Crusty Italian Sourdough Rolls
This crusty Italian sourdough rolls recipe comes together quickly and most of the time is hands-off for rising. They have a crispy outside and soft, chewy inside.
I like to make these rolls regularly since they are so easy. The sesame seed topping makes them the perfect thing to serve with soups and pasta, or sometimes I make them bigger and use them for sandwiches. You’ll love them!
Ingredients and Tools You’ll Need
This recipe uses an active sourdough starter plus yeast to help the rolls rise quickly. It’s important to use bread flour to get the best texture if you can. The amount of flour can vary a bit, so start with the lowest and add more slowly if the dough is wet.
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Ingredients
- 200 grams (about 1¼ cups) active sourdough starter: Use a starter that’s been fed 8-12 hours before and is bubbly and active.
- 370 grams (2½ to 3 cups) bread flour: Bread flour gives these rolls their chewy texture; all-purpose will work but won’t be quite as good.
- 175 grams (¾ cup plus 1 tablespoon) water
- 1 tablespoon olive oil
- ½ teaspoon sugar
- 1½ teaspoons salt
- ½ teaspoon instant yeast: This helps ensure a reliable rise alongside the sourdough starter.
- 1 egg, beaten (for brushing)
- White sesame seeds, for topping
- Cornmeal or semolina, for dusting
Essential Equipment:
- Large mixing bowl
- Stand mixer with dough hook (you can knead by hand too)
- Baking sheet
- Parchment paper
- Metal pan (for creating steam – don’t skip this)
- Wire cooling rack
- Sharp blade or lame (for scoring)
How to Make Crusty Italian Sourdough Rolls
Mix the dough
Combine the sourdough starter, bread flour, water, olive oil, and sugar in a large bowl. Mix until no dry flour remains and a shaggy dough forms. Don’t worry about kneading yet – just make sure everything is incorporated.
Cover with a clean kitchen towel and rest at room temperature for 30 minutes. This rest period allows the flour to hydrate fully and makes kneading easier.
Knead in salt and yeast
Sprinkle the salt and yeast evenly over the dough, then begin kneading. If using a stand mixer, use the dough hook on low speed for 5-6 minutes until the dough becomes smooth and elastic.
For hand kneading, use the heel of your hand to push the dough away from you, then fold it back over itself. Rotate a quarter turn and repeat for 8-10 minutes. The dough should feel slightly tacky, but pull away from the bowl or counter. If it’s too sticky, add flour 1 tablespoon at a time, but resist the urge to add too much.
First rise
Shape the dough into a ball and place in a lightly oiled bowl. Turn once to coat with oil. Cover with plastic wrap or a damp towel and place in a draft-free spot. Let rise for 60-90 minutes until nearly doubled in size.
The dough should look puffy and slowly spring back when poked with a finger. This may take longer in cooler kitchens – look for the visual cues rather than strictly following the clock.
Shape the rolls
Turn the dough onto a lightly floured surface (use minimal flour to prevent dryness). Gently press to deflate, then divide into 8 or 12 equal portions using a bench scraper or knife. For perfectly even rolls, you can weigh the pieces (about 95g for 8 rolls, 63g for 12 rolls).
Pull the edges toward the center to shape each roll, then flip over so the smooth side is up. Cup your hand around the dough and move in small circles on the counter, using light pressure to create surface tension and form a tight ball. The bottom should be pinched together.
Second rise
Line a baking sheet with parchment paper and dust generously with cornmeal or semolina. Place the shaped rolls on the sheet, leaving about 2 inches between them for expansion. Cover loosely with greased plastic wrap (the grease prevents sticking). Let rise for 45-60 minutes until noticeably puffy but not quite doubled.
Meanwhile, preheat your oven to 450°F with one rack in the center and another in the lower third. Place an empty metal pan on the lower rack (not glass, which could shatter).
Prepare for baking
When the rolls are almost ready, beat the egg with 1 teaspoon of water and gently brush over the tops of each roll, taking care not to deflate them. Sprinkle generously with sesame seeds.
Using a sharp blade, lame, or clean razor, score the tops with a quick, decisive cut about ¼-inch deep. A simple “X” pattern or single slash works well. These cuts help the rolls expand properly in the oven.
Bake with steam
When you’re ready to bake, heat 1 cup of water until steaming hot. Open the oven, slide the rolls onto the center rack, then carefully pour the hot water into the preheated pan on the lower rack. Close the oven door immediately to trap the steam. Bake for 18-22 minutes, or until the rolls are deep golden brown and sound hollow when tapped on the bottom. The internal temperature should reach about 200°F if you’re using a thermometer.
Cool properly
Transfer rolls to a wire rack immediately after baking – leaving them on the hot pan can make the bottoms soggy. Allow them to cool for at least 30 minutes before serving. This cooling time helps the inside structure continue to set. For the best texture, resist the temptation to cut them while they’re still hot!
Storage Instructions
Store these in a paper bag at room temperature for 2-3 days. The crust will soften over time.
If you want to freeze them, put them in a freezer bag for up to a month.
When you are ready to eat, thaw them at room temperature. Sprinkle with water and heat them in a 350°F oven for 5-7 minutes.
What to Serve with Crusty Italian Sourdough Rolls
These rolls are a great side for any soup or pasta.
- Dip these in a comforting and classic creamy chicken noodle soup
- A creamy tomato soup with a roll is a simple and easy lunch or dinner.
- These rolls are perfect for soaking up all the sauce in my cheesy ground beef and tomato pasta.
- Have an Italian night and serve these with my one-pan Italian sausage pasta and an Italian chop salad.
Make It Your Own
There are lots of different ways to make these rolls.
- Try different toppings like poppy seeds, flaky salt, or everything bagel seasoning instead of sesame.
- Or try a plain, no toppings version with my crusty sourdough rolls.
- Add 2 tablespoons of dried herbs to the dough when mixing for herbed rolls.
- Shape into oval sandwich rolls or dinner-roll-sized smaller portions based on your needs.
- Try a non-sourdough version with my chewy Italian sesame rolls.
Questions and Troubleshooting
It’s a practical compromise that gives you sourdough flavor with more reliable rising times. Pure sourdough rolls would take significantly longer.
This usually means either the dough was too wet or you didn’t create enough surface tension when shaping. Make sure to pinch the dough tightly at the bottom when forming balls.
You can use a cast iron skillet instead. Alternatively, you can spray the oven walls with water from a spray bottle right after putting the rolls in (careful of the light bulb!).
Printable Recipe
Crusty Italian Sourdough Rolls
Ingredients
- 1 ¼ cups active sourdough starter
- 2 ½ to 3 cups bread flour
- ¾ cup water plus 1 tablespoon
- 1 tablespoon olive oil
- ½ teaspoon sugar
- 1 ½ teaspoons salt
- ½ teaspoon instant yeast
- 1 egg beaten (for brushing)
- White sesame seeds for topping
- Cornmeal or semolina for dusting
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Instructions
- Mix the dough. In a large bowl, combine the sourdough starter, bread flour, water, olive oil, and sugar. Stir until a shaggy dough forms. Cover and let rest at room temperature for 30 minutes.
- Knead in salt and yeast. Add the salt and yeast to the dough. Knead until smooth and elastic, about 8–10 minutes by hand or 5–6 minutes in a stand mixer on low speed. Dough should be slightly tacky but manageable.
- First rise. Cover the dough and let rise in a warm place for 60–90 minutes, or until nearly doubled in size.
- Shape the rolls. Turn the dough out onto a lightly floured or oiled surface. Divide into 8 or 12 equal portions. Shape each into a tight ball by pinching the bottom. Place on a parchment-lined baking sheet dusted with cornmeal or semolina.
- Second rise. Cover loosely with greased plastic wrap. Let rise for 45–60 minutes, or until puffy. Preheat the oven to 450°F with one rack in the center and another in the lower third. Place an empty metal pan on the lower rack to heat.
- Prepare for baking. Brush the tops of the rolls with beaten egg and sprinkle generously with sesame seeds. Score tops if desired with a sharp blade or lame.
- Bake with steam. Pour 1 cup of hot water into the hot pan on the lower rack to create steam. Quickly place the rolls on the center rack and close the oven door. Bake for 18–22 minutes, or until the rolls are deep golden brown and sesame seeds are toasted.
- Cool. Transfer rolls to a wire rack and cool at least 30 minutes before serving.
Notes
Bread flour is recommended for best texture.
Rolls can be frozen once cooled. Reheat in a 350°F oven for 10–12 minutes.
Nutrition
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.