Today we’re making rustic wheat rolls with sourdough. The dough is super easy to make, requires no kneading, only a few ingredients and no pre-dough. The fluffy rolls get their rustic crust by baking them with the seam side up. Zusätzliches Aroma bekommen die Sauerteigbrötchen durch frisch gemahlenes Vollkornmehl. You can prepare the dough the day before and leave it to rest overnight in the fridge or at room temperature in winter. The next morning, all you have to do is shape the rolls and bake until crispy.
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Can you leave bread roll dough in the fridge overnight?
If you want to serve fresh rolls for breakfast, you can keep the dough in the fridge overnight. You mix the dough according to the recipe and let it rest at room temperature for two to four hours. The dough is then placed in the fridge overnight. The next day you can shape the rolls, allow to rest for another hour and bake.
In winter, I often mix the dough in the evening and leave it to proof at room temperature overnight (for up to 12 hours). In summer, I would recommend the first option, as the bread roll dough may become too sour after 12 hours at room temperature.
Ingredients for sourdough rolls overnight
- Brown flour or wheat flour type 1050.
- Whole wheat flour, freshly ground: Self-ground wholemeal flours have a richer taste and more nutrients compared to supermarket flours. However, they do not keep as long and should be used immediately after grinding. If you don’t have a grain mill*, you can of course also use store-bought flour. If you want to use more wholemeal flour than listed in the recipe, you will probably need to increase the amount of water. Wholemeal flours absorb more water than white flours.
- Water: Cold in summer and lukewarm in winter.
- Sourdough starter: It is not absolutely necessary to constantly feed the sourdough starter fresh, but it should not have been refreshed more than a week ago. If you have old sourdough starter, I will be happy to provide you with suitable recipes. My personal method is to feed my sourdough with an equal amount of water and flour. I use a mixture of wheat flour and wholemeal rye flour. If you choose a different water-to-flour ratio for your sourdough, remember to adjust the amount of water in the recipe accordingly. Here are some helpful tips to keep your sourdough starter vital and healthy at all times.
- Olive oil for a fine crumb.
- Salt for flavor.
In three steps: How to make rustic wheat rolls
- Mix all the ingredients into a dough, cover and leave to rest. Optionally, refrigerate overnight.
- Divide the dough into eight equal parts, shape the rolls and let them rest.
- Preheat the oven and bake the sourdough rolls until crispy.
These sourdough rolls are…
- fluffy, crispy and rustic
- no yeast
- baked with natural sourdough and wholegrain flour
- overnight
- quick and easy dinner rolls
Helpful tools – My recommendations
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- A grain mill* for freshly ground wholemeal flour.
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
- A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your bread in the oven, pour hot water onto the stones. This creates steam, which ensures that your bread rises well.
- Baking steel* or baking stone to make your bread, rolls and pizza nice and crispy.
- A sharp bread knife*.
You can find more product recommendations here.
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Recipe: Easy Sourdough Dinner Rolls Overnight
Ingredients
- 400 g brown flour or wheat flour type 1050
- 100 g wholegrain wheat flour freshly ground
- 300 g water
- 100 g sourdough starter
- 1 tsp. olive oil
- 1½ tsp. salt
Instructions
- Thoroughly mix all ingredients together, cover the dough and let it rest. Stretch and fold it once after 30 minutes and let it rest again, until the volume of the dough has increased significantly. Depending on the temperature and sourdough activity, this can take between four and ten hours. After about two hours, you can put the dough in the fridge overnight.
- Transfer the dough to a floured work surface and cut into eight equal pieces.
- Carefully pull the dough pieces apart with your hands and fold the outer ends towards the centre to form a round, firm roll. The seam should still be visible.
- Let the rolls rest at room temperature with the seams facing down for at least an hour.
- Pre-heat the oven and baking steel to 250 °C (480 °F) with circulating air and bottom heat.
- Put the rolls into the oven with the seam facing up, reduce the temperature to 230 °C (450 °F) and bake for 10 minutes with steam and 7 minutes without steam until golden brown.
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