There is nothing quite like pulling a tray of homemade sourdough rolls from the oven. Golden on the outside, tender on the inside, and full of rich whole-grain flavor, these fresh milled sourdough rolls are perfect for supper, holidays, or everyday meals. Using freshly milled hard white wheat berries gives them a hearty texture while still keeping them soft and pleasant.
This recipe follows the same fermenting process as a traditional sourdough loaf, but instead of baking one large boule, this dough is divided and shaped into individual rolls. Each one rises into a hearty, golden roll with a soft interior and satisfying crust. They’re easy to serve, easy to store, and bring a warm, homemade touch to any table.
Fresh Milled Sourdough Rolls
Golden on the outside, tender on the inside, and full of rich whole-grain flavor, these fresh milled flour sourdough rolls are perfect for supper, holidays, or everyday meals.
Ingredients
- 200 g sourdough starter
- 800 g hard white wheat berries (milled into flour)
- 600 g water
- 2 teaspoons salt
Instructions
Mill 800 grams of hard white wheat berries into flour, plus 100–200 grams extra to feed your starter.
In a mixing bowl, combine starter, freshly milled flour, water, and salt. Mix until a scraggly dough forms.
Cover with a damp towel and rest for 30 minutes.
Throughout the day, knead gently and perform stretch and folds several times, allowing the dough to rest between each session.
Once the dough begins to rise, place it into a lined banneton or towel-lined bowl. Cover and refrigerate to long ferment until ready to bake.
Preheat oven to 375°F.
Turn dough onto a floured surface and cut into 8 equal pieces.
Shape each piece into a roll and place on a baking sheet.
Bake for 25 minutes.
Cool slightly before serving.
Why Make Sourdough Rolls with Fresh Milled Flour?
Fresh milled flour allows you to use the entire wheat berry, creating a more flavorful and nutrient-dense roll. Hard white wheat berries are ideal for this recipe because they yield a lighter fluffier roll than hard red wheat.
Because the flour hasn’t been sitting on a shelf for months, the nutrients remain more intact, including B vitamins and vitamin E found in the germ. The higher fiber content supports digestion and helps you feel satisfied longer, while the natural oils contribute both flavor and nourishment. Baking with fresh milled flour is a simple way to make everyday bread more wholesome and sustaining for your family.
Ingredients for Fresh Milled Sourdough Rolls
200 grams sourdough starter
800 grams hard white wheat berries
600 grams water
2 teaspoons salt
Equipment Needed
Grain mill
Large mixing bowl
Kitchen scale
Plastic wrap
Tea towel
Baking sheet
How to Make Fresh Milled Flour Sourdough Rolls
Begin by milling the hard white wheat berries into fresh flour. Do not forget to mill an extra 100–200 grams of wheat to feed your starter.
In a large mixing bowl, combine 200 grams of sourdough starter, 800 grams of freshly milled flour, 600 grams of water, and 2 teaspoons of salt. Mix together until it forms a scraggly dough.
Cover the bowl with a damp towel and allow the dough to rest for about 30 minutes so the flour can absorb the water.
Throughout the day, knead the dough gently a few times and perform stretch and folds. Let it rest between each session. Repeat this process of working with the dough and letting it rest until it begins to rise.
Once the dough starts to rise, cover with plastic wrap and place it in the refrigerator to long ferment overnight or until you are ready to bake.
How to Shape and Bake Sourdough Rolls
When you are ready to bake, preheat your oven to 375°F.
Remove the dough from the refrigerator and turn it out onto a lightly floured surface. Using a bench scraper or sharp knife, cut the dough into 8 equal pieces.
Shape each piece into a roll by gently tucking the edges underneath to create surface tension. Place the shaped rolls onto a baking sheet, leaving space between each one.
Bake for 25 minutes, until the rolls are baked through and lightly golden.
Allow the rolls to cool slightly before serving. They are delicious warm slathered with butter or used for sandwiches and sliders.
Tips for Baking Sourdough Rolls
If you want softer crusts, you can brush the tops lightly with melted butter after baking. For a slightly crispier finish, place a small oven-safe dish of water on the bottom rack while baking to create gentle steam.
These rolls store well at room temperature for a day or two and can be refrigerated up to a week or frozen for longer storage.
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