High Protein Sourdough Rolls

Wholesomely nourishing and irresistibly soft, these High Protein Sourdough Rolls are a game-changer for health-conscious bakers. Infused with the tangy richness of a perfectly active sourdough starter, these rolls are elevated with the addition of unflavored whey protein powder and creamy Greek yogurt, giving them a substantial protein boost that sets them apart from traditional bread recipes. A blend of whole wheat and bread flours ensures a hearty yet tender texture, while a drizzle of honey and a touch of olive oil add subtle sweetness and moisture. These homemade rolls are perfect for sandwiches, breakfast spreads, or as a side dish for soups and salads. Crafted with a slow fermentation process and enhanced by stretch-and-fold kneading, they deliver exceptional flavor and nutrition in every bite. Whether you’re a bread enthusiast or looking to incorporate more protein into your diet, these rolls balance artisan technique with modern-day nutrition perfectly.

Nutriscore Rating: 74/100

Prep Time:240 mins

Cook Time:25 mins

Total Time:265 mins

Servings: 8

Ingredients

• 120 grams Active sourdough starter
• 200 grams Whole wheat flour
• 150 grams Bread flour
• 40 grams Unflavored whey protein powder
• 100 grams Greek yogurt (plain, unsweetened)
• 150 milliliters Water
• 30 milliliters Olive oil
• 20 grams Honey
• 8 grams Salt

Directions

Step 1

In a large mixing bowl, combine the active sourdough starter, water, honey, and Greek yogurt. Stir until well mixed.

Step 2

Add the whole wheat flour, bread flour, and protein powder to the bowl. Stir until a shaggy dough forms.

Step 3

Cover the bowl with a damp kitchen towel and let the dough rest for 30 minutes. This step allows the flour to hydrate and makes handling the dough easier.

Step 4

After resting, add the olive oil and salt to the dough. Knead the dough in the bowl for about 5 minutes until it becomes smooth and elastic. Alternatively, knead on a lightly floured surface.

Step 5

Place the dough into a clean, lightly oiled bowl. Cover again with the damp towel and let it rise at room temperature for 3 hours, performing a set of stretch-and-folds every 30 minutes (6 folds total).

Step 6

After the bulk fermentation, transfer the dough to a lightly floured surface. Divide the dough into 8 equal pieces using a knife or bench scraper.

Step 7

Shape each piece into a smooth roll by tucking the edges under and pinching them together underneath. Place the rolls on a parchment-lined baking sheet, spaced evenly apart.

Step 8

Cover the rolls loosely with a kitchen towel and allow them to proof at room temperature for an additional 1 to 2 hours, or until they have doubled in size.

Step 9

Preheat your oven to 220°C (425°F). If desired, brush the tops of the rolls with a little water or olive oil for a shiny crust.

Step 10

Bake the rolls in the preheated oven for 20-25 minutes, or until golden brown and sounding hollow when tapped on the bottom.

Step 11

Allow the rolls to cool on a wire rack for at least 15 minutes before serving.

Nutrition Facts

Serving size	818.6 grams (818.6g)

Amount per serving	% Daily Value*
Calories	1828

Total Fat 37.40g	48%
Saturated Fat 7.20g	36%
Polyunsaturated Fat 2.70g
Cholesterol 17mg	6%
Sodium 3267mg	142%
Total Carbohydrate 294.10g	107%
Dietary Fiber 29.60g	106%
Total Sugars 23.20g
Protein 84.60g	169%

Vitamin D 0IU	0%
Calcium 381mg	29%
Iron 16mg	88%
Potassium 1308mg	28%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.2%

Protein: 18.3%

Carbs: 63.5%