Introduction

These sourdough herb and cheese rolls are a delightful combination of tangy sourdough, sharp cheddar, and fresh herbs. Perfectly crusty on the outside and soft inside, they make a flavorful addition to any meal or a delicious snack on their own.

The image shows a close-up of five golden-brown garlic herb rolls placed on a round wooden board. Each roll is layered in a spiral with a crispy, glazed outer crust that is browned in spots, giving a toasted look. Inside the swirls, there is a mixture of melted cheese and finely chopped green herbs scattered throughout the soft dough layers. The bread texture appears soft and fluffy inside, with herb bits on the surface adding color contrast and freshness to the warm tones. The background is plain and dark, making the rolls stand out more on the wooden board, which rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 grams active sourdough starter
350 grams warm water
450 grams strong bread flour
50 grams whole wheat flour
10 grams fine sea salt
30 grams unsalted butter, softened
150 grams sharp cheddar cheese, grated
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh chives, finely snipped
1 teaspoon dried oregano
1 large egg (optional, for egg wash)
1 tablespoon milk or water (optional, for egg wash)

Instructions

Step 1: The night before baking, feed your sourdough starter and let it become active and bubbly at its peak, about 4-8 hours after feeding.
Step 2: In a large bowl, combine 450 grams bread flour, 50 grams whole wheat flour, and 320 grams warm water. Mix until no dry flour remains. Cover and let rest for 30-60 minutes to autolyse.
Step 3: After autolyse, add 200 grams active sourdough starter to the dough and mix gently. Then add 10 grams sea salt, remaining 30 grams warm water, and 30 grams softened unsalted butter. Knead for 8-10 minutes until smooth, elastic, and it passes the windowpane test.
Step 4: Place dough in a lightly oiled bowl, cover, and let it bulk ferment at room temperature (22-25°C / 72-78°F) for 3-4 hours.
Step 5: During bulk fermentation, perform 3-4 sets of stretch and folds every 30-45 minutes. With damp hands, stretch a portion of the dough upwards and fold it over itself. Rotate and repeat 3 more times. Cover after each set. The dough should increase in volume by 20-30%.
Step 6: After bulk fermentation, turn dough onto a lightly floured surface and flatten into a rectangle. Sprinkle half the grated cheese and herbs (rosemary, thyme, chives, oregano), fold the dough, then sprinkle the remaining inclusions and fold again. Gently press to distribute evenly.
Step 7: Divide the dough into 12-16 equal pieces (75-90 grams each). Pre-shape each piece into a loose ball, creating surface tension. Cover and bench rest for 15-20 minutes.
Step 8: Flatten each pre-shaped ball into a disc, fold the edges to the center and seal tightly at the bottom. Roll gently to create a taut, round shape. Place rolls on a parchment-lined baking sheet spaced 1-2 inches apart.
Step 9: Cover rolls loosely and cold proof in the refrigerator for 8-16 hours (recommended) or proof at room temperature for 1-2 hours until puffy. Rolls are ready when a gentle poke leaves a slight indentation that slowly springs back.
Step 10: Preheat the oven to 425°F (220°C) about 45-60 minutes before baking. If using egg wash, whisk 1 large egg with 1 tablespoon of milk or water.
Step 11: Optionally score the rolls and brush with egg wash. Bake in the preheated oven for 15-20 minutes until golden brown and hollow-sounding when tapped. The internal temperature should reach 200-210°F (93-99°C).
Step 12: Transfer rolls to a wire rack to cool completely for best texture and flavor.
Step 13: Serve cooled rolls on their own, with soup, salad, or as a flavorful side to any meal. Enjoy the savory, cheesy, and herbaceous flavors!

Tips & Variations

Use freshly grated sharp cheddar for the best melting and flavor.
Try swapping herbs or adding garlic powder for a different flavor profile.
Cold proofing enhances the flavor and texture, but room temperature proofing works if you’re short on time.
For a vegan option, omit cheese and egg wash, and try adding nutritional yeast for a cheesy flavor.

Storage

Store the rolls in an airtight container or bread bag at room temperature for up to 2 days. For longer storage, freeze them wrapped individually for up to 1 month. Reheat in a preheated oven at 350°F (175°C) for 5-10 minutes to restore freshness.

How to Serve

Four golden-brown cheese and herb rolls sit close together on a wooden board, each roll formed with three visible spiral layers that show soft, white, gooey cheese inside mixed with green herbs. The tops have a shiny, slightly crispy crust dotted with sesame seeds and bits of herbs. The rolls appear fluffy and light with the herb flecks adding specks of green inside and outside. The background is a white marbled surface with a soft light coming from the side, highlighting the texture and color of the rolls. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all bread flour instead of whole wheat flour?

Yes, you can replace the whole wheat flour with bread flour if you prefer a milder flavor and lighter texture. The rolls will be less dense but still delicious.

Do I have to use an egg wash?

No, the egg wash is optional and mainly adds shine and color to the crust. You can skip it for a more rustic look or use milk or water alone for a lighter finish.