Sourdough Rolls
These sourdough rolls are everything you dream of in a homemade bread: a crunchy, crispy crust and a light, moist crumb with lots of flavor from the sourdough. It's a simple dough, but a process that requires patience - it's worth all the effort!
Posted on 9/25/2025
Servings
10
Total time
18 hours
Servings
10
Total time
18 hours
Ingredients
Refreshing the Sourdough
Dough
Instructions
Refreshing the Sourdough
5 - 6 hours before you need to use the sourdough in your dough, your active sourdough starter should be refreshed in a 1:5:5 ratio, mixing 20g sourdough starter with flour and water.
When the sourdough has doubled, it is ready to use.
Dough
Mix the flour and water in a bowl and let it sit for at least 30 minutes to autolyse.
Then add the sourdough starter and salt, and incorporate it into the dough with wet hands, or use a stand mixer with a dough hook on low speed for about 5 - 8 minutes. The dough is supposed to be very soft.
You can test if it has the right gluten structure by stretching the dough - it should hold and be thin enough to see through.
Grease a container with a little oil and place the dough in it.
Fold the dough under itself on all four sides.
Place the dough in a warm spot (25°C - 28°C) and let it rest for 30 minutes.
Repeat the folding every half hour for the next 3 hours, allowing the dough to rest between each folding.
Once the dough has been folded well 5 - 6 times and has risen well, place it in the fridge for 10 - 15 hours.
Baking
The next day, let the dough sit at room temperature for 1 - 2 hours.
Turn the dough out onto a floured surface and cut it into rolls with a dough scraper.
Preheat the oven to 250°C conventional with a baking tray.
Place the rolls on parchment paper or a baking steel and slide them into the oven when hot.
Pour a glass of water into the bottom of the oven or spray the rolls with water and bake them for 12 - 15 minutes until they are golden and crispy.
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