The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye Cream Cheese Sourdough Rolls

isand66's picture

Rye Cream Cheese Sourdough Rolls


This is a new version of an older formula using a starter instead of yeast.  I also removed the honey that was in the original and used fresh milled rye flour.

I added some crushed caraway seeds that I pulsed in my coffee grinder for some added flavor.

I was very happy with how these came out.  The rolls were very flavorful and the crumb nice and open and moist from the cream cheese and butter.  You don't miss the extra sweetness from the honey at all.  They made great steak sandwich rolls and also are terrific with some simple butter.


Download the BreadStorm formula here.

Levain Directions

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours,  and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for at least one hour.  Next, add the salt, starter (cut into about 7-8 pieces), cream cheese, softened butter and crushed caraway seeds and mix on low for 5 minutes.    Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1 hour.  Remove the dough and shape into rolls around 125 -130 grams each.  Cover the rolls with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 - 2 hours.

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

After you place the rolls in the oven and add your steam lower the temperature to 445 F.   Bake for 25 minutes or until the rolls are nice and brown.

Take the rolls out of the oven when done and let them cool on a bakers rack for as long as you can resist.

Here are some more photos from our garden.  I almost passed out taking the photos in the 95 degree heat with 100% humidity.


IceDemeter's picture

I'd recognize your rolls anywhere --- and if they were within reaching distance I'd pity anyone who came between them and me...

I love the addition of rye to the formula (since really - what goes better with cream cheese than fresh milled rye?).

Please stay cool --- the photos are wondrous, but not worth risking heat stroke passing out in that crazy heat / humidity.  All the best!


isand66's picture

appreciate your kind words.  It's still like an oven here even at 11 pm!  you would love the taste of these so I hope you try a version yourself soon.  Regards,


trailrunner's picture

in VA !! Can't believe it is that miserable up there.Low 90's here in VA and cool at night.  But your garden looks wonderful and tell your wife I have a source for some succulents like hers so will be carrying them back to Ole AL when I head that way in 10 days !  Love your rolls as usual. So many posts and so little time. Made frozen strawberry yogurt tonight for dessert. Bought a brand new Cuisinart Icecream maker at a yard sale for $5. Works like a charm :)  

isand66's picture

ive been on vacation this week and it's so hot and worse, humid that it's not been much fun.  Sounds like you got a great bargain...

Better hit the bike trails again if yiu use it too much :). Glad you like the rolls and hope you try these one day. Happy Baking!
PalwithnoovenP's picture

Love your take on rye and cream cheese! Take care!

isand66's picture

Glad you like them.

happy Baking

Bread1965's picture

But they do look delicious.. very nice .. thank for sharing! Yet one more recipe to put on the baking bucket list!

isand66's picture

Thanks .

Give this one a try.  The cream cheese really makes the crumb nice and moist.

Happy Baking.