Sunday, May 24, 2015

Easy Sourdough Rolls

I've had my sourdough starter going for quite some time now. I really enjoy working with sourdough, and I love the sour flavor it gives to the breads I make with it. The whole idea of sourdough intrigues me. Being able to cultivate wild yeast in my fridge and then bake bread with it is so amazing! Since sourdough does take little a bit of care I'm always on the lookout for a new recipe to use some of my starter. When I saw these easy rolls I knew they would be the perfect way to use some starter and have a stash of rolls/buns on hand in the freezer to pull out when in a pinch for an easy lunch or dinner. 

This recipe is really a winner. Simple, basic, easy and fairly quick to throw together. They turned out light and fluffy and a perfect roll to top with some cold cuts, a large scoop of chicken salad, or your own personal favorite topping. Also great for a bread basket on the side, all you need is a little butter, with some honey or jam if you like a little extra sweetness. A great all purpose recipe to tweak for many different occasions. 

I decided to make small cuts in the top of my rolls, just for fun. Not necessary but I think they turned out kind of cute. They sort of look like little mouths to me. But if you prefer a smooth topped roll just skip the cutting step. They will still turn out just as delicious!

Easy Sourdough Rolls
Adapted from Kitchen Grrrls
  • 5 cups all purpose flour
  • 1 tablespoon yeast
  • 1 tablespoon salt
  • 2 tablespoons brown sugar
  • 1-2 tablespoons olive oil
  • 1 1/2 cups sourdough starter
  • 1 1/2 cups warm water
In the bowl of a stand mixer fitted with the dough hook  mix together the flour, yeast, salt and sugar. Add the olive oil, starter and water and knead it all together on medium-medium high speed until smooth and elastic, 5-7 minutes, adding extra flour or water if needed to produce the correct consistency. Place the dough in a clean large bowl sprayed with non-stick cooking oil, cover the bowl with a kitchen towel or plastic wrap and let the dough double in size.

Divide the dough into rolls, each approximately the size of a tennis ball (I made mine around 70 grams each which yielded 20 rolls). Lightly oil a pan. Set the rolls into the pan and let them rise until doubled. Once the rolls have doubled place them in the oven and bake for about 20 minutes at 375F until lightly browned. 

Yields: I made 20 nice sized rolls (about 72 grams of dough each)


  1. I love making bread but never tried sourdough before.. thanks for the inspiration - these rolls look perfect!

  2. How long did it take for your dough to double in size? The standard 1 hour or longer?