HomeBread Sourdough Bread Rolls

Sourdough Bread Rolls

Comments : 5 Posted in : Bread on by : Detlef Tags: , , , , , , , , , , , , , , ,

A user asked me for a recipe for sourdough bread rolls.

Sourdough Bread rolls

I looked for some rolls that have a crunch outside and a soft and nice rustic flavor inside. I also tried two different baking methods of which one came out nicely and the other one not quite as nice. On the texture and the flavor that had no impact

sourdough bread rolls

These bread rolls are made with two pre-dough’s.  One Yeast biga and one sourdough.

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They take some time to get ready. the pre-dough needs 16-24 hours at room temperature to ferment.
I had no kitchen machine and had to mix the dough by hand. With a mixer you would knead the dough for 10 minutes using the hock attachment.  But I did not want to knead it for 10 or even more minutes by hand. I just incorporated all ingredients to a smooth dough and then I let it rest for 6 hours. Every hour or so I looked at it and folded the dough over in the bowl by taking a scraper and folding from the outside of the bowl to the middle, turn the bowl by 90 degrees and repeat until you turned the bowl at least once .

They bake at 200 C (400 F) for 15-20 minutes, depending on your oven. You also can bake them on a stone if you like. 

If you like you also can add other flavors to it, like bread spices or crispy roasted  shallots. 
Or some seed, but I would soak them for at least an hour or so before adding to the dough.

Sourdough Bread Rolls

Prep time: 

Cook time: 

Total time: 

Rye pre-dough:
  • 150 g rye flower, fine (1050 milling grade)
  • 150 g room temperature water
  • 1 tsp mature sourdough
Yeast pre- dourgh:
  • 150 g plain wheat flour
  • 1.5 g instant yeast
  • 150 g room temperature water
Main dough
  • 250 g rye flour
  • 450 g wheat flour (bread flour or plain flour)
  • 18 g salt
  • 3 g instant yeast
  • 1 tsp malt sirup
  • 340 g water at room temperature
For the pre-doughs:
  1. mix ingredients for rye and yeast dough in separate bowls and cover.
  2. let rest at room temperature for 16-24 hours.
Main dough
  1. add all ingredients including the two pre doughs into a bowl and mix by hand or your kitchen machine.
  2. When mixing with hand you can mix until all ingredients are coming together and all flour is hydrated. You can let it rest for 30 min and fold it in. Let it rest for further 30 min and fold in again. Repeat resting and folding until the dough becomes smooth.
  3. When mixing in a machine you can mix it for 10 - 15 minutes till the dough is soft and smooth.
  4. cut dough in 80 - 100 g pieces and shape rolls.
  5. Let rest for 45 - 60 minutes
  6. Preheat oven to 220C (400F) and bake for 15-20 minutes until golden.






5 thoughts

  • Helmut Bohn
    May 27, 2018 at 9:28 pm

    I came upon your Utube re baking German rolls by accident; I am so glad that I did. I followed your advice and recipe and my rolls turned out magnificent. They are as good as I remember them to be in Germany (and they are good).

    I intend following your various offerings and look forward to many enjoyable meals.

    Thank you very much.

  • Mark McCormack
    April 7, 2019 at 2:00 am

    Can you post the recipe? The proportions are a little heard to hear in the video. Thanks!

    • Detlef
      April 7, 2019 at 2:49 pm

      I added the recipe to the post. Thanks for coming back, I lost track of adding it.

  • Mark McCormack
    April 8, 2019 at 8:26 am

    Thanks for the recipe, they turned out great! I did use bread flour and wheat flour instead of rye (I didn’t have any) but super anyway! I’ll be sure to make again.

  • Mark McCormack
    April 8, 2019 at 9:11 am

    Do you have a recipe for Brötchen? I think I am getting it right. A German breakfast bread? I can’t find it anywhere….

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