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.

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.

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.

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.

Serve cooled rolls on their own, with soup, salad, or as a side to any meal.

Enjoy the savory, cheesy, and herbaceous flavors!