Description
These Sourdough Herb and Cheese Rolls are a deliciously savory treat featuring a tangy sourdough base enriched with fresh herbs, caramelized onions, and melted cheddar cheese. Perfect for breakfast, brunch, or as a flavorful side, these rolls combine the goodness of natural fermentation with aromatic herbs and a cheesy twist, baked to a golden perfection in a cast iron skillet.
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)
Herb Butter
- 1/2 cup room temperature butter
- 1 tablespoon finely chopped fresh sage
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
Fillings
- 2 cups caramelized onion (from 5-6 medium onions raw, approximately 900g)
- 2 1/2 cups grated cheddar cheese
Instructions
- Combine Dough Ingredients: In a bowl, mix the active sourdough starter, water, all-purpose flour, honey, and melted coconut oil together until well combined and form the mixture into a ball.
- First Proof: Place the dough ball in a greased bowl and cover it with beeswax wrap or plastic wrap. Allow it to rest in a warm place overnight or up to 24 hours for fermentation.
- Add Eggs and Leavening Agents: After the initial rest, add the eggs, baking soda, baking powder, and salt to the dough. Knead and combine thoroughly by hand to incorporate all ingredients.
- Second Proof: Cover the dough with a tea towel and let it rise in a warm spot for about one hour to increase volume.
- Caramelize Onions: Meanwhile, thinly slice 5-6 medium onions. In a pan on medium-high heat, warm oil and butter, then add the onions, stirring to coat. Cook for 15 minutes, then sprinkle with salt (and optionally 1 teaspoon sugar). Continue cooking for 30 to 60 minutes, stirring regularly and adjusting heat as needed, until deep brown and richly caramelized. Optionally add balsamic vinegar toward the end for extra flavor.
- Prepare Herb Butter: In a small bowl, mix the room temperature butter with finely chopped fresh sage, rosemary, and thyme until well combined.
- Roll Dough: Lightly flour the countertop and roll out the proofed dough to about 1/4 inch thickness.
- Apply Herb Butter: Evenly spread the herbed butter mixture over the rolled dough.
- Add Fillings: Distribute the caramelized onions evenly over the buttered dough, then sprinkle the grated cheddar cheese on top.
- Shape Rolls: Tightly roll the dough into a log, pinching the ends to seal, then slice into 12-14 even rolls.
- Arrange Rolls: Place the rolls in a well-seasoned 14-inch cast iron skillet. Sprinkle additional chopped thyme over the top for garnish.
- Final Rise: Let the rolls rise in a warm place for 30 minutes to 1 hour while the oven preheats.
- Bake: Bake the rolls in a preheated oven at 375°F (190°C) for 20-25 minutes until golden and cooked through.
- Cool and Serve: Allow the rolls to cool slightly before serving to enjoy the full flavors and melted cheese texture.
Notes
- The sourdough starter should be bubbly and active for best results.
- Caramelizing onions is key for deep flavor; allow patience during this step for rich taste.
- Using a cast iron skillet enhances baking by providing even heat distribution and crisp crust.
- Adjust herbs based on personal preference or seasonal availability.
- Optional balsamic vinegar at the end of onion caramelizing adds complexity to flavor.
- These rolls freeze well; reheat gently before serving.
- Prep Time: 15 minutes active prep + 12 hours resting time + 1 hour second rise
- Cook Time: 25 minutes baking + 45 minutes onions caramelizing
- Category: Bread
- Method: Baking
- Cuisine: American
