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 teaspoon 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.
Recipe notes
Made this recipe? Please leave a comment and recipe rating below.
Love these crusty sourdough rolls? Check out more vegan sourdough bread recipes on Holy Cow!
Patti Simon
When you say mix until a consistant dough forms, what does that actually look like? My doegn is consistant but very sticky and wet. I am in the pricess so a timely answer would be appreciated. Thank you!
Vaishali
You are fine, the dough will be sticky.
Malkie
The best ever! Made already 6 times. Simply delicious.
Ann
Very good and easy! It's a keeper recipe.
Danielle
Hi, my name is Danielle, im from South Africa . I followed your crispy roll recipe to the T and it came out perfect. Thanks so much.
Vaishali
Awesome, so happy you loved the dinner rolls, Danielle!
Malky
HI I look forward to making your rolls, I was wondering what do you mean by adjusting the water based on the starter. My starter has equal parts of water and flour that I will be using. Thank you!
Ginnie
These are so good! I've used a number of your sourdough recipes (thank you!), and we love all of them. But something about these very easy, extremely delicious rolls just made me so happy! My starter had been neglected for some time, but I gave it a feed in the morning, mixed the dough in about 5 minutes before bed, and had a beautiful bulk rise the next morning. I shaped and baked, and they turned out perfectly. Thanks again for your recipes.
Vaishali
So excited to hear you made them, and loved them. Thanks for the feedback.
E.Rob
I misunderstood and used discard. I’m on the overnight rise step. Do you have any advice other than feed it to the chickens?
Vaishali
If your discard is strong enough it might be okay. Keep an eye on it and see if it rises satisfactorily.
Janice
I’ve been making sourdough bread for almost two years. My husband and I have little will power and these rolls help us with portion control. These rolls are easy to make, delicious, and can be frozen. They are like personal sized sourdough loaves. They are crusty on the outside and soft on the inside with great sourdough flavor.