Easy Crusty Sourdough Rolls

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These crusty sourdough rolls are full of flavor, light, airy, and so much easier to digest than regular rolls. After much trial and error, I am so happy and proud to say that I have come up with a foolproof recipe. While I sometimes like to wing things, I suggest that you closely follow my recipe for the best results.

Why you’ll love this recipe

Easy recipe – while there may be many steps involved, the recipe is actually really easy
Delicious – By manipulating the sourdough starter and dough in a certain way, these rolls are not sour at all but chock full of flavor
Perfect – everything you are looking for: round, domed shape, light and airy texture, and a crunchy exterior
Healthy – due to the long fermentation, these rolls are easier on the gut the yeast-based rolls

Sourdough Rolls Ingredients

You only need 4 ingredients for this recipe

Sourdough starter: I’ll show you how to activate your sourdough starter for best results (check out this blog post to learn how to make an easy sourdough starter from scratch)
Flour: I like to use regular AP flour
Salt: I always prefer using a high-quality salt such as Real Salt
Water: Is this even an ingredient?

ingredients for sourdough rolls on kitchen counter

Simple substitutions

Before you try any substitutions, I recommend you try the recipe as is to get a good feel for it.
Flour: you can substitute some or all of the white flour with whole-grain flour but just know that your rolls may turn out a bit flatter and denser
Seeds: you can either add some of your favorite seeds to the dough and/or sprinkle them on top for extra crunch (such as poppy seeds, pumpkin seeds, sunflower seeds, sesame seeds etc.)

How to make sourdough rolls

This is a summary of the steps involved. For the complete instructions, please scroll down to the recipe card at the bottom of the post.

flour and water with wooden spoon in bowl

Mix sourdough starter with flour and water, mix well, and let ferment in a warm spot for at least 4 hours.

In a medium bowl, combine flour and water into a shaggy dough. Let it autolyse for 30 minutes.

wet dough with salt sprinkled on top in bowl

Add the very active sourdough starter. Knead for 10 minutes. Let it rest for 10 minutes.

Add the salt, mix for 2-4 minutes, and let the dough bulk ferment in a warm spot for 6 hours.

dough rolls on baking tray being scored with bread lame

Divide the dough into 9 equal portions of 118g, shape them into oval rounds, and let them ferment for 60-90 minutes.

Flip them onto a baking sheet, score them with a lame, spray them with water, and bake at 500˚F (260˚C) for 25 minutes.

Helpful recipe tips

For best results, I recommend you use a very active sourdough starter. If you’re not sure, do another feeding or two.
Use your sourdough starter no sooner than 4 hours after the last feeding but no later than 12 hours after.
Bulk fermentation should be at 24˚-28˚C (74˚-82˚F).

Serving suggestions

We Germans enjoy eating Sauerteigbrötchen for breakfast or maybe for supper with jams, sliced cheese, or cold cuts.
They are also perfect for sandwiches, as dinner rolls, or as hamburger buns.

sourdough roll cut in half to show the inside

Storing and freezing instructions

While I recommend enjoying these fresh, due to the addition of sourdough, they will stay fresh longer. You can store them in a linen bread bag or beeswax wrap. They will keep for up to 4 days at room temperature.

You can also transfer them to a ziplock bag while they’re still slightly warm and freeze them for up to 4 months.

If you have any questions, and/or to rate this recipeplease leave a comment below!

You will love these flavorful, delicious sourdough rolls that are so much better and healthier than anything you can buy.

Prep Time15 minutes

Cook Time25 minutes

shaping and fermenting14 hours

Total Time14 hours 40 minutes

Course: Bread

Cuisine: German

Servings: 9 rolls

Calories: 269kcal

Author: Anja | Our Gabled Home

For the sourdough starter:

10 g active sourdough starter
50 g AP flour
50 g water

For the rolls:

585 g AP flour
395 g water
110 g active sourdough starter
15 g salt

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To make the sourdough starter:

Combine sourdough starter, water, and flour. Mix well and keep in a warm spot for at least 4 hours but no more than 12 hours.

To make the dough for the rolls:

When the sourdough starter is active, mix the remaining flour and water into a shaggy dough. Let is autolyze for 30 mins.
Add the sourdough starter and knead for 10 mins. Let the dough rest for 10 mins.
Add the salt and knead the dough for 2-4 mins.
Let the dough bulk ferment in a warm spot at 24˚-28˚C (75˚-82˚F).
Divide the dough into 9 even pieces of about 118g each. Create some stretch-and-folds and shape them into oval rolls. Let them rest on a linen cloth for 60-90 mins.
Preheat the oven to 260˚C (500˚F). Score each roll across the top and spray with water. Add some water or ice cubes to the oven to create steam.
Bake the rolls for 25 mins or until golden brown.

be sure to use a very active sourdough starter or give your existing one another feeding or two
for best results, the last feeding should be no more than 12 hours ago

FAQs about sourdough rolls:

More sourdough recipes you might enjoy:

Sourdough English Muffins

Perfect Sourdough Bagels

Crispy Sourdough Crackers

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