Sourdough rolls recipe without yeast
These tasty sourdough rolls are made only with a sourdough starter. And let me tell you that these no-yeast soft and buttery dinner rolls are super easy to make. They have a tender and delicious crumb with a hint of sweetness from the milk, sugar, and milk powder, but also have a breeze of sourness from the sourdough.
Ingredients
Ingredinets for making the sourdough rolls
- 400 g all-purpose flour (2 ½ cup)
- 270 g whole milk (1 cup+2tbsp)
- 80 g sourdough starter (ripe and active)
- 42 g butter (3 tbsp)
- 10 g Sugar ( 2 ½ tsp)
- 6 g salt (1 tsp)
- 14 g dry milk powder (2 tbsp)
Ingredients for milk wash
- 2 tablespoon whole milk
- 1 tablespoon honey
- 2 tablespoon sesame seeds
Instructions
Kneading the dough
- Combine all the dry ingredients in the bowl of a stand mixer. Use a whisk to distribute everything evenly throughout the flour. Now add the sourdough starter and milk. Start to knead using the dough hook attachment. Knead the dough at low speed or 1-2 speed for 12-15 minutes. When the dough becomes smooth, add butter in two stages and knead for 5-7 minutes or until the butter is fully incorporated. Stop kneading when the dough becomes smooth, supple, leaves the sides of the bowl, and clings to the dough hook.
Bulk fermentation
- Transfer the dough to a greased bowl with enough headroom to rise. Cover with a cling wrap and place in a warm corner to bulk ferment for 5 hours or until it appears to have doubled in volume. It may take more or less time depending on the dynamics specific to your sourdough starter, temperature, and RH of your kitchen.
Shape
- When the dough has doubled up in volume, remove it to a flour-dusted work surface to shape it into round balls. Divide the dough into 9 equal pieces of about 91 grams each.
- To shape each roll, flatten the dough piece and then gather the edges to the center. Flip it such that the seam faced the surface and the smooth top faces you. Now use the sides of your palms to lift, twist, and drop it back. Repeat till smooth topped round rolls are formed. Shape the rest in the same manner.
- Prepare a 9 inch round pan and place the rolls about half an inch apart. Cover the pan with a greased cling wrap.
Second rise/ Proofing
- Now place the pan in a warm place and let the sourdough rolls rise for about 2 and a half hours. By the end of the proofing period, they should have doubled in volume and puffed up.
Bake
- Towards the end of the proofing period, preheat the oven to 385 0F. Place an old pan on the lower shelf. After the oven has reached the desired temperate, place the sourdough rolls for baking in the middle rack. Pour half a glass of water into the heated pan placed on the lower rack to induce steam in the oven. Quickly close the oven door and let the rolls bake for 40 minutes.
- In a small bowl, combine milk and honey. Midway through, take the rolls out to give a milk wash and sprinkle some sesame seeds.
- Let cool and serve!
Notes
- Make sure that the starter is ripe and bubbly. The sourdough starter should be at its peak when we use it in the recipe. If your starter has started to fall, use little more amount to make up for the lost yeast.
- You can make rolls smaller or bigger depending upon your preference. Use the formula:
Weight of each roll=Total dough weight/number of rolls you wish to make - Reduce the baking time by 5 minutes if making mini sourdough rolls.
- Never put under-proofed rolls to bake. They might be just taking longer due to some temperature variations. Use the timeframe given in the recipe as a guide and be prepared to stretch the timeline depending upon the vigor of your starter and temperature and RH situation in your kitchen.
- Use a pan with water at the lower rack to induce steam into the oven. This is an easy way to imitate the steam induction of professional ovens.
- Use soy milk and margarine to make vegan sourdough rolls.
- If planning to make these with sourdough discard, use 40 percent of 1-week old sourdough discard to make sourdough discard rolls. Also, reduce the hydration as 40 percent of the starter will already be at 100 percent hydration.
- It is better to give the milk wash halfway through the baking, as we do not want to risk deflating the soft proofed rolls.
Nutrition facts
Nutrition
Calories: 234kcal
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