Easy Sourdough Rolls (Muffin Pan Method)
Learn how to make the easiest sourdough rolls at home using my simple 2 muffin pan method—perfect for beginners! These rolls are soft, golden, and absolutely delicious. No kneading, no special tools, just simple step-by-step instructions anyone can follow.
Robyn on The Farm’s
Easiest Sourdough Rolls
2 Muffin Pan Method
Ingredients
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165 g sourdough starter or discard (unfed or active) — ¾ cup
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400 g room temperature water — 1 ⅔ cups
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650 g all-purpose or bread flour — 5 ⅓ cups
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15 g salt — 1 Tbsp
Instructions
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Mix starter + water in a bowl. Add flour + salt. Stir until combined (2–3 min).
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Cover and bulk ferment 3–12 hrs at room temp, until puffy.
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Stretch + fold dough into a smooth ball. Cover, rest 1 hr.
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Divide into 12 rolls. Place in greased muffin pan wells.
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Cover with another inverted muffin pan. Bake 450°F for 30 min.
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Remove top pan, reduce to 400°F, bake 10–15 min more.
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Cool on wire rack. Enjoy warm sourdough rolls!
Click here for the Printable Recipe!
Used in this recipe:
Danish Dough Whisk, Bench Scrape, & Bread Lame for Scoring
Organic Flour, Wheat, Kamut, Einkhorn, Spelt, Rye, Oats, Barley, Millet, etc!
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