Sourdough Rosemary Black Pepper Rolls

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These sourdough rosemary black pepper rolls are soft light, and fluffy. They are the perfect balance of light herbs and spice. Enjoy them when you want dinner rolls with a little more flavor. These make the perfect side for special events and gatherings like Passover or Thanksgiving.

One of my favorite memories from childhood is enjoying bread and a dipping oil at the table with my family. There is something so special about enjoying a meal as a family and breaking bread around the table. These sourdough rosemary black pepper rolls bring me back to those core memories.

It is so special to be able to enjoy warm meal with our family as we say our prayers, break bread together and feel blessed with the delicious food filling our bodies.

They are pleasantly spiced from the black pepper and have a delicious floral flavor from the rosemary. We like to enjoy these by themselves or with a meal like stuffed chicken or marry me chicken (with some pasta, too).

I have adapted this sourdough roll recipe from my sourdough Hawaiian rolls which are sweet and have a unique flavor of their own. These rolls are just as soft and delicate, though this flavor comes from the herbs inside as opposed to the sweet flavor of pineapple. These are not a sweet than a roll, though you could add sugar, if you please. 

Kitchen Equipment 

One of my favorite things about this recipe is the minimal equipment. We simply use one bowl and a measuring cup. We bake these rolls in a 8 x 8 glass pan with a silicone liner on the bottom. If you have a pastry cutter / bench scraper, this can be useful to divide the rolls before rolling.

Ingredients for sourdough rosemary black pepper rolls

There are a few main ingredients within these sourdough rosemary black pepper rolls. These include sourdough discard (the main star of this blog), black pepper and rosemary. To find a full list of the ingredients along with their quantities, please visit the recipe card located at the bottom of this blog.

Rosemary: Fresh or dried rosemary works wonderfully within this recipe. By dicing it up into small pieces, the flavor as subtile and gives the rolls a little extra flavor.

Black pepper: A pinch of pepper can go a long way. The black pepper provides a little bit of a zip without making the rolls taste spicy. We find it complements the rest of the flavors well and helps to develop the rolls into a savory sourdough dinner roll.

Sourdough discard: This recipe relies on our homemade sourdough starter to ferment the dough. The wild yeast found within sourdough helps it to rise without the use of commercial yeast. When considering active vs. sourdough discard, our preference for the fluffiest dinner rolls is to use active discard. However, thanks to the second rise on these rolls, we have had success with using sourdough discard.

How to make sourdough dinner rolls

Step 1: Combine ingredients in a large bowl.

Step 2: Stretch and fold

Step 3: Allow dough to double in size.

Step 4: Shape the rolls and allow them to proof on the counter again.

Step 5: Bake and enjoy!

Baker’s Timeline

Follow this bakers timeline for your preferred fermentation goals. We offer both short and long fermented options – just like our sourdough Hawaiian rolls and garlic scape cheddar sourdough rolls.

Short Fermentation (“Same Day Sourdough Rolls)

I like to think of this as a ‘same day’ recipe. I personally prefer to let my dough rise overnight (the day prior to bake) so I can bake rolls to serve at dinner. You can adjust this timeline as necessary.

• 9:00 PM (Day prior to bake)
  • Stir ingredients together in a bowl until no salt granules remain.
• 9:30 – 10:30 PM (Day prior to bake)
  • Stretch and fold until dough can no longer be stretched, turning bowl 90 degrees each time. On the second step of stretch and folds, add in your inclusions.
  • Complete this 1-2 times during this section.
• 10:30 PM – 1:00 PM – (Overnight / morning of bake)
  • Overnight Rise / Bulk Fermentation on counter 
  • Keep dough on counter, allow to rise until doubled in size, or when ready to shape. 
• 1:00 PM – (Day of bake)
  • Shape rolls and second rise
• 3:00 PM – Bake the rolls

Long Fermentation (Bulk ferment in fridge)

I like to follow this timeline when I want to make my rolls in advance and let them sit in the fridge for a longer fermentation period. For those with a gluten sensitivity, this can be a great method to assist in easier digestion. We have lots of long fermented sourdough recipes on our blog like this one.

• 9:00 AM (Day prior to bake)
  • Stir ingredients together in a bowl until no salt granules remain.
• 9:30 – 10:30 AM (Day prior to bake)
  • Stretch and fold until dough can no longer be stretched, turning bowl 90 degrees each time.
  • On the second step of stretch and folds, add in your inclusions.
  • Complete this 1-2 times during this hour (about every 30 minutes).
• 10:30 AM – 9:00 PM (Day prior to bake)
  • Bulk Fermentation on counter
  • Keep dough on counter, allow to rise until doubled in size. When double has doubled in size, place in the fridge.
• 9:00 PM – 10:00 AM (Overnight / morning of bake)
  • Bulk fermentation in fridge overnight
  • In the morning, remove rolls from fridge. Allow them to warm up on the countertop.
• 10:30 AM – 3:00 PM (Day of bake)
  • About 30 minutes before you are ready to shape the rolls, remove them from the fridge. Shape them and allow them to complete a second rise on the counter.
• 3:00 PM – Bake the rolls

How to store sourdough dinner rolls

Sourdough rolls can be stored on the counter for up to one week after baking. We like to keep ours in a 8×8 container with a lid, though you can store them within a ziplock baggie. Be sure to allow the rolls to cool completely before storing.

If you place the rolls in the fridge, they will dry out a bit more than if stored on the countertop due to the reduced humidity levels. To reheat and bring back moisture, heat in the microwave and slather with butter.

Sourdough Rosemary Black Pepper Rolls

Hailey

These sourdough rosemary black pepper rolls are soft light, and fluffy. They are the perfect balance of light herbs and spice.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Fermentation Period 12 hours hrs

Total Time 12 hours hrs 50 minutes mins

Course Appetizer, Side Dish, Snack

Cuisine American

Servings 12 rolls

Calories 140 kcal

Equipment

• 1 Large Mixing Bowl
• 1 8×8 Glass Baking Pan
• 1 Bench Scraper

Ingredients

  

1x2x3x

• 2.5 cups All Purpose Flour
• 1 tsp Salt If using salted butter, reduce salt to 1/4 tsp.
• 2 TBS Butter Can swap with olive oil or avocado oil.
• 3/4 cup Milk Can substitute dairy free milk or water
• 1 Egg
• 1/4 cup Sourdough Discard Sourdough discard or active starter*
• 1/4 tsp Black Pepper
• 1/2 tsp Dried Rosemary finely chopped; can use fresh rosemary.

Instructions

 

• Stir the wet ingredients together. Add in the salt and stir until dissolved. Add the flour, rosemary and black pepper.
• Mix by hand until the dough comes together. It should be soft and pull away from the sides of the bowl.
• Rest for 30 minutes, then stretch and fold until it can no longer, in order to build gluten structure. Rest for 30 minutes to an hour before completing stretch and folds again.
• Allow to sit on the countertop overnight. The dough will double in size and become light and fluffy.
• After the dough has completed the bulk rise, place the dough on a reusable baking sheet and roll out. I like to shape mine similar to a 8×8 pan so I can cut and shape them easily.
• Shaped your rolls using one of two techniques:

  1. Roll each individual roll into a circle, using the counter to build surface tension.

  2. Grab each content and tuck roll underneath itself until all corners are tucked in.
• Add rolls into a greased 8×8 pan and allow to rise until doubled in size (about 1-2 hours) depending on the temperate of your home. At this point the rolls will almost have a film on the top and the dough will not stick to your fingers when touched. The dough will also indent and bounce back when touched.
• Preheat oven to 375 degrees and bake for 20-25 minutes. The rolls will turn golden brown on top and they will have reached an internal temperature of 190-200 degrees.
• Allow to cool for 5-10 minutes before serving.
• We love to serve the rolls in a bread basket to keep them warm and have dipping oil available on the side.

Video

Notes

• • If baking to be eat warm / hot at a meal

If baking to be hot at a meal, consider allowing the dough to complete a second rise 3-5 hours prior to when you would like to eat. The rise time will differ depending on how cold the rolls are. If they came out of the fridge and are rising, it will take longer.

• • Fluffy Rolls

To achieve fluffy rolls, ensure the second rise length of time is long enough. If the dough does not rise for long enough, they will be dense. We want to achieve those perfect rolls! Also see the note below if doubling / tripling the recipe as the moisture mixture needs to be adjusted.

• Making a double / triple recipe

The moisture content is sensitive with these rolls. If doubling the recipe, use one egg. If tripling the recipe, use two eggs. 

Do not double or triple the egg to make double or triple the recipe. It will make the rolls dense.

•  

Nutrition

Serving: 1rollCalories: 140kcalCarbohydrates: 17.4gProtein: 4.3gFat: 6.4gSaturated Fat: 3.9gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.6gTrans Fat: 0.2gCholesterol: 36mgSodium: 204mgPotassium: 60mgFiber: 0.7gSugar: 1.3gVitamin A: 190IUCalcium: 36mgIron: 1.1mg

Keyword bread, Dinner, discard, rolls, sourdough

Tried this recipe?Let us know how it was!

Do you serve dipping oil with your rolls? If so, what is your favorite flavor combination? Let us know in the comments below.