Sourdough Rolls Herb & Cheese : A Savory Delight for Any Meal
Transform your meals with these delicious Sourdough Herb & Cheese Rolls. Perfect for dipping into soups or enjoying as a standalone treat, these rolls bring a burst of flavor to your dining table.
Why Make This Recipe
You’ll love the combination of tangy, rich flavors from the sourdough and sharp cheddar cheese, enhanced by fresh herbs. Baking these rolls fills your kitchen with a mouthwatering aroma that tempts everyone. Plus, using sourdough adds a lovely depth and character to this recipe, making it not only tasty but also fun to make at home. Consider adding them to your next family gathering or just as a weeknight side dish to elevate your meals.
How to Make Sourdough Rolls Herb & Cheese Rolls
Ingredients
- 200 grams active sourdough starter
- 350 grams warm water
- 450 grams strong bread flour
- 50 grams whole wheat flour
- 10 grams fine sea salt
- 30 grams unsalted butter, softened
- 150 grams sharp cheddar cheese, grated
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh chives, finely snipped
- 1 teaspoon dried oregano
- 1 large egg (optional, for egg wash)
- 1 tablespoon milk or water (optional, for egg wash)
Step by Step
- Prepare Starter
The night before, feed your sourdough starter. Ensure it’s active and bubbly at its peak for mixing (4-8 hours after feeding). - Autolyse
In a large bowl, combine 450g bread flour, 50g whole wheat flour, and 320g warm water. Mix until no dry flour remains. Cover and let rest for 30-60 minutes. - Mix Dough
After autolyse, add 200g active sourdough starter. Gently mix into the dough. Then, add 10g sea salt, remaining 30g warm water, and 30g softened unsalted butter. Knead for 8-10 minutes until the dough is smooth, elastic, and passes the windowpane test. - Bulk Fermentation
Place dough in a lightly oiled bowl, cover, and bulk ferment at room temperature (72-78°F / 22-25°C) for 3-4 hours. - Stretch & Folds
During bulk fermentation, perform 3-4 sets of stretch and folds every 30-45 minutes. With damp hands, stretch a portion of dough upwards and fold it over itself. Rotate and repeat 3 more times. Re-cover after each set. Dough should gain 20-30% volume. - Add Inclusions
After bulk fermentation, turn dough onto a lightly floured surface. Flatten into a rectangle. Sprinkle half the grated cheese and herbs (rosemary, thyme, chives, oregano). Fold dough, sprinkle remaining inclusions, then fold again. Gently press to distribute. - Divide & Pre-shape
Divide dough into 12-16 equal pieces (75-90g each). Pre-shape each piece into a loose ball, creating surface tension. Cover and bench rest for 15-20 minutes. - Final Shape
Flatten each pre-shaped ball into a disc. Fold edges to the center and seal tightly at the bottom. Roll gently to create a taut, round shape. Place on a parchment-lined baking sheet, 1-2 inches apart. - Final Proof
Cover shaped rolls loosely. Cold proof (recommended) in the refrigerator for 8-16 hours (overnight) for best flavor or proof at room temperature (72-78°F / 22-25°C) for 1-2 hours until puffy. Rolls are ready when a gentle poke leaves a slight indentation that slowly springs back. - Preheat Oven & Egg Wash
Preheat oven to 425°F (220°C) 45-60 minutes before baking. If using, whisk 1 large egg with 1 tbsp milk/water for egg wash. - Bake
Optional: score rolls. Brush with egg wash (if using). Bake in preheated oven for 15-20 minutes until golden brown and hollow-sounding when tapped (internal temp 200-210°F / 93-99°C). - Cool
Transfer rolls to a wire rack to cool completely for best texture and flavor. - Serve
Serve cooled rolls on their own, with soup, salad, or as a side to any meal. Enjoy the savory, cheesy, and herbaceous flavors!
How to Serve Sourdough Rolls Herb & Cheese
These rolls shine best when served warm alongside soups or salads. They also make great appetizers or snacks on their own. Pair them with a spread or dip to complement their flavors. You can even use these rolls to create sliders at your next gathering.
How to Store Sourdough Rolls Herb & Cheese
Keep your rolls in an airtight container at room temperature for up to three days. For longer storage, freeze them in a freezer-safe bag or container. When ready to eat, thaw them at room temperature or reheat in the oven for a few minutes to restore their fresh-baked goodness.
Tips to Make Sourdough Rolls Herb & Cheese
- Ensure your sourdough starter is bubbly and active before beginning. This will promote better rising.
- Adjust the amount of herbs based on what you have—varieties like parsley or basil can work well, too.
- For added flavor, try using different types of cheese like mozzarella or gouda.
Variations
Feel free to swap the herbs based on your taste preference. You can also add garlic powder for an extra kick or mix in some sun-dried tomatoes for a Mediterranean twist.
FAQs
1. Can I make these rolls gluten-free?
You can experiment with gluten-free flour blends, but it may require adjustments to the liquid content and rising time.
2. How can I make these rolls dairy-free?
Use vegan butter or oil in place of unsalted butter, and choose a dairy-free cheese option.
3. What if my sourdough starter isn’t active?
Ensure you feed your starter with fresh flour and water several hours before using it, or consider giving it a few more days to become stronger.
Explore more delicious recipes like Crispy Garlic Chicken Fried Rice to keep your meal planning exciting!
Sourdough Herb & Cheese Rolls
Ingredients
For the dough
- 200 grams Active sourdough starter Ensure it's bubbly and active
- 350 grams Warm water Use 320g for autolyse and 30g later
- 450 grams Strong bread flour
- 50 grams Whole wheat flour
- 10 grams Fine sea salt
- 30 grams Unsalted butter, softened
For the filling
- 150 grams Sharp cheddar cheese, grated
- 2 tablespoons Fresh rosemary, finely chopped
- 1 tablespoon Fresh thyme leaves
- 1 tablespoon Fresh chives, finely snipped
- 1 teaspoon Dried oregano
For the egg wash (optional)
- 1 large Egg
- 1 tablespoon Milk or water
Instructions
Preparation
- Feed your sourdough starter the night before and ensure it’s active and bubbly at its peak for mixing (4-8 hours after feeding).
- In a large bowl, combine 450g bread flour, 50g whole wheat flour, and 320g warm water. Mix until no dry flour remains. Cover and let rest for 30-60 minutes.
Dough Formation
- After autolyse, add 200g active sourdough starter. Gently mix into the dough. Then, add 10g sea salt, remaining 30g warm water, and 30g softened unsalted butter. Knead for 8-10 minutes until the dough is smooth, elastic, and passes the windowpane test.
- Place dough in a lightly oiled bowl, cover, and bulk ferment at room temperature (72-78°F / 22-25°C) for 3-4 hours.
- During bulk fermentation, perform 3-4 sets of stretch and folds every 30-45 minutes.
Filling and Shaping
- Turn dough onto a lightly floured surface. Flatten into a rectangle. Sprinkle half the grated cheese and herbs. Fold dough, sprinkle remaining inclusions, then fold again.
- Divide dough into 12-16 equal pieces. Pre-shape each piece into a loose ball, cover and bench rest for 15-20 minutes.
- Flatten each pre-shaped ball into a disc. Fold edges to the center and seal tightly at the bottom. Roll gently to create a taut, round shape.
Proofing and Baking
- Cover shaped rolls loosely. Cold proof in the refrigerator for 8-16 hours (overnight) or proof at room temperature for 1-2 hours until puffy.
- Preheat oven to 425°F (220°C) 45-60 minutes before baking. If using, whisk 1 large egg with 1 tbsp milk/water for egg wash.
- Optional: score rolls. Brush with egg wash. Bake in preheated oven for 15-20 minutes until golden brown and hollow-sounding when tapped.
- Transfer rolls to a wire rack to cool completely for best texture and flavor.
Serving
- Serve cooled rolls on their own, with soup, salad, or as a side to any meal.
- Enjoy the savory, cheesy, and herbaceous flavors!