Description
These Sourdough Herb & Cheese Rolls are a delightful blend of tangy sourdough, sharp cheddar cheese, and a fragrant medley of fresh herbs. With a soft, airy crumb and a golden crust, they make a perfect savory accompaniment to any meal or a tasty snack on their own. The recipe involves careful fermentation and gentle folding techniques to develop the dough’s texture and flavor, followed by an overnight cold proof for enhanced depth.
Ingredients
Scale
Dough 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
Herb & Cheese Mix
- 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
Egg Wash (Optional)
- 1 large egg
- 1 tablespoon milk or water
Instructions
- Prepare Starter: The night before baking, feed your sourdough starter and allow it to become active and bubbly at its peak, typically 4-8 hours after feeding, ensuring it’s ready for mixing.
- Autolyse: In a large bowl, combine 450 grams of bread flour, 50 grams of whole wheat flour, and 320 grams of warm water. Mix until no dry flour remains, then cover the bowl and let the mixture rest for 30-60 minutes to hydrate the flour fully.
- Mix Dough: After autolyse, add 200 grams of active sourdough starter to the flour and water mix and gently incorporate it. Add 10 grams of fine sea salt, the remaining 30 grams of warm water, and 30 grams of softened unsalted butter. Knead the dough for 8-10 minutes until it becomes smooth, elastic, and passes the windowpane test indicating proper gluten development.
- Bulk Fermentation: Place the kneaded dough in a lightly oiled bowl and cover it. Let it ferment at room temperature, ideally between 72-78°F (22-25°C), for 3-4 hours to develop flavor and rise.
- Stretch & Folds: During bulk fermentation, perform 3-4 sets of stretch and folds every 30-45 minutes to strengthen the dough. With damp hands, stretch a portion of the dough upward and fold it over itself, rotating and repeating this 3 more times. Cover after each set. Expect the dough to gain 20-30% in volume during this period.
- Add Inclusions: After fermentation, turn the dough onto a lightly floured surface and flatten it into a rectangle. Evenly sprinkle half the grated cheddar cheese and herbs (rosemary, thyme, chives, oregano) onto the dough. Fold the dough over the inclusions, sprinkle the remaining cheese and herbs, then fold again. Gently press to distribute the fillings evenly throughout the dough.
- Divide & Pre-shape: Cut the dough into 12-16 equal pieces, each weighing approximately 75-90 grams. Pre-shape each piece loosely into a ball by creating surface tension. Cover the dough pieces and let them bench rest for 15-20 minutes to relax the gluten.
- Final Shape: Flatten each pre-shaped ball into a disc. Fold the edges toward the center and seal them tightly at the bottom, then roll gently to form a smooth, taut, round roll. Place each roll on a parchment-lined baking sheet spaced 1-2 inches apart.
- Final Proof: Loosely cover the shaped rolls and cold proof them in the refrigerator for 8-16 hours (overnight) for the best flavor development, or proof them at room temperature (72-78°F / 22-25°C) for 1-2 hours until they become puffy. Rolls are ready when a gentle poke leaves a slight indentation that slowly springs back.
- Preheat Oven & Egg Wash: Preheat your oven to 425°F (220°C) at least 45-60 minutes before baking for optimum heat. If using, whisk together 1 large egg and 1 tablespoon of milk or water to prepare the egg wash.
- Bake: Optionally score the tops of the rolls. Brush them with the egg wash if used, then bake in the preheated oven for 15-20 minutes until the rolls turn golden brown and sound hollow when tapped. The internal temperature should reach between 200-210°F (93-99°C) to ensure doneness.
- Cool: Transfer the baked rolls to a wire rack to cool completely. This resting time allows the crumb structure to set properly and enhances the flavor and texture.
- Serve: Serve the cooled sourdough herb and cheese rolls on their own, alongside soup or salad, or as a flavorful side to any meal. Enjoy their savory, cheesy, and herbaceous taste!
Notes
- Ensure your sourdough starter is fully active for best rise and flavor.
- Cold proofing overnight enhances flavor but room temperature proofing is a faster option.
- The egg wash is optional but adds a beautiful golden sheen to the rolls.
- The combination of fresh herbs can be adjusted to your taste.
- Make sure the dough passes the windowpane test for ideal gluten development.
- Use a kitchen thermometer to confirm internal bake temperature for perfect doneness.
- These rolls freeze well after baking; reheat in the oven to refresh.
- Prep Time: 45 minutes (plus overnight cold proofing)
- Cook Time: 15-20 minutes
- Category: Bread
- Method: Baking
- Cuisine: European/Western
Keywords: sourdough rolls, herb cheese rolls, sourdough bread, homemade bread, cheddar cheese rolls, fresh herb rolls, artisan bread
