Kip Ashlynn
Kip Ashlynn
signal@kamresearch.global
Jul 24, 2026

Sourdough Rolls for Summer Baking

Small bread for your pie hole. In the summer time it's too hot to make a full loaf of sourdough bread, as it takes too dang long and you really should be preheating the oven and your dutch oven for an hour before even starting to bake. Then you have to bake for an hour too. It's too dang hot for that nonsense! Here's what to make if you're sweaty and want carbs but don't want to cook so long.

Chef's notes

These are a summer staple for me. They freeze very easily and reheat well.

Ingredients

  • 100 g Sourdough starter
  • 250 g water
  • 500 g flour
  • 10 g salt
  • 20 g sugar
  • 60 g olive oil
  • shredded cheese and butter if you'd like. I'd recommend a harder cheese like sharp cheddar as it better holds up to baking.

Directions

  1. Combine sourdough starter, water, and flour to make a shaggy dough and let rest for 30 minutes
  2. Next add salt, sugar, and oil and knead it for 10 minutes or so until it's well incorporated
  3. Now let the dough bulk ferment. This will depend on the heat and humidity of your kitchen. I typically make these in summer time so it's hot and sticky anyways, and I let it ferment for less than 2 hours in this phase.
  4. Next I section the dough into 100 g portions. I do a "stretch and fold" series into each dough is very firm. Then shape it smooth and lay on a parchment paper covered baking tray seam side down. Let it rise a good long time until they're very puffy, for me this is about 3 hours.
  5. When you're ready to bake, you could also brush the rolls with butter and cover with shredded cheese if you want more calories / deliciousness.
  6. Preheat over to 350 degrees, then bake the rolls for 30 minutes.
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