Sourdough Rolls

These use the same dough as our country sourdough, portioned and shaped into rolls before the cold proof. They bake clustered together in the pan, which keeps the sides soft while the tops and bottoms develop a proper crust.

Before they go in the oven, we brush the tops lightly with water and finish with flaky sea salt. The salt dissolves slightly during the bake and settles into the surface rather than sitting loose on top.

They’re best pulled apart within an hour of baking, when the crust still has some snap to it. After that, a few minutes in a warm oven brings them most of the way back.