Honey and Cardamom Sourdough Rolls
Updated: Jan 16
Easy, everyday sourdough rolls with good balance of sweet and salty. Rolls from this recipe have soft, springy and slightly gooey crumb with full bodied flavour and crackly golden crust.
These cute little rolls have beautiful golden, crunchy, honey-flavoured crust with additional depth coming from rye (the smell of the crust after baking = heaven!). Earthy cardamom brings out the rye flavour and intensifies sweet honey notes. Honey and cardamom are not overpowering - only subtly adding to the flavour and aroma. Rolls from this recipe keep fresh for about 2 days and can be served as breakfast or dinner rolls with sweet or savoury dishes.
We use pure rye starer in this dough but any type of starer will do just fine. If you have pure rye starter though - use it here - it brings different flavour dimension to these little rolls.
The beauty of this dough is not only in flavour but also in its ease of shaping and handling. With very little effort and some patience you get honey-encrusted and full of flavour breakfast or dinner rolls. The dough comes together in few minutes. Already after two folds you will be able to shape it into well-formed dough ball. Bulk rest takes 8-10 hours** making these rolls a great option for overnight preparation. Simply let the bulk proof overnight at room temperature (cooler, 14-18C) and finish baking in the morning. Second proof (shaped rolls) takes 1hr 30 min. The rolls will slightly puff up (not double) in that time. The oven spring is beautiful here.
** If you are unsure of overnight temperature in your house (too high with the risk of over proofing) we would recommend to bulk proof in the fridge (6C for 10 hours, then 30min-1 hour at room temperature before shaping).
You may also opt to split the batch in half and store the leftover bulk in the fridge. Cover the bulk tightly and refrigerate for up to 24 hours. When ready to bake, shape and proof as in the recipe. You may also opt to shape rolls, cover tightly and refrigerate for up to 8 hours. In this case - bring rolls to room temperature (approx. 30 min at 21C) before baking.
Honey and Cardamom Sourdough Rolls Recipe
Yield: 12 mini rolls
Time: 20 min prep (mix dough) + 8-10hrs (bulk proof) + 20 min prep (shape) + 1hr 30min (2nd proof) + 20-25 min baking
Tin: 1x large tray
- 500g (3 and 1/3 cup*) all purpose flour
- 20g (2 Tbsps) rye flour
- 100g bubbly and jolly sourdough starter
- 265ml (1 cup + 1 Tbsp) warm water (35C)
- 83ml (1/3 cup) full-fat milk
- 2 Tbsps (30ml) honey
- 1/3 tsp ground cardamom (or ground/milled seeds from 4 cardamom pods)
- 8g (1 and 1/2 tsp) sea salt
*cup= 250ml cup
For the shine:
- 1 egg white mixed with 3 Tbsps (45ml) milk
1. Mix the dough: Sift all purpose flour and rye flour into your main mixing bowl. Add warm water and mix by hand until roughly incorporated (very short autolyze - 10min) . The mixture will be shaggy which is ok. Cover with dry kitchen towel. In a meantime in a small pot warm up milk with honey and cardamom to 28-30C. Make sure honey is fully dissolved. Add honey-cardamom milk to the dough and 100g of bubbly starter. Mix using pincer method (use index finger and thumb as pincer and work through the dough) for 2-3 minutes (or work on lowest speed using stand mixer). After that time sprinkle sea salt on top of the dough and mix for another 3-4 minutes (we use Rubaud method here).
2. Bulk rise (8-10 hours): When all ingredients are well incorporated, cover the dough with dry kitchen towel and let rest for 30 minutes at room temperature (21C). After that time stretch and fold the dough few times (20 second job). Cover and let rest for another 60 minutes - in that hour you will stretch and fold the dough twice more, in 30 min intervals. After last stretch and fold, transfer the dough onto lightly oiled bowl (use olive oil or sunflower oil), sprinkle with some flour and cover with plastic bag/cotton tea towel. Let the dough rest for another 6 hours (usually this is an overnight rest, at cooler room temperature of 14-18C). If you are unsure of room temperature or there is a risk of it being too high (over proofing), refrigerate the bulk (6C) overnight (10hrs) and then leave at room temperature for 30min -1hour before shaping. The dough should double in size.
3. Shape: When ready, gently release the dough onto lightly floured work surface (you can apply some water around the diameter of the bowl to ease the dough). Be gentle when handling (you want to preserve the gluten strands which developed during bulk rise). Once the dough floats onto the surface (no patting, no kneading) using your finger tips relax it into rectangle shape. Let rest for 10 min then lightly flour the dough in the middle and cut in half. Divide each half into 6 smaller rectangles. Close each rectangle in half (as if you were closing the book ;), then fold the rolls - you can treat those like mini breads - stretching and folding gently - closing the roll at the bottom. Place rolls (seam side down) on the large baking tray leaving some 3cm space in-between, 12 rolls per large baking tray. Sift small quantity of rice or all-purpose flour on top and cover with dry kitchen towel. Let rest for 1hr 30 min (18-21C).
4. Bake: Preheat the oven to 200C. When ready, energetically score rolls and brush with egg white mixed with milk. Bake at 200C for 20-25 minutes.