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Overnight Sourdough Pull-Apart Rolls

Close-up of golden-brown baked beef and bowtie pasta rolls in a cast iron skillet.
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Make soft, fluffy sourdough pull-apart rolls for your holiday table. This recipe uses an overnight fermentation for maximum flavor and is perfect for Thanksgiving or Christmas.

Ingredients

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  • 100g active sourdough starter
  • 350g warm water
  • 500g bread flour
  • 10g salt
  • 30g unsalted butter, softened
  • 15g honey
  • 1 egg, beaten (for egg wash)
  • Sesame seeds (optional)

Instructions

  1. In a large bowl, combine the active sourdough starter and warm water. Stir until the starter is mostly dissolved.
  2. Add the bread flour and salt to the bowl. Mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
  4. Incorporate the softened butter and honey into the dough. Continue kneading until fully combined and the dough is smooth.
  5. Place the dough in a lightly oiled bowl, cover, and let it rest at room temperature for 1 hour.
  6. After 1 hour, place the bowl in the refrigerator for 12-18 hours for a slow, cold fermentation.
  7. The next day, turn the dough out onto a lightly floured surface. Gently shape it into a log.
  8. Cut the log into 12 equal pieces.
  9. Arrange the pieces cut-side up in a greased 9×13 inch baking pan, leaving a small space between each piece.
  10. Cover the pan and let the rolls rise at room temperature for 2-3 hours, or until doubled in size.
  11. Preheat your oven to 375°F (190°C).
  12. Brush the tops of the rolls with the beaten egg wash. Sprinkle with sesame seeds if desired.
  13. Bake for 20-25 minutes, or until golden brown and cooked through.
  14. Let the rolls cool slightly in the pan before serving warm.

Notes

  • For a make-ahead option, you can refrigerate the shaped rolls (after step 9) for up to 24 hours before baking. Bring them to room temperature for about 30 minutes before baking.
  • To freeze baked rolls, let them cool completely, then wrap them tightly. Reheat in a 300°F (150°C) oven for 10-15 minutes.
  • Ensure your sourdough starter is active and bubbly before using it for the best results.

Nutrition

Find it online: https://tastethisplate.com/beef-and-bowtie-pasta-rolls/