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cheddar dill sourdough rolls

makes 8 small rolls encrusted with thinly shredded cheddar and speckled with fresh dill featuring bready walls surrounding a small pool of bubbly, herby cheese.

formula

levain build
  • 8 g unfed levain
  • 8 g king arthur whole wheat flour
  • 32 g king arthur all purpose flour
  • 32 g water @ 85°F
dough formula
  • 190 g king arthur bread flour
  • 10 g king arthur whole wheat flour
  • 156 g water @ 95°F
  • 5 g salt
  • 48 g ripe levain
  • extra virgin olive oil
to top
  • 64 g sharp cheddar cheese, shredded
  • 8 g fresh dill, chopped finely
  • 1 tsp salt (optional, to taste)

method

  • dill and cheddar
8 am: feed levain
  • refresh your starter using the levain build formula, and stiff starter method.
  • in my current kitchen of 74°F, it takes about 5-6 hrs for my starter to ripen. in a cold wintertime 60°F kitchen, it might take closer to 10 hrs.
1 pm: autolyse
  • in a large bowl, mix all flours together. slowly add the water, mixing with a rubber spatula, making sure to incorporate the water into the flour well, stopping when all the flour is hydrated.
  • let sit, covered, for 30-60 minutes.
1:45 pm: mix
  • sprinkle salt evenly over the autolysed dough. incorporate gently by folding dough over a 2-3 times.
  • then, measure out the ripe starter, and add to the bowl.
  • with wet hands, mix. i first use the pincer method. then, i alternate between the stretch & fold and the slap & fold method for about 6-7 minutes.
1:50 pm: bulk fermentation
  • let dough rise until it is 1.2x in volume and appears gaseous, about 8-9 hours in a 74°F kitchen.
  • this dough needs 5-6 sets of coil folds, spaced 30-45 min apart, starting at the beginning.
  • sample schedule:
    - 2:30 pm fold #1
    - 3:00 pm fold #2
    - 3:30 pm fold #3
    - 4:00 pm fold #4
    - 4:45 pm fold #5
    - 5:30 pm fold #6
10 pm: divide & shape
  • choose a large plate or vessel to place your final 8 dough balls. remember that they'll expand a little in the fridge.
  • generously oil the bottom (and sides) of the vessel. oil will act as the primary non-stick agent.
  • using as little flour as possible, dust a working surface. gently dump the dough onto your lightly floured surface.
  • again, using as little flour as possible, divide the dough into 8 even pieces. i keep cutting pieces evenly in half until i reach 8.
  • if your fingers are sticking to the dough, cover them lightly in oil.
  • one by one, use the stretch and fold method to form a ball with a tightly closed bottom. flip the ball, seam side down, on an unfloured surface. tug gently and twist slightly to seal.
  • generously oil the top and sides of the dough ball before placing into your vessel. repeat with all 8 balls.
10:15 pm: proof
  • once the balls are shaped, cover them with plastic wrap, or place the entire vessel in a sealed, extra large, gallon ziploc bag.
  • whatever you use, you'll want to make sure the seal is airtight and that they are completely covered so they do not dry out (this means cloth does not work).
  • place in fridge and proof for 14-16 hours.
[next day] 12:55 pm: preheat & prep
  • preheat oven to 500°F.
  • to make the topping, mix the thinly shredded cheddar cheese together with dill. add salt, if needed, to taste.
1 pm: shape, again
  • remove the dough balls from the fridge. they should look like they held their shape for the most part, and like they have expanded slightly.
  • cover a sheet pan with parchment paper.
  • with oiled hands, take one dough ball and set onto the sheet pan, remembering to leave space for all the others.
    cheddar roll shaping part 1
  • cheddar roll shaping part 2
  • using your thumb, indent the center of the dough so that it makes an imprint. using your other fingers, press to widen the indent so it makes a divet, about the size of a quarter.
  • moving quickly, take a small scoop of the cheese topping and press it into the divet you just formed. it is totally normal for the divet to start closing immediately! not to worry at all. just use your fingers to press the topping in.
  • gently cover the rest of the roll with additional cheese mixture.
  • repeat with all the remaining rolls until you have all 8 evenly filled and evenly spaced out on the sheet pan.
    shaped and topped buns ready for baking
1:15 pm: bake
  • place sheet pan on middle rack of oven.
  • bake at 500°F for 5 minutes. then, lower to 475°F and bake for an additional 10 min. you'll want the cheese to look golden or golden brown, but not dark brown or burnt.
1:45 pm: enjoy!
  • let cool for 15 minutes. serve immediately by themselves, or with some beer & pickles.
  • store up to a few days in a tupperware container.
  • to reheat, pop in the microwave for 15 seconds or in the air fryer for a few minutes.