Sourdough Bread Rolls
Makes: 8–10 rolls
Prep Time: 15 minutes
Bulk Fermentation: 4–6 hours (or overnight in fridge)
Proofing: 1–2 hours
Bake Time: 20–25 minutes
Total Time: ~6–8 hours (including fermentation)
Ingredients
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1 cup (240 g) active sourdough starter (fed and bubbly)
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3 cups (360 g) all-purpose or bread flour
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¾ cup (180 ml) warm water (about 75°F/24°C)
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1 tsp salt
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1 tbsp sugar or honey (optional, helps browning and flavor)
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1 tbsp olive oil or melted butter (optional, for softer crust)
Instructions
1. Mix the Dough:
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In a large bowl, combine sourdough starter, warm water, and sugar/honey (if using). Stir to mix.
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Add flour and salt, and mix until a shaggy dough forms.
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Add olive oil or butter if using, and knead lightly to incorporate.
2. Knead and Bulk Fermentation:
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Knead dough on a lightly floured surface for about 8–10 minutes until smooth and elastic.
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Place dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap.
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Let rise at room temperature for 4–6 hours until doubled in size (or refrigerate overnight for slower fermentation).
3. Shape Rolls:
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Punch down the dough gently and divide into 8–10 equal pieces.
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Shape each piece into a tight ball and place on a parchment-lined baking sheet, spaced apart.
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Cover and let proof for 1–2 hours until puffy.
4. Preheat Oven:
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Preheat oven to 425°F (220°C).
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Optional: Place a shallow pan of water in the oven bottom to create steam (helps crust).
5. Bake:
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Optional: Lightly slash the tops of rolls with a sharp knife for a rustic look.
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Bake rolls for 20–25 minutes, until golden brown and hollow sounding when tapped.
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Remove from oven and cool on a wire rack.
Tips
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For softer rolls, brush tops with melted butter right after baking.
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You can add herbs, garlic powder, or cheese to the dough for flavored rolls.
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To test doneness, use an instant-read thermometer; internal temperature should be about 200°F (93°C).
Would you like a quick sourdough roll recipe with less fermentation or a whole wheat sourdough roll version?
