A square of bread with cheese on top.

Irresistible Cheesy Sourdough Rolls Recipe For Ultimate Sharing Moments

These delicious rolls combine the softness of Spelt flour, the richness of parmesan cheese and the beautiful taste of sourdough. They are sure to be the star of every party table.
A square of bread with cheese on top.

One of my goals for 2024 is to create the recipe for the ultimate sourdough bun without yeast or any other tricks. These wonderful sourdough buns are sure to be a hit at your next party.

I realize now that there will be a variety of bun recipes in my future, starting with these delicious tear-and-share buns.

Once a month, our workplace celebrates “Trades Tasty Thursday,” where people bring food to share and we have a buffet of wonderful lunch foods. Of course, I usually bring a loaf of my sourdough bread, which disappears quickly. This week, I developed these sourdough buns that combine the usual sourdough goodness with the special taste of parmesan cheese.

This is what Chat GPT wanted me to write but I don’t feel that is quite my style 😉

“Indulge in the divine allure of our Irresistible Cheesy Sourdough Rolls, crafted to elevate your sharing moments to extraordinary heights. This recipe is a harmonious blend of the rustic charm of sourdough and the rich, gooey decadence of melted cheese, resulting in a culinary masterpiece that will leave your taste buds dancing with joy.”

Chat GPT

These buns are perfect for your dinner party or with a savoury charcuterie board.
They look especially nice when you bake them in a 10″ cast iron pan. Like I did here with the other tear-and-share buns.

A cast iron skillet with a loaf of sourdough bread baking in it.
A square of bread with cheese on top.

Cheesy Sourdough Tear and Share Rolls

These delicious rolls combine the softness of Spelt flour, the richness of parmesan cheese and the beautiful taste of sourdough. They are sure to be the star of every party table.
Prep Time: 15 minutes
Cook Time: 30 minutes
Fermenting time: 9 hours
Total Time: 9 hours 45 minutes
Course: Bread, Dinner, Party
Keywords: Buns, Parmesan, Sourdough, Spelt
Servings: 12 buns


  • Small bowl or saucepan
  • Large Bowl
  • 10" Cast Iron Pan or 9"x13" baking dish
  • Bench scraper or a knife


  • 240 grams milk Or plant based milk
  • 60 grams water lukewarm
  • 28 grams unsalted butter room temperature
  • 1 large egg + 1 for egg wash at the end
  • 200 grams starter bubbly, active
  • 20 grams honey or sugar
  • 150 grams spelt flour I like Anita's Organic Sprouted Spelt Flour
  • 300 grams bread flour
  • 25 grams Freshly graded parmesan cheese about 1 cup
  • 5 grams fine sea salt

Egg Wash

  • 1 large egg yoke
  • 1 splash water
  • some parmesan cheese for decoration


  • Warm the milk, water and butter in the microwave or a small saucepan and let cool to lukewarm.
    240 grams milk, 60 grams water, 28 grams unsalted butter
  • In a bowl (or the bowl of a stand mixer), add the egg, starter, and sugar and mix to combine.
    I use my Danish dough whisk for this, but you can also use your mixer with a paddle attachment.
    1 large egg, 200 grams starter, 20 grams honey
  • Gradually add the warm milk mixture.
  • Add the spelt flour.
    150 grams spelt flour
  • Add the bread flour and the salt.
    300 grams bread flour, 5 grams fine sea salt
  • Add the cheese
    25 grams Freshly graded parmesan cheese
  • Continue to mix until you have a wet dough that is a little sticky.
  • Cover it and let it rest in a warm spot for half an hour.
  • Now is a good time to feed your starter and store it according to your preferences.
  • After half an hour, knead the dough for about five minutes, either by hand or with the dough hooks of your mixer.
  • The dough will not form a ball but it will be shiny and smooth.

Bulk Rise

  • Coat your bowl with oil and transfer the dough into it.
  • Cover the dough and let it rise in a warm spot for 6 to 8 hours.

Shape The Buns

  • Transfer the dough onto a floured counter.
  • With your bench scraper, cut pieces of about 86 grams (3 oz) and weigh them on your scale.
  • Gather the ends and roll the dough into balls.
  • Place, seam down into your pan.

Second Rise

  • Cover the pan with a damp kitchen towel and let it rest for 1–2 hours in a warm spot.
    A cast iron skillet with a bunch of dough balls in it.


  • Preheat your oven to 400F (205C).
  • Mix the egg yolk with a splash of water and brush the tops of the buns. I like to add some sesame seeds for decoration.
    1 large egg yoke, 1 splash water, some parmesan cheese
  • Bake the buns in the center of your oven for 30 minutes.*
  • The rolls will be golden brown and a little bit shiny.
    A square of bread with cheese on top.
  • You can serve them warm or store them in a plastic bag for two to three days.



If you don’t have a sourdough starter, I invite you to make your own using my free step-by-step course.
*We have a convection oven that works very well. Depending on your oven, you may have to adjust the time. 
If you are baking the buns in a cast iron pan, make sure you take the buns out of the pan soon after they come out of the oven so the bottoms don’t get too crisp.
Tried this recipe?Let us know how it was!


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