Crusty Sourdough Rolls

These simple sourdough rolls are perfect for dinner or making sandwiches. Β If you are not ready for artisan loaves, give these a try! Β They freeze well too.
4.79 from 55 votes

Learn how to make crusty and chewy sourdough rolls using a a small amount of yeast and a special steam technique in your oven. These are great as dinner rolls and a simple way to use your sourdough starter!

This post contains affiliate links, meaning that if you purchase something after clicking on a link in the post I may earn a commission at no additional cost to you. Heart’s Content Farmhouse is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn advertising fees by advertising and linking to amazon.com.

Are you unfamiliar with the world of sourdough? Visit the beginners guide to sourdough baking, or get started with a sourdough starter of your own from scratch!

These rolls are my new favorite bread to make. They are NOT authentic, artisan style sourdough. But these crusty rolls ARE delicious, beautiful, and foolproof. (If you’re looking for a similar roll made with yeast, try bread machine crusty rolls.)

There is a time and a place for artisan sourdough involving many tools with French names. This is not it. This recipe is for when you just want some really good rolls.

They have a crisp crust, soft interior, and good flavor. There is a slight sourdough tang, but it is totally undetectable by my kids. More of just a depth of flavor.

This is an easy recipe, but a few notes before you begin

I highly recommend weighing the ingredients if you have a digital scale. If you don’t, I’ve included volume measurements as well.

My starter is a thick, pourable liquid the consistency of pancake batter. If yours is thicker or thinner, you will need to adjust the amount of water, so start with a lesser amount and add more slowly if needed.

Bread flour is important to get the a crusty, chewy texture. If you are using all purpose flour, the texture won’t be quite the same, and you’ll need to use a little more flour.

If you are used to baking artisan sourdough, the dough will probably seem very dry to you. Since we are forming it into rolls, it needs to keep its shape. So the texture is more like a traditional bread dough.

It only took me a million different tries to get this recipe right. I really hope you like them.

Helpful tools:

New to sourdough and not sure what I’m talking about?

Here is a good introduction from King Arthur flour.

There are many benefits to sourdough baking, but this recipe is a quicker one that doesn’t have a lot of the health benefits. (But it’s still delicious!)

Ready to have crisp and chewy dinner rolls tonight? Here are step by step photos and a printable recipe:

Weigh out your ingredients with a digital scale and add everything except the yeast and salt to a bowl

weighing ingredients for sourdough rolls

Stir with a spoon to form a rough, slightly dry looking dough

dough for sourdough rolls during autolyse

Allow it to rest, covered, at room temperature, for 20-40 minutes, then come back and add the salt and yeast.

Knead the dough by hand, bread machine, or stand mixer with dough hook until smooth and slightly sticky. Look for transparent “windows” in the dough. (If you’re using a stand mixer, this post will help walk you through exactly how to knead with the dough hook.)

After a few minutes of kneading, the dough may be a little sticky, but it should not be wet or impossible to handle. Add more flour, a tablespoon or two at a time, until it forms a workable dough.

kneading sourdough rolls
windows in dough showing gluten is developed

Place the dough in a clean, lightly oiled bowl and cover.

dough for rolls in bowl waiting to rise

Allow to rise for 1 hour in a warm place, such as a slightly warmed but turned-off oven, until doubled in size

Then divide and shape into 8 rolls, placing them on a parchment- lined baking sheet sprinkled with cornmeal.

Cover with greased plastic wrap and allow to rise for 45- 60 minutes at room temperature. Halfway through the rising time, preheat your oven to 450 degrees. Put an empty, rimmed baking sheet on a lower rack.

When the rising time is up, the rolls should be puffy.

Pour 1 cup of water on the empty baking sheet to create steam.

Bake for 17-21 minutes until browned. The baking time varies widely with this recipe because of the steam. The steam lowers the oven temperature and depending on how quickly your oven gets back up to temperature, some ovens will bake much faster than other.

Cool on wire rack.

sourdough rolls fresh out of oven

Storing the rolls

These crusty sourdough rolls freeze very well. After cooled to room temperature, pack them up in a freezer bag and they will keep fine for at least a month.

To reheat rolls without drying them out, defrost for a minute or so in the microwave at the defrost setting. Then wrap them in foil and place them in a warm (not hot!) oven for 5-10 minutes.

Looking for more sourdough recipes?

Printable recipe and video tutorial:

4.79 from 55 votes

Crusty Sourdough Rolls

Print Recipe
These simple sourdough rolls are perfect for dinner or making sandwiches.  If you are not ready for artisan loaves, give these a try!  They freeze well too.
Prep Time:40 mins
Cook Time:18 mins
rising time:2 hrs
Total Time:2 hrs 58 mins
Click here to grab a free mini-cookbook with my best seasonal recipes

Ingredients

  • 7 oz. thick liquid pourable starter 1 1/4 cups
  • 13 oz white bread flour 2 1/2 cups to 3 cups
  • 6.5 oz water 3/4 cup plus 1 tablespoon
  • 1/2 teaspoon sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon yeast

Instructions

  • Combine the starter, flour, water, and sugar in a large bowl. Stir to combine. The mixture should be a slightly sticky dough. Cover and allow to rest for about 20-40 minutes.
  • Add the salt and yeast on top of the dough, and transfer it to whatever you are using to knead. If using a bread machine, set it on the dough cycle. For a stand mixer, set it on low about 5 minutes. If kneading by hand, knead for about 10 minutes (with a 5 minute rest halfway) without adding any additional flour.  Check the consistency of the dough after  few minutes of kneading.  It may seem sticky, but should clear the sides of the bowl.  If it seems very wet, add more flour a few tablespoons at a time.
  • When the dough is kneaded, cover it and put in in a warm place to rise between 60-90 minutes. If using the bread machine, let it complete the cycle and leave it in the machine a bit longer.
  • When the dough has completed its first rise, dump it onto the counter or a cutting board. Prepare a baking sheet with parchment paper or oil and flour. Dust the top of the parchment with cornmeal. Divide the dough into 8 equal pieces. I use a scale and aim for a tad over 3 ounces for each.
  • Shape the pieces into rolls by pinching the bottoms. Place on the cornmeal dusted parchment. Rub the tops with flour. Slash, if desired, using a lame or sharp knife. Cover with heavily greased plastic wrap and allow to rise again at room temperature for 30-45 minutes.
  • Towards the end of the rising time, preheat your oven to 450 degrees. Place one rack in the center, and one in the lower middle area. Place an empty baking sheet on the lower rack to get hot while the over heats.
  • When the oven has heated and the rolls are risen, pour 1 cup of water on the hot baking sheet to create steam. (It may buckle, this is ok.). Place the rolls inside and bake for 17-21 minutes, until browned outside. Cool rolls on wire rack.

Notes

Start with the lesser amount of flour and increase it if the dough is too wet.  
If you are using all purpose flour, you will need the greater amount of flour, or even a little more.
To freeze the rolls, allow to cool completely then place in a plastic bag for up to 2 months.  Defrost 1 minute per roll on the DEFROST setting in the microwave.

Nutrition

Calories: 170kcal | Carbohydrates: 34g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 438mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
Course: bread
Cuisine: American
Keyword: crusty sourdough rolls, sourdough dinner rolls, sourdough rolls
Servings: 8 rolls
Calories: 170kcal
Author: Katie Shaw
Did you make this recipe?Tag me @heartscontentfarmhouse so I can see!

Happy baking!


Click here to subscribe By on January 16th, 2019

142 thoughts on “Crusty Sourdough Rolls”

  1. 5 stars
    I am not a baker but have packed into the high country with Sailor most of my life. I usually just add my starter to whatever I am making be it pancakes, biscuits, dumplings. I pretty much put all your listed ingredients in a can with Sailor, took off on horseback to a trout stream, fondled everything before bedding down for the night. In the early morning waiting for my cowboy coffee I did some more touchy stuff with the dough, grained the critters and buried the Dutch ovens in the smoldering coals of the campfire. Might have been gone a couple of hours. Came back to camp with a mess of Goldens that were rolled in polenta and fried in bacon fat. Popped the lids of them ol’ cast iron pots to the best rolls I ever made. Don’t know who to blame for the results. Me, you, or Sailor! Two horses, one yeller pup, and an this ol’ boy ate Em gone-gone before noon! Thank you young lady. Gonna have to do the dance again!!!~kw

    Reply
  2. Since 1 teaspoon salt = 2,300 mg. sodium, the whole recipe contains at least 3450 mg sodium and the 8 rolls contain at least 430 mg each. Your nutrition information is drastically incorrect. If I cut the salt to 1/2 tsp, will the flavor still be any good?

    Reply
    • hi marsha- i’ve updated the nutrition info, it wasn’t pulling in the salt for some reason. i would personally find them bland with only 1/2 teaspoon of salt but if you are accustomed to lower sodium foods you might find it acceptable.

      Reply
  3. 5 stars
    Best sourdough dinner rolls! They where great with lasagna night and for our Easter dinner. I have an addiction with sourdough recipes. I name my starter – Henrietta πŸ™‚ So far the recipes I have tried on this website have been winners. Keep them coming.

    Reply
  4. Hello
    I’ve not made this yet, firstly I wondered if you can make without adding ANY yeast? I’ve got a great starter (very proud) and my body isn’t a fan of yeast. Please can you advise?

    Thanks
    Vicki (UK)

    Reply
    • hi cecile! if you search my site for homemade sourdough startr you’ll see my process! if you don’t want to wait, i recommend buying some from king arthur flour, it’s around 6 dollars last time i checked and gets you off to a good start right away!

      Reply
  5. 5 stars
    I’ve been wanting to try sourdough rolls and your recipe was the first I made. They are so good! Easy to make, puffed up nicely, and taste delicious. I’ve been making various sourdough things since last summer, and my husband declared that these rolls are his favorite. Thank you.

    Reply
  6. 5 stars
    These have been my go to for using up discard. I also usual use all purpose flour and flour the tops and score immediately before baking. Turns out great every time, and they freeze well! Just heat frozen rolls in a 350Β° oven for about 15 minutes and you get a nice crunchy crust and soft, fluffy interior. Thanks for the great recipe!

    Reply
  7. 5 stars
    These are really yummy! Comes together quickly and the dough is so easy to work with when forming the rolls. I ended up baking mine for about 25 minutes to get that golden crusty top. They disappeared quickly so I’m making more today. I’m thinking of making them a little bit bigger and making them into mini soup bread bowls. πŸ™‚

    Reply
  8. This is my go to recipe and quite often I double it to be sure we are well stocked since these tend to disappear!
    I was wondering, how do they fair if I were to place them in the fridge overnight instead of the 60-90 portion?

    Reply
  9. 5 stars
    I should have followed the printed instructions instead of the tutorial section, as the tutorial did not mention flouring the tops or scoring the rolls before the final rise. Wish I had seen that.
    That said, these are awesome; great rise and great flavor. I have tried other sourdough roll recipes and this is my keeper.
    Also, a big thank you for providing nutrition information on this recipe πŸ™‚

    Reply

Leave a Comment

Recipe Rating




Share
Pin
Yum
Email