My final proof sourdough rolls…

A close up of some food that is cut in half

The rolls are made using my master recipe dough again, but this time direct from the banneton, maybe my simplest method for making rolls yet!

Following the overnight prove, bring the dough gently together and place it into a well rice floured banneton, cover, and place it in the fridge as per the recipe process.

You can then use this whenever you are ready to make the rolls; I have used dough that’s been in the fridge for 3 hours and up to 31 hours and everything in between to make these rolls. The point being that you can have the dough ready to use whenever you need it.

It gives you full control over the timing – you don’t need to held hostage by the dough!

A white table with some food on it

When you’re ready, sprinkle some water onto your counter surface.

Turn the dome of dough gently out onto the counter.

Using a dough cutter, cut into 8 or 12 wedges.

A close up of some bread on the table

*At this point you can gently place the pieces of dough into chopped nuts, seeds, oats (as baked below), whatever you like. You can try and keep the wedge shape or wind them into other shapes, or just splodge them on the tray (see the photos below of a chopped pecan studded roll made by placing the cut wedge into the chopped nuts then wound into a swirl).

A tray of uncooked pastries on top of brown paper.A close up of some food on top of a table

Place the wedges onto a prepared tray.

You can now bake these from cold start, or in a preheated oven.

They don’t need to be covered and no steam is required.

Cold start: Place the tray into the cold oven, turn it up to 220C fan, 240 non fan, 450F, and bake for 20-25 mins until browned and risen

Hot start: Preheat the oven to 220C fan, 240 non fan, 450F, and bake for 20-22 mins until browned and risen

A close up of some bread with nuts on itA close up of some bread with nuts on it

To see this in action, check out the video on my YouTube channel showing exactly how I make them:

A close up of a pastry with nuts on topA close up of some bread on top of a table

Happy Baking!

21 thoughts on “My final proof sourdough rolls…”

  1. Hello!
    I couln’t find your master Recipie. I ‘ve browsed up all lists in the left side.

  2. Love love love your recipe and process! You have made sourdough simple and so much a pleasure. Thank you for that! I have a batch of rolls in the oven (first time with the rolls) and they don’t seem to be browning? Any thoughts on this?
    Thank you,

  3. Thank you so much, I’m so glad you like it…I can only suggest baking them for a little longer?

  4. My rolls tasted great but also did not brown even when I baked them longer, it’s never the case with my bread. Do you thing it will help if I bake them inside an enamel roaster? I have a pretty big one

  5. Hi, you could try 👍🏻👍🏻 but if they tasted great, do they need to brown?

  6. Just made these and they were amazing! So easy, so fast and tasted great. Thanks for another awesome recipe

  7. I just saw your video and thought it said the rolls were turned out after only proofing overnight. Do you recommend that or after further proofing in fridge?

  8. I just made these and they are wonderful. I ended up cooking them back for a bit after the initial 22 minutes (hot oven start) because they felt underdone, probably an additional 5 minutes. But the crust is great and the interior is lovely. My husband was happy to finally have something he could eat right away instead of me scolding him to wait until the loaf is completely cool. I’m looking forward to stuffing these little beauties with ham, cheese, and mustard for lunches! Very pleased!

  9. Thanks for sharing so much information I find your explanation and you educating us from your experiences so helpful. Loved the rolls they are just fantastic plus I left the triangle shape which is also very versatile and different. Many thanks from Australia 🇦🇺.

  10. Thank you so much! I’m so glad you like what I do 🙏🏻🙏🏻🙏🏻

  11. I love your method of making sourdough- it really works for me. Thank you.
    One question, I made an all white ( strong flour) batch yesterday and both loaf and rolls are sticky on the inside. They were cooked yesterday and only cut into today so it can’t be that they were still warm. Also I cooked them separately so unlikely to be length of cooking time ( even I couldn’t get it wrong twice…. could I?!!)
    Do you find that the weather can impact your dough sometimes?
    Thanks again

  12. Thank you so much 🙏🏻🙏🏻
    The weather makes ALL the difference! If you’d like to read my page on here about sourdough and weather, and my FAQ page you’ll find the answers 👍🏻

  13. How do you turn the wedges into swirly rolls? Any tips would be greatly appreciated!

  14. That’s a different process…I have videos on YouTube showing it 👍🏻

  15. 1) I went to YouTube but couldn’t find a video of how to shape the buns into a swirl like you did above. 2) I found another video about rolls where you make them right after the overnight ferment. Is this an updated recipe? It seems easier to mold after being in the refrigerator. 3) Would the internal temp be the same as bread? 4) Can you use right away or do they need to cool like bread? Sorry for all the questions-I’m excited to try these for Easter!!

  16. Hi, to answer:
    1. There isn’t a video showing the swirl, I just chopped up the dough then wrapped some round itself.
    2. There’s different versions of making rolls, both are in my index.
    3. I don’t take internal temps.
    4. You can eat them immediately.
    Have fun!

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