top of page

Sourdough Pull-Apart Rolls

Sourdough Pull-Apart Rolls
Delicious buttery Sourdough Pull-Apart Rolls are irresistible! Soft, chewy and lightly tangy, we like these rolls simply buttered or perhaps with a little honey or jam.
They are certainly great for a holiday feast but truly an easy comfort food for anytime.
Sourdough Pull-Apart Rolls
These rolls are especially good at sopping up all the goodness  of a yummy soup, stew or the juices of roast chicken.  Yes, these rolls are like that. Winner winner chicken dinner!
Sourdough Pull-Apart Rolls
I made these rolls using whey instead of water or milk. I often have whey on hand as a by product of cheese making.
Whey contains a lot of protein and has the flavor of skim milk. If you don't have any whey on hand use whatever kind of milk you have.
This makes bread that has been enriched. These rolls are enriched by the whey and some butter.
These Sourdough Pull-Apart Rolls have a great shelf life of about a week but if you'd like to make them ahead a few days, put them in the freezer and they will thaw out beautifully! Warm them up to serve covered with foil and they will be just as delicious as the day you made them.

Sourdough Pull-Apart Rolls


2 cups All Purpose Flour

1 cup bread flour

1 teaspoon active dry yeast

1 1/2 teaspoons salt

1 tablespoon softened butter

 - plus more for brushing

1 cup sourdough starter, fed the night before

1 cup warm milk, water or whey at about 105 degrees

1/2 cup flour for forming the rolls



Add all of the dry ingredients and the butter to a stand mixer and mix on low speed just to combine, then add the sourdough starter and begin mixing on low speed. 


With the mixer running on low speed slowly add the warm milk, water or whey, up to one cup until the dough begins to pull away from the sides of the bowl as shown above. If the dough has not fully combined, add warm liquid one tablespoon at a time until it does. Be sure to give it time to mix in before each addition. If the dough becomes too wet add a little more all purpose flour until it comes together.


Once your dough has come together, continue to mix for 6-8 more minutes on low. The dough should be fairly sticky.


Scrape the dough onto a well floured board and knead with floured hands 4-5 times and form the dough into a ball.


Place the ball into a bowl with 2 teaspoons of olive oil and swirl it around until all sides are lightly coated with the oil.


Cover with plastic wrap and leave the dough to rise in a warm place until doubled. (60-90 minutes)


After the dough has risen, move the dough back onto the floured board, knead 4-5 times then cut it into 15 even pieces. I use a scale for this but I'm sure my grandma just eyeballed it and hers turned out just fine.


Form each of the 15 pieces into a ball and place them side by side evenly spaced in a 15" x 9" pan as shown above. They should be almost touching.


Cover them loosely with plastic wrap sprayed with oil and allow the dough to rise once more in a warm place until doubled (45-75 minutes)


Start preheating an oven to 375 degrees.


When the dough has risen, gently brush the tops of the rolls with melted butter and place them in the oven.


Bake 30 - 40 minutes until the tops are golden. Brush again with melted butter and serve.


Add a Title
Add a Title
Add a Title
Add a Title
Add a Title
Add a Title
bottom of page