Sourdough Skillet Rolls

Golden baked sourdough skillet rolls bathed in honey thyme butter are the perfect accompaniment to any meal. Use your active sourdough starter to make these delicious sourdough rolls.

Course Bread

Cuisine American

Keyword Sourdough Recipes, Sourdough Rolls

Prep Time 40

Cook Time 40

Fermentation Time 12

Total Time 13 20

Servings Rolls

Calories 247kcal

Equipment

Stand Mixer
Digital Scales
Cast Iron Skillet (lined with parchment if you prefer)

Ingredients

100 g Sourdough Starter (fed and bubbly)
500 g Bread Flour (or All Purpose Flour)
270 g Water
10 g Salt
25 g Sugar
40 g Butter (melted)

Honey Thyme Butter

50 g Butter (salted at room temperature)
25 g Honey
1 tablespoon Fresh Thyme Leaves (without the stem)

Instructions

Combine the sourdough starter, water and sugar in a bowl and stir until well combined (the sugar should dissolve).
Now, add the flour, butter and salt to the mixture and combine until it forms a shaggy dough. Cover the dough and leave the dough to rest for 30 minutes.
Once the dough has rested, tip it out onto the counter and knead the dough until it's silky and elastic (this will take around 10 minutes by hand, around 5 minutes in a stand mixer or Thermomix - the dough in these photos has been kneaded by hand).
Now you need to let your dough rise (this is the bulk fermentation stage). Cover the dough and allow it to rise at room temperature. You don't want it to double, around a 50% rise is perfect, that way your wild yeast still have some energy left for the second rise.
Once the dough has risen, tip it out onto the counter top. Divide the dough into equal pieces.
You'll need to use a set of scales to get them exactly weighted - or you can do it by sight if you prefer. For this recipe I did 11 rolls at 86g each. If you want 12 rolls, you'd need to make them 78g.
Shape each piece of dough into a ball and place the balls of dough into a cast iron skillet (enamel cast iron is fine too). Allow plenty of room around the rolls to puff up.
You can place them directly on the cast iron (just make sure you brush the skillet with olive oil first). Or you can choose to line the skillet with some parchment paper. It's really up to you.
Now you need to let the rolls rise again. It's really important to make sure their soft and puffy before you bake them!
This will take a few hours depending on the temperature of your home.
Make sure you cover them with a plastic food cover to stop them drying out. You can smear the plastic with a little olive oil to stop the rolls sticking to the plastic.
Once the rolls have risen, you'll need to bake them.
Turn your oven on and set the temperature to 180C/350F.
Spray the top of your rolls with some water mist or egg wash (egg wash will make them lovely and shiny).
Bake your rolls at 180C/350F for around 30 minutes or until they are golden brown.
While your sourdough skillet rolls are baking, mix the honey, butter and thyme leaves to create your honey butter topping for the rolls.
Remove from the oven and while they're still in the skillet, use a pastry brush to slather them in honey thyme butter.
Once the honey thyme butter has soaked in, remove them from the skillet and allow to cool on a wire rack.

Nutrition