Sourdough Bread Rolls

In South Africa, one of our local stores sells a product they call heat and eat rolls and breads. I love keeping these in my freezer for the Sunday afternoons we have a lazy relaxed lunch. I keep rolls for hot dogs and soups and I keep bread for in case we end up having friends over for a braai. Since I started playing with my sourdough I was determined to get a recipe to work for me that would replace the heat and eat rolls I am buying. This is not only to save me money, but because I like to have home made things in my freezer as opposed to processed items.

Today’s inspirational recipe from Lavender and Lime ♥ Sourdough Bread Rolls ♥ #LavenderAndLime Click To Tweet

I used Brydie’s recipe for everyday rolls as a base to work from and created these delicious sourdough bread rolls that can be frozen and then finished off in the oven when you want them. This is great for a family where you have children to feed. You can make a large batch of these over the weekend and freeze them the same day and then take them out as and when you need them. I also wanted to make sure that these would work by using my bread maker. I find my bread maker gives me a very good dough from which to work. And, keep watching this space as I will be sharing recipes with you for sourdough bread that can be made in your bread maker.

Sourdough Bread Rolls

Sourdough Bread Rolls

Recipe Category: Bread
Makes enough for: 12 rolls
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 150 g fed sourdough starter
  • 3 g yeast
  • 300 g water
  • 45 g olive oil
  • 600 g bread flour, plus extra for dusting
  • 10 g salt

Method

  • Place the ingredients into your bread maker in the order listed above
  • Select the bread dough setting and remove once the cycle is complete
  • On a well floured surface, knock back the dough
  • To make a dozen rolls, shape 90g (more or less) pieces of dough into the shape you want
  • Place on a baking tray and cover with lightly oiled cling film
  • Leave to prove for one hour
  • Preheat the oven to 220° Celsius
  • Lightly spray the rolls with water and bake for 10 minutes - if you want to eat them straight away, bake for 15 minutes
  • Turn onto a wire rack and leave to cool before freezing
  • Bake from frozen at 200° Celsius for 10 minutes

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37 thoughts on “Sourdough Bread Rolls

  1. This is a wonderful recipe Tandy and I love the idea of having some bread in the freezer.I have now stopped buying bread completely as am baking it but sometimes have a day where I’m left without bread for lunch or breakfast as it’s not yet ready to bake. Making these and freezing them sorts that problem out! Love the shape too of your rolls – like mini loaves 🙂

      1. Just to let you know Tandy I made these this morning and we just had a couple with lunch – so light and delicious. Will be making more to put in the freezer as the rest of the batch are promised to a pal for dinner together tonight 🙂

  2. Very interesting. Would that work for regular bread dough rolls as well? Just cooking for five minutes less than needed before freezing? Must experiment. My first sour dough experiment was a failure and I haven’t got it together to try again, but I guess I should do soon.

  3. Home made is always the best. Can’t replace the for anything. We also keep a fresh stock at home but this way of making the bread is something new to me. It got me interested to try.

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