At a Glance
These rustic sourdough rolls (Brötchen) have a crisp crust, open crumb and mild tang. A relatively high hydration and short shaping create characteristic irregular shapes. Long, cool fermentation improves flavor and digestibility[1][2].
Not suitable if:
- • You need identical, bakery-perfect rolls → start with the beginner recipe
- • You don't have a fed starter → create a starter first
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate dough hydration and consistent roll size
Dough Scraper
Helps portion and shape sticky, high-hydration dough
Parchment Paper
Prevents sticking when transferring rolls to the oven
Dutch Oven
Creates an ideal steamy environment for oven spring
Bread Lame
For precise scoring to control expansion
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Ingredients
Weigh all ingredients on a kitchen scale. Consistent weight ensures predictable hydration and proof times[1].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Bread flour | 600g | 100% | Strong flour for structure |
| Water | 420g | 70% | Room temperature (hydration 70%) |
| Active starter (100% hydration) | 150g | 25% | Feed 4-6 hours before use at 22°C for activity |
| Salt | 12g | 2% | |
| Olive oil (optional) | 15g | 2.5% | Adds tenderness and browning |
Schedule
Weekend Version
Mix in the morning and bake in the afternoon
Weekday Version
Mix in the evening, shape and retard in fridge, bake next morning
💡 Tips
- If rolls proof too quickly, cool-proof in fridge to slow fermentation[1].
- Shaped rolls can hold in fridge up to 24 hours before baking without large flavor loss[2].
Step by Step
Autolyse and mix
In a large mixing bowl combine flour and water until no dry streaks remain. Rest 20-30 minutes (autolyse). Add starter and salt, mix until incorporated using a dough whisk or hands. The dough will be sticky and extensible[1][2].
⏱ 30-45 minutes (including autolyse)
Bulk fermentation with stretch-and-folds
Perform 3 sets of gentle [stretch-and-folds] at 20-30 minute intervals while the dough rests in a covered bowl. Use a dough scraper to help turn sticky dough. Keep dough covered to prevent skinning[1].
⏱ 1.5-2.5 hours depending on temperature
Pre-shape and bench rest
Turn dough onto a lightly floured surface and divide into equal pieces using a dough scraper and a digital kitchen scale to weigh portions. Pre-shape into loose rounds and rest uncovered 15-20 minutes.
⏱ 20 minutes
Final shaping
Dust each piece with semolina or flour and shape into rustic rounds by cupping and rotating on the bench. Place on a parchment-lined tray or couche. If using a couche, seam-side down is fine for a rough top texture. Cover with a lightly oiled plastic sheet or cloth[2].
⏱ 10 minutes
Final proof
Proof at room temperature until rolls have increased noticeably (about 50%) or retard in fridge for 8-12 hours for more flavor. Proof time is temperature dependent — cooler = longer[1].
⏱ 1-3 hours at room temp, or 8-12 hours refrigerated
Bake with steam
Preheat oven to 475°F/245°C with a Dutch oven or baking stone inside. Transfer rolls on parchment paper, score with a bread lame if desired to control expansion. Bake covered or with steam for first 10-12 minutes, then remove lid or inject steam and bake 8-12 minutes more until deep golden. Using a tray of boiling water or a steam pan also works[1][2].
⏱ 20-30 minutes
Cool briefly
Transfer rolls to a rack and cool 20-30 minutes before cutting. For best crumb structure, wait until they are warm rather than hot. Use oven mitts to handle hot equipment.
⏱ 20-30 minutes
Tips & Variations
Variations
Seeded rustic rolls
Add 60g mixed seeds to dough or press on top before baking
→ Crunchy texture and visual appeal
Herb rolls
Fold 2 tbsp chopped fresh herbs into dough during final fold
→ Aromatic, great with soups
Whole wheat blend
Replace 150g bread flour with whole wheat
→ Heartier flavor, slightly tighter crumb
Pro Tips
- 💡 Weigh each portion with a digital kitchen scale for consistent bake times.
- 💡 Use a dough scraper to divide sticky dough neatly.
- 💡 For maximum crust crispness, remove rolls from tray immediately after baking to cool on a rack.
Common Issues
If things don't go to plan, check these common issues and fixes:
Storage
Room temperature in bread bag
2-3 days
Store once cooled; cut side down if sliced
Paper bag for 1 day
1 day
Maintains crust better than plastic
Freezing
3 months
Freeze individually on a tray then transfer to a sealed bag; reheat in oven from frozen
⚠️ Avoid refrigeration — it accelerates staling via starch retrogradation[2].