Description
These Sourdough Herb and Cheese Rolls are a deliciously savory treat, combining the tangy flavor of sourdough with a rich blend of fresh herbs, caramelized onions, and melted cheddar cheese. Perfectly soft and fluffy with a golden crust, these rolls make an impressive addition to any meal or a satisfying snack on their own.
Ingredients
Dough
- 1/2 cup sourdough starter (bubbly and active) (113 g)
- 1/2 cup water (118 g)
- 4 cups all-purpose flour (560 g)
- 1/2 cup melted coconut oil (112 g)
- 1 tablespoon honey (21 g)
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt (2.5 g)
Filling and Topping
- 1/2 cup room temperature butter
- 1 tablespoon finely chopped fresh sage
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped thyme
- 2 cups caramelized onion (from 5-6 medium onions)
- 2 1/2 cups grated cheddar cheese
Caramelized Onions
- 5-6 medium onions (about 900 g), thinly sliced
- Oil and butter for cooking onions
- 1 teaspoon salt
- Optional 1 teaspoon sugar
- Optional balsamic vinegar
Instructions
- Prepare the Dough: In a bowl, combine the active sourdough starter, flour, honey, water, and melted coconut oil. Mix thoroughly until a dough forms, then shape it into a ball.
- First Rise: Place the dough in a greased bowl and cover with beeswax wrap or plastic wrap. Allow it to rest in a warm place overnight or up to 24 hours for fermentation.
- Add Additional Ingredients: After resting, add the eggs, baking soda, baking powder, and salt to the dough. Knead the ingredients together using your hands until well combined.
- Second Rise: Cover the bowl with a tea towel and let the dough rise in a warm spot for about one hour until slightly puffed.
- Caramelize Onions: While the dough rises, thinly slice the onions. Warm oil and butter in a pan over medium-high heat, stirring to coat onions. Cook, stirring every few minutes. After 15 minutes, add salt and optional sugar, then continue cooking for 30 to 60 minutes, stirring every 1-2 minutes, lowering heat as necessary until onions are a rich brown color. Optionally, finish with a splash of balsamic vinegar.
- Prepare Herbed Butter: In a small bowl, mix room temperature butter with finely chopped fresh sage, rosemary, and thyme until well combined.
- Roll Out Dough: Lightly dust a counter with flour and roll the dough out to about 1/4 inch thickness.
- Assemble Rolls: Spread the herbed butter evenly over the rolled dough, then distribute the caramelized onions on top. Sprinkle the grated cheddar cheese evenly over the onions.
- Roll and Slice: Roll the dough tightly into a log shape and pinch the ends to seal. Slice the log into 12-14 even rolls.
- Final Rise: Place the rolls in a well-seasoned 14" cast iron skillet and sprinkle with extra chopped thyme. Let them rise in a warm place for 30 minutes to 1 hour while the oven preheats.
- Bake: Preheat the oven to 375°F (190°C) and bake the rolls for 20-25 minutes until golden brown and cooked through.
- Cool and Serve: Allow the rolls to cool slightly before serving. Enjoy warm for the best flavor and texture.
Notes
- The sourdough starter must be bubbly and active for best rise and flavor.
- Caramelizing onions takes patience but adds deep sweetness and richness to the rolls.
- You can substitute cheddar with any melting cheese of your choice, such as mozzarella or Gruyère.
- For a vegan version, replace eggs with flax eggs and use vegan butter and cheese alternatives.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
