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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 5 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


  • 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


  • 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