Sourdough Rolls Recipe

Master the art of baking sourdough rolls with our foolproof recipe

Course Dessert, Side Dish

Cuisine American

Keyword sourdough rolls recipe

Prep Time 40

Cook Time 1 10

Total Time 1 50

Servings

Calories 1980kcal

Author Alice Ketty

In a large mixing bowl, combine the flour, active sourdough starter, and lukewarm water. Mix these ingredients until they come together to form a shaggy dough. Cover the bowl with a clean kitchen towel and let it rest for about 30 minutes. This step, known as autolyse, allows the flour to hydrate and begins gluten development.

After the autolyse period, add the salt and softened butter to the dough. Knead the dough in the bowl, incorporating the salt and butter until they're evenly distributed. This should take about 5-10 minutes.

Transfer the dough to a clean, lightly oiled bowl. Cover it with plastic wrap or a damp kitchen towel and let it ferment at room temperature (around 70°F / 21°C) for 4-6 hours. During this time, you'll need to perform a series of "stretch and folds" to develop the gluten structure:
Every 30 minutes for the first 2 hours, gently stretch one side of the dough and fold it over itself.
Rotate the bowl 90 degrees and repeat until you've gone all the way around (four folds total).
After the first 2 hours, let the dough rest undisturbed for the remaining time.

Once the bulk fermentation is complete, it's time to shape your rolls:
Turn the dough out onto a lightly floured surface.
Divide the dough into 12 equal pieces (about 90g each).
Shape each piece into a tight ball by pulling the edges into the center and pinching them together.
Place the shaped rolls on a baking sheet lined with parchment paper, leaving some space between each roll.

Cover the shaped rolls with a clean kitchen towel and let them proof for another 2-3 hours at room temperature. They should nearly double in size and feel puffy when gently poked.

About 30 minutes before you're ready to bake, preheat your oven to 425°F (220°C). If you have a baking stone, place it in the oven now. Also, place an empty baking tray on the bottom rack of the oven - we'll use this to create steam.

When the rolls are ready to bake:
Using a sharp knife or bread lame, score the top of each roll with a shallow cut.
Quickly slide the baking sheet with the rolls into the oven.
Pour a cup of hot water into the empty tray at the bottom of the oven to create steam, then quickly close the oven door.
Bake for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.

Remove the rolls from the oven and transfer them to a wire rack to cool for at least 20 minutes before serving. This cooling period is crucial as it allows the crumb structure to set.

Calories: 1980kcal | Carbohydrates: 375g | Protein: 50.2g | Fat: 22.5g