Soft Sourdough Brown Bread Rolls (Fluffy & Pull-Apart)
When I saw how well my sourdough brown bread recipe went over, I knew I had to make a dinner roll version. But what on earth do you call these? “Brown bread rolls” seems bizarre, but “brown rolls” also doesn’t feel quite right… Molasses dinner rolls, maybe?
Whatever you call ’em, these rolls are heavenly. Prime Thanksgiving side material if I’ve ever seen it. And don’t just take my word for it: 225 recipe testers made these rolls and rated them 4.9 out of 5 stars.
“My granddaughter said they taste just like the Cheesecake Factory. Everyone said we need these on Thanksgiving.” —Recipe tester from Kinnelon, New Jersey
They’re super soft, pull apart easily, and have a deep, complex flavor that’s lightly sweet and super satisfying.
The oats on top make them look like they’re straight out of a restaurant (lookin’ at you, Outback Steakhouse and The Cheesecake Factory!).
“Think brown bread from Cheesecake Factory but so much better!! Those are the actual words my husband used to describe it after tasting!” —Recipe tester from Prattville, Alabama
Let me show you how to make them!
Disclosure: Some of the links to products I recommend in this post are affiliate links — if you choose to purchase through one of my links, I may earn a small commission, which helps fund this website, recipe development, and monthly giveaways. I sincerely appreciate your support.
Why You’ll Love These Sourdough Brown Bread Rolls
- The best brown bread EVER, in dinner roll form: All the flavor of my original brown bread, which reminded testers of The Cheesecake Factory, Outback, and LongHorn.
“The most delicious brown bread rolls I’ve ever had in my life and they came out of my kitchen! Wow!” —Recipe tester from Mohave Valley, Arizona
- Tested by 225 home bakers: These rolls have been made in kitchens with a wide range of temperatures, from chilly counters to warm proofing boxes, so the timing and tips in this post come from real bakers. 92% of testers got fluffy, squishy, soft rolls, and they gave the recipe an average of 4.9 out of 5 stars, even higher than the original brown bread’s 4.8.
“My husband’s first bite was ‘oh yes’” —Recipe tester from Lawrenceburg, Tennessee
- Soft, pillowy texture: Tangzhong, which we added specifically for these rolls, makes them extra fluffy, and it takes under 5 minutes to cook. Of the 179 testers who’d made my brown bread before, the most common difference they noticed was that the rolls were softer.
“They are like a brown bread version of your Hawaiian rolls, you get the layer pull apart softness like a Hawaiian roll with the flavor of brown bread.” —Recipe tester from Los Angeles, California
- Slightly sweet, nutty flavor: Whole wheat brings the nuttiness, while the molasses and brown sugar add sweetness and complexity. The tang is mild, too: 91% of testers rated the sourness “just right.”
- A flexible, forgiving schedule: This dough ferments slowly, which sounds like a drawback until you realize how much wiggle room it gives you. Testers got perfect rolls with bulk fermentation times anywhere from 6 to more than 24 hours, depending on their dough temperature. Check out the Bulk Fermentation Timing section to see how long yours will likely take.
“These rolls were easy to make, very forgiving and the softest bread I’ve made thus far.” —Recipe tester from Georgetown, Texas
- Made for the holiday table: These have Thanksgiving and Christmas written all over ’em. They’re a fun change from traditional dinner rolls and pair sooo well with turkey and ham.
The Recipe Testing Journey
Over 340 home bakers already tested my sourdough brown bread dough and gave it a 4.8-star rating, so I figured shaping it into rolls wouldn’t need much testing.
I was wrong.
My baking assistant, Amanda, and I discovered early on that simply shaping the brown bread dough into rolls wasn’t enough.
It’s mostly a texture thing.
I wanted these rolls to be softer and fluffier than sliced bread, with pillowy layers that pull apart when you open one up to slather on butter.
The Secret to Pillowy Rolls
We made two adjustments to fix the texture problem:
- More bread flour, less whole wheat: The original brown bread uses a 50/50 ratio of bread flour to whole wheat flour. For these rolls, we shifted that to 75/25 to give the rolls a lighter texture.
- Tangzhong: This made the biggest difference, and looking back, we probably should’ve tried it first. Tangzhong has a way of making everything airier and squishier. I use it in my pretzel buns, hot dog buns, and so many other recipes. Here, it was the difference between chewy, denser rolls and lighter, fluffy rolls.
Related: Tangzhong: The 3-Minute Secret to Softer Sourdough
Sending the Recipe to Testers
Bulk fermentation took a lot longer than we expected.
That worked out fine, but I wanted to make sure it wasn’t just a fluke in our kitchens, so I sent the recipe to my recipe testers to confirm the timing.
Turns out… it wasn’t a fluke! Testers confirmed that this dough rises slowly, and the window for shaping is really long.
Bakers who got perfect rolls reported bulk times anywhere from 6 to more than 24 hours, depending on their dough temperature. Find the full breakdown in the Bulk Fermentation Timing section below.
Ultimately, 225 home bakers tested these rolls, giving them an average rating of 4.9 out of 5 stars. They baked from all over the United States, plus Canada, the United Kingdom, the Netherlands, Slovakia, Romania, and South Africa.
179 of those testers had also made my original brown bread, and 90% of them liked the rolls as much as or more than the bread.
“Just like the soft brown rolls at the restaurants! So freaking good!” —Recipe tester from Lake Havasu City, Arizona
Here’s a look at some of their gorgeous bakes:
Finding the Best Baking Pan
After trying several pans, including a 9×13-inch pan and even a 12-cup muffin pan, we preferred the results from a 9-inch round cake pan. The rolls rose up and into each other instead of spreading out.
Amanda was pretty happy with her final batch:
“These were the BEST so far. They had the pull apart sheets even at room temp. Amazingly soft when reheated with butter. These will likely make an appearance on the Thanksgiving table.”
Most testers used a 9-inch round cake pan, but many others used different pans and still got great results.
Here’s how each pan did:
- 9-inch round cake pan (119 testers): 109 got perfect rolls.
- 9×13-inch pan (37 testers): 34 got perfect rolls. Most found the bake time accurate, but a few were done in 25–32 minutes, so start checking at about 25 minutes. The rolls also don’t bake into each other as much, so you get less of that classic pull-apart effect.
- 8×8-inch pan (19 testers): 15 got perfect rolls.
- Other pans (50 testers): 48 got perfect rolls in everything from pie plates and springform pans to a heart-shaped pan.
“Everyone I served them to scarfed them up and gave high compliments!” —Recipe tester from Wheatland, Wyoming
Bulk Fermentation Timing
The molasses and brown sugar can slow fermentation quite a bit, so don’t be surprised when this dough rises very slowly. It may even seem like nothing is happening, but just be patient.
“Just allow plenty of time for bulk fermentation and let the dough, not the clock, guide you.” —Recipe tester from Macungie, Pennsylvania
Why do molasses and brown sugar slow the fermentation? At higher concentrations, sugar attracts water, leaving less water available to the yeast, which can slow its gas production. That helps explain why fermentation seems to lag with this dough.
Bulk fermentation times below are based on responses from testers who reported perfect rolls and provided their dough temperatures:
| Dough Temperature | Most Common Bulk Fermentation Time |
|---|---|
| Under 68°F (under 20°C) | 18–24 hours or longer |
| 68–73°F (20–23°C) | 12–16 hours (some went as long as 24) |
| 74–76°F (23.5–24.5°C) | 10–14 hours |
| 77–80°F (25–26.5°C) | 8–12 hours |
| 81–85°F (27–29.5°C) | 8–12 hours (some as early as 6–8) |
This dough is forgiving. Its slower rise can give you more flexibility about when to shape, especially at cooler temperatures.
Fourteen testers even let their dough bulk ferment for 20–24 hours and still got perfect rolls! Your dough may need much less time, especially if it’s warmer. If your timing doesn’t line up exactly with the chart, don’t stress. Just go by the visual cues in the recipe card video.
Baker’s Timeline
Because this dough ferments so slowly, it helps to map out your timeline before you start.
“Emphasize the long bulk fermentation timing. Mine was 12 hrs at 72°F and 6 hours after a cold proof. Just need to plan accordingly.” —Recipe tester from San Antonio, Texas
Check the bulk fermentation chart above to estimate how long your dough will take, then choose the timeline below that best fits your schedule. These are suggested schedules — always use the visual cues in the recipe card to decide when to shape and bake.
Tip: If your dough isn’t done fermenting and you need to go to bed or step away (and you’re worried it might overproof before you get back to it), pop it in the fridge to slow fermentation. When you’re ready to resume, let it come back to room temperature, then allow it to finish bulk fermentation before shaping.
| Classic Timeline — Best for 74–80°F (23.5–26.5°C) Dough | |
|---|---|
| Mix: Morning | Bulk Fermentation: Daytime | Cold Proof: Yes, overnight | |
| Stage | Step |
| DAY 1: Evening (8 PM) | Feed your sourdough starter |
| DAY 2: Morning (7:30 AM) | Make the tangzhong |
| 8 AM | Mix the dough (bulk fermentation begins) |
| 9 AM | First set of stretch and folds |
| 10 AM | Second set of stretch and folds |
| 11 AM | Optional coil fold |
| 8 PM (timing may vary) | Shape into 12 rolls (bulk fermentation ends); refrigerate the pan of rolls |
| DAY 3: Any time | Bring out the rolls, place in a warm spot, and let them finish their second proof (about 4–6 hours unless they rose significantly in the refrigerator) |
| Toward the end of the second proof | Preheat the oven. When the rolls are fully proofed, add optional oats and bake. |
You can also mix the dough before bed. The following timeline is especially handy for dough in the 68–73°F (20–23°C) range, and your rolls will be ready to bake by dinnertime.
| Overnight Timeline — Best for 68–73°F (20–23°C) Dough | |
|---|---|
| Mix: Evening | Bulk: Overnight + partial day | Cold Proof: None | |
| Stage | Step |
| DAY 1: Morning (8 AM) | Feed your sourdough starter |
| Evening (7:30 PM) | Make the tangzhong |
| 8 PM | Mix the dough (bulk fermentation begins) |
| 9 PM | First set of stretch and folds |
| 9:30–10 PM | Second set of stretch and folds (it’s late, don’t bother with any more) |
| DAY 2: Around 12 PM (timing may vary) | Shape into 12 rolls (bulk fermentation ends) and place in a warm spot for the second proof |
| Around 5 PM (toward the end of the second proof) | Preheat the oven. When the rolls are fully proofed, add optional oats and bake |
“I loved that I could mix it and let it sit overnight because of the slow fermentation. It was hands off and easy.” —Recipe tester from Fort Mill, South Carolina
If your kitchen is on the cool side, especially below 68°F (20°C), and your dough stays that cool, you can probably get away with a really long fermentation.
Mix your dough in the morning and let it ferment on your counter until it’s ready to shape — which might be the next morning. Crazy, I know, but it absolutely can work (I can attest, and so can my testers)!
| Long Fermentation Timeline — Best for Dough Under 68°F (20°C) | |
|---|---|
| Mix: Morning | Bulk: Day + overnight | Cold Proof: None | |
| Stage | Step |
| DAY 1: Evening (8 PM) | Feed your sourdough starter |
| DAY 2: Morning (7:30 AM) | Make the tangzhong |
| 8 AM | Mix the dough (bulk fermentation begins) |
| 9 AM | First set of stretch and folds |
| 10 AM | Second set of stretch and folds |
| 11 AM | Optional coil fold |
| DAY 3: 7 AM (timing may vary) | Shape into 12 rolls (bulk fermentation ends) and begin the second proof in a warm spot |
| Around 12 PM (toward the end of the second proof) | Preheat the oven. When the rolls are fully proofed, add optional oats and bake |
Here are a couple more ways to fit this recipe into your schedule:
- Make the tangzhong ahead: Make it the night before (or up to 2 days ahead) and refrigerate it covered. When you’re ready to mix in the morning, let it warm toward room temperature before adding it to the dough. Two testers made theirs the night before with great results.
- Skip the stretch and folds: If you have a stand mixer, knead with the dough hook for about 10 minutes, until smooth and elastic, then cover and let it finish bulk fermenting. I do this all the time with my Zacme, and testers who used Bosch and Ooni mixers got perfect rolls this way too. KitchenAid mixers often take much longer, sometimes 20–30 minutes, so just mix until smooth.
Equipment You’ll Need
Good news — you probably already have everything you need for this recipe:
- 9-inch round cake pan: This pan gave us the best results. The snug fit helps the rolls rise up and into each other instead of spreading out. Don’t have one? Testers had great results with an 8×8-inch square pan, 9×13-inch pan, and even pie plates and springform pans. See the pan testing results.
- Parchment paper (optional): For lining the bottom of the baking pan to help release the rolls.
- Scale: For weighing ingredients and dividing the dough into evenly sized rolls.
- Glass jar and Tovolo spatula: For feeding your starter. I love 3/4 L Weck jars and Brod & Taylor’s 32-oz jar!
- Microwave-safe bowl and whisk: For making the tangzhong.
- Large mixing bowl: Or use your stand mixer bowl.
- Bowl cover or plastic wrap: I love these Doe a Deer bowl covers. Use code THATSOURDOUGHGAL for 15% off.
- Danish dough whisk: For mixing the dough by hand.
- Stand mixer with a dough hook (optional): If you’d rather let the mixer do the work. It also lets you skip the stretch and folds.
- Bench scraper: Makes dividing and shaping the dough into 12 rolls a little easier.
- Pastry brush or spray bottle (optional): For adding water before sprinkling on the oats.
- Thermometer: For checking the tangzhong, your dough temperature, and the rolls’ doneness.
- Bread bag (optional): Doe a Deer also makes my favorite bread bags. Use code THATSOURDOUGHGAL for 15% off
Tips for Nailing This Recipe
- Be patient with the dough: This dough ferments really slowly (see the Bulk Fermentation Timing section for why that is). If it’s been several hours and it looks the same, that’s normal!! Leave it be and wait for the visual cues that it’s ready for shaping. The recipe card includes a video that shows you exactly what to look for.
- Expect to adjust the hydration a little: About 1 in 5 testers (47 of 225) found their dough stiffer than the one in my video, and 17 found theirs stickier. Most testers who had stiff dough added 1–2 tablespoons of water. Use the texture check video in the recipe card as a guide, and add water or flour 1 tablespoon at a time.
- Cool the tangzhong before adding it to the dough: A piping hot tangzhong can kill the microbes in your starter, so make sure it’s below 100°F (38°C) before you mix your dough.
- Expect a gritty texture: The dough can feel a little gritty when you first mix it. That’s normal, and you didn’t do anything wrong! It’ll smooth out over time.
- Grease the sides of your pan: A few testers had trouble getting their rolls out. A parchment round on the bottom plus well-greased sides makes them easy to release.
- Don’t judge doneness by color: With the molasses and cocoa powder, these rolls are pretty dark! Don’t try to guess when they are done by how brown they look. Use a thermometer to check that the center reaches 200–205°F (93–96°C).
- Mix the cocoa powder with the flour first: A few testers of my original brown bread found little pockets of dry cocoa in their finished loaves. If your cocoa powder is clumpy, whisk it into the flour before adding everything else.
- Weigh your rolls: You could eyeball it and divide your dough like you’d cut a pizza into 12 pieces, but I really prefer weighing mine. The more evenly sized your rolls are, the more evenly they’ll bake!
Ingredient Substitutions
- All-purpose flour instead of bread flour: Kirkland Signature all-purpose flour from Costco is a popular choice. You may need a little extra flour, so use the texture check video in the recipe card as your guide. Two testers rated their rolls perfect after making this swap.
- Freshly milled flour (FMF): Testers loved adding FMF to the original brown bread recipe, and it worked in the rolls, too. All five testers who used it reported perfect results. If you try it here, replace only the whole wheat portion (125 g). Your dough may ferment faster, and it might need a smidge more water during mixing.
- Less cocoa: If you find the cocoa flavor a little too strong, you can cut the amount in half. It’s mostly meant to be there for color and depth, not to make the rolls taste like chocolate.
- More sweetness: One tester accidentally used 60 g of brown sugar instead of 40 g and loved the result.
- Date syrup, black treacle, or honey instead of molasses: Several international testers of my original brown bread used date syrup or black treacle with great results. In this round, a tester in Slovakia used honey and rated the rolls perfect.
- Honey or coconut sugar instead of brown sugar: One tester used honey and another used coconut sugar. Both got perfect rolls.
- Non-dairy milk in the tangzhong: One tester used oat milk and said the rolls were perfect. Testers have also used nut milks in plenty of my other tangzhong recipes, and they’ve all worked great.
- Seeds instead of oats: One tester topped her rolls with pumpkin seeds and another used poppy seeds. Both selected “Perfect” when rating their rolls.
How to Serve Sourdough Brown Bread Rolls
I’m pretty sure the first answer here is obvious: warm, with butter.
But you could serve these rolls with almost anything.
A few ideas:
- Holiday dinners: Turkey, mashed potatoes, gravy, stuffing, and a basket of these. Done.
- Thanksgiving leftovers: A few testers of my original brown bread recipe mentioned using it for leftover turkey sandwiches. Imagine how good mini turkey sliders would be on these rolls!
“You need this on your Thanksgiving table and for leftover turkey sammiches!” —Recipe tester from Knoxville, Tennessee
- Flavored butters: These slightly sweet rolls were made for honey butter. Testers also loved them with cinnamon honey butter, and one tester plans to serve them with herb butter at Thanksgiving.
“My children LOVE the brown bread rolls! I have a hard time getting them to eat anything sourdough, this was a fave, soft sweet with a nice honey cinnamon butter was the cherry on top!” —Recipe tester from Brockton, Massachusetts
- With your favorite spread: You could really have fun with different spreads here. Try whipped honey pecan butter, pumpkin cream cheese, blueberry cream cheese, apple or pear compote, or orange marmalade.
- Soups and stews: Dunk them in chili, beef stew, potato soup, or pretty much anything warm and cozy.
“Definitely perfect to stand up to soup or gravy!” —Recipe tester from Coeur d’Alene, Idaho
- Breakfast: Warm one up and fill it with a fried egg and avocado. One tester loved hers with peanut butter and Nutella! Simple and so good.
Storing and Reheating
These rolls stay soft at room temperature for 3–4 days in an airtight container or bread bag, thanks to the tangzhong, which helps delay staling. They’ll keep for up to 5 days on the counter, though they start to firm up toward the end.
“Perfectly soft and squishy and even better on day 2.” —Recipe tester from Leesburg, Georgia
For longer storage, let the rolls cool completely, then place them in a freezer-safe bag and remove as much air as possible. They’ll keep well for up to 3 months. Thaw at room temperature, or warm individual frozen rolls in the microwave for 20–30 seconds.
To revive slightly stale rolls, warm them in a 300°F (150°C) oven for 5–7 minutes or give them a quick 10-second zap in the microwave.
Troubleshooting Tips
FAQs
Yes. 34 of the 37 testers who used one got perfect rolls. They may bake faster, so start checking the internal temperature at about 25 minutes. The one tradeoff is that the rolls don’t bake into each other as much, so you’ll get less of that classic pull-apart effect.
Yes. Mix with the dough hook for about 10 minutes, until the dough is smooth and elastic, then cover it and let it finish bulk fermentation undisturbed. Several testers (and I) did this and got perfect rolls.
You can, but I wouldn’t recommend it. We tried it without the tangzhong, and they tasted good, but they were too dense and chewy for a roll. The tangzhong makes them soft and fluffy.
You can, and a few testers did! But the texture was too bready for my taste, and the tweaks we made are so worth it.
They can have a slight tang, but 91% of testers said the sourness was just right. Even my test batch with a 22-hour bulk fermentation didn’t taste sour.
Yes! The Classic Timeline makes it easy. Feed your starter Tuesday evening, mix the dough Wednesday morning, then shape the rolls Wednesday evening and refrigerate them overnight.
On Thanksgiving, pull them out about 5–7 hours before dinner to allow time for the second proof, baking, and cooling.
Most of the work is done before the big day, so you’re not juggling bread prep with everything else in the kitchen!
The melted butter poured over the rolls right after baking adds flavor and, more importantly, softens the crust. That said, the rolls are still fantastic without it. Two testers skipped the butter entirely and got perfect, 5-star rolls, so don’t be afraid to leave it off if needed. You can also brush on a lighter layer instead of pouring it.
Yes. One tester made 15 smaller rolls and baked them in a 9×13-inch pan with perfect results.
Sourdough Brown Bread Rolls
Equipment
- 3/4 L Weck jar or other similar-sized glass jar; for feeding your starter
- Tovolo spatula for mixing your starter
- Microwave-safe bowl for the tangzhong
- Whisk for the tangzhong
- Large mixing bowl if mixing by hand
- Danish dough whisk if mixing by hand
- Stand mixer fitted with the dough hook; optional
- Bowl cover or plastic wrap; for Doe a Deer bowl covers; use code THATSOURDOUGHGAL for 15% off
- 9-inch round cake pan or 8×8-inch square pan, or 9×13-inch pan
- Parchment paper (optional); for lining the bottom of the baking pan
- Pastry brush or spray bottle (optional); helps the oats stick
- Bread bag (optional); use code THATSOURDOUGHGAL for 15% off
Ingredients
Feed Your Starter
- 12 g sourdough starter
- 60 g water
- 60 g bread flour
Tangzhong
- 28 g bread flour
- 140 g milk whole, 2%, skim, oat, or nut milk
Main Dough
- 140 g water
- 120 g active sourdough starter prepared above
- all of the cooled tangzhong prepared above
- 60 g regular molasses do not use blackstrap
- 40 g brown sugar light or dark
- 30 g olive oil
- 10 g cocoa powder
- 350 g bread flour
- 125 g whole wheat flour
- 10 g sea salt
Optional Topping
- old-fashioned rolled oats to taste; optional
- 28 g (2 tbsp) unsalted butter melted; optional
Before You Begin
Instructions
Day 1: Feed Your Starter
- Feed your starter: About 10–12 hours before you plan to mix the dough, in a medium glass jar, stir together 12 g sourdough starter and 60 g water. Mix in 60 g bread flour until smooth. Loosely cover and let it ferment until it's active, bubbly, and well risen — usually about 10–12 hours at 68–75°F (20–24°C). This recipe uses 120 g, so you'll have 12 g left to maintain your starter.
Make the Tangzhong and Dough
- Make the tangzhong: Mix 28 g bread flour and 140 g milk in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until it thickens and reaches 150°F (65°C). For me, it usually takes 2–3 rounds to finish. Cool to below 100°F (38°C) before adding it to the dough.
- Mix the dough: Whisk 10 g cocoa powder into 350 g bread flour and 125 g whole wheat flour, breaking up any clumps. Then combine 140 g water, 120 g active sourdough starter, all of the cooled tangzhong, 60 g regular molasses, 40 g brown sugar, 30 g olive oil, the flour-cocoa mixture, and 10 g sea salt in a large mixing bowl or stand mixer bowl. Knead until smooth — about 5 minutes by hand or 3–5 minutes on low speed in a stand mixer. If you want to skip the stretch and folds, mix in the stand mixer for about 10 minutes instead. (Bulk fermentation begins now.)
- Texture check: Compare your dough to the video below — if it's stiffer than mine, add water 1 tbsp at a time; if it's looser, add bread flour 1 tbsp at a time. Small adjustments are normal given all the variables in sourdough baking.
- Cover the bowl and let the dough rest for 1 hour.
- Dough strengthening: If you mixed for 10 minutes in a stand mixer, skip this step. Otherwise, perform a set of stretch and folds. Cover and rest 1 hour, then perform a second set. Cover and rest another hour, then optionally perform a set of coil folds. Cover and let the dough finish bulk fermentation undisturbed.
- Finish bulk fermentation: Bulk fermentation began when you first mixed the dough. This dough ferments slowly, so be patient. Based on tester results, bulk usually takes about 8–12 hours at 81–85°F (27–29.5°C), with some as early as 6–8 hours. At cooler temperatures, it usually takes 8–12 hours at 77–80°F (25–26.5°C), 10–14 hours at 74–76°F (23.5–24.5°C), 12–16 hours at 68–73°F (20–23°C), and 18–24 hours or longer below 68°F (20°C). Timing varies, so trust the visual cues over the clock.
- Know when it’s ready: Bulk fermentation is done when the dough has increased in volume by about 75%. If you press a finger into the surface, the dough should feel aerated and springy, and your finger should leave an indentation. Watch the video below to see what my dough looked like at the end of bulk fermentation.
- Shaping: If your dough feels tacky, lightly flour your work surface. Turn out your dough and divide it into 12 equal pieces, about 85 g each. Shape the pieces into taut balls. Place the shaped balls into a well-greased 9-inch round cake pan (a parchment round on the bottom also helps prevent sticking) and cover with plastic wrap or a bowl cover. An 8×8-inch square pan or a 9×13-inch pan also works.
- Optional cold proof: Depending on timing and your preferences, refrigerate the covered pan of shaped rolls for up to 36 hours, then bring them out for the second proof. If they rise a lot in the fridge, the second proof may only take a couple of hours, so watch the rolls, not the clock.
- Second proof: Let the rolls proof for 4–6 hours (possibly less if they rose significantly in the refrigerator), until they’ve risen by about 50% and look noticeably puffy. In a 9-inch round or 8×8-inch pan, they should press into each other. In a 9×13-inch pan, they may not. A warm spot speeds this up, and a cool spot slows it down.
- Preheat and add optional topping: Toward the end of the second proof, preheat the oven to 350°F (175°C) conventional. When the rolls are ready to bake, spritz or brush them with a light layer of water and sprinkle old-fashioned rolled oats on top, if desired.
- Bake: Place the pan in the oven and bake for about 35–45 minutes, until the internal temperature reaches 200–205°F (93–96°C). In a 9×13-inch pan, start checking the temperature at about 25 minutes, since some testers found that their rolls baked faster in this pan.
- Butter: While the rolls finish baking, melt 28 g (2 tbsp) unsalted butter (optional). As soon as the rolls come out of the oven, pour the melted butter over them.
- Cool: Cool in the pan for about 10 minutes before enjoying.
- Storage: Once completely cooled, store in a bread bag or airtight container at room temperature for up to 5 days. For longer storage, freeze in a zip-top bag for up to 3 months.
Notes
- If your kitchen is below 68°F (20°C) and your dough stays that cool, mix the dough in the morning, leave it on the counter, and shape it the following morning once bulk fermentation is complete.
- For a faster timeline, mix in the morning, let it ferment in a warm spot, and shape it later that day (see the bulk fermentation chart in the post for timing). Cover the pan and refrigerate the shaped rolls overnight, then take them out the next day and let them finish their second proof.
“These beauties are worth the wait!” —Recipe tester from Vincennes, Indiana
Conclusion
If you already love my sourdough brown bread, I think you’ll really love these rolls, too.
They’ll be on my Thanksgiving table this year. If you make them, please leave a review below and let me know how they turned out!
More sourdough recipes to try:
hi!!! is there any substitute you recommend for molasses?
Hey!! I always have a list of substitutions in the post, just so you know where to find them for next time. But here it is:
Date syrup, black treacle, or honey instead of molasses: Several international testers of my original brown bread used date syrup or black treacle with great results. In this round, a tester in Slovakia used honey and rated the rolls perfect.
I use blackstrap molasses in everything from cookies to cakes and the flavor is not too strong for me. Is that the only reason for stating not to use it?
Yes, if you know you like it, go for it!
Can these be made the week before Thanksgiving and frozen before the second proof then bring out to thaw and do the second proof? If so how long would you think the thaw and second proof would take? We are traveling for Thanksgiving and I am trying to make it easier and not drag my whole kitchen with me to bake. Also I will be competing for counter and oven space at my in-laws house.
Yes, I definitely think that would work, especially if they’ll only be frozen for a week. I’d really want you to do a test batch, though, just to confirm, because I haven’t tried that on this specific recipe yet. They will take an eternity to thaw and finish the second proof – I’d probably pull them from the freezer before bed and then check if they’re bake-ready when I wake up! If not, you could move to a proofing box or other warm spot until it’s ready.