These Crusty Sourdough Dinner Rolls are amazing. They are perfectly crusty without being tough, and the crumb is soft and fluffy. Best of all, they are no-knead! Tear one apart to dunk into soup or stew, or use it to cradle a veggie burger. Or just slather on some vegan butter and take a bite. A vegan, soy-free and nut-free recipe.
My sourdough starter had been sitting for a while in the refrigerator because it's been crazy-busy at work these past few weeks, and I have had no time to bake bread. So when I pulled the starter out to take a look at it this week I was a little worried. It was rather dry, but otherwise looked okay.
Warm weather is a good time to get anything yeasted going, and once I'd poured some distilled water into the dry starter and gotten it back to workable consistency, I was pretty confident that the unfed starter would make some great, crusty sourdough dinner rolls.
These sourdough dinner rolls are incredibly simple: you need three ingredients, really -- salt, sourdough, and flour. And since sourdough is just flour and water, make that two ingredients. There is an overnight rise involved, so that you get amazingly flavorful rolls, but other than that you don't need to do much work or any heavy-duty kneading. Mix your ingredients, punch down the dough and shape after the first rise, and bake after the second rise. Easy peasy.
There is no need to add any yeast to this recipe. The yeast in the sourdough is quite enough, thank you. Be careful when you score the rolls after the second rise-- this is the only part of this recipe that requires some care, or you could deflate your rolls. I use a serrated knife and I've seen others use razor blades. Whatever you use, make sure it is sharp.
On to the Crusty Sourdough Dinner Rolls now. If you make them, be sure to let me know.
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Looking for more vegan sourdough recipes made with a sourdough starter?
The Best Sourdough Sandwich Bread, no yeast
Vegan Sourdough English Muffins
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Crusty Sourdough Dinner Rolls, No Knead, No Added Yeast
Crusty Sourdough Dinner Rolls, no-knead and no added yeast
Ingredients
- 3 ½ cups bread flour
- 1 ¼ cups warm, filtered or distilled water
- ½ tsp salt
- ¾ cup sourdough starter (made using my recipe-- link below. If using sourdough with a different hydration, you will need to adjust the amount of water)
Instructions
- Place all the ingredients in a large bowl or in the bowl of a stand mixer. Mix until a consistent dough forms.
- Cover with cling wrap or a tight lid and let it stand overnight on the countertop, if warm, or in a cold oven with the light on.
- In the morning, punch down the dough and shape the dough into 12 equal-sized balls. Use flour on your palms to roll, if the dough feels sticky. Place the rolls 2 inches apart on a parchment-lined baking sheet.
- Sprinkle some flour on top of the rolls, cover with a kitchen towel, and set aside to rise for 2 hours.
- Preheat the oven to 425° F.
- When the rolls have risen, score the top of each roll using a sharp knife. Make the cut fast, to prevent the roll from deflating. Scoring gives the gases that form in the bread escape while baking and helps the rolls rise.
- Place the rolls in the hot oven and bake 25-28 minutes or until the rolls are a light golden-brown. Remove from the oven and continue cooling on a rack.
Notes
Nutrition
Your web site is just one of my top features for useful tips. Thanks for sharing
Thanks so much!
Can these be frozen after shaping and before baking? I bake sourdough loaves at least twice a week, and sourdough biscuits that I make from discard. I mix, cut , and freeze them airtight and bake when wanted. They always turn out great, can I do that with these?
Yes, certainly.
I have made these twice now. Very easy and they come out great. I added dill to the second batch and oatmeal for a different texture.
Hi there. My rolls didn't brown very much. A bit pale, but they are done, anymore and they would be rocks. What would cause them not to brown enough? I assume the denseness is not enough hydration? Can you post a video of what the dough should look like?
I've made these weekly now for a few weeks and they're delicious and super forgiving. I'm new to sour dough baking and living in the south with 90 to 100 degree temperatures, I couldn't commit to the duration of oven time for a sour dough loaf of bread...will try that in the cooler weather this fall. I use a 12 ct muffin tin to bake these in with a 12 ct muffin tin below it with hot water to provide some steam.
Can I use AP flour instead of bread flour?
Yes!
They came out great!! Very simple recipe, but lets the flavor of your starter shine
Like Rochelle, my rolls spread kind of wide when they were rising, but once I popped them in the oven they poofed right up.
I only cooked my for about 25 minutes then let them cool completely- the one I ate right of the oven was pretty tasty though.
Admittedly I gave mine an egg wash (I'm a non-vegan) which gave them a beautiful golden brown glow. I believe there are other vegan alternatives that will give the same effect (read soy powder and water?)
I have a starter that takes 10 hours to peak. My dough doubled overnight but when I shaped the rolls and let them proof for 3 hours they spread wider instead of rising. Is this because of my starter or something to do with hydration?
My anniversary was tonight and I couldn’t do an overnight...but since it’s SO HOT out and I was in a pickle, I went for it! Used fed starter, super bubbly, but same quantity. I only let it rise for a few hours, and I did some cool folds periodically...then I formed the rolls. Super sticky, but I Floured my hands and made 12 and formed them almost like little loaves (smooth tight top, pinched bottom together - I put chopped up jalapeños in half of them). I Placed them in an olive-oiled muffin tin let them rise again 2 hours, and then I split the tops, out olive oil and everything bagel seasoning on the non-jalapeño ones...baked at 425 for 25 minutes IN THE TIN and the rose and browned beautifully. They were amazing. I’m thrilled! Next time I’ll put in fridge overnight, but they were super flavorful and popular. Wish I could add a pic!!
So great to hear, Stephanie! Happy they turned out great for you.