# Sourdough Bread Rolls

Recipe by [Hana Novak](https://fridge.menu/en/u/hananovak)

Soft sourdough rolls made with your own starter, left to ferment slowly for a light, airy crumb.

Servings: 12 · Prep 45 min · Cook 20 min · Baking

Vegan · Contains: gluten

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Sourdough Bread Rolls](https://image.fridge.menu/adaptations/0rvuqyc2/60c3b6dcb5efbfd7992e67d666300c8d674c4bf926bcbfe168953b581721645c.jpg)

## Ingredients

- 100 g sourdough starter — from the fridge
- 100 g [strong white bread flour](https://fridge.menu/en/i/flour)
- 100 g [water](https://fridge.menu/en/i/water)
- 60 g [wholemeal flour](https://fridge.menu/en/i/whole-wheat-flour)
- 180 g [strong white bread flour](https://fridge.menu/en/i/flour)
- 360 g [strong white bread flour](https://fridge.menu/en/i/flour)
- 500 ml [water](https://fridge.menu/en/i/water) — cold
- 12 g [salt](https://fridge.menu/en/i/salt)

## Steps

1. Starter: mix 100 g of active starter, 100 g of water and 100 g of strong white bread flour until smooth. (120 min)
2. Cover loosely and leave on the kitchen counter until at least doubled in size. This usually takes about 1–3 hours, depending on the strength of the starter and the temperature of the kitchen. (120 min)
3. Sourdough roll dough: tip the flour and water into a bowl and mix well. Leave on the kitchen counter for 1 hour. (60 min)
4. Add half of the starter and the salt to the dough. Keep the remaining starter for future baking.
5. Knead the dough with a mixer for about 5 minutes, or by hand in the bowl with a wooden spoon. The dough should be very soft; no extra flour is needed. (5 min)
6. Leave the dough in the bowl, covered, on the kitchen counter for about 2 hours. During this time, fold the dough at least 4 times. (120 min)
7. To fold the dough: wet your hands with cold water, slide them under the dough in the centre of the bowl, lift the dough and fold it over. Repeat until the dough feels springier, firmer and comes away easily from the sides of the bowl.
8. Leave the dough for another 1 hour on the kitchen counter without folding it. Watch it and put it in the fridge once it has risen by about 30%. (60 min)
9. The dough can prove in the fridge, covered, for 8 to 18 hours. (1080 min)
10. Baking. With a baking stone: turn the oven to its maximum temperature and heat the stone on the rack for 1 hour before baking. (60 min)
11. Without a baking stone: turn the oven to its maximum temperature with a tray inside, and heat the oven together with the tray.
12. Take the dough out of the fridge and, using a soft scraper, gently tip it onto a lightly floured surface. Fold the dough once and dust it lightly with flour. Cut the dough into rolls with a firm scraper.
13. With a baking stone: take the rack with the stone out of the oven and place the rolls directly onto the hot surface. Lower the oven temperature to 180°C fan, ideally with steam, and bake the rolls for 7 minutes at 180°C fan with steam. (20 min)
14. Then raise the temperature to 230°C and continue baking until the rolls have a good crisp crust.
15. Without a baking stone: place the rolls on a sheet of baking paper and transfer them onto the hot tray. Lower the oven temperature to 180°C fan, ideally with steam, and bake the rolls for 7 minutes at 180°C fan with steam. (20 min)
16. Then raise the temperature to 230°C and continue baking until the rolls have a good crisp crust.
17. Take the rolls out of the oven and let them cool slightly on a wire rack before serving.

Published 2026-10-09

https://fridge.menu/en/r/sourdough-buns-0rvuqyc2

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