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Crusty Sourdough Rolls
Mary Johnson

Crusty Sourdough Rolls

Golden, crispy crust, airy, soft crumb and homemade sourdough flavor like in any bakery. These artisan rolls are easy to make with a naturally fermented sourdough starter and simple pantry ingredients, perfect for sandwiches, soups & breakfast or dinner.
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Prep Time 30 minutes
Cook Time 25 minutes
6 hours
Total Time 6 hours 55 minutes
Servings: 8
Course: Baking, Bread Recipes
Cuisine: American, Artisan European-Inspired
Calories: 180
Ingredients Equipment Method Video Notes

Ingredients
  

  • 100 g active sourdough starter
  • 350 g bread flour
  • 250 g water
  • 8 g salt
  • 1 tablespoon olive oil optional, for softer texture
  • 1 teaspoon honey optional, for mild sweetness

Equipment

  • Large mixing bowl
  • Kitchen scale (recommended for accurate measurements)
  • Dough Scraper
  • Measuring cups and spoons
  • Clean kitchen towel or plastic wrap
  • Baking tray
  • Parchment paper
  • Oven
  • Cooling rack
  • Dutch oven or steam tray (optional, for a crispier crust)

Method
 

  1. Prepare the Dough: Mix the active sourdough starter, water, and flour in a large bowl until combined. Let the dough rest for 30 minutes.
    Crusty Sourdough Rolls
  2. Add Salt and Develop Gluten: Add salt and mix well. Perform stretch-and-folds every 30 minutes for the first 2 hours to strengthen the dough.
  3. Bulk Fermentation:Cover the dough and allow it to ferment until it becomes larger, smoother, and slightly bubbly. This usually takes 4–6 hours depending on room temperature.
  4. Shape the Rolls: Divide the dough into equal portions. Shape each piece into a smooth round roll and place them on a lined baking tray.
  5. Final Proof: Cover the rolls and let them proof for 1–2 hours until they become soft and slightly expanded.
  6. Bake the Crusty Sourdough Rolls: Preheat the oven to 450°F (230°C). Add steam using a Dutch oven or water tray if desired. Bake for 20–25 minutes until the rolls are golden brown and crispy.
  7. Cool Before Serving: Allow the rolls to cool on a rack for at least 15–20 minutes before serving for the best texture.

Video

Notes

Use a strong, active sourdough starter for the best rise and flavor.
Do not rush fermentation because longer fermentation creates a richer sourdough taste.
For extra crispy Crusty Sourdough Rolls, create steam during the first part of baking.
Store leftover rolls in a paper bag or bread box to maintain the crust.
Freeze baked rolls for up to 3 months and reheat them in the oven before serving.
Add variations like rosemary, garlic, cheese, sesame seeds, or whole wheat flour for a unique twist.