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Sourdough Cheese Rolls

Try these with my creamy spinach soup recipe! Thanks, Lorraine, for this recipe.
Author: Kelly the Kitchen Kop



  • Mix first two ingredients in a large bowl, gradually adding the flour until dough pulls away from sides of bowl. Get your hands covered in flour and start kneading for about 5 to 7 min adding flour as needed.  Then put olive oil or melted fat on your hands and knead the dough for another 4 to 5 min.  Adding the oil/fat as you knead.  Form into a ball and brush with melted butter. Cover with a damp cloth and let rise in a buttered bowl overnight or at least 7 hours on your kitchen counter.  The best temperature is between 60 to 70 degrees F. (15 to 21 degrees C.)
  • After rising time, punch down and add 2 teaspoons Celtic sea salt and knead for about 2 min. until salt is all mixed in. Place on a floured surface and roll out to form an 11”x13’ rectangle.
  • Brush the surface of the dough with the beaten egg, leaving the top edge bare.  Sprinkle on the cheese and herbs.  Roll the dough up into a log.
  • Cut into 3 inch pieces and place on a cookie tray that is lined with parchment paper or greased.
  • Let rise in a warm place till double in size (about 1 ½ – 3 hours) I put mine in a warmed oven (about 80 degrees F.)
  • Preheat oven to 400 degrees and right after you put rolls in oven drop temperature to 350 degrees F and bake rolls for 30 to 40 min or until golden brown.
  • Note: I always encourage everyone to use as much local, grown without chemicals ingredients (organic), and meat, eggs and dairy from animals that were/are free-ranging and were/are raised without hormones and antibiotics.