Monday, August 31, 2020

Sourdough Bread Rolls

I’ve been working my way up to actual Sourdough bread and these rolls were a great test.  I’ve made them twice now and have a good sense of how my starter is reacting.

They are very easy to make and turned out delicious.  I love the nice crunchy exterior and the fluffy interior.

I’ve used them for dinner, sandwiches, toasted with jam for breakfast and my new favorite is filled with cream cheese and garlic butter.  Apparently, this is a Korean street food and they were amazing. 


  • 1/2 cup Active (Fed) Sourdough Starter
  • 1/4 cup Sugar
  • 3/4 cup warm Water
  • 1/4 cup melted Butter
  • 1/2 teaspoon Sea Salt
  • 2-2 1/2 cups all-purpose Flour


Mix starter, sugar, water, butter and salt in a bowl until well combined and slowly add flour until dough comes together.  

Cover and let rest 30 – 60 minutes.  

Knead by hand 10 minutes, until the dough becomes elastic. 

Place in a greased bowl and cover with plastic wrap and rise overnight (8-24 hours) on the counter or in the refrigerator.

If stored in refrigerator allow to come to room temperature before shaping.  Stretch and fold several times before shaping.

Divide the dough into eight equal parts, shape into rolls and put in a greased 9x13 pan.

Cover lightly and allow rolls to rise until doubled (one to two hours).

Preheat oven to 350.  Bake 25 minutes, or until golden brown.  Brush with butter.

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