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Oct 10, 2023

Sourdough Poppyseed Rolls

You can start making these sourdough poppyseed rolls at noon and they will be warm and ready for dinner. 

Sourdough Poppyseed Rolls in a basket with one cut in half.

These sourdough rolls are so flavorful with or without the poppyseeds, but I love the taste and texture that the poppyseeds add. 

Serve these rolls as a side for dinner, for breakfast to make a fried egg and ham sandwich, and for lunch for a pastrami sandwich. 

Pastrami sandwich on a plate.

Today I'm celebrating National Cookbook Month, so, of course, I wanted to showcase one of my favorite bread baking books, The Sourdough Whisperer, by Elaine Boddy

Elaine is a British-based baker who is passionate about teaching home bakers how to be successful in creating and baking with sourdough. She makes the whole process approachable. She also has two additional books, Easy Everyday Sourdough Bread Baking, and Whole Grain Sourdough at Home. Each one is loaded with completely accessible recipes. 

She also maintains a wonderful website, Foodbod Sourdough, where she shares her master recipe. 

Sourdough Poppyseed Rolls, stacked.

I was first introduced to Elaine's method by my friend Sally of Bewitching Kitchen

One of my favorite innovations from Elaine is her sourdough bread using the cold start method. With this method, you place the shaped loaf in an enameled roasting pan, place it in a cold oven, and turn the oven on to bake the bread. The results are pretty miraculous and unexpected. 

You can also choose whether or not to pre-heat your oven to bake these rolls. Either way works just fine. 

Sourdough Poppyseed Rolls cooling on a rack.

This book begins with information on how to make and maintain your own sourdough starter, how to refresh your starter to get it ready for baking, and how to fit managing a sourdough starter into your own life and baking schedule. 

She also has instructions for drying out starter to save for later or send to fellow bakers. There is troubleshooting information for every scenario you may encounter. 

The book includes recipes for rustic loaves, sandwich bread, enriched sourdough loaves, filled and soft breads, and even flatbreads. This recipe is from her "Same Day Collection," breads that do not require additional days for fermentation. 

All of her recipes are based on a starter with 100 percent hydration. What that means is that it is equal parts flour and water by weight (not volume). It's definitely helpful to have a kitchen scale. 

Sourdough Poppyseed Rolls, buttered.

How to Make These Rolls: 

All you need to make these rolls are a starter, bread flour, water, salt, and poppy seeds. You just mix them in a bowl by hand and then perform a couple stretch-and-folds before allowing the dough to rise until doubled. 

Next, divide and shape the dough into rolls and let them rise on a baking sheet. Finally, bake the rolls either using the cold start method or in a preheated oven. 

The best part is that you don't have to let them cool completely before eating. 

Sourdough Poppyseed Rolls buttered.

National Cookbook Month: 

Thank you Jolene's Recipe Journal for hosting our annual celebration of Cookbook Month! Be sure to check out everyone's cookbook recommendations. 

  • Pig Skin Potatoes by A Little Fish in the Kitchen
  • Southern Sweet Pickle Deviled Eggs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Maple Squash Gems by Jolene's Recipe Journal
  • Sourdough Poppyseed Rolls by Karen's Kitchen Stories
  • Pumpkin Sweet Batter Bread by Our Good Life
  • Ruby Negroni by Palatable Pastime
  • Rice Pilaf (Rice, Milanaise Style) by That Recipe

  • Sourdough Poppyseed Rolls in a basket.

    Sourdough Poppy Seed Buns

    Sourdough Poppy Seed Buns
    Yield: 12 Rolls
    Author: Karen's Kitchen Stories
    Prep time: 30 MinCook time: 20 MinInactive time: 4 H & 10 MTotal time: 5 Hour
    You can start making these sourdough poppyseed rolls at noon and they will be warm and ready for dinner.


    • 100 grams (1/2 cup) active 100 percent hydration sourdough starter
    • 325 grams (1 1/4 cups) warm water (100 degrees F)
    • 500 grams (4 cups) bread flour
    • 25 grams (1/4 cup) poppy seeds
    • 7 grams (1 teaspoon) table salt


    1. In a medium bowl, combine all of the ingredients with a dough whisk or by hand until you have a shaggy dough. Cover the bowl with plastic wrap and let sit for 30 minutes in a warm spot in your kitchen.
    2. After 30 minutes, stretch and fold the dough over itself several times, until you feel the dough developing strength and tension and becomes smoother.
    3. Cover the dough and let rest for 30 minutes more. Then perform another set of stretches and folds until the dough is very smooth and strong. Cover and let it rest in a warm spot in your kitchen for 30 minutes.
    4. Perform the final set of stretch and folds, cover the bowl, and let sit in a warm spot in your kitchen until doubled, about 3 hours.
    5. Turn the dough out onto a floured work surface and, using a bench scraper, divide it into 12 equal pieces. Shape each piece into a ball and place it on a parchment lined baking sheet (half-sheet pan or sheet cake pan). Cover loosely with oiled plastic wrap or a damp tea towel. I used the plastic lid that came with my cake sheet pan.
    6. Let rise until doubled, about 1 1/2 to 2 hours.
    7. Place the pan in the oven on the middle rack, set the temperature to 425 degrees F, and bake for about 20 minutes, until the rolls are lightly browned and have reached an interior temperature of 195 degrees F.
    8. Let cool slightly on a rack. Serve warm.

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    Nutrition Facts



    Fat (grams)

    3 g

    Sat. Fat (grams)

    0 g

    Carbs (grams)

    37 g

    Fiber (grams)

    2 g

    Net carbs

    34 g

    Sugar (grams)

    0 g

    Protein (grams)

    6 g

    Cholesterol (grams)

    0 mg
    poppy seeds, sourdough
    Did you make this recipe?
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    Would you like to comment?

    1. Getting my starter going this week, I'll definitely be giving these a go!

    2. This is the kind of recipe I'm really looking forward to when my oven is FINALLY fixed. As soon as I can count on the temperature always being accurate, I'm totally in for making these gorgeous rolls!

      1. I had that issue with my oven's thermostat a few weeks ago. Of course, it happened in the middle of baking and totally burned my casserole.

    3. These rolls look so delicious, I love the look of the poppy seeds in them. It's been quite a while since I've worked with sour dough, I need to get started again on a batch sometime soon. It sounds like a great cookbook and I'll be visiting her blog, can't wait to check it out.

      1. It's an amazing book and super easy to follow.

    4. and she is my best friend!!!!!!!!

      1. Thank you so much for introducing Karen to me and my sourdough ways, my lovely xxx

    5. Thank you so much, this is amazing, I’m so glad you like my book and my recipes, and your rolls look fabulous!


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