolls are perfect with pretty much every Backyard Texas Grill recipe:
That’s it for this recipe, y’all. Thanks for swinging by. Before you go, why not pin some photos to your Pinterest boards?
About the Pit Master
Zach Morrow is the backyard cook behind every recipe on Backyard Texas Grill—a Texas family man who’s spent years perfecting simple, dependable grilling and smoking techniques.
He believes great food doesn’t need to be complicated, just cooked with care, patience, and a little Texas know-how. Whether he’s smoking brisket, grilling chicken, or creating homemade rubs, Zach brings practical, real-world experience to every dish he shares.
Perfect Texas Dinner Rolls—soft, tall, pillowy dinner rolls made two ways: with sourdough starter or without. Foolproof, glossy, and ideal for BBQ nights, brisket dinners, and holiday meals.
