Introduction

These sourdough herb and cheese rolls are soft, flavorful, and perfect for any meal. Infused with fresh herbs and sharp cheddar, they offer a delightful savory twist on classic rolls. Whether you enjoy them warm or toasted, they’re sure to become a favorite.

The image shows five golden brown garlic and herb rolls stacked closely on a round wooden board. Each roll has about three visible layers, with the outer layer having a crispy, browned texture, and the inner layers soft and light beige. Green herb bits are scattered evenly throughout the swirls of each roll, adding contrast to the pale dough. The surface of the rolls is shiny, showing a light glaze. The background features a blurred dark area with a white marbled texture below, highlighting the rolls as the main focus. 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, feed your sourdough starter. Ensure it’s active and bubbly at its peak, about 4–8 hours after feeding.
Step 2: In a large bowl, combine 450g bread flour, 50g whole wheat flour, and 320g warm water. Mix until no dry flour remains. Cover and let rest for 30–60 minutes (autolyse).
Step 3: After autolyse, add 200g active sourdough starter and gently mix into the dough. Then add 10g sea salt, the remaining 30g warm water, and 30g softened unsalted butter. Knead for 8–10 minutes until smooth, elastic, and passing the windowpane test.
Step 4: Place dough in a lightly oiled bowl, cover, and bulk ferment at room temperature (22–25°C) 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 dough upwards and fold it over itself. Rotate and repeat three more times each set. Re-cover after each. 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 dough, sprinkle remaining cheese and herbs, then fold again. Gently press to distribute evenly.
Step 7: Divide dough into 12–16 equal pieces (75–90g each). Pre-shape each into a loose ball to create surface tension. Cover and rest for 15–20 minutes.
Step 8: Flatten each ball into a disc. Fold edges to the center, seal tightly at the bottom, and roll gently to form a smooth, round shape. Place on a parchment-lined baking sheet 1–2 inches apart.
Step 9: Cover rolls loosely. For best flavor, cold proof in the refrigerator for 8–16 hours (overnight), 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 oven to 425°F (220°C) about 45–60 minutes before baking. If using, whisk the egg with milk or water for the egg wash.
Step 11: Optionally score rolls and brush with egg wash. Bake in the preheated oven for 15–20 minutes until golden brown and hollow sounding when tapped. Internal temperature should reach 200–210°F (93–99°C).
Step 12: Transfer rolls to a wire rack and cool completely for the best texture and flavor.
Step 13: Serve rolls on their own, with soup or salad, or as a side to any meal. Enjoy the savory, cheesy, and herbaceous flavors!

Tips & Variations

Use different cheese varieties like gouda or mozzarella for a milder or creamier flavor.
For a dairy-free option, replace butter with olive oil and skip the egg wash or use a plant-based substitute.
To enhance herb flavor, lightly toast fresh herbs before adding them to the dough.
Keep your sourdough starter well-fed and active to ensure good fermentation and rise.
The overnight cold proof also helps develop flavor and improves dough handling.

Storage

Store cooled rolls in an airtight container or wrapped in foil at room temperature for up to 2 days. For longer storage, freeze rolls after cooling in a sealed bag for up to 3 months. Reheat frozen rolls in a preheated oven at 350°F (175°C) for 10–12 minutes until warmed through. Avoid microwaving to preserve texture.

How to Serve

A white rectangular baking dish holds nine cooked rolls arranged in three rows of three, each roll showing a spiral pattern with golden brown baked dough layered with melted cheddar cheese and small bits of caramelized onions and herbs. The rolls have a soft, fluffy texture with slightly crispy edges where the cheese has browned. The dish is placed on a white marbled surface next to a sprig of fresh green herbs and a blue and white checkered cloth. The overall look is warm and inviting, with a rustic homemade feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of sourdough starter?

You can substitute with instant yeast, but the flavor and texture will differ. Use about 2 teaspoons of instant yeast and adjust rising times accordingly, usually shortening bulk fermentation considerably.

Should I use the egg wash on all rolls?

Egg wash is optional. It gives rolls a shiny, golden crust but can be skipped for a more rustic appearance. For vegan alternatives, brush with oil or plant milk before baking.