Crusty Italian Sourdough Rolls

These crusty rolls have a chewy interior, golden exterior, and a toasted sesame seed topping. They’re ideal for sandwiches or serving alongside soups and pasta. Makes 8 large or 12 small rolls.

Prep Time17

Cook Time22

Rise Time2 30

Total Time3 9

Course: Bread

Keyword: crusty Italian sourdough rolls, crusty sourdough rolls, Italian rolls, Italian sourdough rolls, sourdough rolls

Servings: small rolls

Calories: 154kcal

Author: Katie

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

US Customary - Metric

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

Start with the lower amount of flour and add more only if the dough feels too wet.
Bread flour is recommended for best texture.
Rolls can be frozen once cooled. Reheat in a 350°F oven for 10–12 minutes.

Nutrition