Sourdough Dinner Rolls from Eat Well ABQ bakery in Albuquerque
Local Albuquerque Sourdough Bakery · Organic Sourdough Dinner Rolls
Pre-order by Wednesday for Saturday pickup. I bake each 12-pack fresh for the weekly pickup. Orders placed after Wednesday are prepared for the following Saturday.

Ditch the Texas Roadhouse rolls. Opt for fresh sourdough dinner rolls.

I bake these fresh in small batches in Albuquerque, with slow-fermented sourdough flavor and a soft, pull-apart texture for family dinners, holidays, soups, sliders, and gatherings.

Choose your pickup option Explore how I make these rolls How long will these stay good? How Saturday pickup works
Chef Evangalene preparing sourdough dinner rolls
What inspired me to make healthier dinner rolls

These are the rolls I bring to the whole table.

I bake these as a soft, pull-apart sourdough centerpiece: fermented for flavor, tender enough for every kind of dinner, and made to disappear while everyone is still reaching for one more.

I follow the preorder schedule so I can bake the rolls fresh for Saturday pickup—not keep them sitting around waiting for a holiday.

See how I make these rolls → Learn how to keep them fresh →
  • Sourdough Dinner Rolls from Eat Well ABQ bakery in Albuquerque
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Local Albuquerque Sourdough Bakery · Organic Sourdough Dinner Rolls

Fresh Sourdough Dinner Rolls in Albuquerque

I bake a soft, flavorful 12-pack for the center of the table: family dinners, holidays, soup nights, sliders, butter, jam, and the first roll everyone reaches for.

Why I make these rolls

Made fresh in small batches in Albuquerque. Our Sourdough Dinner Rolls come in a 12-pack with soft texture, slow-fermented flavor, and a pull-apart feel that’s perfect for family dinners, holidays, soups, and gatherings.

Sourdough Dinner Rolls | 12 Pack

Quick Overview

Our Sourdough Dinner Rolls are soft, flavorful, and made for the kind of meals that deserve good bread on the table.

Made fresh in small batches in Albuquerque, this 12-pack of dinner rolls brings together the flavor of slow-fermented sourdough with a soft, pull-apart texture that works beautifully for family dinners, holidays, gatherings, soups, and everyday meals.

They are simple, useful, and easy to love — the kind of bread people reach for before dinner even starts.

Small-Batch Fresh Baking

Each batch is made by Eat Well ABQ in Albuquerque with a focus on real ingredients, slow fermentation, and fresh small-batch baking. These are not basic packaged rolls — they are handmade sourdough dinner rolls made with flavor, texture, and care.

How to Order

Add these Sourdough Dinner Rolls to your cart and complete checkout online.

For local pickup, follow the pickup instructions shown at checkout. You can also visit the top of the shop page or homepage for current ordering details, pickup options, and bakery availability.

Best For

  • Family dinners
  • Holiday meals
  • Soup and stew
  • Sunday dinner
  • Potlucks
  • Sliders
  • Butter and jam
  • Anyone who wants fresh small-batch dinner rolls made in Albuquerque

Important Note

Our bakery items are made in small batches, so availability may change. Ordering ahead helps us prepare your rolls fresh and makes pickup smoother.

Ingredients

Wheat flour, water, sourdough starter, and salt.

Choose your pickup option
$14.00 USD
$14.00 USD
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Price shown before applicable New Mexico sales tax. Final total is calculated at checkout.

🍞 Soft + pull-apart I bake them for family dinners, soup, sliders, and gathering.
✦ 12 rolls for the table I make a shareable pack for holidays, potlucks, and Sunday dinner.
⌁ Fresh small-batch baking I bake fresh in Albuquerque, not mass-produced.
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Pre-Orders follow the Wednesday Cutoff and Saturday Pickup.

Chef Evangalene’s freshness lesson

How long will these stay good?

I bake these rolls without added preservatives for the preorder pickup, so my best-quality advice is to enjoy them in the first 2–3 days. That shorter window is part of real bread—not a flaw. Freeze the rolls you will not finish while they still taste fresh.

Days 1–3 · best fresh

I consider this the sweet spot for the soft pull-apart crumb, fermented flavor, and warm-bread feeling at the table.

Freeze them early

I recommend wrapping the rolls well and freezing what you will not eat before they start to dry out. Reheat only what you need.

Days 5–7 · warm them up

I would use them warmed or for sliders by this point, but they will not eat like fresh rolls. Mold or an off smell means discard them.

My move: serve the fresh batch, freeze the extras, and keep the last roll from becoming a forgotten counter ornament.

This is a best-quality guide, not a universal expiration date. Do not taste-test questionable bread.

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