Sourdough rolls offer an unparalleled combination of satisfying texture and a distinct, subtle tang that elevates any meal. Crafted effortlessly using your active sourdough starter discard and a few basic ingredients, this recipe transforms what might otherwise be wasted into something truly delightful. Whether you’re planning a hearty family dinner, a casual weekend gathering, or simply craving the comforting aroma and taste of fresh, homemade bread, these pull-apart rolls are an excellent choice.
These sourdough dinner rolls boast a truly remarkable texture: incredibly soft and fluffy on the inside, encased in a lightly crisp, golden-brown exterior. This perfect balance is achieved through a gentle, extended slow rise, which patiently coaxes out the rich, complex flavors inherent in the sourdough dough. What makes this recipe particularly appealing is its use of sourdough discard, meaning you don’t need a freshly fed, peak-activity starter. This makes it a practical and intelligent option for everyday baking, allowing you to seamlessly integrate sourdough into your routine without additional feeding cycles. If you often find yourself with extra sourdough starter and wonder how to best utilize it, crafting sourdough discard rolls is an exceptional method to minimize food waste while producing a genuinely delicious baked good. Serve them warm straight from the oven, perhaps with a generous smear of butter, or let them complement a robust meal for a comforting and memorable dining experience.
Embracing the joy of baking with your sourdough starter means finding creative ways to use every bit, especially the discard. Beyond these amazing dinner rolls, there are countless sourdough discard recipes to explore. Imagine soft, tangy sourdough cinnamon rolls bursting with warm cinnamon-sugar flavor, perfect for a cozy breakfast or an indulgent treat. Using discard is not just about reducing waste; it’s about unlocking new dimensions of flavor and texture in your baked goods, making every culinary adventure a delightful discovery.
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Why We Love These Sourdough Dinner Rolls
There are countless reasons to fall in love with these exceptional sourdough dinner rolls, making them a staple in any home baker’s repertoire. From their delightful texture to their sustainable nature, these rolls are more than just a side dish; they’re an experience.
- Unbeatable Texture and Flavor: The long, slow fermentation process gives these rolls an unparalleled texture. They are incredibly soft, tender, and light, with just a hint of buttery richness and a mild, sophisticated sourdough tang. This nuanced flavor profile pairs beautifully with virtually any meal, from comforting stews to elegant roasts, making them a versatile addition to your table.
- Smart and Sustainable Use of Discard: This recipe is a fantastic solution for utilizing your sourdough starter discard. Instead of discarding surplus starter, you transform it into a delicious ingredient, significantly reducing food waste. This approach not only makes your baking more sustainable but also encourages regular maintenance of your sourdough bread starter, ensuring it remains robust and ready for future bakes. It’s similar in spirit to traditional recipes like our potato dinner roll recipe, but with the unique characteristics of sourdough.
- Irresistible Aroma: One of the most enchanting aspects of baking these rolls is the incredible aroma that fills your home. There’s truly nothing quite like the comforting, wholesome scent of homemade pull-apart dinner rolls baking in the oven. It’s an aroma that promises warmth, comfort, and deliciousness, creating an inviting atmosphere that beckons everyone to the kitchen.
- Effortlessly Simple: Despite their gourmet appeal, these sourdough rolls are surprisingly easy to make. The no-knead method minimizes effort, making the process approachable even for novice bakers. The active time involved is minimal, allowing the natural magic of sourdough to do most of the work for you.
- Perfect for Any Occasion: Whether it’s a simple weeknight dinner, a festive holiday gathering like Thanksgiving or Christmas, or a special celebration, these rolls fit right in. Their elegant simplicity and satisfying taste make them a crowd-pleaser that guests will adore.
Craving more sourdough baking adventures? Explore our diverse collection of sourdough recipes! Master the art of the classic sourdough bread loaf, dive into hearty Dutch oven sourdough bread recipes for a perfect crust, or enjoy the wholesome goodness of our whole wheat sandwich bread recipe. And for a delightful breakfast twist, try our scrumptious French toast with sourdough. Each recipe offers a unique way to enjoy the distinctive flavor and texture that only sourdough can provide.
The Magic of Sourdough Discard
Sourdough discard, often misunderstood, is actually a treasure in the world of baking. It refers to the portion of your sourdough starter that you remove before feeding it. While it may not be as bubbly and active as a freshly fed starter, it’s still brimming with flavor and the wild yeast and bacteria that give sourdough its unique character. Utilizing discard in recipes like these rolls is a genius move for several reasons:
- Flavor Development: Discard has a more developed, slightly tangier flavor profile compared to a young, active starter. This translates into rolls with a deeper, more complex taste without being overly sour. The extended fermentation during the overnight rise further enhances these nuances.
- Reduced Waste: Regularly feeding a sourdough starter often generates excess discard. Incorporating it into recipes is a fantastic way to practice sustainable baking and make the most of your starter. Every batch of discard can become a delicious new creation, from crackers to pancakes, and, of course, these incredible rolls.
- Texture Enhancement: The presence of sourdough discard contributes to the tender, airy crumb and slightly chewy texture of these rolls. The acids produced by the lactic acid bacteria in the starter help to tenderize the gluten in the dough, resulting in a wonderfully soft bite.
- Flexibility in Baking: Unlike recipes that demand a highly active, “peak” starter, discard recipes offer more flexibility. You don’t need to time your bake precisely around a feeding schedule, making spontaneous baking much easier and more enjoyable.
Ingredient Notes and Substitutions
Achieving perfect sourdough rolls starts with understanding your ingredients. Here’s a detailed look at what you’ll need and how to make smart substitutions:
- Active Sourdough Starter (Discard): For this recipe, we specifically use discard, meaning a starter that was last fed 12-24 hours prior and is not at its peak. While it’s not at its most vigorous, it still provides the characteristic sourdough flavor and contributes to the dough’s texture and rise over a longer fermentation period. Ensure your starter is at least a week old and consistently doubles in size when fed, indicating its maturity. This maturity is key to developing good flavor and structure in your rolls.
- Filtered Warm Water: Water quality can significantly impact your dough. Chlorine in tap water can inhibit yeast activity, so using filtered or bottled water is highly recommended. The temperature is also crucial: aim for 95º to 100º F (35º-38ºC). Water that’s too hot can kill the yeast, while water that’s too cold will slow down fermentation excessively.
- Granulated Sugar: Sugar serves multiple purposes: it feeds the yeast, tenderizes the dough, and adds a subtle sweetness that balances the sourdough tang. Pure cane sugar is ideal for its consistent quality. For a deeper flavor, you can substitute granulated sugar with an equal weight of honey, which will also add moisture and a lovely aroma.
- Bread Flour: The type of flour you use makes a substantial difference. Bread flour has a higher protein content than all-purpose flour, which means it develops more gluten. This extra gluten provides the strength and elasticity needed to trap the gases produced during fermentation, resulting in a more open, airy crumb and a wonderfully chewy texture. Opt for a reputable brand like King Arthur or an organic bread flour for the best results. Consistency is key, so find a brand you love and stick with it.
- Extra-Virgin Olive Oil: Olive oil contributes to the dough’s tenderness, moisture, and adds a slight richness. Any good quality extra-virgin olive oil will work perfectly here, offering a subtle fruity note that complements the sourdough. You can also experiment with other neutral oils like avocado oil if preferred.
- Sea Salt: Salt is vital for flavor, controlling fermentation speed, and strengthening the gluten network. Sea salt is generally preferred for its mineral content and clean taste. If you’re using Kosher salt, which has larger flakes and is less dense, you’ll need to increase the amount by approximately 25% to achieve the same level of saltiness and dough structure.
- (Optional) Melted Butter and Flake Salt for Tops: A brush of melted butter immediately after baking adds richness, shine, and a delightful flavor. A sprinkle of flake salt provides a lovely textural contrast and enhances the overall taste, making the rolls even more irresistible.
🎯 Pro Tip for Consistent Sourdough Baking
For the most consistent and reliable sourdough baking results, it’s highly recommended to stick with the same brand of flour. Different brands can have varying protein contents and milling processes, which can affect hydration and dough behavior. Once you find a brand you like and that performs well for your baking needs, continue using it to minimize variables and ensure predictable outcomes in your sourdough creations.
Recipe Variations: Customizing Your Sourdough Rolls
These sourdough discard rolls are wonderfully versatile, serving as a perfect canvas for creative flavor additions. Here are some delicious variations to inspire your culinary exploration:
- Sweet Roll Twist: Transform these savory rolls into a delightful sweet treat. Incorporate 2-3 tablespoons of honey into the dough, along with 1-2 teaspoons of ground cinnamon and a pinch of nutmeg. After baking, brush them generously with melted unsalted butter and, if desired, a light dusting of powdered sugar for an extra tender and sweet finish. These are perfect for breakfast or a dessert side.
- Savory Herb and Cheese: For a burst of savory flavor, mix in ½ cup of finely chopped fresh herbs like rosemary, thyme, or chives, along with ½ to ¾ cup of shredded cheese such as sharp cheddar, Gruyère, or Parmesan. Before baking, brush the tops with an egg wash (one egg beaten with a tablespoon of water) to achieve a beautiful golden-brown and glossy crust.
- Mediterranean Style: Infuse your rolls with the vibrant flavors of the Mediterranean. Stir in ½ cup of sliced Kalamata olives or finely chopped sun-dried tomatoes (oil-packed, drained) into the dough. For a dairy-free option, brush the tops with melted vegan butter before baking. These rolls pair exceptionally well with salads or Mediterranean-inspired main courses.
- Garlic Herb Topping: Elevate the classic roll with a rich and aromatic garlic herb topping. Melt ¼ cup of unsalted butter and stir in 2-3 cloves of minced garlic and 1 tablespoon of fresh chopped parsley. Immediately after the rolls come out of the oven, brush this fragrant mixture over the warm tops. For an even glossier finish before baking, you can still use an egg wash.
- Seed and Grain Topping: For added texture and nutrition, sprinkle sesame seeds, poppy seeds, or a blend of “everything bagel” seasoning on top of the rolls after the egg wash (if using) and before baking.
Essential Equipment for Sourdough Roll Baking
While sourdough baking can sometimes seem intimidating with specialized tools, these rolls require only a few basic kitchen items you likely already own. Having the right equipment simplifies the process and ensures consistent results.
- Baking Sheet or Baking Dish: A sturdy baking sheet (with rims to prevent rolls from sliding) or a glass/ceramic baking dish (approximately 9×13 inches or similar size) is essential for arranging and baking your rolls. The size will determine how close the rolls are, which affects their pull-apart quality.
- Parchment Paper: Lining your baking sheet with parchment paper is highly recommended. It prevents the rolls from sticking, ensures easy cleanup, and helps in achieving an evenly baked bottom crust.
- Bench Scraper: A bench scraper is an invaluable tool for working with dough. It helps you cleanly divide the dough into equal pieces, scrape dough from your countertop without tearing, and easily transfer dough. Its flat, sharp edge makes precise cuts and handling sticky dough much simpler.
- Large Mixing Bowl: You’ll need a spacious bowl for mixing your dough and allowing it to undergo its initial overnight rise. A bowl large enough to accommodate the dough doubling in size is crucial.
- Damp Kitchen Towel or Plastic Wrap: For covering the dough during resting and rising periods. This prevents the dough from drying out and forming a skin, which can hinder rising.
How to Make Sourdough Discard Rolls: A Step-by-Step Guide
Creating these delightful sourdough discard rolls is a straightforward process that rewards patience with incredible flavor and texture. Follow these steps for a perfect batch every time.
- Prepare the Dough (Mixing and Initial Rest):
Begin by combining your sourdough discard in a large mixing bowl. Pour in the warm filtered water and granulated sugar, stirring well until the sugar completely dissolves. This ensures even distribution and activates the yeast. Next, add the bread flour, olive oil, and sea salt. Stir vigorously with a sturdy wooden spoon or a Danish dough whisk until a thick, shaggy dough forms. All the flour should be moistened, but the mixture will still look rough. Lightly flour your hands, then continue mixing the dough by hand directly in the bowl, ensuring all the dry flour is fully incorporated. The dough will be sticky at this stage, but resist the urge to add too much extra flour. Cover the bowl with a clean, damp kitchen towel or plastic wrap and allow the dough to rest at room temperature for 30 to 45 minutes. This initial rest, known as autolyse or bulk rest, allows the flour to fully hydrate and gluten development to begin, making the dough easier to work with. - Develop the Dough (Stretch and Fold):
After the resting period, gently remove the dough from the bowl onto a lightly floured countertop. Instead of traditional kneading, we will use the gentle stretch and fold method to develop the gluten. Imagine the dough as a clock face. Grab the edge of the dough at 12 o’clock, gently stretch it upwards about 4 inches, then fold it back towards the center and press it down. Rotate the dough a quarter turn (to 3 o’clock) and repeat the stretch and fold motion. Continue this process, turning and folding, until you have completed a full circle (4-6 folds in total). This technique strengthens the dough without aggressive kneading, creating a beautiful internal structure.
- Overnight Bulk Fermentation:
Return the dough to the same bowl. Cover it again with a clean, damp towel or plastic wrap, ensuring it’s sealed to prevent drying. Allow the dough to rise at room temperature overnight, typically 8-10 hours, or until it has visibly doubled in size. The exact time will depend on your room temperature and the strength of your starter. This long, slow fermentation is crucial for developing the characteristic sourdough flavor and creating an airy crumb. The dough should look bubbly and feel light.
- Shape the Rolls (Initial Shaping):
The next morning, lightly flour your countertop. Gently remove the risen dough from the bowl, taking care not to deflate it too much. Carefully stretch the dough into a rectangular shape, aiming for roughly 10×15 inches. This will make cutting easier. Once you have a rectangle, roll the dough tightly into a log shape, starting from one of the longer sides. Cover the log with a damp cloth or plastic wrap and let it rest for 10 minutes. This resting period allows the gluten to relax, making the dough easier to cut and shape into individual rolls. Meanwhile, prepare your baking sheet by oiling it lightly, lining it with parchment paper, or using a silicone baking mat.
- Divide the Dough:
Using a bench scraper or a sharp knife, cut the dough log into 16 equal pieces. Aim for uniform size to ensure even baking. You can eyeball it or use a ruler for precision.
- Form the Roll Balls:
Take each individual piece of dough and gently roll it into a smooth, tight ball. To achieve a good surface tension and a smooth top, place the dough piece on an unfloured part of your countertop. Use the palm of your hand to gently pull the dough towards you along the countertop for about 5-8 inches, creating tension on the top surface, or simply pinch the dough underneath until it forms a smooth, round sphere. This technique helps create a taut “skin” on the roll, which contributes to a beautiful rise and crust.
- Final Proofing (Second Rise):
Arrange the shaped dough balls on your prepared baking sheet or baking pan. Leave approximately 2 inches of space between each roll to allow for expansion. Cover the baking sheet loosely with a damp kitchen towel or plastic wrap. Let the dough rise at room temperature for another 2 hours, or until the rolls have visibly doubled in size and feel soft and airy. This crucial process is called proofing, or the final rise, where the rolls develop their ultimate structure and lightness before baking. Properly proofed rolls will yield the best texture and rise in the oven.
- Bake the Rolls to Golden Perfection:
Preheat your oven to 425ºF (220ºC). Once the oven is fully preheated, place the baking sheet with the proofed rolls in the center of the oven. Bake for 8-10 minutes. The rolls are done when their tops are a beautiful golden brown and they sound hollow when tapped on the bottom. For extra assurance, you can check the internal temperature, which should register around 200-210ºF (93-99ºC). Immediately upon removing from the oven, if desired, brush the warm tops with melted butter and sprinkle with a pinch of flake salt for an irresistible finish. Serve warm and enjoy the fruits of your labor!
Serving Suggestions: Perfect Pairings for Your Sourdough Rolls
These versatile sourdough discard rolls are much more than just a simple bread; they are a flavorful accompaniment that can enhance a wide array of meals and occasions. Their subtle tang and soft texture make them incredibly adaptable.
- As a Dinner Side: The most classic way to enjoy these rolls is warm from the oven, generously slathered with butter. They are the perfect complement to almost any main course, soaking up gravies and sauces beautifully. Serve them alongside roasted chicken, beef, or pork for an elevated family dinner.
- Holiday Feasts: These rolls are an absolute showstopper on your holiday table. Impress your guests by serving them for Thanksgiving, Christmas, or Easter dinner. They add a touch of homemade elegance that everyone will appreciate.
- Hearty Soups and Stews: There’s nothing more comforting than using a soft, tangy sourdough roll to sop up every last drop of a rich soup or stew. Enjoy them with a creamy tomato soup, a robust beef stew, or a wholesome lentil soup.
- Fresh Salads: Pair these rolls with crisp, vibrant green salads. The bread provides a satisfying contrast to the freshness of the greens and can turn a light salad into a more substantial meal.
- Pulled Meats: These rolls are fantastic for making mini sandwiches or sliders. Use them with tender pulled beef, slow-cooked pork, or shredded chicken for an easy and delicious meal or appetizer.
- Breakfast and Brunch: While traditionally dinner rolls, their mild sweetness makes them suitable for breakfast. Serve them with jams, honey, or even turn them into mini breakfast sandwiches with eggs and cheese.
- Appetizer Spreads: Offer them as part of a bread basket with various dipping oils, flavored butters, or savory spreads for a delightful appetizer.
The possibilities are truly endless when it comes to enjoying these homemade sourdough rolls. Get creative and find your favorite way to serve them!
Recipe FAQs
Hard sourdough rolls are typically the result of two main issues: either too much flour was incorporated into the dough, leading to a stiff texture, or the dough did not have sufficient time to rise properly. To prevent this, always measure your flour accurately, ideally by weight (grams), or use the “scoop and swipe” method where you gently scoop flour into your measuring cup and level it off without compacting. Ensure you follow the stretching and folding instructions carefully to develop gluten without overworking, and most importantly, allow the dough ample time to complete both its overnight bulk fermentation and its final proofing before baking. A well-hydrated and properly risen dough will yield soft, tender rolls.
To achieve light and airy sourdough rolls, several factors are crucial. First, ensure your dough has plenty of time for both the initial overnight bulk fermentation and the final proofing. This allows the wild yeast to produce sufficient gases, creating an open crumb structure. Second, using bread flour instead of all-purpose flour is highly recommended. Bread flour’s higher protein content develops a stronger gluten network, which can trap more gas, leading to a lighter and airier texture. Finally, baking the rolls in a properly preheated oven at a higher temperature (like 425ºF/220ºC) creates an initial burst of steam and rapid rise, often called “oven spring,” which contributes significantly to an airy interior.
These homemade sourdough rolls are best enjoyed fresh, but they also store well. At room temperature, keep them in an airtight container or covered tightly with plastic wrap or a clean cloth for up to 5 days. For reheating, the oven is your best friend. Place the rolls on a baking sheet and heat them in a preheated oven at 350ºF (175ºC) for 5-10 minutes, or until they are warm throughout and the exterior is slightly crisp again. Reheating in the microwave is generally not recommended as it tends to make the rolls soft and potentially chewy, losing their delightful texture.
Sourdough rolls freeze beautifully, making them excellent for meal prepping or having fresh bread on demand. First, ensure the rolls are completely cooled to room temperature after baking. Then, place them in a heavy-duty Ziploc freezer bag or an airtight freezer-safe container. Gently squeeze out as much air as possible from the bag without flattening the rolls. This step is crucial to prevent freezer burn and maintain their quality. Freeze for up to 3 months. When you’re ready to enjoy them, simply let them thaw at room temperature for a few hours before reheating them in the oven as described above.
Absolutely! These sourdough rolls are fantastic for preparing ahead of time, especially for holidays or busy weeks. After the overnight bulk fermentation (Step 3), you can divide the dough into 16 pieces and then flash-freeze them on a baking sheet for about 2 hours until solid. Once firm, transfer the individual dough balls to a Ziploc freezer bag or an airtight container and freeze for up to 3 months. To bake, simply remove the desired number of frozen dough balls, place them on a prepared baking sheet, and let them thaw in the refrigerator overnight. The next morning, allow them to come to room temperature and complete their final rise (proofing) until doubled in size, then bake as usual. This method ensures you always have freshly baked, warm sourdough rolls ready with minimal last-minute effort.
More Delicious Bread Recipes To Love…
- Cinnamon Rolls with Frozen Bread Dough
- Recipe for Jalapeno Cheddar Sourdough Bread
- Classic Cornbread using Buttermilk
- Homemade Sourdough Bread Bowls for Soup
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Sourdough Rolls Recipe
Renae Gerhardstein
Pin Recipe
Equipment
- rimmed baking sheet
- parchment paper – (optional)
- bench scraper
- large mixing bowl
- damp kitchen towel or plastic wrap
Ingredients
- ⅓ cup (65 grams) sourdough starter discard or fed 12-24 hours prior (see notes below)
- 1⅓ cups (300 grams) warm water, filtered 95º to 100º F (35º-38ºC)
- ¼ cup (56 grams) granulated sugar
- 4 cups (480 grams) bread flour (King Arthur flour preferred)
- 1½ tablespoons (20 grams) extra-virgin olive oil
- 2 teaspoons (9 grams) sea salt
Optional Topping
- melted butter and flake salt for tops
Instructions
- In a large bowl, add the sourdough starter discard. Mix in the warm water and granulated sugar, stirring until the sugar is fully dissolved. Add the bread flour, olive oil, and sea salt. Stir with a dough whisk or a wooden spoon until a thick, shaggy dough forms, ensuring all the flour is hydrated. Lightly flour your hands and finish mixing the dough by hand until all the flour has been absorbed and no dry pockets remain. Cover the bowl with a clean, damp kitchen towel or plastic wrap and let the dough rest at room temperature for 30 to 45 minutes.
- Lightly dust your countertop with flour, then transfer the dough onto it. Use the stretch and fold method to develop the gluten: gently stretch a portion of the dough straight up about 4 inches, then fold it down into the middle of the dough. Rotate the dough 1/4 turn and repeat this process several times until you have completed a full circle. This technique helps build dough strength without intensive kneading.
- Return the dough to the bowl, cover it with a damp towel or plastic wrap, and let it rise at room temperature overnight (for at least 8-10 hours) until it has doubled in size and appears bubbly and light. This extended rise is crucial for flavor development.
- In the morning, lightly flour your countertop. Gently remove the risen dough from the bowl, taking care not to deflate it. Carefully stretch the dough into a rectangle approximately 10×15 inches. Roll the dough tightly into a log shape. Cover the log and let it rest for 10 minutes to relax the gluten. Prepare your baking sheet by oiling it, lining it with parchment paper, or using a silicone mat.
- Using a bench scraper or a sharp knife, cut the dough log into 16 equal pieces. Roll each piece of dough into a smooth, tight ball. You can achieve this by gently pulling the dough towards you along the countertop for 5-8 inches to create surface tension, or by pinching the dough underneath until it forms a smooth, round sphere.
- Place the shaped dough balls on the prepared baking sheet, leaving about 2 inches of space between each roll to allow for expansion during proofing and baking. Cover the baking sheet loosely and let the dough rise for another 2 hours at room temperature, or until the rolls have doubled in size during this final proofing stage.
- Preheat your oven to 425ºF (220ºC). Bake the rolls in the center of the oven for 8-10 minutes. The tops of the sourdough dinner rolls should be golden brown. You may also check the internal temperature, which should reach 200-210ºF (93-99ºC) for a fully baked roll. If desired, immediately brush the warm tops with melted butter and sprinkle with flake salt for an enhanced flavor and finish.
Notes
To ensure the best possible rise and texture in your sourdough rolls, understanding proper proofing is key. Check out our comprehensive tips on proofing sourdough to make sure your dough is perfectly ready for baking!
- For the most consistent sourdough baking results, it’s advisable to stick with the same brand of flour. Different brands can have varying protein levels and absorption rates. Finding a brand you like and using it consistently for all your baking needs will help you achieve predictable and excellent outcomes.
Recipe Variations:
- Sweet Rolls: Transform these into sweet rolls by adding honey, cinnamon, or other warm spices to the dough during mixing. A brush of melted butter and a sprinkle of powdered sugar after baking creates a delightful finish.
- Herby Cheese Rolls: Incorporate chopped fresh herbs like rosemary or thyme, along with shredded cheese, for a savory and aromatic variation. An egg wash before baking adds a beautiful golden crust.
- Mediterranean Twist: Mix in sliced black olives or sun-dried tomatoes (drained and chopped) for a burst of Mediterranean flavor. Brushing with vegan butter works well for a dairy-free option.
- Garlic Butter Topping: For a classic flavor, brush the warm baked rolls with a mixture of melted unsalted butter, minced garlic, and fresh parsley.
Storing Instructions:
- These rolls can be stored at room temperature, ideally in an airtight container or covered tightly with plastic wrap or a clean cloth, for up to 5 days.
- To reheat, place them on a baking sheet and warm in a preheated oven at 350ºF (175ºC) until heated through and slightly crisp. Reheating in the microwave is not recommended as it will make them soft and potentially chewy.
- Freezing: Once completely cooled, place the rolls in a Ziploc freezer bag and gently remove as much air as possible without crushing them. This prevents freezer burn. Freeze for up to 3 months. Thaw at room temperature before reheating.
Make Ahead Instructions:
- These bread rolls freeze exceptionally well and are perfect for preparing in advance for holidays or busy schedules. Freezing the shaped dough after the bulk fermentation is an excellent way to ensure you have freshly baked bread rolls ready whenever you need them. Simply thaw, proof, and bake.