Rustic Sourdough Bread Rolls

There’s something almost magical about pulling a tray of fresh sourdough rolls from the oven — the golden crust crackles, the steam curls up, and that tangy aroma makes everyone in the house wander into the kitchen. These rolls are no-fuss but big on flavor, thanks to an overnight rise that does all the work while you sleep. They’re light, fluffy, and versatile enough to pair with anything from homemade soup to your favorite burger. Once you’ve made a batch, you might start “accidentally” leaving your starter out on the counter just so you have an excuse to make more.

Ingredients

• Bread Flour (560 g): Bread flour gives the rolls a chewier, more authentic texture thanks to its higher protein content. You can swap in all-purpose flour if that’s what you have - your rolls will be a touch softer but still delicious.
• Filtered Water (300 g): Using filtered water ensures you’re not introducing chlorine or other chemicals that could slow down your sourdough’s rise or introduce undesirable flavors.
• Salt (2–3 tsp): Don’t skimp on salt. It balances flavor and helps strengthen the dough’s gluten structure. Start with 2 tsp if you prefer a milder taste, 3 tsp if you like a more pronounced flavor.
• Olive Oil (2 tbsp): Virgin or extra virgin olive oil adds a subtle richness and keeps the crumb soft. You can use a neutral oil if needed, but you’ll lose some of the flavor depth.
• Freshly Fed Sourdough Starter (50 g): Make sure your starter is active and bubbly for the best rise. If in doubt, feed it 4–6 hours before starting this recipe. If you don't have a starter, you can easily find one on Amazon.

Pro Tips for Perfect Rolls

• Time is your friend: The long rise is what makes these rolls so flavorful. Don’t rush it.
• Handle with care: Be gentle when shaping; you want to keep all those precious air bubbles intact for a light, open crumb.
• Cold proof for extra lift: Proofing in the fridge once the buns have been shaped helps develop more complex flavor and can give you better oven spring.
• Watch the bake time: These rolls cook quickly, so keep an eye on them to avoid over-browning.

Sourdough Fun Facts

• Sourdough is one of the oldest forms of leavened bread, dating back over 5,000 years.
• The tangy flavor comes from natural lactic acid bacteria in the starter.
• Every sourdough starter is unique — the wild yeast in your environment creates a flavor that’s entirely your own.
• Sourdough bread tends to have a lower glycemic index than many other breads, meaning it won’t spike your blood sugar as much.

Why Only Rolls?

While these rolls are incredible on their own, the same dough can also be shaped into loaves or baguettes. They bake easily in a loaf tin or form into a nice round loaf shape and cook an authentic, rustic sourdough loaf of bread in a Dutch oven.

That crusty, artisan-style style bread is something that starts working on your taste buds once it hits the oven!

You will need to experiment with cooking times and temperatures though for other methods of baking.

We recommend 400-450°F (205-230°C) for 30-40 mins of you are making a larger loaf. Be sure to score the top to allow the steam to escape.

Alternate Baking Methods

If you feel like experimenting, this dough works beautifully in other setups:

• Wood-Fired Pizza Oven: The intense heat gives an unbeatable crust and smoky flavor. Combine the pizza oven with a cast iron griddle and you get flavors and textures that are unbeatable.
• Cast Iron Griddle: The griddle also works in the oven. Preheat for 10 minutes, sprinkle with cornmeal, and bake directly on it for a crispy bottom.
• Pizza Steel: Perfect for mimicking professional bakery heat in a home oven; preheat for 10-15 minutes before baking. The pizza steel is a great option too because you can use it outdoors on the gas grill too. If you have a good/coal grill that has a closing lid, go ahead and cook the buns in that on the steel. It is also a great way to get the authentic wood fired flavor for a fraction of the price.