Sourdough Picnic Rolls (Pull-Apart Bread Rolls)

Freshly baked sesame seed buns with soft, fluffy interior and golden crust.

Sourdough Picnic Rolls (Pull-Apart Bread Rolls)

These soft sourdough picnic rolls are one of my favorite things to make during the summer months. They’re fluffy, light, and perfect for serving alongside grilled meat, tomato salads, soups, or simple picnic lunches outside.

The dough itself is also very simple. Everything gets mixed in one bowl, there’s no separate levain to prepare, and the recipe fits naturally into a kitchen routine. I like to use olive oil instead of butter in the dough to give them a Mediterranean-inspired flavor.

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Prep Time 25

Cook Time 30

Total Fermentation Time 11

Total Time 11 55

Servings 12 rolls

Calories 210

Ingredients

Dough

530 g all-purpose flour
200 g water
150 g milk
100 g active sourdough starter
30 g olive oil
20 g sugar or honey
10 g salt

Egg Wash & Topping

1 egg
1 tablespoon milk
salt flaky

Instructions

Add all the dough ingredients to the bowl of a stand mixer. Mix for about 5 minutes, until no dry flour remains and a soft dough forms. The dough will be quite wet (which is a small price to pay for a very soft bread!), so don’t expect it to form a ball if you’re mixing it with a stand mixer - maybe it will, maybe it won’t. You can do this by hand too - just mix by hand for about 5 minutes. Cover the bowl and let the dough rest for 30 minutes.
Perform your first set of stretch and folds directly in the bowl. Repeat 2 more sets over the next hour, spacing them about 30 minutes apart. Cover the dough and let it bulk ferment until noticeably puffy, airy, and smoother in texture. In a warm kitchen, this usually takes about 6–8 hours total.
Prepare a 9x13-inch (23x33 cm) baking pan by lightly greasing it or lining it with parchment paper. Turn the dough onto a lightly floured surface and divide it into 12 equal-ish pieces.
Shape each piece into a smooth ball by gently pulling the dough underneath itself to create surface tension.
Arrange the rolls in the prepared pan in 3 rows of 4, leaving a little space between them. If using a different size baking dish, simply arrange the rolls so they sit close to each other without touching.
Cover and let them do the second rise until very puffy and soft, about 2–3 hours depending on temperature. By the end of the second rise, they should look crowded and puffy in the pan.
Preheat the oven to 425°F (220°C). In a small bowl, whisk together the egg and 1 tablespoon milk. Gently brush the tops of the rolls with the egg wash (and optionally sprinkle with your favorite toppings. I recommend sesame seeds!).
Bake the rolls at 425°F (220°C) for 20 minutes. Then rotate the pan, reduce the oven temperature to 375°F (190°C), and continue baking for another 5–10 minutes, or until the tops are deeply golden brown and the internal temperature reaches at least 200°F (93°C).
Let the rolls rest in the pan for about 5 minutes, then carefully transfer them to a wire rack to cool slightly before serving.

Video

Notes

The dough will be quite wet (hydrated) at first. It should tighten a bit during stretch and folds and bulk fermentation, but it’s still delicate dough, so don’t be surprised.
If your kitchen is very warm, keep an eye on the dough during bulk fermentation. These rolls can ferment surprisingly quickly in summer, since the dough is quite hydrated.
Honey gives the rolls a slightly softer texture and deeper golden color compared to regular sugar.
Don’t stress too much about making the rolls perfectly identical. Slightly uneven rolls actually make them look more rustic and homemade.
Baking the rolls close together keeps the sides soft and fluffy while the tops become golden.
These rolls freeze very well. Let them cool completely, then freeze in a sealed bag and reheat before serving.
If the dough feels sticky while shaping, lightly oil your hands instead of adding too much flour.

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