Description
These soft sourdough rolls are infused with melting cheese, providing a comforting blend of tangy flavor and savory richness.
Ingredients
- Active sourdough starter, fed and bubbly (about 150g)
- Bread flour (400g)
- Water (260–280g), lukewarm
- Salt (10g)
- Unsalted butter (30g), softened
- Cheese (200–250g), grated or small cubes (sharp cheddar, fontina, or a mix)
- Optional: sautéed mushrooms, minced garlic, fresh chopped herbs (rosemary, thyme), and a touch of honey for glaze
Instructions
- Feed your starter 4–6 hours before you plan to mix.
- In a large bowl, whisk water and starter until evenly combined. Add flour and mix until no dry bits remain.
- Add salt and butter, then knead until the dough becomes smooth and elastic.
- Fold in most of the grated cheese and any optional add-ins, reserving a handful of cheese for topping.
- Cover the dough and let it bulk ferment at room temperature for 3–4 hours, folding gently every 30–45 minutes during the first two hours.
- Turn the dough onto a floured surface, divide it into 10–12 pieces, and shape each into balls.
- Place the shaped rolls in a greased baking tray, spaced apart, and cover to proof for 1.5–2 hours.
- Preheat your oven to 425°F (220°C) about 30 minutes before baking.
- Brush the rolls with melted butter or egg wash, sprinkle with reserved cheese, and bake for 15–18 minutes.
- If a deeper color is desired, reduce the heat to 400°F and bake for an additional 5–7 minutes.
- Rest the rolls on a wire rack for 10 minutes before serving.
Notes
Use a digital scale for accurate measurements. For a dairy-free option, consider vegan butter and plant-based cheese.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 200
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg
Keywords: soft rolls, sourdough, cheese, baking, bread
