I’ve been making these savory sourdough rolls for weekend brunches and weeknight dinners for years. They bake up with a tender crumb, a crisp exterior, and bursts of sharp cheddar and fresh herbs in every bite — perfect when you want something more interesting than plain rolls but still easy enough to fit into a busy schedule.
Why you’ll love this dish
These Sourdough Herb & Cheese Rolls combine the tang of a mature starter with oozy cheddar and fragrant herbs. They’re special because the sourdough fermentation adds depth that plain yeasted rolls can’t match. Make them for a family dinner, to impress guests at brunch, or as a make-ahead pantry staple (cold-proof overnight).
- Great for batch baking and freezing.
- Kid-friendly flavor: cheese + herbs = wide appeal.
- Flexible timing: cold proof for convenience or quick room-temp proof for same-day baking.
"Hands-down the best savory rolls I’ve baked — cheesy pockets, herby aroma, and a sour tang that makes every sandwich spectacular." — a happy test baker
Step-by-step overview
This recipe moves through five clear stages: prepare an active starter, autolyse and mix, bulk ferment with periodic stretch-and-folds, fold in cheese and herbs then shape, and finally proof and bake. Expect active hands during mixing and folding, then restful time while the dough ferments. Cold-proofing overnight concentrates flavor and makes baking timing flexible.
What you’ll need
- 200 g active sourdough starter (fed and bubbly)
- 350 g warm water (divided: 320 g for autolyse, 30 g later)
- 450 g strong bread flour
- 50 g whole wheat flour
- 10 g fine sea salt
- 30 g unsalted butter, softened
- 150 g sharp cheddar cheese, grated (swap: Gruyère, Parmesan, or dairy-free shredded cheese)
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh chives, finely snipped
- 1 tsp dried oregano
- 1 large egg (optional, for egg wash)
- 1 tbsp milk or water (optional, for egg wash)
Notes/substitutions:
- If you’re dairy-free, replace butter with a neutral oil or vegan butter and use vegan cheddar.
- Whole wheat adds a hint of nuttiness; you can increase or omit it but adjust hydration slightly if using more whole grain.
Directions to follow
- Prepare starter: The night before, feed your starter. Use it when it’s active and peaking (bubbly, 4–8 hours after feeding).
- Autolyse: In a large bowl mix 450 g bread flour, 50 g whole wheat flour, and 320 g warm water. Stir until no dry flour remains. Cover and rest 30–60 minutes.
- Mix dough: Add 200 g active starter to the autolysed dough. Mix gently until incorporated. Add 10 g sea salt, the remaining 30 g warm water, and 30 g softened butter. Knead by hand or use a mixer for 8–10 minutes until the dough is smooth, elastic and passes the windowpane test.
- Bulk ferment: Transfer dough to a lightly oiled bowl. Cover and ferment at room temp (72–78°F / 22–25°C) for 3–4 hours.
- Stretch & folds: During bulk fermentation perform 3–4 sets of stretch-and-folds every 30–45 minutes. With damp hands lift a side of dough and fold it over. Rotate and repeat 3 more times per set. Dough should rise ~20–30% by the end.
- Add inclusions: Turn dough onto a lightly floured surface. Flatten into a rectangle. Sprinkle half the grated cheese and herbs. Fold the dough, then sprinkle the remaining cheese and herbs and fold again. Press gently to distribute without overworking.
- Divide & pre-shape: Cut into 12–16 pieces (about 75–90 g each). Pre-shape into loose rounds to build surface tension. Cover and bench rest 15–20 minutes.
- Final shape: Flatten each ball into a disc. Fold edges to the center and seal firmly on the bottom. Roll to create a taut round. Place on a parchment-lined baking sheet 1–2 inches apart.
- Final proof: Cover loosely. For best flavor cold-proof in the refrigerator 8–16 hours (overnight). Or proof at room temp 1–2 hours until puffy; test with a gentle poke — it should slowly spring back, leaving a slight indentation.
- Preheat & egg wash: Preheat the oven to 425°F (220°C) 45–60 minutes before baking. If using egg wash, whisk 1 egg with 1 tbsp milk or water.
- Bake: Optionally score each roll. Brush with egg wash if desired. Bake 15–20 minutes until deep golden and hollow-sounding. Target internal temp 200–210°F (93–99°C).
- Cool: Transfer to a wire rack. Cool completely for best texture before slicing.
Best ways to enjoy it
- Serve warm with butter for brunch. The melted pockets of cheddar are irresistible.
- Halve and use for sandwiches: roast chicken, turkey, or a grilled veggie stack.
- Pair with soups and stews — cheddar-herb rolls complement tomato soup, beef stew, and creamy chowders.
- For a party tray, slice and offer compound butter (garlic-parsley or lemon-thyme) alongside.
Storage and reheating tips
- Room temp: Store cooled rolls in a sealed container or bag for up to 2 days.
- Refrigeration: Keep for up to 5 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to refresh crust and melt cheese.
- Freezing: Wrap cooled rolls individually and freeze up to 3 months. Reheat from frozen at 350°F (175°C) for 15–20 minutes, or thaw overnight then warm for 8–10 minutes.
- Food safety: If you used an egg wash, refrigerate leftovers within 2 hours. Always reheat to steaming hot before serving.
Pro chef tips
- Use an active starter: It’s the engine here. If your starter is sluggish, give it another feed and wait for a peak.
- Autolyse improves extensibility: Letting the flour hydrate reduces kneading time and leads to a softer crumb.
- Don’t overload with fillings: Too much cheese or herbs can deflate the dough. Follow the amounts and fold gently.
- Cold proofing is forgiving: Refrigerating shaped rolls overnight makes timing easier and deepens flavor.
- Test doneness by tapping: A hollow sound and 200–210°F internal temp confirm they’re baked through.
Creative twists
- Cheese swaps: Try smoked cheddar, Gruyère, or a sharp pecorino for different flavor profiles.
- Add-ins: Fold in caramelized onions, chopped sun-dried tomatoes, or cooked bacon for hearty variations.
- Herb variations: Substitute basil + oregano for an Italian twist, or add dill for a brighter note.
- Gluten-free option: This is a wheat-based recipe; for GF, use a tested gluten-free sourdough base and expect a different crumb.
- Mini pull-apart rolls: Bake closer together for soft-sided rolls that pull apart like a party bread.
Your questions answered
Q: Can I bake these same day?
A: Yes. If you proof at room temperature (1–2 hours) you can bake the same day. Cold-proofing overnight produces better flavor but isn’t required.
Q: What if my starter isn’t very active?
A: Feed it twice a day for 1–2 days and use it at peak (doubled, bubbly). If it still lags, increase the starter’s feeding ratio with warm water and a bit more flour until active.
Q: Can I freeze dough before baking?
A: Yes. After shaping, freeze on a tray until firm, then transfer to bags. Bake from frozen but allow extra time and consider thawing in the fridge overnight for even proofing before baking.
Q: Is the egg wash necessary?
A: No. Egg wash gives a shiny, golden crust. Use milk or water for a milder sheen, or skip entirely for a matte finish.
Q: How do I prevent cheese from leaking out?
A: Fold cheese inside layers during the inclusion step and avoid overfilling each roll. Chill briefly before shaping if dough becomes too soft.
Conclusion
If you’d like a similar cheesy sourdough approach, this Sourdough Herb And Cheese Rolls recipe from Farmhouse on Boone has useful variations and shaping tips. For an Italian-flavored take that swaps herbs and cheeses, see Italian Herb & Cheese Sourdough Bread – The Pantry Mama.
Sourdough Herb & Cheese Rolls
Ingredients
Dough Ingredients
- 200 g active sourdough starter (fed and bubbly)
- 350 g warm water (divided: 320 g for autolyse, 30 g later)
- 450 g strong bread flour
- 50 g whole wheat flour Adds a hint of nuttiness.
- 10 g fine sea salt
- 30 g unsalted butter, softened Can be replaced with neutral oil or vegan butter.
- 150 g sharp cheddar cheese, grated Can swap with Gruyère, Parmesan, or dairy-free cheese.
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh chives, finely snipped
- 1 tsp dried oregano
- 1 large egg (optional, for egg wash)
- 1 tbsp milk or water (optional, for egg wash)
Instructions
Preparation
- Prepare starter: The night before, feed your starter. Use it when it’s active and peaking (bubbly, 4–8 hours after feeding).
- Autolyse: In a large bowl, mix 450 g bread flour, 50 g whole wheat flour, and 320 g warm water. Stir until no dry flour remains. Cover and rest 30–60 minutes.
- Mix dough: Add 200 g active starter to the autolysed dough. Mix gently until incorporated. Add 10 g sea salt, the remaining 30 g warm water, and 30 g softened butter. Knead by hand or use a mixer for 8–10 minutes until the dough is smooth, elastic and passes the windowpane test.
Fermentation
- Bulk ferment: Transfer dough to a lightly oiled bowl. Cover and ferment at room temperature (72–78°F / 22–25°C) for 3–4 hours.
- Stretch & folds: During bulk fermentation perform 3–4 sets of stretch-and-folds every 30–45 minutes. With damp hands lift a side of dough and fold it over. Rotate and repeat 3 more times per set. Dough should rise ~20–30% by the end.
Shaping
- Add inclusions: Turn dough onto a lightly floured surface. Flatten into a rectangle. Sprinkle half the grated cheese and herbs. Fold the dough, then sprinkle the remaining cheese and herbs and fold again. Press gently to distribute without overworking.
- Divide & pre-shape: Cut into 12–16 pieces (about 75–90 g each). Pre-shape into loose rounds to build surface tension. Cover and bench rest 15–20 minutes.
- Final shape: Flatten each ball into a disc. Fold edges to the center and seal firmly on the bottom. Roll to create a taut round. Place on a parchment-lined baking sheet 1–2 inches apart.
Proofing and Baking
- Final proof: Cover loosely. For best flavor cold-proof in the refrigerator 8–16 hours (overnight). Or proof at room temp 1–2 hours until puffy; test with a gentle poke — it should slowly spring back, leaving a slight indentation.
- Preheat & egg wash: Preheat the oven to 425°F (220°C) 45–60 minutes before baking. If using egg wash, whisk 1 egg with 1 tbsp milk or water.
- Bake: Optionally score each roll. Brush with egg wash if desired. Bake 15–20 minutes until deep golden and hollow-sounding. Target internal temp 200–210°F (93–99°C).
- Cool: Transfer to a wire rack. Cool completely for best texture before slicing.
