Simple Sourdough Rolls
Soft and chewy sourdough rolls with a golden crust — easy to make and perfect for any table.
At a Glance
Roll Style: Rustic round rolls
Skill Level: Beginner
Total Time: ~18–22 hours (includes overnight cold proof)
Prep Time: ~20 minutes
Yield: 8 medium rolls (~100g each)
Hydration: 72%
Bake Temp: 450°F / 230°C
Baking Vessel: Sheet pan or cast iron skillet
Ingredients
100g active sourdough starter (100% hydration)
400g bread flour
290g water
8g fine sea salt
Olive oil or melted butter (optional, for brushing)
Optional: flour or semolina for dusting
Instructions
Mix the Dough
1. In a large mixing bowl, whisk together water and starter. Add flour and mix until no dry bits remain. The dough will be sticky and shaggy.
2. Cover and let rest for 45 minutes to 1 hour (autolyse).
Add Salt and Begin Bulk Fermentation
3. Add the salt and gently mix until fully incorporated.
4. Bulk ferment at room temperature for 4–5 hours, performing 3 sets of stretch and folds every 30–45 minutes.
Divide and Shape
5. Lightly flour your surface. Turn out the dough and divide into 8 equal portions (~100g each).
6. Gently shape each piece into a ball by tucking the edges under and using your palms to create surface tension.
Cold Proof
7. Place rolls onto a parchment-lined baking sheet or cast iron skillet, spacing them slightly apart.
8. Cover and refrigerate for 8–12 hours.
Bake the Rolls
9. Preheat oven to 450°F / 230°C.
10. If desired, dust the rolls with flour or lightly score the tops with a small cross.
11. Bake for 22–26 minutes, or until golden brown and crisp on top.
Cool and Serve
12. Cool for at least 30 minutes before serving. Optional: brush with melted butter for extra softness and shine.
Visual Cues
Rolls should be golden brown with rounded tops
Crust will be slightly crisp with a soft, fluffy interior
Steam from high hydration gives a slightly glossy finish
Why This Works
These rolls are beginner-friendly but reward you with impressive flavor and texture. The high hydration yields a light, moist crumb while the cold proof builds flavor and structure. Bake them close together for soft sides or spaced apart for a crustier finish.
