Go Back
–+ servings

Whole Grain Sourdough Rolls

Author: Tina
Share Print
Prep 45 minutes
Cook 35 minutes
Total Rise Time: 8 hours
Total 9 hours 20 minutes
These fresh-milled sourdough bread rolls are soft, tender, and full of rich whole grain flavor thanks to fresh-milled flour. They’re naturally leavened with sourdough, easy to shape, and perfect if you want to serve bread, but want to make it a bit more special. If you’re new to baking with fresh milled flour, this is a forgiving, dependable recipe you’ll make again and again.
Servings 10 rolls
Course Appetizer, bread, Side Dish
Cuisine American

Ingredients

  • 280 g fresh-milled hard white wheat
  • 120 g all-purpose flour
  • 325 g water start at 300 g; add after the rest if needed
  • 85 g active sourdough starter 100% hydration
  • 8 g fine sea salt

Method

  1. In a large bowl, whisk together the water, starter, and salt. Add both flours and mix with a spoon or wet hands until no dry bits remain. The dough should be soft and loose but not runny.
  2. Cover the bowl. Let the dough rest for 30–60 minutes. If it still feels tight, gently add 5–15 g more water.
  3. The dough should be slightly sticky but hold together when lifted.
  4. Perform 3 sets of stretch-and-folds every 20 minutes. Lift the dough 4–6 times per set, stopping when you feel some resistance. Keep the bowl covered between sets.
    Ferment at 23–25°C (73–77°F) until the dough rises 30–50% and small bubbles form around the edges. This usually takes 5–7 hours; cooler rooms may take up to 10 hours.
  5. Lightly flour your counter. Tip out the dough, dust the top with flour, and cut into 8–10 equal pieces.
  6. Gently round each piece into a loose ball. Let rest uncovered for 10–15 minutes to allow a thin skin to form. Tighten each piece into a taut ball by cupping it in your hands and dragging it slightly on the counter.
    You can also shape them into mini batards.
  7. Place the rolls seam-side down on a parchment-lined sheet pan, leaving space between them.
  8. Proof at room temperature for 45–75 minutes, until slightly puffy. Preheat the oven to 220°C / 425°F with an empty metal pan on a lower rack. Lightly dust with flour if you like, and make a shallow slash or snip on each roll.
  9. Bake:
    Conventional oven (no fan): Place the rolls in the oven, add 1 cup of hot water or ice to the lower pan for steam, and close the door. Bake 15–18 minutes. Remove the steam pan, reduce the temperature to 200°C / 400°F, and bake another 12–15 minutes until deep golden and crisp.
    Convection / fan oven: Preheat to 200°C / 400°F with an empty metal pan on the lower rack. Add 1 cup of hot water or ice to the pan for steam, close the door, and bake about 20 minutes. Remove the steam pan and bake another 10–15 minutes until deep golden and crisp.
    The internal temperature should reach 96–99°C / 205–210°F.
  10. Transfer the rolls to a wire rack so the crust sets and air can circulate. Serve warm or at room temperature.

Video

Notes

Notes & Tips
  • Browning: If the rolls are browning too fast, lower the oven by 10–15°C (25°F) during the second half of baking, or take them out 2–3 minutes earlier.
  • Steam pan: Always use a metal pan for steam, not glass, to avoid cracking from temperature changes.
  • Hydration: All-purpose flour absorbs less water than whole grain flour. Start with 300 g water and add more only if the dough feels tight.
  • Steam shortcut: No sprayer? Wet your fingers lightly and pat the shaped rolls so the surface is slightly damp before baking.
  • Cold proof: You can refrigerate shaped rolls for 2–24 hours. Bake straight from the fridge, adding 4–6 minutes to the baking time. This gives a slightly tangier flavor.
  • Fermentation: Whole grain dough can ferment faster, watch the dough, not the clock.

Private Notes

Click here to add your own private notes.

Tried this recipe?

Please leave a rating!
QR Code linking back to recipe