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Crusty Whole Wheat Sourdough Rolls

A crusty outside with a soft and light inside, perfect for a quick weeknight dinner roll.
Prep Time 8 hrs
Cook Time 15 mins


  • Stand Mixer Makes kneading easier, but not necessary.


  • Cups Active Sourdough Starter
  • 6 Cups Flour (Wheat or White or a Mixture of both) You can use a light wheat flour like Prairie Gold and make them completely whole wheat. You can also use half wheat and half white flour if you want a bit fluffier result.
  • 2 Cups Room Temperature Water
  • 1 tsp sugar or honey
  • 3 tsp salt


  • Prepare your Starter by feeding it the night before or early in the morning.


  • Mix 2½ cups starter with 6 cups flour, 2 cups water, 1 tsp sugar and 3 tsp salt. Let sit at room temperature for 10 minutes.
    Next using your hands or a stand mixer, knead the dough for at least 5 minutes.
    Place in a greased bowl, cover with a towel or beeswax wrap. Let rise in a warm place for about 3-4 hours. It should be visibly puffy and nearly doubled in size.

Shaping Rolls

  • After the dough has risen, push the dough down and begin shaping the rolls. They should be larger than a golf ball and smaller than a tennis ball. You should get 24 rolls total. Tuck the dough underneath and then roll between your palms to make smooth rolls.
    Place on a greased sheet slash with a lame or sharp knife and let rise for 3-4 hours or until nice and fluffy.


  • Place an empty baking sheet on the bottom rack of the oven. Let it heat up as the oven heats to 425°. Once the oven is heated, place the pan of rolls in the oven, and put two cups of ice on the heated cookie sheet in the bottom of the oven. The ice will steam in the oven and make the texture of the rolls perfect. You will have to bake them one tray at a time.
    Bake for 15 minutes or until nice and golden brown.