Sourdough Herb & Cheese Rolls
These sourdough rolls, featuring sharp cheddar and fresh herbs, are perfect for brunch or dinner, offering a tender crumb and a crisp exterior.
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.
Notes
Best ways to enjoy: Serve warm with butter for brunch. Use for sandwiches or pair with soups. Store rolls in a sealed container for up to 2 days, refrigerate for 5 days, or freeze individually for up to 3 months.