Let Me Tell You About These Tangy, Cheesy Rolls

Alright, friend, buckle up—because Sourdough Herb And Cheese Rolls just might ruin you for regular old dinner rolls forever. I first made them one rainy Saturday, mostly out of boredom and a need to use up some leftover herbs and a sad little wedge of cheese (looking at you, mystery cheddar from the back of the fridge). Anyway, the kitchen ended up smelling like pure heaven and my family devoured every single one before the soup was even ladled out. There’s just something about the way the sourdough tang cozies up with melting cheese and a pop of fresh herbs. Oh, and don’t be scared if your dough looks like it’s trying to crawl out of the bowl—mine does every time (like it’s alive; which, to be fair, it sort of is).

Why You’ll Fall for These Rolls—Every. Time.

I make these when I’ve got that stubborn chunk of cheese lying around, or when I just want something that feels a bit special next to a bowl of soup. My family goes nuts for these—sometimes they don’t even bother with butter. One time, I actually tried to hide a few for next-day sandwiches, but the kids sniffed them out (I should probably work on my hiding spots). Also, if you’ve ever tried making sourdough anything and wanted to give up mid-way because the dough felt sticky and weird, join the club. But I promise, once you hit that golden, bubbly stage and smell those herbs—game-changer.

What You’ll Need to Get Rolling (get it?)

1 cup (about 230g) active sourdough starter (I’ve swapped in 3/4 cup of discarded starter with a pinch extra yeast before, when the starter looked a bit grumpy—works fine!)
2 1/2 cups (310g) bread flour (Grandma swore by King Arthur; honestly, I’ve used generic store brand in a pinch)
3/4 cup lukewarm water, plus a splash more if needed
3 tablespoons olive oil or melted butter (I love the flavor of olive oil, but the butter version is, well, pretty fabulous too)
1 tsp salt (kosher, pink, doesn’t matter—it all tastes good)
1 teaspoon sugar or honey (sometimes I forget this step, still good but the honey does wonders for color)
1 cup grated sharp cheddar (or go wild: gouda, mozzarella, a bit of feta… I’ve tried them all)
2 heaped tablespoons fresh herbs—parsley, rosemary, chives, whatever’s in the fridge; dried works too; just cut the amount in half
1 egg, beaten (optional, for a shiny top—sometimes I skip it when I’m lazy, no big deal)

This Is How I Do It

Mix up your dough: In a large-ish bowl, stir together the starter, water, oil (or butter), salt, sugar (or honey), and flour until you get a shaggy dough. I use a wooden spoon for this (if I can find it—the kids run off with my utensils for their fort-building more often than I’d like).

(It’s going to look a bit messy, almost like it’s given up on life at this stage. Totally normal!)
Knead it: Fling some flour on the counter and knead until it’s smooth-ish, about 8-ish minutes. Or if you’re using a mixer, just let it whirl away for a bit while you listen to a podcast or, you know, just daydream. The dough should be soft, bouncy, and a little tacky, but not cling-to-your-hands sticky.
Let it rise: Plop the dough back in the bowl, cover with a tea towel (or a cling film if, unlike me, you remember to buy it), and let it do its thing for about 4 to 6 hours at room temp. Dough should puff up nicely.

On a cold day, it’ll take longer. Sometimes, I just go for a walk and hope for the best.
Time for cheese & herbs: Deflate the dough a bit, then gently knead in the grated cheese and chopped herbs. This is where I usually sneak a nibble of cheese, just to keep up morale.
Shape & rise again: Cut into 8 or 10 pieces (I eyeball it). Shape into balls and line ’em up on a baking tray (parchment makes for easier cleanup, but greased pan is fine too). Give them a little space—like, don’t crowd them. Let rise, covered, another hour or two. They’re ready when slightly puffy and jolly-looking.
Bake it up: Preheat oven to 400°F (200°C). If you’re feeling fancy, brush the tops with that beaten egg (sometimes I just forget, and that’s OK). Bake 20-25 minutes till golden brown and slightly melty on the edges. Sometimes the cheese oozes a bit; that’s… honestly, the best part.

Things I Wish I’d Known (Notes form the Trenches)

If your dough’s a bit dry, just add a tablespoon or two more water. Don’t panic.
Herb amount is not life or death—use what you like, or what’s about to wilt in the fridge.
The rise times are so wishy-washy depending on the weather; if in doubt, just trust your dough more than the clock.

Variations I’ve Messed With (for better or worse)

Tried these with diced jalapeños and Monterey Jack—wow, but too spicy for grandma (she needed a glass of milk after one bite)
Made a sweet version once with honey and dried fruit instead of cheese—I’ll just say, we went back to cheese pretty fast
Threw in a handful of chopped sun-dried tomatoes and black olives; came out sort of Mediterranean-y, if that’s a word

Got the Right Tools? (Or Not…)

A mixer is nice, but your hands are perfectly good—just expect sticky fingers (nothing wrong with that)
Baking tray, or honestly, I’ve used a roasting pan in a pinch. Works fine unless you go for very wide rolls
Don’t have parchment? Grease the tray with a teeny bit of oil, no drama

Can You Save These for Later? (lol, Good Luck)

Yes! Store cooled rolls in an airtight tin or bag, up to 3 days at room temp. Okay, probably more like 2… though honestly, in my house it never lasts more than a day! They freeze beautifully too, just defrost and refresh in the oven for best results.

How I Love to Serve ‘Em

They’re perfect just as they are, honestly. But I like them with homemade tomato soup (pretty classic, right?). My partner dunks straight into stew, and I’ve even used these for mini sandwiches with leftover roast chicken—game changer. Christmas morning, we set them out with a big slab of salted butter (I insist on Kerrygold, but my wallet doesn’t always agree—any butter will do, promise).

If I Could Only Pass On One Pro Tip…

I once tried to skip the second rise because I was hungry—big mistake. The rolls came out dense enough to stop a door.
Let your dough rise more than you think if your kitchen is chilly. Just go make the tea and relax.

Questions I’ve Actually Been Asked (No, Really)

Can I use all-purpose flour instead of bread flour? Yep, it’s just a bit less chewy, maybe a tad less puffy, but still tasty. Actually, I find it works better if you add a tbsp wheat gluten—but no stress if you don’t have that.
Do I have to use fresh herbs? Not at all! Use what you’ve got, even the stuff at the bottom of the crisper. Dried works fine, though maybe halve the amount so you don’t end up with grassy rolls (been there).
Can I make these vegan? Sure! Use olive oil not butter, skip the cheese (or use a vegan sub—though once my vegan cheddar turned into a weird paste, so maybe stick with a firmer variety). And leave out the egg wash.
Why didn’t my rolls bake up tall and fluffy? Probably a quick rise, or maybe your starter was feeling slow. Try letting them go longer next time, or give it a gentle warm-up by sitting near a sunny window.
What if I want to shape these into something fancier? Go wild! I’ve spiraled them before (messy but fun), or baked as a pull-apart loaf—it all works, though sometimes the cheese runs away.
Do I need a Dutch oven? Not for these—just a baking tray is fine.

Anyway, that’s my slightly rambling, cheese-scented journey into Sourdough Herb And Cheese Rolls. They’re as forgiving as a favorite old sweater and honestly, tastier every time I make them. If you try a weird combo, let me know (unless it’s with marmite, because my last marmite disaster is a story for another time…).

Sourdough Herb And Cheese Rolls