Who doesn’t love a nice and relaxed weekend morning with sourdough rolls for the breakfast?

Taking your time to enjoy the food without a hurry and without anything on the agenda for the day. As the schedules are always full and everyone is busy, this is the perfect start into a relaxing weekend.

Wouldn’t it be a shame if you had to get out of your comfy clothes just to go to the next bakery and get some rolls?Well, you don’t have to! With this recipe, you have an easy guide to your simple sourdough breakfast rolls!

No sourdough starter available? We’ve got you: This recipe here is based on our easy to make bread rolls recipe which is also fantastic and doesn’t need any sourdough.

Things to know before you start

Time Schedule

Steps Work time Waiting time
Mix ~15 minutes
Bulk Fermentation #1 ~5 minutes 10-12 hours
Bulk Fermentation #2 1 hour
Shape ~10 minutes
Proof 30 minutes
Score ~5 minutes
Bake ~5 minutes 25 minutes
Cool 10-15 minutes

You will be able to enjoy these simple sourdough breakfast rolls the next morning in under 13 hours.

Total ingredients

Weight Ingredient
250 g Mature sourdough starter – From whole wheat flour
375 g All-purpose flour
10 g Salt
2 g Yeast – Fresh (optional)
10 g Butter
100 g Milk – 3,5% Fat
100 g Water

You will have a dough of about 847 g in total suitable for 8 sourdough bread rolls.

If you want, you can easily double (like we did) or triple the amount of ingredients to make more sourdough bread rolls in one go.

Make sure to have a mature sourdough starter that is active and healthy. If you think your starter is not, then you can add 2 g of fresh yeast to help with the rise.


A very simple recipe for nice sourdough breakfast rolls.

Baking tools

Nothing special is needed, but a rectangular non-reactive container can come in handy for the bulk fermentation phase. Besides that you can have a look in our should have baking tools overview for some baking helpers.


1. Mix

Weight Ingredient
250 g Mature sourdough starter – From whole wheat flour
375 g All-purpose flour
10 g Salt
10 g Butter
100 g Milk – 3,5% Fat – 24°C (75,2°F)
100 g Water – 24°C (75,2°F)
2 g Yeast – Fresh (optional)
  • Mix all of the mentioned ingredients except the butter together in a stand mixer for 5 minutes on speed level one and 7 minutes on speed level two
  • Add the butter after 5 minutes of mixing
  • The dough should be elastic and smooth

2. Bulk Fermentation #1

  • Put the dough in a rectangular non-reactive container (other non-reactive containers are also fine)
  • Store sealed in the fridge at 4-6°C (39,2-42,8°F) for 10-12 hours

3. Bulk Fermentation #2

  • Take the dough out of the fridge and let it ferment for 1 hour at room temperature

4. Shape

  • Place the dough on a floured surface
  • Gently press it down a bit and try to get it into a rectangular shape
  • Divide into 8 even pieces
  • Try to get each dough piece into a rectangular shape and press it down a bit

5. Proof

  • Cover a pizza peel with parchment paper
  • Gently place your 8 dough pieces onto it
  • Cover the dough pieces with a clean kitchen towel and let them proof for 30 minutes at 20-22°C (68-71,6°F)

6. Score

  • With a bread lame make one diagonal cut (about 2 cm deep) on top of each dough piece

7. Bake

  • Preheat oven to 240°C (464°F) for ~35 minutes with the upper and lower heat function
  • Put the sourdough rolls in the oven, create steam and bake for 25 minutes or until golden brown
  • After 10 minutes lower the temperature to 220°C (428°F)
  • Don’t let the steam out during the whole baking time
  • After baking take your sourdough rolls out immediately

8. Cool

  • Let your simple sourdough breakfast rolls cool for 10 to 15 minutes on some kind of grid



These bread rolls have a firm crust which is slightly crunchy.


The mild crumb has very fine and even pores.


Even though these sourdough bread rolls have a standard medium size, they are very filling. They do have the typical nice sourdough taste which is slighlty sour.

Goes good with

…whatever you like for a nice and extended breakfast.