Description

These Mini Sourdough Bread Rolls bring all the tangy, chewy, and crackly-crusted magic of a classic sourdough loaf into adorable single-serving rolls baked conveniently in a muffin pan. Perfect for small households, dinner parties, or when you want fresh bread without committing to a full loaf, these rolls feature an open crumb, blistered crust, and a professional steam-baked finish without needing a Dutch oven.

Ingredients

Scale

Main Dough Ingredients

100g active sourdough starter (ripe and bubbly)
350g bread flour (or all-purpose flour)
235g lukewarm water (75-80°F / 24-27°C; optionally replace up to 50g with whole milk)
7g fine sea salt

Optional Flavor Twists

Everything Bagel seasoning (to sprinkle on top)
2–3 cloves garlic, finely minced + 2 tablespoons fresh chopped herbs (rosemary, thyme, chives)
½ cup finely grated sharp cheddar or parmesan cheese + optional ¼ cup small cheese cubes
Cinnamon-sugar mix (for breakfast swirl rolls)

Instructions

Mix & Autolyse: Combine the bread flour and lukewarm water in a bowl, mixing until there are no dry spots. Let this mixture rest for 20–30 minutes to hydrate the flour and develop gluten.
Add Starter & Salt: Add your active, bubbly sourdough starter and salt to the autolysed dough. Knead by hand or with a stand mixer for 8–10 minutes until the dough becomes smooth and elastic.
Bulk Fermentation: Cover the dough and let it rise at room temperature for 3–4 hours. Perform 2–3 stretch and folds during the first 2 hours to build strength in the dough.
Divide & Pre-Shape: Turn the dough onto a lightly floured surface and divide it into 12 equal pieces, about 77g each. Shape these pieces loosely into rounds and cover them with a kitchen towel to rest for 20–30 minutes. This resting relaxes the gluten.
Final Shaping: For each piece, pull the edges under to create surface tension and a smooth, tight skin on top. Pinch the seams underneath, cup your hand around the dough ball, and drag it on the counter in a small circle to tighten. Place each shaped ball seam-side down into a lightly greased 12-cup muffin pan.
Proof in Pan: Cover the muffin pan loosely with a plastic bag or damp towel. Let the rolls proof at room temperature until they appear puffy and pass the poke test—a gentle poke leaves a slight indent that slowly springs back.
Preheat & Prepare Steam: Preheat your oven to 450°F (232°C) with a baking sheet or roasting pan placed on the bottom rack. This will be used to create steam.
Score Your Rolls: Using a lame, razor blade, or sharp knife, make a shallow slash on top of each roll. This controls expansion and adds decorative flair.
Bake with Steam: Place the muffin pan with rolls on the center rack. Quickly pour about 4 cups of hot water into the preheated baking sheet on the bottom rack and close the oven door immediately to trap the steam. Bake for 15–17 minutes until the rolls are deeply golden and sound hollow when tapped on the bottom.
Cool: Transfer the rolls to a wire rack and allow to cool for at least 20 minutes before serving. This resting period lets the crumb set and prevents gumminess inside.

Notes

For fluffier rolls, wet your hands slightly when shaping instead of dusting with flour to prevent adding extra flour which can make rolls dense.
Fold in grated or cubed cheese during shaping for delicious cheesy pockets inside the rolls.
Add a cinnamon-sugar swirl inside the dough before final shaping for a sweet breakfast roll variation.
Mix garlic and fresh herbs into the dough during initial mixing for savory herb rolls.
Brush tops with water or egg wash and sprinkle everything bagel seasoning before final proof for a seedy, savory topping.
These rolls are best enjoyed fresh but can be stored in a paper bag at room temperature for a day to keep crust crisp.
To reheat, warm rolls for 5-7 minutes in a 350°F (175°C) oven to revive crust texture.
Freeze leftover rolls for up to 3 months, thaw and reheat before serving.

Prep Time: 45 minutes
Cook Time: 15-17 minutes
Category: Bread
Method: Baking
Cuisine: American (Artisan Sourdough Bread)

Keywords: mini sourdough rolls, sourdough bread, small batch bread, artisan bread, muffin pan bread, easy sourdough, homemade bread rolls, bread recipe