The Little Bagel House

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These rolls are just like the brown bread they serve at Cheesecake Factory – only better! Using sourdough starter deepens the flavor, so you get all the classic rich sweetness from the molasses and honey plus a subtle tang from the sourdough.

I serve these rolls whenever I have a barbecue, because they’re a natural compliment to any kind of grilled meat. I also love themtoasted and buttered with my coffee in the morning. They’re easy and fun to make and I know you’re going to love them.

Why Make Sourdough Squaw Rolls?

Whether you call them pioneer rolls, squaw rolls, or brown bread, we’re all talking about the same thing: soft, dense bread with a nutty, faintly sweet flavor. The sourdough version takes this bread to the next level.

Sourdough has a long, slow rise which breaks down the starches and phytic acid in your flour, helping your body absorb minerals like iron, zinc, and magnesium. The long fermentation also results in a lower glycemic index. If you’re watching your blood sugar, sourdough could be a smart choice.

Sourdough also gives these rolls extra depth of flavor. That subtle sourdough tang is the perfect balance to the bread’s earthy sweetness. I can’t get enough of it!

I love making these rolls with active sourdough starter. If you’re short on time, though, you can also make them using packaged yeast and sourdough discard. I’m including directions for both methods.

Ingredients for Sourdough Squaw Rolls

You can make these rolls using either active, bubbly sourdough starter or sourdough discard and packaged yeast.(If you’re using packaged yeast, I recommend active dry yeast). 

You’ll also need cocoa powder, honey, and molasses to build that distinctive flavor. Melted butter gives the rolls extra richness, and a combination of whole wheat and white flour makes them both sturdy and tender. 

Salt keeps the flavors balanced, and you’ll need rolled oats for the topping.

Equipment for Sourdough Squaw Rolls

These rolls are really fun and easy to make. I like to use a stand mixer with a dough hook to knead my dough, but you can also use a large mixing bowl and knead by hand. 

You’ll need a 9×12 baking dish to bake your rolls, and a pastry brush to brush them with water before baking.

How to Make Sourdough Squaw Rolls

These rolls are a fun, easy project. Just remember to plan ahead so you have time for the long, slow rise.

Step One: Mix the Dough

Mix together warm water and sourdough. Add cocoa powder, honey, molasses, and melted butter. 

(Note: If you’re using packaged yeast and discard, combine warm water, sourdough discard, honey, and active, dry yeast. Mix and cover for 5-10 mins or until frothy. Then add cocoa powder, molasses, and melted butter.) 

Add both the whole wheat flour and bread flour, along with the salt. Knead on low for 10-12 minutes, or knead by hand for slightly longer.

Step Two: First Rise

Cover your dough and allow it to rise until puffy. This should take three to four hours at 80F. If your home is cooler, the rise can take longer.

(Note: If you’re using discard and yeast, this rise will take about 1 hour.) 

Step Three: Shape Your Rolls

Shape your dough into 9 rolls and place into a prepared baking dish. Cover and set aside until the rolls double in size. This will take about three to hours at 80F.

(Note: If you’re using discard and yeast, this rise will take about 30-45 minutes.) 

Step Four: Prepare for Baking

When your rolls are nice and puffy, they’re ready to bake. Brush them with warm water and sprinkle oats on top. 

Step Five: Bake

Bake at 350F for 35-40 minutes. Enjoy!

How to Store Sourdough Squaw Rolls

The rolls will keep well at room temperature for up to three days. Allow the sourdough dinner rolls to cool completely and then place them in an airtight container or zip-top bag. 

For the best texture, keep the rolls together rather than storing them individually, as this helps prevent them from drying out. If the rolls have been sliced, store them cut-side down or wrap them well to keep the exposed edges from drying. 

To refresh the rolls, warm them in a 300°F oven for 5–10 minutes before serving. 

How to Freeze Sourdough Squaw Rolls

You can freeze these rolls either before or after baking them.

To freeze after shaping:

Shape the dough into rolls and flash freeze. Then transfer to a plastic bag and store in your freezer. When you would like to prepare the rolls, place them in a casserole dish and allow to rise until doubled in size. Top with oats and bake. 

To freeze after baking:

Allow the rolls to cool completely, and then transfer to a bag to freeze for up to 3 months. Bake the rolls as normal.

Tips for Success 

• Use an active, healthy starter. A bubbly, recently fed starter will give your rolls the best rise and a light, fluffy texture. 

• Don’t add too much flour. The dough may feel slightly sticky at first, but resist the urge to add lots of extra flour. Too much flour can result in dense, dry rolls. 

• Give the dough enough time to rise. Sourdough needs time to ferment and develop. Watch the dough rather than the clock, and look for it to become noticeably puffy and increase in size. 

• Shape the rolls tightly. When dividing and shaping the dough, create a smooth, taut surface by gently pulling the dough toward the bottom. This helps the rolls rise upward and gives them a beautiful shape. 

Frequently Asked Questions

Can I use sourdough discard to make these dinner rolls? 

For the best rise and fluffiest texture, I recommend using an active, recently fed sourdough starter. Discard that isn’t active enough may not provide enough leavening for the rolls. However; If you’re short on time, and would like to use sourdough discard instead, you can use discard and packaged yeast to make these rolls.

How do I know when the dough is ready to bake? 

The rolls should look noticeably puffy and have increased in size. When gently pressed with a fingertip, the dough should slowly spring back rather than immediately filling in. 

Why are my sourdough dinner rolls dense? 

Dense rolls are often caused by an inactive starter, underproofing, or adding too much flour. Make sure your starter is active and give the dough enough time to rise. 

Can I let the dough proof overnight? 

Yes. Sourdough dinner rolls can often be prepared ahead and allowed to undergo a longer, cooler fermentation. Keep an eye on the dough so it doesn’t overproof, especially if your kitchen is warm. 

Can I make these rolls ahead of time? 

Absolutely. You can prepare and shape the rolls ahead of time and refrigerate them until you’re ready to bake. Allow them to finish proofing at room temperature if needed before baking. 

Why did my rolls spread instead of rising upward? 

This can happen if the dough is overproofed, too warm, or hasn’t been shaped tightly enough. Make sure you create good surface tension when shaping each roll. 

Fermentation Chart

The fermentation times in this chart are a general guideline based on this specific recipe and the dough temperature listed. Sourdough fermentation can vary quite a bit depending on factors like the temperature of your dough, the strength and maturity of your starter, the temperature of your kitchen, and the flour you use.

For the most accurate timing, take the temperature of your dough immediately after kneading/mixing and use that temperature to find the closest range on the chart. From there, use the dough itself as your guide rather than relying solely on the clock. Your dough may be ready sooner or may need more time than the chart suggests.

Tip: Dough temperature can change throughout fermentation, so if your kitchen is significantly warmer or cooler than the temperature used for this chart, expect your fermentation time to change as well.

Dough Temp	Bulk Fermentation	Final Proof
70F (21C)	5 hours 10 min	3 hours 6 min
75F (24C)	4 hour 20 min	2 hr 40 min
80F (27C)	3 hour 50 min	2 hr