Homemade Artisan Sourdough Rolls: Crusty, Chewy Perfection for Any Meal

There’s an undeniable magic in homemade bread, and when it comes to sourdough, that magic is amplified. Imagine sinking your teeth into a warm, fluffy roll, its crusty exterior yielding to a gloriously chewy interior. These delicious artisan sourdough rolls are exactly that—a testament to the power of a vibrant sourdough starter and a truly rewarding baking experience. Perfect as versatile dinner rolls, delightful slider buns, or split and toasted for a hearty breakfast, they are a fantastic addition to any baker’s repertoire of sourdough recipes.

You’ll find this exceptional recipe, along with many other cherished baking guides, featured prominently on our Best Breads Recipe page. Each recipe is crafted to bring joy and deliciousness to your kitchen, and these homemade sourdough rolls are no exception.

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It had been a little while since I had shared a new sourdough recipe with you all. My beloved sourdough starter is usually busy creating staples like my signature artisan bread, the incredibly satisfying cheesy batter bread, and our family-favorite English muffins, among other delights. Each of these recipes is truly exceptional in its own right, making it hard to diverge.

However, a longing for a dedicated sourdough dinner roll option had been simmering for quite some time. When I stumbled upon this intriguing recipe at King Arthur, I instantly recognized its potential. The idea of chewy artisan rolls baked in a pot, crowned with an irresistible everything bagel topping, and presented in a beautiful round configuration was simply too good to pass up. It checked all the boxes: “Yes, yes, and absolutely yes!”

Despite the initial excitement, the King Arthur recipe presented a few hurdles for the average home baker, hurdles that I was determined to overcome through adaptation. The most significant issue was their recommendation of a specific, rather expensive baking pan, costing upwards of $100. Having already invested in a quality enamel pot for my standard artisan bread, the thought of another substantial purchase for a single recipe felt unnecessary and prohibitive. My goal is always to create accessible, delicious recipes that don’t require specialized, costly equipment.

Furthermore, the original cooking method was intricately designed for that high-priced pot, necessitating a complete re-evaluation for more common cookware. It also called for non-diastatic malt powder, an ingredient most home kitchens don’t stock, along with the problematic addition of commercial yeast. My philosophy for true sourdough baking revolves around harnessing the natural leavening power of the starter, avoiding commercial yeast whenever possible to achieve that authentic sourdough flavor and texture. This was perhaps my primary concern, as adding yeast felt like a shortcut that diminished the pure sourdough experience.

Thus began my extensive experimentation phase. I embarked on a mission to adapt the recipe, making it more approachable and true to the essence of no-yeast sourdough baking. I tested various cooking vessels, including my trusty enamel cast iron pot and a standard cast iron Dutch oven, to ensure versatility. I explored different flour combinations, from using all whole wheat to a 50/50 blend of whole wheat and all-purpose flour, to find the perfect balance of texture and flavor. I even experimented with a more common equivalent of the specialized malt ingredient—barley malt syrup—and also made batches without it to see if it truly made a discernible difference.

Crucially, I developed a unique cooking method that mirrored the spirit of the original but was perfectly suited for cast iron pots. My primary concern was avoiding the thermal shock of placing a cold enamel cast iron pot directly into a screaming hot 500-degree oven, a practice I steer clear of in my other recipes. Instead, I devised a method where the pot heats gradually with the oven, ensuring the longevity of your cookware. After numerous trials and adjustments, I can confidently say that the results are nothing short of fantastic. Each batch of these artisan sourdough rolls has been eagerly devoured, confirming that the effort was well worth it!

Essential Tips for Baking Perfect Artisan Sourdough Rolls

Achieving bakery-quality homemade sourdough rolls is entirely within your reach with these helpful insights:

• Choosing Your Baking Pot: For this recipe, both regular cast iron and enamel-coated cast iron Dutch ovens work beautifully. The key is a heavy pot with a tight-fitting lid that can withstand high temperatures and distribute heat evenly. While you might consider a 5-6 quart stainless steel stock pot with a heavy lid, it’s not ideal for this specific “cold oven” baking technique, as it requires the enclosed environment of a Dutch oven. Baking uncovered on a baking stone or cookie sheet is not recommended for achieving the signature crust and chewiness of these rolls. Interestingly, one review on the original recipe mentioned success using a round cake pan inside a lidded turkey roaster, demonstrating that creative solutions are sometimes possible.
• The Malt Question: In my extensive testing, the difference between rolls made with and without malt was negligible to our palates. To keep the recipe as simple and accessible as possible, I’ve opted not to include it. This choice ensures that you don’t need to hunt down a specialized ingredient for truly delicious results, reinforcing the “simpler is better” principle in home baking.
• Flour Combinations for Texture and Flavor: While experimenting, I found that rolls made with all whole wheat flour tended to be a bit denser and heavier. My preferred blend for these chewy sourdough rolls is approximately half whole wheat flour and half unbleached all-purpose flour. I exclusively use unbleached all-purpose flour because it hasn’t been treated with harsh chemicals, resulting in a cleaner flavor. My sourdough starter itself is also whole wheat, contributing to the overall character. However, you can certainly make these rolls using only unbleached all-purpose flour or a regular bread flour for a lighter crumb. For those who enjoy a heartier bake, I always lean towards incorporating more whole wheat. I haven’t yet experimented with all white whole wheat flour, but that could be another excellent option worth exploring for a lighter whole-grain roll.
• Optimizing Rise Times for No-Yeast Sourdough: Since this recipe proudly uses no added yeast, relying solely on the natural leavening power of your sourdough starter, adequate rise time is crucial. I increased the first bulk fermentation time to 4 hours at room temperature, and the subsequent proofing (second rise) after shaping to an hour. This schedule is perfectly designed to have fresh, warm rolls ready for dinner when you start the process in the morning. For added flexibility, you can allow the first rise to occur overnight in the refrigerator (cold fermentation). If you choose this method, be aware that you’ll need to extend the second rise after shaping to closer to 2 hours at room temperature to allow the dough to warm up and become sufficiently puffy.
• The Everything Bagel Topping: While entirely optional, I highly recommend the everything bagel topping. It adds a phenomenal burst of savory flavor and a beautiful visual appeal that truly elevates these artisan sourdough rolls. The combination of poppy seeds, sesame seeds, dried garlic, and dried onion flakes creates an irresistible aroma and a delightfully crunchy texture on top of the soft roll. Don’t you agree it makes them look extra special?

How to Make Delicious Sourdough Rolls from Scratch

Crafting these incredible homemade sourdough rolls is a deeply satisfying process. Follow these detailed steps for a truly rewarding baking experience:

Ingredients You’ll Need

The heart and soul of any sourdough bread recipe is, of course, a robust and active sourdough starter. For optimal results, ensure your starter is “fed” and lively, meaning it has visibly doubled in size (or even tripled) within 6 hours of being fed. A simple and effective way to confirm its readiness is the float test: gently drop about a half teaspoon of your starter into a cup of water. If it floats on the surface, congratulations—it’s teeming with activity and ready to embark on its delicious baking journey!

For comprehensive guidance on creating your own sourdough starter from scratch, along with essential tips for caring for it and optimal storage techniques, please click here.

In addition to your well-fed and active starter, you will need a few other simple, wholesome ingredients to bring these crusty and chewy sourdough rolls to life:

• Flour: As discussed, I prefer a blend of half whole wheat flour and half unbleached all-purpose flour for the best texture and flavor. However, feel free to use only unbleached all-purpose flour or a good quality bread flour. White whole wheat flour is also a viable option for a lighter whole-grain roll.
• Salt: Essential for flavor development and controlling fermentation.
• Water: The hydration for your dough, crucial for texture.
• For optional topping: A generous amount of everything bagel seasoning for that irresistible savory crunch, and one egg for a beautiful, golden egg wash.

Note: You can very easily whip up your own homemade everything bagel seasoning blend. It’s incredibly satisfying and allows you to customize the saltiness to your preference. Simply combine the following ingredients in a small jar:

• 2 tablespoons sesame seeds
• 2 tablespoons poppy seeds
• 1 tablespoon dried garlic flakes
• 1 tablespoon dried onion flakes
• 2-3 teaspoons coarse salt (such as kosher salt), adjusted to your taste preference

Essential Tools for Sourdough Roll Baking

Having the right tools can make your baking process smoother and more enjoyable:

• Stand Mixer: While optional, a stand mixer equipped with a dough hook significantly simplifies and speeds up the kneading process, saving you time and effort.
• Tea Towel and Bench Scraper or Sharp Knife: A floured tea towel is excellent for easy dough handling and cleanup, while a bench scraper is invaluable for dividing the dough cleanly and efficiently.
• Plastic Bowl Cover: I’ve found that a reusable plastic cover is superior to a simple towel for keeping the dough consistently moist during its long fermentation, preventing a dry skin from forming. These are washable and durable, lasting for years.
• 4 to 6 Quart Enamel Cast Iron Pot or Regular Cast Iron Dutch Oven: The cornerstone of this recipe, providing the ideal enclosed environment for a perfect crust.
• Parchment Paper: Essential for lining your pot, preventing sticking, and making it easy to transfer the baked rolls.
• Measuring Cups and Spoons: For accurate ingredient proportions.
• Pastry Brush: For applying the egg wash evenly, ensuring a beautiful golden finish.

Detailed Instructions for Baking Your Artisan Sourdough Rolls

Make the Dough

Begin by combining all the specified ingredients for the rolls—your active sourdough starter, water, flour blend, and salt—into the bowl of your stand mixer. If you don’t have a stand mixer, a bread machine or simply a large mixing bowl for hand mixing will work just fine. Stir everything thoroughly until all the ingredients are fully incorporated and a shaggy dough forms.

Next, attach the dough hook to your stand mixer and knead the dough for precisely 3 minutes. If you’re kneading by hand, aim for about 5-6 minutes of vigorous kneading, or follow your bread machine’s specific dough cycle. The goal is to develop a smooth, cohesive dough that still feels a bit tacky to the touch. It might stick slightly to the sides of the bowl, especially if you’re using whole wheat flour, but it shouldn’t cling excessively to your fingers.

Once kneaded, cover the dough in its bowl with a snug plastic cover. A plastic cover is crucial here as it prevents the dough from drying out and forming a skin, which a regular tea towel won’t adequately achieve. Allow this covered dough to ferment and undergo its first rise (bulk fermentation) for approximately 4 hours at room temperature. The ideal room temperature is usually between 70-75°F (21-24°C).

Alternatively, for added convenience and to develop deeper flavors, you can prepare the dough in the evening and let it undergo its first rise overnight in the refrigerator. This “cold fermentation” slows down the yeast activity, yielding a more complex flavor profile.

After the recommended four hours at room temperature, or after cold fermentation and bringing it back to room temperature, your dough should appear noticeably puffy and almost doubled in size. This visual cue confirms that your sourdough starter has been actively working its magic, producing gases that create the airy structure of your rolls.

It’s important to remember that the exact timing for this rise can vary based on the activity of your specific sourdough starter and the ambient temperature of your kitchen. Therefore, always use the visual cues—puffiness and increased volume—as your primary indicator, and adjust the rising time as needed.

Shape the Rolls

Lightly flour a clean tea towel and turn the risen dough out onto it. Using a floured tea towel as your work surface is a little trick that makes cleanup much easier and significantly reduces sticking compared to a plain countertop. With a bench scraper or a sharp knife, divide the dough into 10 roughly equal portions. For perfectly uniform rolls, you can weigh the entire dough and then divide that total by 10 to get the precise weight for each individual roll. However, I often find that simply eyeballing the divisions works perfectly fine for a rustic, homemade aesthetic.

Once divided, take each portion and, with lightly floured hands, gently shape it into a smooth, round ball. The goal is to create a taut surface on each roll by tucking the edges underneath. This tension helps the rolls hold their shape during the final proofing and baking, contributing to their lovely domed appearance.

Second Rise & Top The Rolls

Carefully line your enamel cast iron pot or regular cast iron Dutch oven with a piece of parchment paper, ensuring it covers the bottom and extends up the sides for easy lifting later. Arrange your perfectly shaped dough balls inside the pot in a visually pleasing pattern: place one roll in the very center, and then arrange the remaining nine rolls evenly around the outside, creating a beautiful pull-apart effect.

Helpful Tip: The size of your pot will influence the final shape of your rolls. A larger pot, such as a 6-quart, will allow the rolls to expand more, resulting in more rounded individual rolls. The 4-quart pot pictured here yields rolls that are slightly more triangular or wedge-shaped after baking due to less space for outward expansion, which is still absolutely charming.

Cover the pot once again with your trusty plastic cover and allow the shaped rolls to undergo their second rise (proofing) for another hour at room temperature. If you opted for an overnight cold fermentation for the first rise, extend this second rise to approximately 2 hours to give the dough ample time to warm up and become sufficiently puffy. While they might not double in size again, you should definitely observe them becoming noticeably puffier and lighter.

Just before it’s time to bake, prepare an enticing egg wash by whisking one egg with a tablespoon of water in a small bowl until well combined. Using a pastry brush, gently brush the tops of each roll with this egg wash. This will give them a gorgeous golden-brown color and a lovely sheen. Finally, generously sprinkle about a teaspoon of the optional (but highly recommended!) everything bagel seasoning over the top of each roll, ensuring a delightful savory crunch in every bite.

Bake the Rolls to Golden Perfection

The baking technique for these artisan sourdough rolls is a bit unconventional but yields fantastic results, a method I initially learned years ago from Cooks Illustrated. Instead of preheating your pot, you’re going to place the pot with the lid on, containing your risen rolls, directly into a **COLD oven**. Once the pot is inside, set your oven temperature to 425 degrees Fahrenheit (220 degrees Celsius).

Now, here’s the crucial part: you need to **WAIT** to set your baking timer until your oven has fully come up to the set temperature of 425 degrees. This means you’ll need to remain in the kitchen for about 10 to 15 minutes, patiently waiting for your oven’s preheat indicator to signal it has reached the target temperature. This cold start method creates a steaming environment inside the Dutch oven as the oven heats, which helps to develop that coveted crusty exterior while keeping the interior moist and chewy.

Once your oven reaches 425 degrees, set your timer for 20 minutes. Allow the rolls to bake with the lid on for this duration. The lid traps steam, contributing significantly to the rolls’ texture and crust formation. When the 20 minutes are up, carefully remove the lid from the pot. Continue baking for an additional 10-15 minutes, or until the tops of your homemade sourdough rolls are beautifully golden brown and inviting. To ensure they are perfectly done, you can use an instant-read thermometer inserted into the center of one roll; it should register an internal temperature of 205 degrees Fahrenheit (96 degrees Celsius).

Once baked, remove the pot from the oven. Using the parchment paper edges as convenient handles, carefully lift the entire cluster of rolls out of the pot and transfer them to a wire cooling rack. It’s essential to let them cool completely on the rack. This allows the internal structure of the rolls to set properly and prevents the bottom from becoming soggy, ensuring that delightful crusty exterior and chewy interior you worked so hard for.

Do these sourdough rolls freeze well?

Absolutely, these sourdough dinner rolls are excellent candidates for freezing! We have successfully frozen batches for up to 3 months in an airtight container. When you’re ready to enjoy them again, simply reheat them in a toaster oven or conventional oven. They emerge almost as fresh and delightful as when they first came out of the oven, making them perfect for meal prep or unexpected guests.

More Delicious Sourdough Recipes to Try:

• Easy Sourdough Artisan Bread Recipe
• Amazing Whole Wheat Sourdough Waffles Recipe
• How To Make Homemade Sourdough Bagels
• Sourdough Whole Wheat Crackers Recipe

There’s nothing quite like the satisfaction of pulling a fresh batch of homemade artisan sourdough rolls from the oven. Their rustic charm, incredible flavor, and wonderful texture are sure to impress family and friends alike. Enjoy the journey of sourdough baking and savor every delicious bite!

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