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


  • 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


  • 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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