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.
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.
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?
Hi Jenny,
Thanks for visiting Gimme Yummy!
You perform one stretch and fold at the two-hour mark.
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.
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
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 🙂
I made your recipe today and it was very good. I did one thing different however, and that was to proof the dough in my Instant Pot. It took about 4 hour., and then Ibaked them in a muffin pan. This is the first recipe using just my starter that came out light and not dense and heavy. I think that they need to be baked a little longer.