Introduction

Love sourdough but don’t want to commit to a whole loaf? These Mini Sourdough Bread Rolls capture all the tangy, chewy, crackly magic of a classic artisan loaf in adorable, single-serving packages. Perfectly sized and baked in a muffin pan, they’re ideal for weeknight dinners, brunches, or impressing guests with minimal fuss.

The image shows a wooden baking tray filled with ten round bread rolls. Each roll has a golden-brown crust with a slightly lighter, creamy top center marked by a single, distinct split. The textured crust appears crisp and sprinkled with small grains of flour or salt, giving a rustic look. The rolls rest on a sheet of brown parchment paper inside the tray, which is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g active sourdough starter (ripe and bubbly)
350g bread flour (or all-purpose flour)
235g lukewarm water (optionally swap up to 50g with milk for a softer crumb)
7g fine sea salt
Optional flavor twists:

Everything Bagel seasoning
2–3 cloves garlic + 2 tbsp fresh herbs (rosemary, thyme, chives)
½ cup grated cheddar or parmesan cheese + optional ¼ cup small cheese cubes
Cinnamon-sugar mix for sweet swirls

Instructions

Step 1: Combine the flour and water in a bowl and mix until no dry spots remain. Cover and let rest (autolyse) for 20–30 minutes.
Step 2: Add the sourdough starter and salt to the mixture. Knead by hand for 8–10 minutes or use a stand mixer until the dough is smooth and elastic.
Step 3: Cover the dough and let it bulk ferment at room temperature for 3–4 hours, performing 2–3 stretch and fold sessions during the first 2 hours.
Step 4: Turn the dough out onto a lightly floured surface and divide it into 12 equal pieces, about 77g each. Pre-shape each piece into a loose round, cover with a kitchen towel, and rest for 20–30 minutes.
Step 5: Final shape each piece by pulling the edges under to create surface tension, forming tight balls. Place seam-side down into a lightly greased 12-cup muffin pan. Cover loosely and proof until puffy and slightly risen (use the poke test: a gentle poke should leave a slow-springing indent).
Step 6: Preheat your oven to 450°F (232°C) with a baking sheet on the bottom rack to create steam.
Step 7: Just before baking, score each roll with a shallow slash using a lame, sharp blade, or clean knife.
Step 8: Place the muffin pan in the center of the oven. Quickly pour about 4 cups of hot water into the preheated baking sheet on the bottom rack and close the door immediately to trap steam.
Step 9: Bake for 15–17 minutes until the rolls are deeply golden brown and sound hollow when tapped on the bottom.
Step 10: Remove from the oven and transfer the rolls to a wire rack. Allow to cool for at least 20 minutes before serving to set the crumb.

Tips & Variations

Wet your hands slightly when shaping the dough instead of adding flour to prevent sticking without making rolls dense.
For cheesy rolls, fold grated cheese or small cheese cubes into the dough during shaping for delicious melty pockets.
Try a sweet cinnamon-sugar swirl by rolling dough pieces into rectangles, brushing with melted butter and cinnamon sugar, then shaping into balls.
Add minced garlic and fresh herbs into the dough for a savory, fragrant bread.
Brush tops with water or egg wash and sprinkle everything bagel seasoning before the final proof for a tasty crust.
Substitute up to 50% of bread flour with whole wheat for a nuttier, heartier texture; add a bit more water as needed.

Storage

These mini sourdough rolls are best enjoyed fresh on the day they are baked. If needed, store them in a paper bag at room temperature for up to 1 day to keep the crust crisp. To refresh, warm the rolls in a 350°F (175°C) oven for 5–7 minutes. For longer storage, freeze the cooled rolls in an airtight container or bag for up to 3 months. Thaw and reheat as desired.

How to Serve

The image shows a wooden tray lined with brown parchment paper holding ten perfectly round, golden-brown bread rolls. Each roll has a lightly cracked top crust with a thin lighter tan line across the center, revealing a soft inside texture. The crust appears crispy with a slightly shiny finish and a sprinkling of coarse salt. The rolls' color ranges from medium to dark golden brown, showing a well-baked look with some small white flour spots. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

My rolls didn’t get a very crispy crust. What happened?

Most likely, there wasn’t enough steam during baking. Make sure your oven is fully preheated with the baking sheet hot on the bottom rack. Pour the hot water quickly and shut the door immediately to trap the steam. Also, check your oven’s temperature accuracy with a thermometer.

Can I make these rolls using sourdough discard?

You can, but discard lacks enough leavening power on its own. To compensate, add about ½ teaspoon of instant yeast to the recipe to help the rolls rise. The flavor will be milder, which some prefer.

My dough is very sticky and hard to shape. What should I do?

Don’t panic! Wet your hands with water instead of flour when handling the dough to reduce sticking without adding extra flour that can make rolls dense. Using a bench scraper also helps manage sticky dough efficiently.

How long do these rolls keep, and how should I reheat them?

They keep best on the day of baking but can be stored in a paper bag at room temperature for 1 day. Reheat in a 350°F (175°C) oven for 5–7 minutes to revive the crust. For longer keeping, freeze up to 3 months and thaw before reheating.