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Sourdough Categories
Flour Types
Introduction
These no-knead sourdough rolls are a game-changer for beginners who want to enjoy homemade sourdough without the intimidation factor.
With just four simple ingredients and no kneading required, you’ll get beautifully airy, golden rolls with a tender crumb and that signature sourdough tang. The long, slow fermentation does all the work for you, developing incredible flavour while you sleep.
Perfect for dinner parties, holiday meals, or simply elevating your weeknight dinner, these rolls prove that amazing sourdough doesn’t have to be complicated. The olive oil gives them a soft, pillowy texture that stays fresh for days.
Equipment Required
• Large mixing bowl
• Wooden spoon or spatula
• Kitchen scale (for accurate measurements)
• Plastic wrap or damp tea towel
• Bench scraper or knife
• Parchment or baking paper
• Pizza peel (or flat baking sheet for transferring)
Ingredients
Ingredients
For the Dough
• 500 grams strong white bread flour (aim for 14 g protein)
• 100 grams active sourdough starter (fed and bubbly)
• 470 grams water (room temperature)
• 30 grams olive oil
• 11 grams salt
Recipe Instructions
Instructions
- Mix the dough
In a large mixing bowl, combine the water and sourdough starter, stirring until the starter is mostly dissolved. Add the flour, olive oil, and salt. Mix with a wooden spoon or your hands until all the flour is incorporated and no dry patches remain. The dough will be quite wet and shaggy—this is exactly what you want. - First proof (bulk fermentation)
Cover the bowl with plastic wrap or a damp tea towel. Let the dough rest at room temperature for 4 hours. During this time, the dough will rise and become puffy with visible bubbles on the surface. - Refrigerate overnight
After the 4-hour proof, cover the bowl and refrigerate it. Let it rest overnight for 12-16 hours. This cold fermentation develops a deeper flavour and makes the dough easier to handle. - Second proof (morning rise)
The next morning, remove the bowl from the refrigerator and let it sit on the counter for 2 hours, or until the dough has risen noticeably and looks puffy and airy. It should nearly double in size. - Preheat the oven
About 30 minutes before baking, preheat your oven to 230°C (450°F). If you have a baking stone or a steel sheet, place it in the oven to heat up. - Shape the rolls
Turn the dough out onto a moderately floured work surface. Using a knife or bench scraper, divide the dough into 12 equal portions (each approximately 90 grams). Gently shape each portion into a slightly round shape by folding the dough onto itself to create a slight surface tension. Don’t overwork the dough—gentle handling preserves those beautiful air bubbles. - Prepare for baking
Place the shaped rolls on a piece of parchment paper, spacing them about 2 inches apart to allow for expansion. Let them rest for 10-15 minutes while the oven finishes preheating. - Bake
Using a pizza peel or flat baking sheet, carefully transfer the parchment paper with the rolls onto the preheated baking surface or directly onto an oven rack. Bake for 20 minutes, or until the rolls are deeply golden brown on top and sound hollow when tapped on the bottom. - Cool (if you can wait)
Remove the rolls from the oven and transfer them to a cooling rack. Let them cool for at least 10-15 minutes before tearing into them—if you have the patience! They’re incredibly warm, but cooling allows the interior crumb to set properly.
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