Best Sourdough Pull Apart Rolls

Category: Breads, Sourdough
Prep Time: 22 hours
Cook Time: 20–25 minutes
Yield: 16 rolls
Source: butteredsideupblog.com

Ingredients

  • ¾ cup whole milk, warm (105°F)

  • 1 cup active sourdough starter (220 g) see note

  • 3 ½ cups organic all-purpose flour (465 g)

  • ¼ cup grass-fed butter, melted

  • ¼ cup raw honey

  • 1 large egg

  • 1 ½ tsp unrefined sea salt

  • 1 tbsp grass-fed butter, melted (for brushing tops)

Best Sourdough Challah Bread

Category: Breads, Sourdough
Prep Time: 22 hours
Cook Time: 20–25 minutes
Yield: 16 rolls
Source: butteredsideupblog.com

Ingredients

  • ¾ cup whole milk, warm (105°F)

  • 1 cup active sourdough starter (220 g) see note

  • 3 ½ cups organic all-purpose flour (465 g)

  • ¼ cup grass-fed butter, melted

  • ¼ cup raw honey

  • 1 large egg

  • 1 ½ tsp unrefined sea salt

  • 1 tbsp grass-fed butter, melted (for brushing tops)

Directions

  1. Mix dough
    Place all dough ingredients in a stand mixer fitted with the paddle attachment. Mix until a rough dough forms. Switch to the dough hook and knead on medium-low for 10–15 minutes, until very elastic. (Resist adding extra flour — the dough should be soft.)

  2. First rise
    Transfer dough to a large buttered bowl. Cover and let rise at room temperature for 8–12 hours, or until doubled.

  3. Shape rolls
    Deflate dough gently and divide into 15 pieces. For each piece: pull corners toward the center, then roll seam side down on your work surface to create surface tension. Place in a buttered 13x9-inch baking dish.

  4. Second rise
    Cover and let rise at room temperature 6–8 hours, until rolls are puffy and fill the pan.

  5. Bake
    Preheat oven to 375°F about 30 minutes before baking. Bake 20–25 minutes, until deep golden brown and rolls register 200°F internally.

  6. Finish
    Remove from oven, brush tops with melted butter, and serve warm.

Notes

An active sourdough starter means it has been fed 8–12 hours beforehand, is bubbly, and passes the float test.

⚠️ Disclaimer: Baking times, rise times, and results may vary depending on your oven, kitchen temperature, humidity, and elevation. Always check dough development with the windowpane test and bread doneness with an internal thermometer (185–190°F for sandwich loaves). Adjust flour and water amounts slightly as needed for your environment.