Sourdough Bread Rolls Recipe

There’s nothing quite like the smell of freshly baked bread filling your kitchen, and sourdough bread rolls are the perfect way to enjoy that comforting aroma. With their slightly tangy flavor, soft inside, and golden crust, these rolls are ideal for any occasion—from family dinners to casual sandwiches.

What makes sourdough bread rolls special is their natural fermentation process. Using an active sourdough starter instead of commercial yeast not only enhances the taste but also improves digestibility. The slow fermentation develops a depth of flavor that’s unmatched by store-bought rolls.

These rolls are versatile and can be served alongside soups, salads, or holiday meals. Whether you enjoy them with butter, olive oil, or use them for sliders, they’ll quickly become a staple in your kitchen.

Cooking Time & Serving

• Preparation Time: 20 minutes (active)
• Rising/Proofing Time: 6–8 hours (overnight recommended)
• Baking Time: 25 minutes
• Total Time: 7–9 hours
• Servings: 10–12 rolls

Ingredients

• 500 g (4 cups) bread flour
• 100 g (½ cup) active sourdough starter (fed and bubbly)
• 300 ml (1 ¼ cups) warm water
• 10 g (2 tsp) salt
• 20 g (1 ½ tbsp) olive oil or melted butter
• 1 tbsp honey or sugar (optional, for a hint of sweetness)
• Extra flour for dusting

How to Make Sourdough Bread Rolls

1. Mix the Dough
   • In a large bowl, combine the active sourdough starter, warm water, and honey (if using). Stir to dissolve.
   • Add flour and salt. Mix until a shaggy dough forms.
3. Knead and Rest
   • Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.
   • Place in a lightly oiled bowl, cover with a damp towel, and let it rest for 30 minutes.
5. Stretch and Fold
   • Every 30 minutes for the next 2 hours, perform a stretch-and-fold: grab one side of the dough, stretch it upward, and fold it over. Rotate and repeat 3–4 times.
7. Bulk Fermentation
   • Cover the dough and let it rise at room temperature for 4–6 hours, or until doubled in size. For best results, let it proof overnight in the fridge.
9. Shape the Rolls
   • Punch down the dough gently and divide into 10–12 equal pieces. Shape into round rolls by tucking the edges underneath. Place on a parchment-lined baking sheet.
11. Final Proof
    • Cover the rolls loosely with a towel and let them proof for 1–2 hours until puffy.
13. Bake
    • Preheat oven to 220°C (425°F). If desired, brush the tops with olive oil or egg wash.
    • Bake for 20–25 minutes until golden brown and hollow-sounding when tapped.
15. Cool and Serve
    • Allow the rolls to cool on a wire rack for at least 15 minutes before serving.

Notes

• For softer rolls, brush with melted butter after baking.
• If you prefer a crustier roll, place a pan of hot water in the oven while baking to create steam.
• You can add herbs, seeds, or cheese for flavor variations.
• Using an overnight cold proof in the refrigerator deepens flavor and improves texture.

FAQs

Q: Can I freeze sourdough rolls?

Yes! Once cooled, wrap the rolls in plastic wrap or store in a freezer bag. They keep well for up to 2 months.

Q: Do I need a sourdough starter for this recipe?

Yes, the starter is essential—it replaces commercial yeast and gives the rolls their unique flavor.

Q: Why are my rolls dense?

Dense rolls usually mean the dough was under-proofed. Make sure your starter is active and bubbly, and allow enough fermentation time.

Q: Can I make them whole wheat?

Yes, substitute up to 50% of the bread flour with whole wheat flour. You may need slightly more water.

Nutrition (Per Roll – makes 12)