Go Back
–+ servings

California Sourdough Herb Cheese Rolls

Soft, tangy sourdough rolls packed with sharp cheddar and fresh herbs, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 1
Course: Bread, Lunch
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

Dough
  • 1 cup active sourdough starter about 200 g
  • 1 1/2 cups warm water divided, 320 g + 30 g
  • 3 3/4 cups bread flour about 450 g
  • 1/3 cup whole wheat flour about 50 g
  • 2 teaspoons fine sea salt about 10 g
  • 2 tablespoons unsalted butter softened, about 30 g
Add-ins
  • 1 1/2 cups sharp cheddar cheese grated, about 150 g
  • 2 tablespoons fresh rosemary finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh chives chopped
  • 1 teaspoon dried oregano
Topping
  • 1 large egg
  • 1 tablespoon milk or water

Method
 

Make the Dough
  1. In a large bowl, mix the active sourdough starter with 1 1/3 cups (320 g) of the warm water until well combined.
  2. Add the bread flour, whole wheat flour, and sea salt. Stir until a shaggy dough forms. Cover and let rest for 30 minutes.
  3. After resting, add the remaining 2 tablespoons (30 g) warm water, softened butter, grated cheddar, fresh herbs, and dried oregano. Mix until everything is evenly incorporated.
Knead and Ferment
  1. Turn the dough out onto a lightly floured surface and knead for 10 to 15 minutes, until smooth and elastic.
  2. Place the dough in a lightly greased bowl, cover, and let ferment at room temperature for 1 1/2 to 2 hours, or until doubled in size.
Shape and Proof
  1. Gently punch down the dough to release gas. Divide into 12 equal pieces and shape each into a smooth ball.
  2. Place the rolls on a parchment-lined baking sheet, spacing them about 2 inches apart. Cover and let proof for 30 to 45 minutes, until puffy.
Bake
  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, whisk the egg with the milk or water. Brush this egg wash over the tops of the proofed rolls.
  3. Bake for 20 minutes, until the rolls are golden brown and sound hollow when tapped on the bottom.

Nutrition

Calories: 210kcalCarbohydrates: 32gProtein: 8gFat: 6gSaturated Fat: 3.5gCholesterol: 30mgSodium: 320mgFiber: 2gSugar: 1g

Notes

For best results, use a bubbly, active sourdough starter. If you don't have fresh herbs, substitute 1 teaspoon each of dried rosemary and thyme, and 1/2 teaspoon dried chives. Store leftover rolls in an airtight container at room temperature for up to 2 days, or freeze for up to a month. Avoid over-kneading; the dough should be smooth but not tough. Serve warm with butter or alongside soups and stews.

Tried this recipe?

Let us know how it was!