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.
Crusty Sourdough Dinner Rolls, no-knead and no added yeast
Ingredients
- 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)
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 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.
Notes
Nutrition
Do these freeze well after they’ve been baked?
Can this recipe be used to make a single loaf? If so, how long would it bake? My dough is resting overnight in the oven with the light on. Came together nicely using my Kitchenaid with dough hook.
This was the first recipe I ever made with my new sourdough starter and they turned out perfectly! I will be coming back to this recipe again and again.
Can I make these with all purpose flour? That’s what I have and trying to avoid stores.
Yes, you can use all purpose!
I am in the same boat, I only have AP flour and it is impossible to find bread flour nowadays due to all the baking going on. My starter is on Day 3 so I have several days before I can test it. Due to social distancing, I will be making and eating these alone and would like to halve the recipe, partly to reduce the amount of bread and partly because I don’t want to have wasted flour if my starter fails me and I end up with little rocks. Will halving the recipe still work ok?
I don’t see why not!!
I freeze my bread/rolls, they come out great! It’s an excellent way to preserve homemade bread/rolls
Thanks for another excellent sourdough recipe, Vaishali! I was hoping to avoid going to the store during the pandemic madness, and knew you’d have a good recipe for rolls on here. This one was so easy, and is another great use for all that starter discard. It literally took less than 15 minutes of prep time, including mixing the dough the night before and forming the rolls the next morning.
This is a great recipe. I’ve been making sourdough loafs for a while and wanted to try making rolls. It worked perfectly first time. Thanks.
Baked those today – they are wonderful. Thank you for the recipe.
Just made your sourdough dinner rolls. What a surprise ,went into the oven quite flat but soon sprung up. I rested my dough overnight in the fridge. Took it out at 7,30am and folded dough a couple of times then shaped them after resting for 3hrs baked them and wow. Only thing i will do next time i will make 8 instead of 12 so we can have them for lunch.wish i could post a pic.
Do you stretch and roll like the sourdough bread – each roll individually.
Going to try baking rolls for first time.
Thanks for the tip! I’m making these tomorrow but I too, want them for lunch rolls. I’ll make 8 instead.
Unbelievably good !