Warm, Simple, and Perfect: How to Make No-Knead Sourdough Rolls
Learn how to make no-knead sourdough rolls with this simple recipe. These fluffy, golden rolls are perfect for any occasion, require minimal effort, and have the classic tangy flavor of sourdough.
Whether you’re a seasoned sourdough baker or just dipping your toes into the world of homemade bread, these no-knead sourdough rolls are about to become a family favorite. With just a few ingredients, a little patience, and no kneading required, you’ll have rolls that are golden on the outside, fluffy on the inside, and packed with the unmistakable tang of sourdough.
In this post, I’ll walk you through each step to make these delicious rolls. Plus, I’ll share a few tips for achieving the perfect crust and flavor. Ready to get started?
Why No-Knead?
The no-knead method is perfect for busy days or new bakers who want delicious sourdough bread without the hassle. Instead of kneading, the dough relies on a long fermentation period to develop gluten, which gives it structure and makes it light and airy. This means you can mix the dough, let it rest overnight, and then simply shape it into rolls the next day.
Ingredients You’ll Need
Here’s what you’ll need to make a batch of about 12-16 rolls:
- 1 cup active sourdough starter (fed and bubbly)
- 1 1/2 cups warm water
- 4 cups all-purpose flour (or bread flour for a bit more structure)
- 1 1/2 teaspoons salt
- 2 tablespoons olive oil or melted butter (for brushing before baking)
That’s it! With just these simple ingredients, you’re on your way to soft, sourdough rolls that pair well with almost anything.
Step-by-Step Instructions
- Mixing the Dough
In a large mixing bowl, combine the sourdough starter and warm water, stirring until the starter dissolves. Add the flour and salt, stirring until it forms a sticky dough. You’re looking for a dough that’s soft, sticky, and well-mixed. - The Bulk Fermentation
Cover the bowl with a damp cloth and let it sit at room temperature overnight (8-12 hours). This long rise time allows the dough to develop flavor and structure without kneading. When it’s ready, the dough should have doubled in size and be bubbly on the surface. - Shaping the Rolls
Lightly flour your work surface and turn out the dough. Divide it into 12-16 equal pieces. To shape each piece, gently fold the edges under to create a smooth top, shaping it into a ball. Don’t worry about perfection; these rustic rolls are meant to have character! - The Second Rise
Place the rolls on a parchment-lined baking sheet, leaving some space between them to allow for rising. Cover the rolls with a damp cloth and let them rest for 1-2 hours, until they’re puffy. - Baking the Rolls
Preheat your oven to 425°F (220°C). To achieve a crisp, golden crust, place a small baking dish filled with hot water on the bottom rack. Brush the tops of the rolls with olive oil or melted butter, and bake for 20-25 minutes, or until the tops are golden brown. - Cooling and Serving
Allow the rolls to cool for a few minutes on a wire rack before serving. These rolls are best enjoyed warm, slathered in butter or as a side for soup, salad, or a holiday meal.
Tips for the Perfect Sourdough Rolls
- Active Starter: Make sure your starter is active and bubbly before you begin. If your starter is sluggish, the rolls may not rise as much.
- Overnight Fermentation: The long fermentation period is key to developing flavor and a light, airy texture without any kneading. Don’t rush it!
- Add Flavor: Sprinkle the tops with sea salt, rosemary, or garlic powder before baking for an extra layer of flavor.
- Storage: If you have any leftovers, store them in an airtight container at room temperature for up to three days. They can also be frozen for longer storage.
Why You’ll Love These Rolls
These no-knead sourdough rolls are a game-changer. They’re easy to make, taste amazing, and require very little hands-on time. Plus, they’re endlessly versatile—you can use them for sandwiches, sliders, or enjoy them on their own.
So, whether you’re planning a cozy family dinner or a holiday feast, these rolls will bring a touch of homemade goodness to your table without much fuss.
Frequently Asked Questions
Can I use whole wheat flour?
Yes, you can substitute part or all of the all-purpose flour with whole wheat flour, but keep in mind that whole wheat flour will make the rolls a bit denser. Start with a 50/50 mix if you’re experimenting!
Do I need to use the hot water pan for steam?
While it’s not absolutely necessary, adding steam helps create a lovely crust. If you prefer a softer roll, you can skip this step.
Can I make these rolls ahead?
Definitely! You can mix the dough a day in advance, let it rise in the fridge overnight, and bake the next day. Or, bake the rolls ahead of time and freeze them; simply reheat before serving.
No-Knead Sourdough Dinner Rolls
Ingredients
- 1 cup active sourdough starter fed and bubbly
- 1 1/2 cups warm water
- 4 cups all-purpose flour or bread flour
- 1 1/2 tsp salt
- 2 tbsp olive oil or melted butter for brushing
Instructions
- Mix the Dough: In a large bowl, combine the active sourdough starter and warm water, mixing until combined. Add the flour and salt, and stir until a sticky dough forms.
- Bulk Fermentation: Cover the bowl with a damp cloth and let it sit at room temperature for 8-12 hours, or overnight, until it has doubled in size and is bubbly.
- Shape the Rolls: Once the dough has risen, lightly flour your work surface. Divide the dough into 12-16 equal pieces, depending on how large you’d like the rolls. Gently shape each piece into a roll by folding the edges underneath to create a smooth top.
- Second Rise: Place the rolls on a parchment-lined baking sheet, leaving space between each roll. Cover with a damp cloth and let them rise for 1-2 hours, or until puffy.
- Preheat the Oven: Preheat your oven to 425°F (220°C). Place a baking dish with hot water on the lower rack to create steam, which helps the rolls develop a crispy crust.
- Bake the Rolls: Just before baking, brush the tops of the rolls with olive oil or melted butter. Bake for 20-25 minutes, or until golden brown on top.
- Cool and Serve: Remove from the oven and let the rolls cool slightly. They’re best enjoyed warm with butter or alongside your favorite meal!
These no-knead sourdough rolls bring the best of homemade bread to your table without requiring hours of active work. I hope you enjoy this recipe as much as we do in our home!
Happy baking!
