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4.59 from 91 votes

Crusty 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 Time40 mins
Cook Time18 mins
rising time2 hrs
Total Time2 hrs 58 mins
Course: bread
Cuisine: American
Keyword: crusty sourdough rolls, sourdough dinner rolls, sourdough rolls
Servings: 8 rolls
Calories: 170kcal
Author: Katie Shaw

Ingredients

  • 7 ounces active sourdough starter 1 1/4 cups/ 200 grams
  • 13 ounces bread flour 2 1/2 cups to 3 cups/ 370 grams
  • 6.5 oz water 3/4 cup plus 1 tablespoon/ 185 grams
  • 1/2 teaspoon sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon yeast

Instructions

  • Mix all ingredients except salt and yeast. Combine the starter, flour, water, and sugar in a large bowl. Stir well, using your hands if needed to incorporate all ingredients. The mixture may look dry but will feel slightly sticky to the touch. Cover and allow to rest at room temperature for thirty minutes.
    sourdough dough in mixing bowl
  • Knead in the salt and yeast. Add the salt and yeast on top of the dough, and knead until smooth, stretchy, and elastic. (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.) Check the consistency of the dough after a few minutes of kneading.  It may seem sticky, but should clear the sides of the bowl and should not be too difficult to work with.  If it seems very wet, add more flour a few tablespoons at a time.
  • The first rise. When the dough is kneaded, cover it and put in in a warm place to rise between 60-90 minutes, until nearly doubled in size.
    dough after first rise in bread machine
  • Shape the rolls. Turn the dough out onto a clean 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, either by dividing into half, then quarters, then eighths, or by. using a kitchen scale. 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.
    shaped sourdough rolls on parchment
  • The second rise. Cover the rolls with heavily greased plastic wrap and let rise in a warm place for 45-60 minuts, until puffy. 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 oven preheats.
    fully risen sourdough rolls
  • Bake with steam. When the oven has heated and the rolls have risen, pour one 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 for at least 30 minutes before serving.

Video

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.)
Divide into 12 pieces for smaller dinner roll sized servings. Bake 17-19 minutes. 
 

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