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!
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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.
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.
Watch!
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.
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:
- A bread machine. You only need a basic one, since all it will do is knead and rise the dough.
- Instant yeast. It’s the best for home bakers.
- Parchment paper that lays flat on the baking sheet. Much easier to deal with!
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
Stir with a spoon to form a rough, slightly dry looking dough
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.)
Place the dough in a clean, lightly oiled bowl and cover.
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.
Printable Recipe and video tutorial:
If you love this recipe, please give it five stars!
PrintCrusty Sourdough Rolls
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 minutes
- Cook Time: 18 minutes
- Total Time: 58 minutes
- Yield: 8 rolls 1x
- Category: bread
- Cuisine: American
Ingredients
- 7 oz. of thick liquid pourable starter (1 1/4 cups)
- 13 oz white bread flour (2.5 cups)
- 6.5 oz of water (3/4 cup plus 1 tablespoon)
- 1/2 teaspoon of sugar
- 1 1/2 teaspoons of salt
- 1/2 teaspoon of 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.
- 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
To freeze: Cool completely and place in plastic bag. Will store well up to 2 months.
Keywords: sourdough rolls, crusty sourdough rolls, sourdough dinner rolls
Short Video tutorial:
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.\
Not into sourdough?
I also love these French rolls, a bit simpler to make
These brioche buns are great for sandwiches too.
Or try these super soft dinner rolls, a great beginner recipe.
Wendy says
Easy to follow recipe, and oh my gosh, are they delicious! Turned out perfectly, and the texture is spot-on. Yum! Thanks for sharing this wonderful recipe.
★★★★★
Katie Shaw says
You are very welcome, Wendy! So glad you liked them 🙂
Doreen says
Made these rolls tonight to go with a smoked pulled pork my boyfriend worked on all day…delicious!!! Crusty and soft, they didn’t get soggy by the end of the meal either. This is a keeper recipe. My only problem was kneading without adding extra flour, so I added just enough to get the job done. Thank you do much for pistong this recipe.
★★★★★
Katie Shaw says
So glad you liked them them Doreen! Thanks for letting me know 🙂
Annie says
This recipe is great, thank you! I was a little worried about how little the rolls rose before baking, but they baked up beautifully with lots of lovely air pockets inside. I served the rolls as a side with a turkey wild rice soup and my family loved it!
★★★★
Katie Shaw, Heart’s Content says
So glad you liked it Annie!
Ann Harris says
These rolls were delicious. Lightly chewy on the outside but soft on the inside. Lovely flavor. I live in the desert, so my flour is always dry, and everything takes more liquid. I started out as recommended, but used 1.25 c. starter rather than 7 oz. Also I don’t have bread flour so I used all-purpose. All great until time to knead. This was seriously — how do you knead dough without adding flour? I tried. Picture my hands dripping with dough, the cutting board gripping tightly, a big sloosh, sloosh as I attempted to ‘knead’ this dough-that-is-more-like-batter. Probably my error. Eventually gave up and scraped all the dough together and added flour and kneaded properly. All else went perfectly. I did use the convection setting on my oven and would drop the temp if I did like that again … just thought the steam was important, but could drop the temp to 425 after putting the rolls in. Anyway, really delicious and wanted to say thank you and share my geographic issues.
★★★★
Katie Shaw, Heart’s Content says
Hi Ann, I’ve found that for some reason with this dough it looks dry at first and then gets wetter over time, which is kind of weird! I’m glad it all worked out for you in the end and thanks for letting me know.
Drue says
The dough looked dry to me, as well, but after it rested for the first 20 min. period, it absorbed all the flour. Yes, it was a very loose dough, however – I found a tip on another site that recommended pulling and “folding” the dough instead of standard kneading. To do this, you grab an edge of the dough in the bowl and pull it up, then lay it on top of the dough. Turn the bowl a quarter turn and repeat. You keep pulling and folding the pulled section over the dough for five minutes. Let it rest for five, then repeat pulling and folding for five. I never took the dough out of the bowl until it was time to form the balls. It became easier and easier to work with, and eventually didn’t stick to my hands at all. And it rose beautifully!
Johnna says
I was wondering if I can use the metal bowl for my stand mixer. I know metal is no good for the starter but can I use it for kneading the dough?
Katie Shaw, Heart’s Content says
Yes that is absolutely fine, I would just transfer it to different bowl for rising (although to be honest I think that would be fine too)
scott kenyon says
I live in Colorado at a little over 5000 feet above sea level and I’m going to try this recipe on Sunday. Do you think I need to make any adjustments for my altitude? Also, thanks for your educational tips.
I never knew what a lame was and now I am going to get one.
Katie Shaw, Heart’s Content says
Hmmm I wish I knew more about high altitude baking! My FIL lived in Colorado during grad school and said he always had to add a little more liquid to recipes and bake them at a higher temperature for a shorter time. I found this website which might be helpful to you. Good luck! https://www.culturesforhealth.com/learn/sourdough/how-altitude-affects-sourdough-baking/
Cynthia says
I live in Utah at just under 6000 ft elevation, and these rolls turn out awesome every time! I do the weights just as written. I let my stand mixer do the kneading for almost 10 minutes, and the dough is lovely.
★★★★★
Katie Shaw, Heart’s Content says
Cynthia thank you so much for adding this! I always wonder about higher elevations. I’m glad you like them.
Geri says
OMG, I have been making sourdough bread for a number of years, some good, some not so. THIS recipe and method are so awesome, THANK you for all your efforts and for sharing you recipe!!! I made one small change because I love the sour flavour, I subbed 1/4 t citric acid as part of the salt…AWESOME!!
Katie Shaw, Heart’s Content says
Geri this comment makes me so happy!! So glad you enjoyed it and I love the tip about the citric acid!
Morgan | The Cheeky Homemaker says
I’m asking these tonight!! I appreciate how easy to understand your recipe is.
Katie Shaw, Heart’s Content says
I’m so excited! and thank you!
Anonymous says
These are amazing! Thank you!
Katie Shaw, Heart’s Content says
You are welcome! Glad you liked them!
Angela Rogers says
Definitely need to try this! My hubby will eat the whole batch. Thanks for the tip in weighing:)
Katie Shaw, Heart’s Content says
Thanks Angela! My husband is a bread monster too.
Jenn says
I am making these! Yum!
stmarthaslens says
At some point I am going to have to jump on this sourdough wagon. I love bread, and those rolls look a little too perfect to eat… who am I kidding perfection has NEVER stopped me from eating!
Katie Shaw, Heart’s Content says
Ha! Love it. I love sourdough, and I don’t care about the health benefits. I am just a bread lover too.
arrowhillcottage says
These look simply delicious! Will need to try to make them to go with some homemade soup!
Katie Shaw, Heart’s Content says
Perfect thing to pair them with, thanks for the idea
Anonymous says
These look amazing! I love the unique taste sour dough bread has!
alleighfollett says
Love this! I’ve been wanting to make my own starter for a while now. Can’t wait!
Katie Shaw, Heart’s Content says
thanks alleigh!
Katie Shaw, Heart’s Content says
Good luck! You’ll get addicted.
kymhretz says
My husband is always looking for ways to use his sour dough starter. I’m printing this recipe for him to to try! Thank you for sharing.
Katie Shaw, Heart’s Content says
Hope he likes it! ❤️
Wendy says
I just bought a lame but never thought to use it on rolls. These look amazing! I grind my own flour and use hard white for bread and rolls.
Katie Shaw, Heart’s Content says
Wow! I am all about white flour. It’s just…better!
Jennifer says
Yum! They look delicious.
Katie Shaw, Heart’s Content says
Thanks Jenny!
lepetitsaintcrochet says
Those look absolutely delicious!!
Katie Shaw, Heart’s Content says
Thank you! I hope you try them!
Jayme says
These look delicious!
Katie Shaw, Heart’s Content says
Thanks Jayme! 🥖