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    Home > Vegan Bread Recipes > Vegan Sourdough Bread Recipes

    Crusty Sourdough Dinner Rolls, no-knead, no added yeast

    Posted: Jun 21, 2018 ยท Updated: Sep 30, 2021

    Jump to Recipe Pin Recipe

    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.

    Crusty Sourdough Dinner Rolls, no knead, no added yeast, in a wicker basket with a white and blue kitchen towel on a black background.

    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.

    Crusty Sourdough Dinner Rolls in a wicker basket with a blue and white kitchen napkin against a black background

    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.

    Looking for more vegan sourdough recipes made with a sourdough starter?

    • No-knead Sourdough Bread
    • The Best Sourdough Sandwich Bread, no yeast
    • Vegan Sourdough Biscuits
    • Vegan Sourdough English Muffins

    Crusty Sourdough Dinner Rolls, No Knead, No Added Yeast

    Crusty Sourdough Dinner Rolls in a wicker basket with a white and blue cloth napkin
    Crusty Sourdough Dinner Rolls, no knead, no added yeast #vegan #sourdough #bread HolyCowVegan.net

    Crusty Sourdough Dinner Rolls, no-knead and no added yeast

    These sourdough rolls have a crispy, crackly crust and a soft, airy crumb.
    5 from 221 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Bread rolls
    Cuisine: nut-free, Soy-free, Vegan
    Diet: Vegan, Vegetarian
    Keyword: Crusty sourdough dinner rolls
    Prep Time: 15 mins
    Cook Time: 28 mins
    Rise time: 10 hrs
    Total Time: 43 mins
    Servings: 12 rolls
    Calories: 152kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 
    US Customary - Metric

    • 3 ยฝ cups bread flour
    • 1 ยผ cups warm filtered or distilled water
    • ยฝ teaspoon salt
    • ยพ 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)
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    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 425ยฐ 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.

    Recipe notes

    Click here for my Sourdough Starter recipe.

    Nutrition

    Serving: 1dinner roll | Calories: 152kcal | Carbohydrates: 31.8g | Protein: 4.3g | Fat: 0.4g | Potassium: 45mg | Fiber: 1.1g | Sugar: 0.1g | Iron: 2mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    Freshly baked Crusty Sourdough Dinner Rolls lined on a baking sheet with parchment paper
    Crusty Sourdough Dinner Rolls, no knead, no added yeast #vegan #sourdough #bread HolyCowVegan.net

    Love these crusty sourdough rolls? Check out more vegan sourdough bread recipes on Holy Cow!

    « Vegan Keema Masala
    Vegan Orange Rolls »
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. Maria

      March 12, 2022 at 4:56 pm

      Hi, Vaishali! Can seeds be added to the dough? When would you recommend doing so, when mixing everything? How much? 10% of the dough weight? I was thinking sunflower and pumpkin, would they work?

      Reply
      • Vaishali

        March 12, 2022 at 7:05 pm

        Hi Maria, sure, seeds would be great. Brush on some water just before putting the rolls in the oven and add the seeds.

        Reply
    2. Chay

      January 06, 2022 at 10:19 pm

      5 stars
      Hi! I made the dough now but just unsure the grams to cups isnโ€™t matching up. Which one should I do? 3 and half cups of flour and the 437 grams came out to much more then the 3 and half cups.

      Reply
      • Vaishali

        January 07, 2022 at 9:27 am

        Hi Chay, I've noticed that flour from different brands can have different weights. It was a while back but I think I used King Arthur flour for this. Just proceed with 3 1/2 cups of whatever flour you're using.

        Reply
    3. Jane

      November 24, 2021 at 7:24 pm

      Has anyone substituted whole wheat flour for the bread flour? If so do need to change the amount?

      Reply
    4. Hannah Pals

      November 24, 2021 at 1:14 pm

      I don't understand the suggested timing assuming I'm making these for dinner. So I'll make the dough and let rise over night. Then if I'm to separate into balls in the morning and proof for 2hr, then I'm about 6hr ahead of my preferred baking time. Mind helping?

      Reply
    5. Johanna Bott

      November 23, 2021 at 8:31 am

      Hi,
      This is my first time making this recipe and I plan on making it for thanksgiving. We are eating at 1 PM. So my question is, will it be too long to wait and cook the Rolls at noon instead of in the morning?

      Reply
      • Vaishali

        November 23, 2021 at 8:47 pm

        Hi, yes donโ€™t overproof the rolls. You can reheat them before serving.

        Reply
      • Jeb

        November 25, 2021 at 8:53 am

        Or put them in the fridge to slow the rise, that works great, too. They can go in the oven cold, or if they donโ€™t appear to have risen enough, take them out of the fridge an hour or so before baking.

        Reply
    6. Jennifer

      October 28, 2021 at 12:12 pm

      5 stars
      Made these for a work chili cookoff--they were a big hit! I made 2 dozen thinking that would be plenty, and they were gone before the first hour was up. I'm thinking next year I'll have to make 4 dozen, but I'm wondering if the amount of sourdough starter can be reduced and given a longer proofing time instead? 3 cups of sourdough is quite a bit ๐Ÿ˜‰ My starter is also 50% hydration, but I used AP flour so the dough hydration was just fine.

      Reply
    7. Stephanie

      October 12, 2021 at 3:26 pm

      5 stars
      Have been trying different sourdough recipes and this one is probably one of the easiest! No drawn-out kneading or meticulous measuring. Followed the instructions exactly, got good dough rise. Recipe makes 12 medium-large rolls that look professionally made (especially if you score them as instructed). I baked for 25 min and they were perfect.

      Reply
      • Vaishali

        October 12, 2021 at 6:12 pm

        Hi Stephanie, so happy you loved the recipe. Thanks for the feedback.

        Reply
    8. Salome

      September 24, 2021 at 2:48 pm

      5 stars
      I tried the recipe but had to add a bit more flour the douhg was very sticky. It turned out good, but a bit too sour and not fluffy enough. Could I use less starter? Mine were pretty flat, how do they keep the nice shape. I let them rise for 6 hours, it was fairly warm. Any tips how I can improve?

      Reply
      • Vaishali

        September 25, 2021 at 9:57 am

        Hi Salome, it sounds like your dough might have overproofed, which gave it the sourness and deflated the rise. Try feeding the sourdough about six to eight hours before you make the dough and don't let it rise as long if it's warm where you live.

        Reply
        • Salome

          September 26, 2021 at 3:51 pm

          Thank you so much, I will try that, I will watch the rise better, that helps.

          Reply
      • BevThorn

        September 27, 2021 at 7:50 pm

        My first batch was kind of wet and a little flat, but very flavor full, I read other comments and tips and proofed the next batch in fridge over night.they were perfect round rolls, but not as flavorful. If I have to choose, Iโ€™ll go with the flatter and more flavorful,I. The sour dough sense!

        Reply
    9. Coral

      May 15, 2021 at 4:06 am

      5 stars
      Hi,
      Thanks for the recipe. It turned out great. I loved the fact it does not require kneading.

      I used 420g flour of bread flour and 3/4 (approx 178g) starter.

      It was a very sticky dough after the first proof, and find it slightly difficult to shape it (tired not get rid of air in the dough) I used about 1/4 cup of flour to flour the surface of the board before transferring the dough to board. Any recommendations:
      1. how to shape individual rolls?
      2. How to divided/ cut up into individual pieces?
      3. In your instructions you mentioned rolling the dough, what exactly did you mean? Rolling it flat?
      Thank you.

      Reply
      • Vaishali

        May 17, 2021 at 10:23 pm

        Hi, happy you loved them. The dough will be a bit sticky--that's what makes the rolls so airy, the high hydration. It is fine to add more flour to help shape the rolls. Apply some flour to your palms which should make it easier. I don't think I mentioned rolling the dough anywhere, so not clear what you are referring to.

        Reply
      • Sharon

        June 08, 2021 at 9:33 pm

        5 stars
        Same thing happened to me. After the overnight proofing like less than 8 hrs it turned into a sourdough starter like. So i cant roll as its so liquidy. Instead of rolls i transferred it into 2 loaf pan. Added dried cranberries and pine nuts. So still in the 2nd proofing. Lets see if its good later.

        Reply
        • Leipuri

          September 19, 2021 at 3:09 am

          Too warm in your kitchen! These might be better if kept in the fridge overnight.

          Reply
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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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