Sourdough Lebanese Freekeh and Herb Garden Dinner Rolls

Name: Sourdough Lebanese Freekeh and Herb Garden Dinner Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Cuisine: Lebanese
Ingredients: 150 g (about ¾ cup) (150 g) active sourdough starter, bubbly and doubled, at room temperature, unfed; 210 ml (about ⅞ cup) (210 ml) lukewarm water, 75–80°F (24–27°C); 350 g (about 2¾ cups) (350 g) bread flour; 80 g (about ½ cup) (80 g) roasted freekeh (green wheat), cooked, cooled to room temperature, drained well; 8 g (about 1¼ teaspoons) (8 g) fine sea salt; 15 g (about ¼ cup) (15 g) fresh flat-leaf parsley, finely chopped, washed and dried, leaves stripped and minced; 10 g (about 3 tablespoons) (10 g) fresh mint, finely chopped, washed and dried, leaves minced; 2 g (about ½ teaspoon) (2 g) ground sumac; 20 ml (about 1½ tablespoons) (20 ml) extra virgin olive oil; 15 ml (about 1 tablespoon) (15 ml) extra virgin olive oil; 3 g (about ½ teaspoon) (3 g) fleur de sel or flaky sea salt; 3 g (about 1 teaspoon) (3 g) za'atar (optional garnish) (optional)

From the MyKitchenBank Kitchen

Tender, pillowy dinner rolls infused with the toasty flavor of roasted freekeh and fragrant with fresh Lebanese herbs. Made with an active sourdough starter, these rolls develop a subtle tang and superior texture over a long, cool fermentation. Perfect for mezze spreads, roasted meats, or simply torn and dipped in olive oil and za'atar.

Prep: 30 min
Cook: 25 min
Wait: 9 hr
Total: 9 hr 55 min
Makes: 12 dinner rolls

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Ingredients

12 servings

For the dough
150 g (about ¾ cup) (150 g) active sourdough starter, bubbly and doubled, at room temperature, unfed
210 ml (about ⅞ cup) (210 ml) lukewarm water, 75–80°F (24–27°C)
350 g (about 2¾ cups) (350 g) bread flour
80 g (about ½ cup) (80 g) roasted freekeh (green wheat), cooked, cooled to room temperature, drained well
8 g (about 1¼ teaspoons) (8 g) fine sea salt
15 g (about ¼ cup) (15 g) fresh flat-leaf parsley, finely chopped, washed and dried, leaves stripped and minced
10 g (about 3 tablespoons) (10 g) fresh mint, finely chopped, washed and dried, leaves minced
2 g (about ½ teaspoon) (2 g) ground sumac
20 ml (about 1½ tablespoons) (20 ml) extra virgin olive oil
For finishing
15 ml (about 1 tablespoon) (15 ml) extra virgin olive oil
3 g (about ½ teaspoon) (3 g) fleur de sel or flaky sea salt
3 g (about 1 teaspoon) (3 g) za'atar (optional garnish) (optional)

Equipment (6)

Stand mixer with dough hook or mixing bowl and wooden spoon
9×13-inch (23×33 cm) baking pan or similar shallow pan
Kitchen scale (strongly recommended for accuracy)
Instant-read thermometer
Bench scraper or dough cutter
Banneton or bowl lined with a towel (optional, for shaping support)

Steps

Before you start

Ensure your sourdough starter is fed and at peak activity (doubled in size, bubbly) 4–8 hours before mixing
Cool the freekeh to room temperature before using
Use a 9×13-inch (23×33 cm) baking pan or similar for the rolls
Have all fresh herbs washed and dried

1
Mix dough
- In a stand mixer bowl or large mixing bowl, combine the active sourdough starter and lukewarm water.
- Stir until loosely combined.
- Add the bread flour and mix on low speed (or by hand with a wooden spoon) until all flour is hydrated and a shaggy dough forms, about 2 minutes.
- Let the dough rest at room temperature for 30 minutes (autolyse).
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Ready when: Shaggy, cohesive dough with no visible dry flour
Tip: The autolyse improves dough extensibility and final roll texture.
2
Add salt and freekeh
- After the rest, add the fine sea salt and olive oil to the dough.
- Mix on low speed for 1 minute, then add the cooled freekeh, parsley, mint, and sumac.
- Continue mixing on low speed until the herbs and freekeh are evenly distributed throughout the dough, about 2–3 minutes.
- The dough should feel soft, slightly tacky, and cohesive.
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Ready when: Herbs and freekeh evenly distributed, dough is soft and slightly sticky
Tip: Mix on low speed to avoid overworking the dough; sourdough develops strength over time during fermentation, not during mixing.
3
First bulk fermentation
- Transfer the dough to a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise at room temperature (68–72°F / 20–22°C) for 4–5 hours.
- Perform a set of stretch-and-folds every 30 minutes for the first 2 hours: wet your hand, grab the edge of the dough, stretch it up and fold it over itself, rotate the bowl 90°, and repeat until you've gone all the way around (4 folds per set).
- The dough should increase in volume by about 50–75% and feel airy by the end.
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Ready when: Dough is 50–75% larger, jiggles gently when the bowl is moved, visible bubbles on the surface
Tip: Stretch-and-folds build structure without aggressive mixing. The cool room temperature allows slow fermentation for better flavor and a tender crumb.
4
Cold overnight proof
- After bulk fermentation, cover the bowl tightly with plastic wrap and place it in the refrigerator for 8–16 hours.
- This cold fermentation slows the yeast, allowing more sour flavor to develop and making the dough easier to shape.
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Ready when: Dough is well-risen, cool to the touch, and holds its shape
Tip: If you need rolls the same day, let the bulk fermentation go 5–6 hours at warmer room temperature (70–75°F / 21–24°C), then shape and do a 2–3 hour room-temperature final proof instead.
5
Divide and pre-shape
- Remove the dough from the refrigerator.
- Turn it out onto a lightly floured work surface and gently divide it into 12 equal pieces using a bench scraper or knife.
- Loosely pre-shape each piece into a round by gently folding the edges toward the center and rotating on the work surface, 30 seconds per piece.
- Do not overwork.
- Let the pieces rest on the work surface, uncovered, for 15 minutes.
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Ready when: Rounds are slightly puffed, dough is soft and extensible
Tip: Pre-shaping prevents the dough from being too tight when you final-shape; this rest is essential for even, round rolls.
6
Final shaping
- Working with one piece at a time, gently flip a pre-shaped round onto a lightly floured surface with the seamed side up.
- Fold the top third of the dough down toward you, press gently to seal, then fold the bottom third up and seal again.
- With the long seam facing you, roll the dough away from you using your palms, applying gentle, even pressure to create tension on the surface.
- The final shape should be a tight, compact roll about 2.5 inches (6.5 cm) long with the seam on the bottom.
- Place each roll seam-side down in the prepared 9×13-inch (23×33 cm) baking pan, fitting them snugly in a 3×4 grid (or as many as fit comfortably).
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Ready when: 12 tight, evenly shaped rolls with visible tension on the surface
Tip: Tension during shaping is crucial for tall, fluffy rolls. A weak shape will spread horizontally rather than rise vertically. Keep the seam on the bottom so the smooth top surface bakes golden.
7
Final proof
- Cover the pan loosely with a damp towel or plastic wrap.
- Let the rolls proof at room temperature (68–72°F / 20–22°C) for 2–3 hours, until they're visibly puffed, touch each other lightly, and a gentle poke with a floured finger leaves a slow-to-spring-back indent.
- Alternatively, refrigerate the pan for 12–16 hours after shaping and bake straight from the cold (adding 3–5 minutes to bake time).
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Ready when: Rolls are puffy, touching, and indent slowly when poked; they should not spring back fully
Tip: Avoid overproofing; if poked, the indent should spring back halfway. If it springs back fully, they need more time; if it doesn't spring back at all, they're overproofed and will be gummy.
8
Preheat ovenOven 425°F / 220°C
- About 30 minutes before the rolls are ready to bake, preheat the oven to 425°F (220°C).
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Tip: A hot oven ensures good oven spring and a crispy exterior.
9
Finish and bakeOven 425°F / 220°C
- Just before baking, lightly brush the tops of the rolls with extra virgin olive oil and sprinkle evenly with fleur de sel.
- If desired, sprinkle a small pinch of za'atar over each roll for extra color and flavor.
- Place the pan in the preheated 425°F (220°C) oven on the middle rack.
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Tip: The olive oil and salt create a flavorful, glistening crust that evokes traditional Lebanese bread.
10
Bake rollsOven 425°F / 220°C
- Bake for 20–25 minutes, until the rolls are deep golden brown on top and a skewer inserted into the center of a roll reads 205–210°F (96–99°C) internal temperature.
- The rolls should sound slightly hollow when tapped on the bottom.
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Ready when: Deep golden-brown tops, hollow sound when tapped, internal temperature 205–210°F (96–99°C)
Tip: If the tops are browning too fast, loosely tent with foil for the last 5–8 minutes. The internal temperature is the most reliable indicator of doneness.
11
Cool and serve
- Remove the pan from the oven and let the rolls rest in the pan for 5 minutes.
- Turn them out onto a wire rack to cool for at least 10 minutes before serving.
- The rolls are best served warm or at room temperature within a few hours of baking, torn apart or split and served with butter, labneh, or alongside mezze.
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Ready when: Rolls are cool enough to handle, crust is set, interior is moist and tender
Tip: Cooling on a rack allows steam to escape evenly, preventing condensation from making the bottoms soggy. Enjoy them warm for the best texture and flavor.

Good to know

Tips

Freekeh must be fully cooled and well-drained before adding to the dough, or it will introduce excess moisture and make the dough difficult to shape. If it seems wet, spread it on a tray and air-dry it for a few minutes.
Sourdough fermentation is temperature-dependent. In a cooler kitchen (below 68°F / 20°C), increase bulk fermentation time to 6–7 hours. In a warmer kitchen (above 75°F / 24°C), reduce to 3–4 hours to avoid overproofing.
If your sourdough starter is weak or sluggish, consider feeding it at peak activity (bubbling and doubled) and using it immediately. A cold overnight proof will still develop good flavor even with a less vigorous starter.
For maximum herb flavor, chop the parsley and mint as close to mixing as possible. Their aromatic oils degrade over time once cut.

Make ahead

Prepare the dough through the cold overnight proof (step 4) up to 2 days in advance. Divide, shape, and refrigerate in the pan for up to 16 hours before baking from cold.

Storage & reheating

Store cooled rolls in an airtight container at room temperature for up to 2 days. Refresh in a 350°F (175°C) oven for 5–7 minutes before serving. Refrigerate for up to 5 days; reheat as above. Freeze in an airtight container or freezer bag for up to 1 month; thaw at room temperature and refresh in a 350°F (175°C) oven for 8–10 minutes.

Substitutions

roasted freekeh (green wheat) → Cooked farro or pearl barley. Both provide a similar chewy texture and nutty flavor. Cook them as directed on their package labels, cool, and drain well before adding.
fresh flat-leaf parsley, finely chopped → Fresh cilantro or a mix of parsley and cilantro. Cilantro adds a brighter, more assertive herbal note. Use the same weight and finely chop before adding to the dough.
ground sumac → Ground dried oregano or a pinch of Aleppo pepper. Sumac provides tang and brightness; oregano adds earthiness, while Aleppo pepper brings subtle heat. Use ½ teaspoon of either.
bread flour → All-purpose flour. The rolls will be slightly softer and less chewy. Use the same weight; the dough may feel slightly less elastic.