Best Sourdough Buns Recipe – Chocolate Hazelnut Rolls

Want to learn how to make sourdough croissants? You have come to the right place. Here is my amazing recipe for the best chocolate hazelnut sourdough croissant rolls you won't be able to resist.

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Starter

• 75 g water
• 75 g hard white wheat flour
• 1 filling a tablespoon of your sourdough starter (active).

Dough

• all above starter
• 400 g durum white wheat flour (100%)
• 150 g milk (37.5%)
• 1 egg
• 1 egg yolk
• 40 g powdered sugar (10%)
• 7 g salt (1.75%)
• 130 g butter, cubed and slightly soft but still cold (32.5%)

SATURATION

• 150 g roasted and ground hazelnuts
• 180 g melted dark chocolate

1. In the morning, prepare your sourdough starter. Mix 75 g of white wheat flour, 75 g of water and 1 tablespoon filled with before starting the sourdough. Let it ferment until it rises, swells, is active and puffy. This can take anywhere from 4-12 hours, depending on the temperature and power of your engine.
2. In the evening/late afternoon mix the dough. First, dissolve the entire starter in 150 g of milk. Add all other ingredients except butter. Mix everything together. If the dough seems dry, don't be tempted to add too much extra liquid – mixing in the butter in the next step will soften the dough. Knead the dough for 5-6 minutes and then let it rest for 15-20 minutes.
3. Next, mix in half the amount of butter. Once fully incorporated, add and cook the other half. Knead the dough for 8-10 minutes (it is recommended to use a mixer) until it is homogeneous. Shape the dough into a ball and place in a clean bowl. Cover with plastic wrap and leave to ferment overnight in a cool place until doubled in volume. Keep an eye on the batter, you don't want to overwork it.
4. When the dough is ready, put it in the refrigerator for at least 1 hour, preferably more. This is an important step which will enable easier (non-sticky) shaping of the afterword.
5. When you are ready to shape the rolls, prepare the filling. Mix the roasted and ground hazelnuts (I roasted them for 15 minutes at 160°C) and the melted chocolate. Also, take your Dutch oven (or any other round pan) and butter and lightly flour it.
6. Roll out the dough to 5 mm thick or 30×45 cm (12×18 inches) wide. Pour the filling through the rolled dough and spread thinly, leaving 1 cm (½ inch) of space on all sides.
7. Roll the dough from the longest side away from you to make a log. Cut the log into pieces using a sharp knife or a piece of string. Place the rolls in the pan.
8. Let the dough rise at room temperature until puffy. This step depends on the temperature, it can take from 1 to 3 hours.
9. 30 minutes before baking, preheat the oven to 200°C (375°F) or 180°C (356°F) fan oven. When the dough is ready, put the pan in the oven and bake the rolls until well done, 30-40 minutes.
10. Let cool slightly on the rack. Best when eaten warm.

endnoteS

• The dough for these rolls was prepared in the evening, left to bake overnight, put in the refrigerator to consolidate, shaped in the morning and left to rise at room temperature. The rolls were baked on the second day.
• Baker's percentages are placed in parentheses if you wish to enlarge or reduce the formula.

• Author: Natasha Krajnc
• Preparation time: 16 hours 36 minutes
• Cooking time: 55 min
• Category: bread

Time flies really fast. It flies even faster when you get involved in too many things and forget to take a breath in between to become even more aware of it. It flies fast when you don't focus on yourself and your goals, but always make others a priority and always act as a pleasure. Or when you forget why you do the things you do in the first place. Time flies when you let others lead your life. And when you compare yourself to others thinking you're not good enough, even when you throw yourself into what you do.

When I get stuck I go back to baking with dough. It helps me simplify things and feel grounded again. It's when I know why I do it. This is because I love to learn and experience new things and new tastes. Lately I've been experimenting with croissant-style dough. Brioche dough is perfect for soft rolls and you can use it to make other sourdough cakes too.

What have you baked in the meantime? each delicious vegan ideas to try? Let me know in a comment below.

I invite you to follow more of my sourdough adventures Instagram.

Chocolate hazelnut rolls with sourdough

Baking time

The dough for these rolls was prepared in the evening, left to bake overnight, put in the refrigerator to consolidate, shaped in the morning and left to rise at room temperature. The rolls were baked on the second day.

Ingredients you will need for sourdough

yields: this sourdough croissant recipe makes 9-10 rolls

note: Baker's percentages are placed in parentheses if you want to enlarge or reduce the formula.

Starter

• 75 g of water
• 75 g of hard white wheat flour
• 1 heaping tablespoon of your (active) sourdough starter

Dough

• all above starter
• 400 g of hard white wheat flour (100%)
• 150 g of milk (37.5%)
• 1 egg
• 1 egg yolk
• 40 g powdered sugar (10%)
• 7 g of salt (1.75%)
• 130g butter, cubed and slightly soft but still cold (32.5%)

SATURATION

• 150 g of roasted and ground hazelnuts
• 180 g of melted dark chocolate

Instructions for Sourbough Brioche

Sourdough starter

• To begin with the sourdough recipe, you will make the beginning. In the morning, prepare your sourdough starter. Mix 75 g of white wheat flour, 75 g of water and 1 tablespoon filled with before starting the sourdough. Let it ferment until it rises, swells, is active and puffy. This can take anywhere from 4-12 hours, depending on the temperature and power of your engine.

Making Bread

• In the evening/late afternoon mix the dough. First, dissolve the entire starter in 150 g of milk. Add all other ingredients except butter. Mix everything together. If the dough seems dry, don't be tempted to add too much extra liquid – mixing in the butter in the next step will soften the dough. Knead the dough for 5-6 minutes and then let the dough rest for 15-20 minutes.
• Next, mix in half the amount of butter. Once fully incorporated, add and cook the other half. Knead the dough for 8-10 minutes (it is recommended to use a mixer) until it is homogeneous. Shape the dough into a ball and place in a clean bowl. Cover with plastic wrap and leave to ferment overnight in a cool place until doubled in volume. Keep an eye on the batter, you don't want to overwork it.
• When the dough is ready, put it in the refrigerator for at least 1 hour, preferably more. This is an important step that will allow for easier (non-sticky) shaping afterwards.

• When you are ready to shape the rolls, prepare the filling. Mix the roasted and ground hazelnuts (I roasted them for 15 minutes at 160°C) and the melted chocolate. Also, take your Dutch oven (or any other round pan) and butter and lightly flour it.

SHAPING

• Roll out the dough to 5 mm thick or 30×45 cm (12×18 inches) wide. Pour the filling over the rolled dough and spread thinly, leaving 1 cm (1/2 inch) of space on all sides.
• Roll the dough from the longest side away from you to make a log. Cut the log into pieces using a sharp knife or a piece of string. Place the rolls or dough balls in the pan.

The final lift

• This recipe calls for the dough to sit at room temperature until it rises. This step depends on the temperature, it can take from 1 to 3 hours.

Baking

• 30 minutes before baking, preheat the oven to 200°C (375°F) or 180°C (356°F) fan oven.
• When the sourdough brioche dough is ready, put the pan in the oven and bake the rolls until they are cooked through, 30-40 minutes.
• Let cool slightly on the rack. Best when eaten warm.

Who knew making sourdough muffins could be so easy? Making bread is definitely one of my passions.

What are your favorite toppings for rolls or bread recipes? Do you also use delicious sourdough bread?

For similar sourdough recipes:

Let me know if you try them – tag me Instagram (@yourdailysourdoughbread) or leave a comment below 🙂

See you soon!

Sourdough Buns – Frequently Asked Questions