Sourdough Rolls No Yeast

Sourdough Rolls No Yeast
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The perfect sourdough rolls made with no yeast. These sourdough rolls will complement any side dish or pamper your juicy burger. Made with simply flour, sourdough starter, salt, water and eggs, these sourdough buns are full of flavor, they are soft with just the right amount of chewiness. Try our famous sourdough rolls today.

How To Make Sourdough Rolls With No Yeast?

Making sourdough rolls without no yeast is simple and straight forward but make sure you have plenty on time on hand. Making sourdough bread with no yeast does take more time, actually a lot more time since the leavening solely depends on the natural sourdough starter activity. But don’t sweat it, you can prepare the dough which is super easy and go knock off some sweat at the gym or kill some time shopping and your sourdough will be patiently waiting for you. Oh, before I forget, make sure your sourdough is ripe before using it to make your sourdough buns. That means preparing your sourdough ahead of time, at least 12 hours before usage.

Ingredients For Sourdough Buns:

  • 2 1/4 cups (270g) All-Purpose Flour or Whole Wheat Flour
  • 2 tablespoons water (30 grams)
  • 1 cup Sourdough Starter (220 grams)
  • 1 egg ( 50 grams) for dough (optional)
  • 1 teaspoons salt (5 grams)
  • 1 egg for brushing the buns (beaten)

INSTRUCTIONS FOR SOURDOUGH BUNS:

  1. Add the flour, sourdough, water, salt, and egg to the mixing machine bowl with the hook attachment.
  2. Mix the ingredients for 5-6 minutes on slow until the dough starts to come together.
  3. Increase the mixing machine’s speed and mix until the dough is fully developed.
  4. Perform the windowpane test by stretch a small piece of dough until you can see through it.
  5. Grease a larger bowl and transfer the dough into it.
  6. Cover the dough somewhere warm in your kitchen and let it ferment for about 4 hours.
  7. When your dough reaches 2 hours, stretch and fold the dough in the bowl. This step is supposed to regulate the dough temperature and further strengthening the dough by aligning the gluten network.
  8. Once the fermenting of the dough is finished, cut the dough into 6 portions or scale them individually at 95 grams.
  9. Round each dough piece into a ball shape and place onto a lined baking tray.
  10. Slightly flatten the dough balls.
  11. Cover the dough with plastic and allow it to proof until double the size or about 90 minutes.
  12. Preheat the oven to 190°C or 375°F, thirty minutes before baking.
  13. When he buns are proofed or doubled in size, brush them with the beaten egg.
  14. Decorate the buns with sesame or poppy if you wish.
  15. Bake the buns for about 18-20 minutes or until they are light golden brown.
  16. Remove them from the oven and cool on a wire rack before serving.
  17. You can keep your sourdough buns fresh by packing them in a bag for up to 5 days or you can freeze them for up to 30 days.
sourdough rolls no yeast

Easy Sourdough Rolls Without Any Yeast

Gimme Yummy
These yeast free sourdough rolls will complement any side dish, meal or pamper your juicy burger.
5 from 4 votes
Prep Time 20 mins
Cook Time 18 mins
Fermentation Plus Final Proof 5 hrs
Total Time 5 hrs 38 mins
Course Breads, Side Dish
Cuisine American, Canadian, French
Servings 6 rolls
Calories 130 kcal

Ingredients
  

  • 2 1/4 cups 270g All-Purpose Flour or Whole Wheat Flour
  • 2 tablespoons water 30 grams
  • 1 cup Sourdough Starter 220 grams
  • 1 egg 50 grams for dough (optional)
  • 1 teaspoons salt 5 grams
  • 1 egg for brushing the buns beaten

Instructions
 

  • Add the flour, sourdough, water, salt, and egg to the mixing machine bowl with the hook attachment.
  • Mix the ingredients for 5-6 minutes on slow until the dough starts to come together.
  • Increase the mixing machine’s speed and mix until the dough is fully developed.
  • Perform the windowpane test by stretch a small piece of dough until you can see through it.
  • Grease a larger bowl and transfer the dough into it.
  • Cover the dough somewhere warm in your kitchen and let it ferment for about 4 hours.
  • When your dough reaches 2 hours, stretch and fold the dough in the bowl. This step is supposed to regulate the dough temperature and further strengthening the dough by aligning the gluten network.
  • Once the fermenting of the dough is finished, cut the dough into 6 portions or scale them individually at 95 grams.
  • Round each dough piece into a ball shape and place onto a lined baking tray.
  • Slightly flatten the dough balls.
  • Cover the dough with plastic and allow it to proof until double the size or about 90 minutes.
  • Preheat the oven to 190°C or 375°F, thirty minutes before baking.
  • When he buns are proofed or doubled in size, brush them with the beaten egg.
  • Decorate the buns with sesame or poppy if you wish.
  • Bake the buns for about 18-20 minutes or until they are light golden brown.
  • Remove them from the oven and cool on a wire rack before serving.
  • You can keep your sourdough buns fresh by packing them in a bag for up to 5 days or you can freeze them for up to 30 days.
Keyword no yeast bread, no yeast sourdough bread, sourdough, sourdough buns, sourdough rolls



6 thoughts on “Sourdough Rolls No Yeast”

  • Does step 7. mean that you should stretch and fold at the 2 hour mark, or that you should perform stretch and folds for the first 2 hours? If the latter how often?

  • 5 stars
    I rarely leave comments but because I was so excited how these buns turned out, this is my way of saying thank you. The buns couldn’t have turned out any better, beautifully soft and with lots of flavour, by the way, this was 7 days in the making as I first started by preparing your sourdough last week Saturday which is amazing. I hope you will be posting some other sourdough bread recipes in the future. Thanks again for sharing this recipe.

  • 5 stars
    Hi

    Can you mix the dough by hand with a dough hook if you don’t have a mixer? If so, how long do you think it will take?

    Cheers.

    • Hi Bere,
      You can knead the dough by hand on a flat working surface or use a bowl, it will tame about 12-15 minutes. I’ve never mixed by hand using just a dough hook but theoretically, it should work for the incorporation stage. Here are some steps that you can follow.

      1-Use a large bowl or flat working surface with enough space to allow you to extend your arms during the kneading process.
      2-Start by adding flour into a large bowl and create a well in the center of the flour.
      3- You can use a spatula to begin the mixing by bringing the outer flour into the center and continue with the mixing until the flour absorbs the flour.
      4- You will notice the dough starting to come together, you can transfer it to a floured working surface to continue the kneading or sprinkle some flour into the bowl and begin kneading the dough by pushing the dough downward and upward using the heels of your hands.
      5-As your kneading, fold half the dough towards you while pressing it down with some pressure. Repeat this until the dough become smooth and has good elasticity.
      6- Once your dough is homogenized grease r sprinkle the dough, cover, and bulk ferment as directed.

      Hope this answers your question.

      Gimme Yummy Team

      • 5 stars
        Thank you. I realised my hand mixer has dough hooks so used that but think I might give it a go by hand in future. Loved the rolls. Ended up making the dough and fridging for about 18 hours before making the rolls for their final prove which worked well 🙂

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