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Sourdough Herb & Cheese Rolls Recipe

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★★★★★

4.8 from 63 reviews

These Sourdough Herb & Cheese Rolls are soft, flavorful, and packed with sharp cheddar cheese and a fresh blend of rosemary, thyme, chives, and oregano. Made with active sourdough starter and a mix of bread and whole wheat flours, these rolls develop a delightful crust and tender crumb through natural fermentation and thoughtful preparation. Perfect for breakfast, alongside soups, salads, or as an aromatic accompaniment to any meal.

Ingredients

Scale

Dough

  • 200 grams active sourdough starter
  • 350 grams warm water (divided: 320g for autolyse, 30g for mixing)
  • 450 grams strong bread flour
  • 50 grams whole wheat flour
  • 10 grams fine sea salt
  • 30 grams unsalted butter, softened

Herbs & Cheese

  • 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

Optional Egg Wash

  • 1 large egg
  • 1 tablespoon milk or water

Instructions

  1. Prepare Starter: The night before baking, feed your sourdough starter to ensure it is active, bubbly, and at its peak fermentation, typically 4-8 hours after feeding.
  2. Autolyse: In a large bowl, combine the bread flour, whole wheat flour, and 320 grams of the warm water. Mix until no dry flour remains, cover the bowl, and let the dough rest for 30 to 60 minutes. This process helps hydrate the flour and develops gluten structure.
  3. Mix Dough: After autolyse, add the active sourdough starter to the dough and gently mix it in. Then add the fine sea salt, the remaining 30 grams of warm water, and the softened unsalted butter. Knead the dough for 8 to 10 minutes until it becomes smooth, elastic, and passes the windowpane test, indicating good gluten development.
  4. Bulk Fermentation: Place the kneaded dough in a lightly oiled bowl, cover it, and allow it to bulk ferment at room temperature (between 72-78°F or 22-25°C) for 3 to 4 hours.
  5. Stretch & Folds: During the bulk fermentation, perform 3 to 4 sets of stretch and folds every 30 to 45 minutes. Wet your hands, stretch a portion of the dough upwards, fold it over itself, rotate the dough, and repeat three more times each session. Cover the dough after each set. This technique strengthens the dough and helps it gain 20-30% in volume.
  6. Add Inclusions: After bulk fermentation, turn the dough onto a lightly floured surface and flatten it into a rectangle. Sprinkle half of the grated sharp cheddar cheese along with half the chopped rosemary, thyme, chives, and dried oregano evenly over the dough. Fold the dough, then repeat by sprinkling the remaining cheese and herbs before folding again. Gently press the dough to evenly distribute the herbs and cheese throughout.
  7. Divide & Pre-shape: Divide the dough into 12 to 16 equal pieces, each weighing between 75 and 90 grams. Shape each piece into a loose ball by creating surface tension with your hands, then cover and let them bench rest for 15 to 20 minutes.
  8. Final Shape: Flatten each pre-shaped dough ball into a disc. Fold the edges of each disc towards the center and seal the dough tightly at the bottom. Roll gently between your palms to create a smooth, taut, round roll. Place the rolls on a parchment-lined baking sheet spaced 1 to 2 inches apart.
  9. Final Proof: Cover the shaped rolls loosely. For best flavor, cold proof the rolls overnight in the refrigerator for 8 to 16 hours. Alternatively, proof at room temperature (72-78°F / 22-25°C) for 1 to 2 hours until the rolls are puffy and a gentle poke leaves a slight indentation that slowly springs back.
  10. Preheat Oven & Egg Wash: Preheat your oven to 425°F (220°C) at least 45 to 60 minutes before baking to ensure proper oven spring. If using an egg wash, whisk together the large egg and milk or water.
  11. Bake: Optionally score the tops of the rolls to control expansion. Brush each roll with the egg wash if desired to enhance browning and shine. Bake the rolls in the preheated oven for 15 to 20 minutes until they are golden brown and sound hollow when tapped. The internal temperature should reach 200-210°F (93-99°C) when fully baked.
  12. Cool: Transfer the baked rolls to a wire rack and cool completely to allow the crumb to set and develop full flavor.
  13. Serve: Serve these savory herb and cheese rolls on their own or alongside soups, salads, or any meal to enjoy their rich cheesy and herbaceous taste.

Notes

  • Make sure your sourdough starter is very active for optimal rise and texture.
  • Cold proofing overnight enhances flavor complexity and crumb texture but room temperature proofing is faster and still yields good results.
  • Adjust the herb quantities to your preference; fresh herbs provide the best aroma but dried can be substituted.
  • Use an instant-read thermometer to check doneness for perfectly baked rolls.
  • The egg wash is optional but adds a beautiful glossy finish and richer color.
  • Store leftover rolls in an airtight container or freeze to preserve freshness.

Keywords: sourdough rolls, herb rolls, cheese rolls, sourdough bread, homemade bread, artisan bread, cheddar cheese bread, rosemary bread, thyme rolls, chive bread

Find it online: https://platedbyemma.com/sourdough-herb-and-cheese-rolls-recipe/