There’s something incredibly comforting about pulling a tray of sourdough rolls out of the oven. The scent fills the kitchen, the crackling crust sings as they cool, and the first bite—tangy, soft, and warm—is pure magic. Whether you’re serving them with butter, soup, or making tiny sandwiches, these sourdough rolls bring bakery-quality goodness right to your home.
Ingredients:
-
1 cup (240g) active sourdough starter (fed and bubbly)
-
1 cup (240ml) warm water
-
2 ¾ cups (330g) bread flour
-
1 tbsp olive oil
-
1 ½ tsp salt
-
Optional: 1 tsp honey or sugar (for a touch of sweetness)
-
Extra flour for dusting
-
Instructions:
1. Mix the dough:
In a large bowl, stir together sourdough starter, warm water, and olive oil. Add flour and salt (and honey if using). Mix until a sticky dough forms. Let rest for 30 minutes (autolyse).2. Stretch and fold:
Every 30 minutes over 2 hours, perform a series of stretch and folds (about 4 times total). Cover with a towel in between each fold.3. Bulk ferment:
Cover the bowl and let dough rise at room temperature for 8–12 hours or until doubled. (This is usually done overnight.)4. Shape rolls:
Dust your surface lightly with flour. Divide dough into 8–10 equal pieces. Gently shape into rounds and place on a parchment-lined baking sheet. Cover and let rise again for 1–2 hours until puffy.5. Preheat oven:
Preheat to 450°F (230°C). Place a pan of water on the bottom rack for steam (crust magic!).6. Bake:
Bake rolls for 20–25 minutes, or until golden and crusty. Let cool slightly before devouring. -
Tips:
-
For an extra crisp crust, spray the rolls with water right before baking.
-
Add herbs, garlic, or cheese into the dough for a fun twist.
-
These freeze well! Just reheat in the oven to revive the crust.
-
