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Crusty Sourdough Dinner Rolls, no knead, no added yeast #vegan #sourdough #bread HolyCowVegan.net
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5 from 259 votes

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

These sourdough rolls have a crispy, crackly crust and a soft, airy crumb.
Prep Time15 minutes
Cook Time28 minutes
Rise time10 hours
Total Time43 minutes
Course: Bread rolls
Cuisine: nut-free, Soy-free, Vegan
Diet: Vegan, Vegetarian
Servings: 12 rolls
Calories: 152kcal


  • 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)


  • 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.


Click here for my Sourdough Starter recipe.


Serving: 1dinner roll | Calories: 152kcal | Carbohydrates: 31.8g | Protein: 4.3g | Fat: 0.4g | Potassium: 45mg | Fiber: 1.1g | Sugar: 0.1g | Iron: 2mg