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.
More yummy baked goods:
No-knead Sourdough Bread
The Best Sourdough Sandwich Bread, no yeast
Vegan Cinnamon Rolls with Vanilla Cashew Glaze
There is no need to add any yeast to this recipe. The yeast in the so
urdough 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.
- 3 1/2 cups bread flour
- 1 1/4 cups warm, filtered or distilled water
- 1/2 tsp salt
- 3/4 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)
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 degrees 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.
Click here for my Sourdough Starter recipe.
Can I make this in a table top oven?
Hi Shobhana, I would think so, especially if you have one that distributes heat evenly.
Hello! I recently found your blog when looking for a vegan sourdough sandwich bread. I’ve made it twice and so love it!
For this recipe are you using unfed starter? I usually feed my starter the night before I plan on baking, allowing it to sit out overnight and grow in size. Should I skip that step for this recipe? Thanks!
Hi Colleen, Yes, unfed starter is fine here — no need to feed it the night before.