Rustic Overnight Sourdough Bread Rolls

I cannot resist fresh out of the oven bread. My mouth just waters thinking about breaking into the crisp crust, inhaling its sweet, nutty and roasty aroma, and that steamy, soft & fluffy interior. And having that fresh in the morning with a cup of steamy coffee? Theres very few things in the world as heavenly.

I love good artisanal sourdough bread but it requires planning and care and most of the time, I’m just plain lazy. So I am a big fan of low hassel overnight sourdough recipes.

With this recipe, you will make solid crusty bread rolls with well develop flavor (thanks to the long overnight ferment) that is just the perfect delivery vessel for mashed avocado, or peanut butter or your bacon egg and cheese. It makes 3 rolls, because I like daily fresh bread but feel free to double it up but please note that these rolls are best fresh!

Sourdough bread rolls
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5 from 1 vote

Rustic Overnight Sourdough Bread Rolls

Small batch easy overnight sourdough bread rolls. Makes 3 rolls.
Keyword: bread, sourdough
Servings: 3 rolls


  • 25 g sourdough starter or discard
  • 90 g water
  • 3 g salt
  • 150 g bread flour or all purpose
  • flour + corn meal for dusting


  • Mix together sourdough starter with cool water and salt. Add flour and mix until a sticky dough forms. Let rest for 30 minutes.
  • After resting, knead the dough until smooth. Cover and let rise overnight in a cool place (70-75F) for 8-10 hours.
  • Line your baking dish with parchment paper or sprinkle with flour and cornmeal. This recipe makes 3 rolls that fit neatly in a bread loaf pan touching, but for free form rolls, you can place it on any baking dish/sheet with adequate space between.
  • Dust work surface with about 50/50 flour and cornmeal and transfer the dough onto it. Using a knife, divide the dough into two or three equal pieces, depending on how big you want your rolls.
  • Shape the dough into ball: take three edges of the dough towards the center and pinch them together so a tight smooth ball forms. Flip the ball seam side down on an un-floured part of your working space and gently cuping the dough in your hands, gently, with a little pressure, roll the dough into circles to seal the ends. Look at the bottom to check it is sealed. If not, continue gently rolling. Place the shaped balls onto your baking dish, cover and repeat with the rest of the doughs.
  • Cover and let the rolls rise for ~2 hours.
  • Preheat oven to 475F and bake the bread for about 25-30 minutes or until it is nicely browned. Enjoy fresh.

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Russell Wright
1 year ago


I am an experienced baker, but I would say that this is a good recipe for beginners and a satisfying one for those with more experience and for all who want a small batch of fresh bread! I have baked these rolls twice now and it is definitely a keeper! I really appreciate the volume, simplicity, and best of all the results. I bake a lot and tend to add variations but in this case, I followed carefully. The 2 exception was I kept the rolls loosely covered with foil for the first 20 minutes to slow down the browning process. Which isn’t changing the recipe at all, just a baking change. I love this recipe and will make a lot in the future. Next time I will double the amount to produce a set of 6 to split with my elderly neighbor who appreciates my freshly baked goods. I will definitely be looking at this website for more great recipes.

2 months ago

5 stars
These were absolutely delicious. I doubled the recipe and it came out perfectly. I will attempt to triple it next time because we are a family of six. I absolutely would not bake these uncovered for that long at that temperature. I covered for the first fifteen minutes (at the advice of another reviewer) and I wish I had covered for the first twenty minutes. Enjoy!

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