Sourdough Squaw Rolls (Cheesecake factory inspired)
- Jan 11
- 5 min read
Updated: Jan 24
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.
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.
Why Make Sourdough Squaw Dinner Rolls?
Sourdough squaw dinner rolls combine the hearty flavor of traditional squaw bread with the softness and structure of enriched dinner rolls. Using sourdough instead of commercial yeast adds depth of flavor while allowing the natural sweetness of molasses and whole grains to shine.
The slow fermentation process helps develop a well-structured dough, resulting in rolls that are soft and fluffy inside with a tender crust. Sourdough also complements the slightly nutty, earthy flavor of whole wheat flour, creating a balanced roll that pairs well with savory meals, soups, and holiday spreads.
Another benefit is flexibility. Sourdough allows for longer fermentation and optional cold proofing, improving flavor and making the dough easier to shape. The result is a reliable, bakery-style dinner roll that feels both comforting and elevated.
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
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.
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)
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.
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.
Example Baking Schedule
9am make dough
3pm shape rolls
6pm bake
*This will vary depending on the temperature of your dough/ home. Check out my Bulk Fermentation Chart by Temperature for your exact timing.
Tips & Tricks for Success
Use an Active Starter
A strong, bubbly sourdough starter is essential, especially when working with whole wheat flour. Whole grains can slow fermentation, so your starter should be at peak activity when mixing the dough.
Don’t Rush Fermentation
Squaw dough often ferments more slowly due to the whole grain content. Look for visible puffiness and a 30–50% rise during bulk fermentation rather than relying on the clock.
Balance Hydration Carefully
Whole wheat flour absorbs more liquid than white flour. The dough should feel soft and slightly tacky, but not sticky. Add extra liquid or flour gradually as needed.
Develop Gluten Fully
Proper kneading is key to achieving light, fluffy rolls. Mix or knead until the dough is smooth, elastic, and passes a gentle windowpane test.
Shape Gently
Avoid pressing out too much air when shaping. Gentle handling helps preserve the gas created during fermentation, leading to a lighter crumb.
Watch Oven Browning
Molasses causes rolls to brown faster. If the tops darken too quickly, loosely tent with foil during the last part of baking.
How to Store & Freeze Sourdough Squaw Dinner Rolls
Short-Term Storage (1–2 Days)
Store completely cooled rolls in an airtight container or bag at room temperature
Avoid refrigeration, which can dry out the rolls
Freezing Baked Rolls (Up to 2 Months)
Allow rolls to cool completely
Place in a freezer-safe bag or airtight container
Freeze for up to 2 months
To reheat:Warm in a 300°F oven for 10–12 minutes or until heated through.
Freezing Before Baking (Make-Ahead Option)
Shape the rolls and place them on a parchment-lined baking sheet
Freeze until solid (1–2 hours), then transfer to a freezer bag
Freeze for up to 2 months
To bake:Thaw overnight in the refrigerator, allow to proof until puffy, then bake as directed.
Similar Sourdough Recipes
Share Your Experience
If you try this Squaw Dinner Roll recipe, I’d love to hear how it turned out for you. Feel free to leave a comment below with your results, any adjustments you made, or questions that came up along the way.
Hearing from readers helps improve future recipes and gives others helpful insight when they’re baking at home. If you have feedback or tips from your own experience, you’re always welcome to share them here.