Sourdough Cacio e Pepe Rolls

Cacio e pepe is always a winning combination, even when it comes to bread! These sourdough rolls are packed with the savoury flavour of Pecorino Romano and freshly ground black pepper. They're delicious on their own, but even better served with a fluffy omelette, caramelised onions or crispy bacon. For a sweet-and-savoury contrast, try them with a thin layer of honey.

One of the things I loved most about these rolls was how well they kept their softness. They stayed tender for a couple of days, even in the hot weather and dry conditions that usually make homemade bread go stale in no time here.

The amount of black pepper is entirely up to you. One teaspoon of freshly ground pepper was already enough to give me that familiar tingling sensation on my tongue. My husband, who loves pepper, thought it wasn't nearly enough!

Start with the suggested amount and adjust it to your taste. After all, the beauty of homemade bread is being able to make it exactly the way you like it.

Why you'll love these sourdough rolls

• Big flavour: Pecorino Romano and black pepper give these little rolls their distinctive cacio e pepe character.

• Naturally leavened: the dough uses refreshed sourdough starter instead of commercial yeast.

• Versatile: serve them with eggs, cheese, cured meats, caramelised onions or even honey.

• Soft for days: they stayed pleasantly tender for a couple of days in my kitchen.

Tips for making sourdough cacio e pepe rolls

Use an active sourdough starter. Refresh your starter in advance and use it when it is active and ready to leaven the dough. The rising times will depend on the strength of your starter and the temperature of your kitchen.

Adjust the black pepper to your taste. Freshly ground pepper gives the rolls their characteristic warmth. If you prefer a milder flavour, start with one teaspoon; if you love a stronger peppery kick, add more.

Give the dough enough time to rise. Rather than relying on a fixed number of hours, wait until the dough has doubled in size at both stages.

Don't rush the second rise. Once shaped, the rolls need time to become light and airy before baking. This helps produce a softer crumb.

Sourdough Cacio e Pepe Rolls

Yield: 10 rolls
Prep time: About 25 minutes
First rise: Until doubled
Second rise: Until doubled
Cooking time: 30–35 minutes
Oven temperature: 220°C, then 190°C

Ingredients

• 250 g strong white bread flour

• 130 g refreshed sourdough starter

• 140 g water

• 40 g very soft butter

• 100 g finely grated Pecorino Romano

• 1 teaspoon freshly ground black pepper, or to taste

• 1 teaspoon fine salt

• 1 teaspoon honey

• Milk, for brushing

Method

1. Put the refreshed sourdough starter, water and honey in a tall container. Blend with an immersion blender until smooth. I always blend my starter before using it because I find it helps me obtain a better result.

2. Place the flour, very soft butter, grated Pecorino Romano, black pepper and blended starter mixture in the bowl of a stand mixer. Knead for a couple of minutes, then add the salt and continue kneading until the dough is smooth and homogeneous.

3. Transfer the dough to a lightly greased bowl, cover and leave to rise in a warm place until doubled in size. The time required will depend on the activity of your starter and the room temperature.

4. Turn the dough out onto a work surface and gently deflate it. Divide into 10 equal portions of approximately 60–65 g each, then shape into small rolls.

5. Arrange the rolls on a baking tray lined with baking paper, leaving enough space between them. Cover and leave to rise again until doubled in size.

6. Preheat the oven to 220°C (425°F), placing a small oven-safe pan of water inside to create steam.

7. Brush the rolls gently with milk and bake for 15 minutes. Reduce the oven temperature to 190°C (375°F) and continue baking for another 15–20 minutes, until the rolls are golden and cooked through.

8. Transfer to a wire rack and leave to cool before serving.

What to serve with cacio e pepe rolls

These savoury sourdough rolls are wonderful alongside a simple omelette, but they're also delicious with caramelised onions and crisp bacon. If you enjoy contrasting flavours, try spreading a little honey over a warm roll: the sweetness works beautifully with the salty Pecorino and the warmth of the black pepper.

They're also a lovely addition to a bread basket or a casual lunch spread.

Storing your sourdough rolls

Store the completely cooled rolls in an airtight bag or container at room temperature. In my experience, they stayed soft for about two days, even in warm weather, although storage conditions can make a difference.

If they begin to lose some of their softness, warm them briefly in the oven before serving.