Sourdough Salt Bread

Have you ever wondered what it would taste like to combine a dinner roll with a croissant? Maybe not—but now that you’re thinking about it, doesn’t that sound absolutely dreamy? That’s exactly what this sourdough salt bread delivers.

This recipe brings together the best of both worlds: the flaky, buttery lightness of a croissant and the soft chew and fluffiness of a classic dinner roll. The outside bakes up beautifully crisp—so crisp it makes that satisfying thump when you tap it—while the inside stays tender, rich, and melts in your mouth with every bite.

These rolls are incredibly versatile. Enjoy them warm on their own, serve them as an appetizer alongside your favorite meal, or turn them into the ultimate breakfast sandwich. However you eat them, this sourdough salt bread is guaranteed to become a new favorite at your table. 🥐🥖✨

Flaky and golden sourdough salt bread revealing its buttery, airy layers, with more loaves cooling on a wire rack.

Recipe

Servings: 12 rolls Prep time: 8 hours (depending on rise time) Baking time: 22 mins

Ingredients

Tangzhong

• 22g flour

• 60g water

• 60g milk

Dough

• 100g active starter

• 90g cold milk

• 330g bread flour

• 40g sugar

• 1 egg

• Tangzhong

• 60g softened, salted butter ( plus an additional 120g cold salted butter in 12 cubes for shaping)

• 1 tsp salt

Instructions

Step 1: Tangzhong mixture.

Create your Tangzhong mixture. Add 22g flour, 60g water, and 60g milk to a saucepan on medium heat. Stir consistently until the mixture thickens. This only takes about 2-3 minutes, so keep an eye on it.

Step 2: Create dough

In a large mixing bowl mix together your active starter and cold milk. Stir in one large egg and your cooled Tangzhong mixture. Now you can add your bread flour, salt, and sugar. Mix until you have a shaggy dough.

Transfer your dough to a clean flat surface( or stand mixer) and knead for about a minute until there are no clumps of flour. Add your softened butter and knead for 10-15 minutes until your dough is smooth and elastic. It should feel very soft, will not be sticky, and it will pass the windowpane test.

Step 3: Ferment

Salt bread is soft and enriched, so it will ferment slower than regular dough.

You will allow your dough to ferment until it rises 30%-50% larger. It will not double in size. My kitchen was 65F and it took 12 hours to rise. If your kitchen is warmer, around 75F, it should take 6-8 hours.

You may also place your dough in your oven with the oven light on to keep it warmer, but be careful to not turn your oven on. This will take 4-5 hours.

Step 4: Shaping

It is time to shape your Salt bread. Divide your dough into 12 equal pieces (55-60g each). Created cone shaped pieces, and roll out with your rolling pin until flat and cone shaped. The top of your dough should be wide and gradually get smaller. You will place a 10g rectangular shaped piece of butter at the top and roll your dough tightly down. The longer and thinner you roll out your dough, the flakier and more croissant like your bread will be. Just be careful not to rip your dough.

Place your finished rolls onto a parchment lined baking sheet.

Step 5: Final proof

Place your baking sheet into your oven with the oven light on, and place a pot of boiling water underneath. Allow your rolls to proof until increased 70%-80% in size. This should take 2-4 hours.

Step 6: Bake

Spray your rolls generously with water.

Preheat your oven to 400F. Bake your rolls for 12minutes.

Then, lower the temperature to 375F and bake for an additional 10 mins, until the rolls are golden brown.

Immediately brush rolls with butter, once taken out of the oven. Enjoy!

Watch the Recipe in Action

Sometimes seeing a recipe come together makes all the difference. Watch this quick video to follow along and get tips on making the dish perfectly every time.