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Sourdough Herb & Cheese Rolls

Sourdough Herb & Cheese Rolls: Your New Favorite Comfort Snack

Sourdough Herb & Cheese Rolls are flavorful, comforting, and versatile, making them perfect for any occasion.
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Prep Time 1 hour
Cook Time 20 minutes
Resting Time 4 hours
Total Time 5 hours 20 minutes
Servings: 12 rolls
Course: Dinner
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Active Sourdough Starter Ensure it is bubbly and at its peak.
  • 1 cup Warm Water Comfortably warm to the touch.
  • 3 cups Strong Bread Flour Can be substituted with all-purpose flour.
  • 1 cup Whole Wheat Flour Substitute with additional bread flour if needed.
  • 2 teaspoons Fine Sea Salt Important for taste and dough development.
  • 2 tablespoons Unsalted Butter Can replace with olive oil for a dairy-free option.
For the Cheesy Filling
  • 1 cup Sharp Cheddar Cheese Can substitute with Gruyère or hard cheese blend.
  • 2 tablespoons Fresh Rosemary Can swap with thyme or oregano.
  • 2 tablespoons Fresh Thyme Leaves Dried thyme can be used if fresh is unavailable.
  • 2 tablespoons Fresh Chives Substitute with scallions or omit.
  • 1 tablespoon Dried Oregano Fresh oregano can also be used.
For the Finishing Touch
  • 1 large Egg (optional) For an egg wash; omit for a vegan option.
  • 2 tablespoons Milk or Water (optional) For mixing with the egg in the egg wash.

Equipment

  • Mixing bowl
  • bench scraper
  • Parchment Paper
  • Baking sheet
  • Wire Rack

Method
 

Step‑by‑Step Instructions
  1. Prepare the Starter: Feed your sourdough starter and let it sit until bubbly, about 4-6 hours.
  2. Autolyse the Dough: Combine strong bread flour, whole wheat flour, and warm water. Let rest for 30-60 minutes.
  3. Mix the Dough: Add sourdough starter, sea salt, and butter to flour mixture. Knead for 8-10 minutes.
  4. Bulk Fermentation: Let dough rise in a greased bowl for 3-4 hours until doubled in size.
  5. Stretch and Folds: Perform 3-4 stretch and folds every 30-45 minutes during bulk fermentation.
  6. Incorporate Cheese and Herbs: Flatten dough and mix in cheese and herbs. Fold gently.
  7. Divide and Pre-shape: Divide dough into 12-16 pieces and shape into balls. Let rest for 15-20 minutes.
  8. Final Shape the Rolls: Shape each piece into a taut roll and place seam-side down on a baking sheet.
  9. Final Proofing: Let rolls proof in the fridge for 8-16 hours or at room temperature for 1-2 hours.
  10. Preheat Oven and Prepare Egg Wash: Preheat oven to 425°F (220°C) and prepare egg wash.
  11. Bake the Rolls: Score tops if desired, brush with egg wash, and bake for 15-20 minutes.
  12. Cool the Rolls: Transfer baked rolls to a wire rack to cool completely before slicing.
  13. Serve and Enjoy: Serve warm alongside soup or salad, or enjoy as a snack.

Nutrition

Serving: 1rollCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 200IUCalcium: 100mgIron: 1mg

Notes

Experiment with different cheeses or herbs to customize the flavor of the rolls.

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