Sourdough Rolls

✨ Delicious Sourdough Dinner Rolls That’ll Make You the Baking Queen 👑

Fluffy sourdough rolls with Beyoncé-level confidence and a crackling crust that sounds like applause the moment you break them open.

Why These Rolls Deserve Their Own Fan Club

Picture this: you’re hosting Sunday dinner, your in-laws are notoriously hard to impress, and you plunk a basket of these golden, bakery-worthy rolls on the table. Conversation stops. Someone audibly gasps. The rolls have entered the chat.

These are not background-noise carbs. They are headliners—light as a daydream inside, crisp outside, kissed with olive oil so the crumb stays tender and luxurious. All you need is a lively sourdough starter, a little time, and the willingness to smell like angels-baked-bread for the next 24 hours. Worth it? Absolutely.

What sets these rolls apart:

No commercial yeast—your starter does the heavy lifting, flexing microbial muscle like it’s posing for a fitness magazine.
A slow, overnight rise that develops flavor so complex even your favorite barista couldn’t spell it correctly on a cup.
Steam in the oven for a professional, blistered crust with dramatic flair.

Bake them once and suddenly you’re the Friend Who Brings Bread. Trust me, that’s a title worth wearing like a sparkly tiara.

We made sliders for the Super bowl, and honestly I don’t love those Hawaiian rolls, they are too soft and too sweet. These Rolls were perfect for the sliders. They would be good for dinner, soup and so much more!

I’m definitely in my sourdough era and I’m loving all the different things I’m finding that I can add this into. The flavor on these bad boys are unmatched.

Sourdough Rolls

Ingredients

300 g active sourdough starter
650 g warm water
50 g olive oil
1000 g bread flour
20 g fine salt

Sourdough Rolls

Directions

Mix together stir together start, olive oil and warm water. Then slowly mix in flour and salt until well mixed. I used my stand mixer the Ankarsrum with the dough hook.
Once mixed, put the dough in a greased (I used olive oil) straight edged container, cover with saran wrap or a lid.
Every 15 minutes do the stretch and folds, and do this 4 or 5 times. When I finish doing the stretch and folds, I cover and put in a cooler room or the garage and let it rise over night, this weekend I did 9 hours. It totally depends on your room temperature. They say to wait until it doubles in size, I honestly don’t wait until it’s doubled, the cooler temperature slows the rise.
The next morning, I split into 2.5 oz sized rolls. I get the shape by creating a cup with my hand and roll it on the counter until a ball forms and tight skin on top. Then I place under a tea towel, then let it sit and rise about double the size.
Once it’s doubled then I preheat the oven 475 degrees Fahrenheit. I put a dish in the bottom of the oven and fill it with ice to create steam in the oven.
Then score the top and bake for 20 to 30 minutes or until golden brown.
Allow to cool on a cooling rack.

Calorie Count (Per 2.5-Ounce Roll, Approximate)

Component	Calories
Bread flour + starter	160
Olive oil	40
Total	200

Big picture: two rolls = the caloric equivalent of a fancy latte, but with far more serotonin.

Nutritional Facts (Per Roll, Estimated)

Nutrient	Amount
Carbs	~36 g
Protein	~5 g
Fat	~4 g
Fiber	~1 g
Sodium	~300 mg

Not exactly keto, not remotely sad. Let’s move on.

Chef-Level Cooking Tips (Because You Deserve Pro Results)

Starter should float in water like a marshmallow. If it sinks, feed it and try again in a few hours.
Too sticky? Resist the flour temptation. Lightly oil your hands instead—extra moisture equals softer crumb later.
Use a clear container for the bulk ferment so you can watch bubbles bloom. It’s kitchen TV.
Ice equals instant steam; don’t bother with fancy sprayers unless you’re into that.
Bake on preheated baking steel or stone if you have one; the extra heat kickstarts oven spring.

Recipe Variations to Keep the Excitement Rolling

Theme	What to Change	Flavor Payoff
Rosemary-Sea Salt	Add 2 Tbsp chopped rosemary to dough; sprinkle flaky salt before baking	Woodsy, aromatic, restaurant vibes
Cheddar Jalapeño	Knead in 1 cup shredded cheddar + 2 diced jalapeños	Spicy cheese pull heaven
Cinnamon Swirl Breakfast	Roll dough flat, brush with butter, sprinkle cinnamon-sugar, roll up, slice	Morning bun meets sourdough
Black Garlic & Sesame	Replace olive oil with sesame oil; knead in minced black garlic	Umami bomb with nutty aroma
Chocolate Hazelnut Treat	Stuff each roll with a teaspoon Nutella; dust with powdered sugar	Dessert rolls that taste like Ferrero Rocher

Storage, Freezing, and Reheating

Room temp: keep in a paper bag inside plastic to prevent staling for up to 2 days.
Freezer: cool completely, stash in zip bags up to 3 months. Thaw, then warm 5 minutes at 350 °F for fresh-baked illusion.
To refresh crust: spritz roll with water and bake 5–7 minutes at 400 °F—like new.

Serving Suggestions (Because Rolls Deserve Friends)

Slather with honey butter beside roast chicken.
Split, toast, and pile with pulled pork and slaw.
Turn into mini breakfast sandwiches with eggs, bacon, and sharp cheddar.
Use day-old rolls for epic sourdough bread pudding—decadent brunch alert.

FAQ: Freak-Out-Avoidance Questions

Q: My dough didn’t rise overnight… help? A cold kitchen can stall fermentation. Move dough somewhere slightly warmer (70 °F), give it two more hours, and whisper words of encouragement.

Q: Can I use all-purpose flour? Technically yes, but bread flour’s higher protein means better chew. If using AP, reduce water by 30 g to avoid soup dough.

Q: What if I forget the stretch and folds? Your rolls will still taste good but may have tighter crumbs. Do one set in the morning as penance.

Troubleshooting Like the Bread Whisperer

Flat rolls mean either sleepy starter or over-proofing. Next time, shorten final proof or feed starter twice.
Dense centers often signal under-baking. Use a probe thermometer; 205 °F internal is your safety zone.
Rubbery crust? Lack of steam. Don’t skip the ice bomb.

Roll-Model Behavior

These sourdough dinner rolls are a masterclass in patience meeting payoff. They teach you to trust the process, embrace slow rise, and take pride in the alchemy of flour, water, and wild yeast. Once you nail them, you’ll eye every bread basket with quiet smugness, knowing yours taste better.

They’re humble yet heroic, perfect for holidays yet weeknight-manageable, and versatile enough to go sweet or savory. But most importantly, they carry your signature sass in every bite—because homemade bread is love, science, and a tiny bit of showing off.

May Your Crusts Be Crackly and Your Confidence Unleavened

So tie on that apron, turn up your favorite playlist, and let flour fly like confetti. These rolls are your edible mic drop—Golden, chewy, utterly unforgettable. Share them, hoard them, toast them at midnight; just promise you’ll bake them again, because the world needs more confident carbs and bakers brave enough to make them.

Now excuse me while I butter another roll and practice my victory lap around the kitchen island. Care to join