Sourdough rolls are a wonderful way to enjoy the tangy flavor and chewy texture of traditional sourdough bread in a more compact and versatile form. These rolls are perfect for a variety of uses: as dinner rolls, sandwich buns, or even a simple snack slathered with butter or jam. Making sourdough rolls from scratch can be an incredibly rewarding experience, especially when you see them rise beautifully and develop a deep, flavorful crust.
In this Sourdough Rolls Recipe guide, we will take you through each step of the process, from preparing your sourdough starter to baking the perfect rolls. We’ll also delve into the science behind sourdough, offer tips for success, explore variations, and answer common questions about sourdough baking. By the end of this article, you’ll be equipped with all the knowledge you need to bake sourdough rolls that are as delicious as they are beautiful.
Table of contents
Ingredients
For the Sourdough Starter:
- Active Sourdough Starter: ½ cup (about 100g) fed and bubbly
- Water: ½ cup (120g) at room temperature
- All-Purpose Flour: 1 cup (120g)
For the Dough:
- All-Purpose Flour: 4 cups (500g)
- Water: 1½ cups (360g) at room temperature
- Active Sourdough Starter: 1 cup (200g)
- Salt: 2 teaspoons (12g)
- Honey or Sugar: 2 tablespoons (30g) for a touch of sweetness and to enhance fermentation
Preparing Your Sourdough Starter
The first step in making sourdough rolls is ensuring you have an active, bubbly sourdough starter. If you don’t already have one, you’ll need to prepare it several days in advance. A sourdough starter is a mixture of flour and water that has been fermented by wild yeast and bacteria. When properly maintained, it can last indefinitely and can be used to make a variety of sourdough baked goods.
To make a starter, combine equal parts of flour and water in a jar, stir well, and leave it at room temperature. Over the next few days, you’ll need to “feed” the starter by discarding half of it and adding fresh flour and water. Within 5-7 days, your starter should be active and bubbly, with a tangy aroma. This indicates that the wild yeast and bacteria are thriving and ready to be used in baking.
Once your starter is established, you’ll need to feed it regularly, especially if it’s kept at room temperature. If you store it in the refrigerator, it can go longer between feedings, but you’ll need to bring it to room temperature and feed it before using it in a recipe.
Tip: Always use a starter that has been recently fed and is active. A well-fed starter will double in size within 4-6 hours of feeding and will be full of bubbles, indicating that it’s ready to leaven your dough.
Mixing the Dough
With your starter ready, it’s time to mix the dough. Start by dissolving the active sourdough starter in water. Stir the mixture until the starter is mostly dissolved, then add the flour and honey (or sugar). Stir until all the ingredients are combined and you have a shaggy dough. This step is crucial for allowing the flour to hydrate properly, which will make the dough easier to work with later.
Let the dough rest for about 30 minutes. This resting period, known as autolyse, allows the flour to absorb the water fully and begin developing gluten. Gluten is the protein in flour that gives bread its structure, and allowing it to form before adding salt can result in a dough that’s easier to knead and shape.
After the rest, sprinkle the salt over the dough and mix it in. Salt is not only essential for flavor, but it also strengthens the gluten network, helping the dough hold its shape and trap the gases produced by fermentation. Knead the dough until it becomes smooth and elastic. You can do this by hand or use a stand mixer with a dough hook attachment.
The dough will be slightly sticky, which is normal for sourdough. If it’s too sticky to handle, you can lightly flour your hands or the work surface, but be careful not to add too much flour as this can make the rolls dense.
Tip: If kneading by hand, use the “stretch and fold” technique. Stretch the dough up and fold it over itself, rotating the bowl each time. This method is gentler on the dough and helps develop gluten without tearing it.
Bulk Fermentation
After kneading, transfer the dough to a lightly oiled bowl and cover it with a damp cloth or plastic wrap. This begins the bulk fermentation process, where the dough is left to rise at room temperature. Bulk fermentation allows the wild yeast and bacteria in the sourdough starter to ferment the dough, producing gas and organic acids that give sourdough its characteristic flavor and texture.
Depending on the temperature of your kitchen, bulk fermentation can take anywhere from 3 to 6 hours. The dough should double in size and become airy and bubbly. During the first 2 hours of bulk fermentation, it’s helpful to perform a series of “stretch and folds.” Every 30 minutes, reach under the dough, stretch it up, and fold it over itself. Rotate the bowl a quarter turn and repeat. This technique strengthens the dough and ensures an even rise.
The fermentation time is crucial to the final flavor and texture of your sourdough rolls. A longer fermentation will result in a more pronounced tangy flavor, while a shorter fermentation will produce a milder flavor. If your kitchen is cold, you may need to extend the fermentation time or find a warmer spot to place the dough, such as an oven with the light on.
Tip: To check if the dough has fermented enough, perform the “poke test.” Gently press the dough with a fingertip; if the indentation springs back slowly, the dough is ready for the next step.
Shaping the Rolls
Once the bulk fermentation is complete, it’s time to shape the dough into rolls. Turn the dough out onto a lightly floured surface and gently deflate it by pressing it down with your hands. This step removes any large air bubbles that may have formed during fermentation and helps to create a more even crumb in the final rolls.
Divide the dough into 12 equal pieces for standard-sized rolls or 8 pieces for larger rolls. To shape each piece, pull the edges of the dough toward the center, creating a smooth, taut surface on the top. Pinch the seam underneath to seal the roll. This technique creates surface tension, which helps the rolls hold their shape during the final rise and baking.
Place the shaped rolls on a parchment-lined baking sheet, leaving some space between them to allow for expansion. The rolls should be spaced far enough apart that they don’t touch each other as they rise and bake, which will give them a more uniform shape.
Tip: For an extra-smooth top, roll each piece on the counter under a cupped hand in a circular motion. This technique helps to smooth out any imperfections and creates a beautifully rounded roll.
Second Rise
After shaping, the rolls need to undergo a second rise, also known as proofing. Cover the rolls with a damp cloth or lightly oiled plastic wrap to prevent them from drying out. Let them rise at room temperature for about 2-3 hours, or until they have puffed up significantly. The second rise allows the dough to relax and expand, which results in a lighter, airier texture in the final rolls.
Alternatively, you can refrigerate the shaped rolls overnight for a slower, more flavorful rise. This method, known as cold fermentation, allows the dough to develop even more complex flavors. If you choose this method, allow the rolls to come back to room temperature for about 1 hour before baking.
Tip: To check if the rolls are ready to bake, gently press the dough with a fingertip. If the indentation slowly springs back, they are ready. If it springs back too quickly, they need more time to rise.
Baking the Rolls
Preheat your oven to 400°F (200°C) about 30 minutes before you plan to bake. If you have a baking stone, place it in the oven while it preheats to create a hotter surface for the rolls. A hot baking stone helps to create a better oven spring, which is the final rise the rolls undergo in the oven.
Just before baking, you can brush the rolls with water, milk, or an egg wash for a shinier crust. You can also sprinkle them with sesame seeds, poppy seeds, or coarse sea salt for added flavor and texture. The choice of topping is entirely up to you and can be tailored to suit your taste or the occasion.
Bake the Sourdough rolls recipe for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom. The exact baking time may vary depending on your oven, so keep an eye on the rolls during the last few minutes of baking. If you have a kitchen thermometer, the internal temperature should be around 200°F (93°C) when the rolls are done.
Tip: For a crispier crust, place a small oven-safe dish of water on the bottom rack of the oven during baking to create steam. The steam helps to keep the crust from hardening too quickly, allowing the rolls to rise fully and develop a beautiful, blistered crust.
Cooling and Serving
Once the rolls are done, transfer them to a wire rack to cool completely. Cooling the rolls on a rack helps to prevent the bottoms from becoming soggy by allowing air to circulate around them. While it might be tempting to dig into the rolls immediately, allowing them to cool slightly will help to set the crumb and make them easier to slice.
Sourdough rolls recipe are best enjoyed fresh on the day they are baked, but they can be stored in an airtight container at room temperature for up to 2-3 days. If you have more rolls than you can eat, they freeze well too. To freeze, place the cooled rolls in a freezer-safe bag or container and freeze for up to 3 months. To reheat, thaw the rolls at room temperature and then warm them in the oven at 350°F (175°C) for 5-10 minutes.
Variations on Sourdough Rolls
One of the joys of baking sourdough is the ability to experiment with different flavors and ingredients. Here are a few variations on the basic sourdough rolls recipe that you can try:
Herb and Garlic Sourdough Rolls
Add chopped fresh herbs (such as rosemary, thyme, or parsley) and minced garlic to the dough before the first rise. These rolls are perfect for serving with pasta dishes or soups.
Cheese Sourdough Rolls
Mix in grated cheese (such as cheddar, parmesan, or gouda) during the shaping process. The cheese melts into the dough as the rolls bake, creating pockets of gooey, savory goodness.
Sweet Sourdough Rolls
For a sweet variation, increase the sugar in the dough and add cinnamon and raisins or chocolate chips. These rolls are great for breakfast or as a treat with coffee.
Whole Wheat Sourdough Rolls
Substitute up to half of the all-purpose flour with whole wheat flour for a heartier, more nutritious roll. You may need to increase the water slightly to compensate for the denser flour.
Seeded Sourdough Rolls
Add a mix of seeds (such as sunflower, flax, sesame, and pumpkin seeds) to the dough for extra crunch and flavor. You can also roll the shaped rolls in seeds before the second rise for a decorative topping.
Troubleshooting Common Sourdough Problems
Baking with sourdough can sometimes be tricky, especially if you’re new to working with wild yeast. Here are some common problems you might encounter and how to fix them:
Problem: My Rolls Didn’t Rise
This could be due to several factors. Your sourdough starter might not be active enough, or the dough could be too cold during fermentation. Make sure your starter is bubbly and has doubled in size before using it, and keep the dough in a warm place during fermentation.
Problem: My Rolls Are Too Dense
Dense rolls can result from under-proofing (not allowing the dough to rise enough) or over-proofing (letting the dough rise too much). Use the poke test to check if the dough is ready to bake, and make sure to follow the timing closely.
Problem: The Crust Is Too Hard
A hard crust can be softened by brushing the rolls with butter or oil as soon as they come out of the oven. You can also reduce the baking time slightly or lower the oven temperature to avoid over-baking.
Problem: The Rolls Are Too Sour
If your rolls have a stronger sour flavor than you like, try shortening the fermentation time or using a starter that hasn’t been fed as recently. You can also reduce the amount of starter in the recipe for a milder flavor.
Frequently Asked Questions (FAQs)
1. What is the secret to good sourdough bread?
The secret to great sourdough bread lies in a well-developed starter and proper fermentation. Use a mature, active sourdough starter to ensure a robust flavor and texture. Additionally, allow for a long fermentation period to develop the complex flavors and airy crumb texture. Proper hydration and kneading techniques also contribute to the bread’s quality.
2. Is sourdough bread better for you than bread?
Sourdough bread is often considered better for you than regular bread due to its lower glycemic index, which means it has a less significant impact on blood sugar levels. The fermentation process breaks down some of the gluten and makes nutrients more accessible. Additionally, sourdough contains beneficial probiotics that can aid digestion.
3. What not to do with sourdough?
Avoid overworking the dough, as it can result in a dense texture. Do not skip the fermentation process or rush it, as this can affect the bread’s flavor and rise. Also, avoid using too much flour, which can lead to a dry loaf. Lastly, ensure proper cooling before slicing to prevent a gummy interior.
4. How do you make sourdough bread lighter and fluffier?
To make sourdough bread lighter and fluffier, ensure your starter is active and well-fed before using it. Increase the hydration of your dough slightly, which helps create a more open crumb structure. Properly stretch and fold the dough during bulk fermentation to strengthen the gluten network. Additionally, allowing the dough to rise fully and baking it at a high temperature will contribute to a better rise and airy texture.
Conclusion
Sourdough rolls are a delightful addition to any meal, offering the tangy flavor and chewy texture of sourdough bread in a convenient, individual form. With this comprehensive guide, you’re now equipped to bake sourdough rolls that are not only delicious but also full of the complex flavors that make sourdough so special.
By understanding the science behind sourdough and mastering the techniques of dough mixing, fermentation, and baking, you’ll be able to create rolls that are perfect every time. Whether you’re a seasoned sourdough baker or just starting out, this recipe offers a great way to enjoy the unique qualities of sourdough in a new and delicious way.
So, gather your ingredients, feed your starter, and get ready to enjoy the rewarding process of making sourdough rolls. Your kitchen will be filled with the irresistible aroma of freshly baked bread, and your taste buds will thank you!