Free recipe & food news every week

Search & Social

Get the Wildly Good Cook kit: an autographed book, all 4 one-hour videos, and a class guide for only $64.80.

Save $12 and get free shipping! While supplies last.

To get them separately on Amazon, click on the images.

Learn how to save money, get healthy, and eat fabulous food!

Get your signed book personalized for yourself or as a gift. Also available at independent booksellers.

Recipe Index
#SNAPcut acorn squash adzuki beans Afghan all-purpose flour almond flour amaranth Anna Thomas anti-shingles recipe apple cores apple peels apple sauce apple-cider vinegar apples arganine Asian asparagus avocado bake @ 350 bake @ 400 bake @ 450 balsamic vinegar banana pancakes bananas barely cooked tomato sauce barley basketball bay leaf bbok choy bean broth beartrack farm beet sauerkraut beet tops beets bell peppers besan flour beverages black beans blackberries black-eyed peas blackstrap molasses blog tour blueberries bok choy braise bread bread machine breakfast brown bagging burgers butternut squash cabbage cake callaloo candied orange peels candy cantaloupe caramelize onions carrot tops carrots cashew cream cashews casseroles cast-iron skillet recipes Catherine Watson cauliflower ccompany celery chemotaxis chia seeds chicken soup chickpea broth chickpea flour chickpea flour crackers chickpeas chili chilled soup chinese recipes chipotle Chiradelli chocolate chips chocolate cholesterol-free Christmas cinnamon cinnamon cashew cream cinnamon crackers cinnamon rolls cloves cocoa coconut coconut dream coconut drink coconut milk coconut oil coffee coffee cake cold soup cold-brewed coffee colds cole slaw collards comfort food company cook ahead cooked apples cookies Cooking Green corn bread cornbread coughs crackers cranberries cranberry sauce cream substitute crockpot Cuban black beans cucumbers curry powder daikon dairy-free DAK bread machine dandelion greens daylilies daylily dessert dessert bar DIY Donvier dried basil dried beans easy edible flowers eggplant emergency preparedness fall family sized tea bags fat-free fennel fig first course flaxseed Flying Dragon food presentation food safety free freezer French fresh tomato sauce frosting frozen desserts fruit funny gajar halwa garbanzo bean crackers garbanzo bean flour garlic ggreen onions ginger gingerbread glaze gluten free gluten-free glycemic index grab-and-go lunches graham cracckers gravy greek dressing green beans green gumbo green onions greens grilled grilled cabbage grilling gumbo gumbo z'herbes hardy citrus healthy heart-healty hemp seed high protein homemade homemade truffles honey h'ors dourves hot vinegar hummus Hundred-Foot Journey IACP ice pops iced coffee improv Indian jalapeƱo jalapeno peppers jalepeno jicama Jif peanut butter John Griffith kabocha squash kadu kale Kate Heyhoe Kathy Hester Kitchen Riff kiwis kohlrabi Larry's Beans lasagna leeks left-over pasta lemon lemons lentils lime low fat low salt low sugar low-fat lunch lysine Madhur Jaffrey main-course salad make your own make-ahead making solar cookers mandarin orange spice tea maple syrup meal in a jar meals in jars meatless Mexican Michigan State microwaved miso molasses momentum Momofuku mother muffins mushroom mushrooms mustard greens NC State new year's day no fat no garlic no knead no onions nooch noodles nutmeg nutritional yeast nylons oatmeal oilve oil okra olive oil one pot meals one-pot cooking onion onions oranges organic packaging paint parsley parsnips pasta pea shoots pea tips peach peanut butter peanuts pecans Persian pesto pickles pie pinto beans pizza plant-powered plant-strong popsicles potatoes potluck power jars probiotic pudding pumpkin quick quinoa radish pods radishes rainbow chard raisins raspberry raw recipe recipe rescue recipes red lentils red onion red zinger tea refrigerator pickles reuse rhubarb rice rice cooker roasting rocket pops romaine lettuce root vegetables rotini russian salad salad dressing salsa sandhills farm sandwiches Santa Cruz Organic peanut butter sauce sliders slow slow cooker small bites smoothie snacks socca solar cooking something for nothing sorbet sorghum syrup soup sourdough spa cuisine spartans spinach spread spring spring onions stand mixer starters steamed Steve Jobs stew stir fry stir-fry stockings strata strawberries strawberry sauce summer summer squash sun tea SunDrop candy super-food Super-Wok sweet potato sweet sixteen swiss chard tahini tea Thanksgiving Thanksgiving recipes The Vegan Slow Cooker thrifty tomato tomato sauce tomatoes Tovolo trail mix travel recipes truffles turmeric turnips Two Chicks Farm udon noodles vegan vegan grilled side dishes vegan holiday recipes Vegan Slow Cooker for Two or Just You vegetable soup vegetarian Vegetarian Epicure video vinegar vvegetable soup walnuts watermelon Welbilt bread machine what to do with bitter dishes wheat berries wheat germ whipped cream white whole wheat flour whole wheat whole wheat berries winter winter squash wolfpack wwhite whole wheat flour yeast yogurt substitute zest zlaw Zojirushi bread machine zucchini
Follow me on Twitter

« Grilled Socca | Main | Vegetarian Un-Baked Beans »

Easy Whole-Wheat Sourdough Rolls

healthy sourdough roll interior

About 10% of the cost of my Whisk Breads pays for yeast. Could I save 33 cents on every batch and add some local flavor at the same time? Yes, with sourdough starter. It's another case of the thrifty choice leading to better results.

While I could have captured wild yeast that's in the air (really!), I wanted to get comfortable by using a well-known strain first. So I ordered sourdough starter from King Arthur Flour. It's $6.95 with free shipping, but if well treated can keep you and all your friends in starter until the end of time.

Don't worry about the fussy and precise directions. The baker on King Arthur's hotline reassured me that sourdough starter responds well to a wide range of treatment.

Ironically, the sourdough directions lead to even more expense than using packaged yeast. Step 5 says "Stir the starter, and discard about half." Step 8 says "Stir the starter, and divide it in half; discard half, or give to a friend." And the ongoing feeding directions start like this: "Up to 12 hours before beginning a recipe, stir the starter and discard 1 cup."

I say give the extra starter to a friend or make these rolls. They do call for 2 teaspoons of yeast, just a bit less than the 2 1/4 teaspoons used in Whisk Breads. I like to make these when feeding the starter before making Whisk Sourdough Bread, which doesn't need a bottled boost.

Active time: 20 minutes. Total time: about one hour and fifty minutes. Makes 12 rolls.


1 cup unfed sourdough starter (260 g)
1 cup warm water, about 110° F
2 cups white whole wheat flour (240 g)
3/4 cup all-purpose flour (90 g)
1/4 cup wheat germ (32 g)
1 tablespoon brown or white sugar
1 tablespoon corn or vegetable oil
2 teaspoons yeast
1 1/2 teaspoons salt
for topping: water and salt as needed


  1. Combine all ingredients and knead until smooth using the dough cycle in a bread machine, about 8 minutes on medium-low speed with a standing mixer using a bread hook, or knead by hand on a lightly floured surface for about 8 minutes.kneading sourdough in a stand mixer
  2. Cover and let rise for one hour. Put a bread stone or a heavy cookie sheet on the bottom rack of the oven. Preheat the oven to 350° F. Line another cookie sheet with parchment paper.rolling out sourdough rolls
  3. Turn dough out onto a floured surface. Knead five or six times, then shape into a loaf. Cut loaf into quarters and then each quarter into three even triangles. Put rolls on the parchment paper, brush with water, and sprinkle with coarse or regular salt if desired. Put cookie sheet with rolls directly on preheated baking stone or cookie sheet and bake until golden brown and fragrant, about 35 minutes. The interior temperature should be 205° F.brush sour dough rolls with water then sprinkle with salt.
  4. Cool before serving. Keeps covered at room temperature for at least four days and frozen for a year. The crisp crust softens after the first day.baked sourdough rolls

Tips and Notes

  • You can see in the pictures above that I was playing with different shapes, cutting the rolls into triangles or shaping them various ways. The triangles have the most attitude and are easiest, but do what you like. You can even roll the dough out into logs that are a foot or more long and then twist them into pretzels.

References (1)

References allow you to track sources for this article, as well as articles that were written in response to this article.
  • Response
    Response: blog posts
    Easy Whole-Wheat Sourdough Rolls - Recipes - Cook for Good, home of Wildly Affordable Organic Vegetarian and Vegan Recipes

Reader Comments (2)

i will be ordering the sourdough starter, but what is "unfed starter" refer too?

Jul 25, 2012 | Registered Commenterrunnerteacher78

Runnerteacher78, "unfed starter" is the sourdough starter taken fresh from the fridge, just before you add more flour and water to let it wake up for another recipe. Most sourdough recipes tell you to throw unfed starter away (arrgghh!!! -- first unfed, then discarded!). See step 1 under "How to Make 'Fed' Sourdough Starter" in King Arthur Flour's sourdough guide, for example. At least KAF suggests alternatives to throwing it away: giving it to a friend or using it it waffles.

By the way, the KAF directions are pretty fussy. I called their excellent help desk right after getting my starter in the mail and was told that the exact timing doesn't matter that much. No, I didn't need to set my alarm to feed it in the middle of the night, 8 to 12 hours after it's first feeding. Also, I put a plate over the sourdough bowl, not plastic wrap. Good luck!

I'm going to go feed my starter now!

Jul 26, 2012 | Registered CommenterLinda Watson
Please join before posting - it's easy and free!
To help keep conversations on the forum civil, only registered members can comment or start new threads. Joining the community is easy and free.