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–+ servings
sourdough rosemary blackk pepper rolls in a pan.

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.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 25 minutes
Fermentation Period 12 hours
Total Time 12 hours 50 minutes
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 12 rolls
Calories 140 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 8x8 Glass Baking Pan
  • 1 Bench Scraper

Ingredients
  

  • 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 8x8 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 8x8 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
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