Description
Easy Crusty Sourdough Rolls
Ingredients
Scale
- 1¼ cups active sourdough starter (7 oz)
- 2½–3 cups bread flour (about 13 oz)
- ¾ cup + 1 tablespoon water (6½ oz)
- ½ teaspoon sugar
- 1½ teaspoons salt
- ½ teaspoon yeast
- Cornmeal (for dusting)
Instructions
- In a large bowl, combine sourdough starter, flour, water, and sugar. Mix well by hand until incorporated. Dough may look dry but should feel slightly sticky. Cover and rest 30 minutes.
- Add salt and yeast. Knead until smooth, stretchy, and elastic: Stand mixer: ~5 minutes on low; By hand: ~10 minutes. Adjust with small amounts of flour if dough is overly wet. Dough should clear the bowl sides but remain soft.
- Cover and let rise in a warm place for 60–90 minutes, until nearly doubled.
- Line a baking sheet with parchment and dust with cornmeal. Divide dough into 8 equal pieces. Shape into tight rolls by pinching bottoms. Place on sheet, dust tops with flour, and slash if desired.
- Cover with greased plastic wrap and let rise 45–60 minutes, until puffy. Preheat oven to 450°F. Place an empty baking sheet on a lower rack to heat.
- Pour 1 cup water onto the hot baking sheet to create steam. Immediately place rolls in oven. Bake 17–21 minutes until browned.
- Cool on a wire rack for at least 30 minutes before serving.
Notes
- The steam step creates a crisp, bakery-style crust.
- Dough should be soft and slightly tacky, not stiff.
- Works well for sandwich rolls or sliders.
- Prep Time: 30 minutes
- Cook Time: 21 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 170 kcal
- Sugar: 1 g
- Sodium: 438 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: sourdough, rolls, easy, crusty