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