Sourdough Squaw Rolls (Cheesecake factory inspired)

Picture this: a warm, slightly sweet yet perfectly savory roll, split open with a generous pat of butter melting into the center. With every bite, the flavors come together—soft, tender crumb, gentle sweetness, and that rich, comforting warmth that feels instantly familiar and indulgent.

This sourdough squaw bread is incredibly versatile. It’s lightly sweet, making it perfect for sandwiches, sliders, or simply served warm as an appetizer with butter. It also pairs beautifully alongside pastas or fresh salads, adding depth without overpowering the meal.

My personal favorite way to enjoy it is as a sandwich: savory turkey for protein, the tangy fermented bite of banana peppers, a touch of sweetness from honey mustard, creamy mayo for richness, and fresh tomato and lettuce for balance. It hits every note—sweet, savory, tangy, and warm—and tastes so unique, like something you can’t find anywhere else.

I was inspired to create this recipe after eating the iconic rolls at The Cheesecake Factory—they’re just that good. Of course, this homemade version skips the unnecessary seed oils and relies on natural sourdough fermentation, making it not only flavorful but also more gut-friendly. This is comfort bread, elevated.

A freshly baked squaw roll reveals its soft and fluffy interior, topped with a sprinkle of oats, inviting a warm, hearty bite.

The Things You Will Need + Tips

• sourdough starter

• warm water

• bread flour

• whole wheat flour

• cocoa powder

• salt

• butter, softened

• honey

• molasses

Topping

• Warm water (for brushing)

• oats

• cornmeal (optional, for the pan)

Instructions

1. Make the Dough

In the bowl of a stand mixer, combine the sourdough starter, warm water, honey, and molasses. Mix on low speed until everything is well blended and slightly frothy.

Tip: Your water should feel warm but not hot (about 95–105°F). Hot water can damage the natural yeast in your starter.

Add in the bread flour, whole wheat flour, cocoa powder, salt, and softened butter.

Mix on low speed until the ingredients come together into a rough, shaggy dough. Continue kneading on low speed for 10–12 minutes, until the dough becomes smooth, elastic, and stretchy.

Your dough should pass the windowpane test—stretch a small piece gently until you can see light through it without tearing.

Helpful tip: This dough will feel slightly tacky but should not stick heavily to your fingers. If it feels too wet, add flour 1 tablespoon at a time while kneading.

2. Bulk Fermentation (First Rise)

Transfer the dough to a lightly greased bowl and cover.

Place it in a warm, draft-free spot and let rise for 5–6 hours. If your kitchen is cooler, it may take up to 8 hours.

A great warm environment is your oven turned off with the light on.

You’re looking for the dough to rise 30–50% in volume, not double. It should look puffy and feel lighter when gently pressed.

Why not double? Rich doughs with honey, butter, and molasses ferment more slowly and don’t always double during bulk rise—this is normal!

3. Shape the Rolls

Line a casserole dish or baking sheet with parchment paper. Sprinkle lightly with cornmeal to prevent sticking and add texture (optional but lovely).

Turn the dough out onto a clean surface and divide into 12 equal portions.

Roll each piece into a tight, smooth ball by tucking the edges underneath and rolling against the counter.

Place the rolls evenly in your prepared dish.

Cover loosely and let them final proof until doubled in size, about 2–4 hours.

Speed-up tip: Proof the rolls in your oven (turned off) with the light on to help them rise faster and more evenly.

You’ll know they’re ready when they look pillowy and slowly spring back when gently pressed.

4. Bake the Rolls

Preheat your oven to 350°F (175°C).

Place a small casserole dish or pan filled with hot water on the bottom rack of the oven to create steam.

Why steam matters: Steam helps keep the crust soft during the first part of baking, giving you tender rolls with beautiful rise.

Brush the tops of the risen rolls with warm water, then generously sprinkle with oats.

Place the rolls in the oven and bake.

After 20 minutes, carefully remove the pan of water from the oven.

Continue baking for a total of 35–40 minutes.

5. Know When They’re Done

Your rolls are ready when:

• The tops feel set and are just lightly golden

• The internal temperature reaches 195°F

• The rolls sound slightly hollow when tapped on the bottom

Remove from the oven and allow to cool slightly before serving.

Extra Tips for Success

• Best flavor: These rolls taste even better the next day as the molasses and cocoa flavors deepen.

• For softer crusts: Brush the tops with melted butter as soon as they come out of the oven.

• Make ahead: Freeze rolls as soon as you shape them by placing them on a baking sheet for 1 hour, then transferring to a ziploc bag to store for up to 3 months. The day you would like to bake the rolls. Take them out and line them on a casserole dish and allow to thaw/rise for about 8 hours before baking.

• No mixer? You can knead by hand for about 20 minutes until the dough is smooth and elastic.

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.

Example Baking Schedule

9am make dough

3pm shape rolls

6pm bake

Recipe

Servings: 9 Prep time: 8 hours(including rising) Baking time: 40 minutes

Ingredients

Dough

• 100g active sourdough starter

• 250g warm water

• 280g bread flour

• 200g whole wheat flour

• 8g cocoa powder

• 6g salt

• 3 tbsp butter, softened

• 90g honey

• 60g molasses

Topping

• Warm water

• 40g oats

• 1/2 tbsp cornmeal (optional)

  
  

Instructions

1. Make Dough

Combine your sourdough starter and honey, molasses, and warm water. Mix until frothy.

Add your flours ( both whole wheat and bread flour), cocoa powder, salt, and butter.

Start kneading dough on a low speed in your stand mixer until combined, then knead for 10-12 minutes on low. Your dough should pass the windowpane test.

2. Bulk ferment

Set your dough in a warm spot and allow to rise for about 5-6 hours. I like to put my dough in the oven (no heat) with the light on. If your house is colder it may take closer to 8 hours. It should increase in size by about 30-50% (not double)

3. Shaping

Line a casserole dish or baking sheet with parchment paper and sprinkle cornmeal over the surface.

Divide your dough into 12 equal pieces and roll into nice tight balls. Place your rolls in your baking dish, and allow to final proof until they double in size in 2-4 hours. ( Again you can put the rolls in your oven with the oven light on (no heat) and they will double in size quicker.

4. Baking

Preheat oven to 350F. Fill a separate casserole dish or pan up with water and place in the bottom rack of your oven. This will create steam.

Pull out your rolls that have been doubled in size. Brush the tops with warm water and generously sprinkle oats on top.

After your rolls have been baking for 20 minutes, remove the pan of water that you have placed there before.

Bake for a total of 35-40 minutes.

You know your rolls are done when the tops are set and very slightly golden, or when the internal temperature is 195F.