small sourdough bread rolls

Small Sourdough Bread Rolls

Small sourdough bread rolls are crisp on the outside, soft and airy on the inside, and full of that signature tangy sourdough flavor. Perfect for dinner rolls, sliders, or sandwich buns, these rolls bring artisan bakery quality straight to your home kitchen.

Naturally leavened and slow-fermented, they’re easier to digest and develop deeper flavor than yeast-only rolls.

Ingredients

1 cup (240 g) active sourdough starter (fed and bubbly)
¾ cup (180 ml) warm water
2 tablespoons olive oil or melted butter
1 tablespoon honey or sugar
2 ½–3 cups (320–380 g) bread flour
1 teaspoon salt

Instructions

1. Mix the Dough

In a large bowl, combine sourdough starter, warm water, olive oil, and honey. Stir until smooth.

Add flour and salt. Mix until a soft, slightly sticky dough forms.

2. Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes, or until smooth and elastic.
(You may also use a stand mixer with a dough hook for 5–6 minutes.)

3. Bulk Fermentation

Place dough in a lightly greased bowl. Cover and let rise at room temperature for 4–6 hours, or until nearly doubled in size.
For deeper flavor, refrigerate overnight.

4. Shape the Rolls

Punch down dough and divide into 8–10 equal pieces. Shape each into a smooth ball.

Place rolls on a parchment-lined baking sheet, leaving space between each.

5. Second Rise

Cover loosely and let rise for 1½–2 hours, until puffy and slightly expanded.

6. Bake

Preheat oven to 400°F (200°C).
Optionally score the tops with a sharp blade.

Bake for 18–22 minutes, until golden brown and hollow-sounding when tapped.

7. Cool

Allow rolls to cool on a wire rack for at least 15 minutes before serving.

Tips for Perfect Sourdough Rolls

Active starter is essential for good rise.
Long fermentation improves flavor and texture.
Steam helps crust: Place a small pan of hot water in the oven while baking.
Soft crust: Brush warm rolls with melted butter after baking.

Variations

Whole Wheat: Replace ½ cup flour with whole wheat flour.
Seeded Rolls: Add sesame, poppy, or sunflower seeds.
Garlic Herb: Add minced garlic and dried herbs to dough.
Sandwich Rolls: Shape slightly larger for burgers or sliders.

Storage & Freezing

Store rolls at room temperature for 2 days, refrigerate for up to 5 days, or freeze for up to 2 months. Reheat briefly before serving.

Why You’ll Love This Recipe

These small sourdough bread rolls combine rustic flavor with soft texture and beautiful crust. They’re versatile, naturally leavened, and perfect for any meal—from casual dinners to special gatherings.