No-Knead Sourdough Bread Rolls

These no-knead sourdough bread rolls are simple and fit perfectly on the weekend breakfast table. I hope you will like them and have fun baking. 😊

These bread rolls are perfect for the breakfast table with a little butter and cheese on, or whatever else you want. The dough is made the day before you need to use it. I typically make my dough on Friday afternoons if they are to be used on Saturday mornings.

Note: I include the target timeline that I use for this recipe. This can be used as a guideline to help you plan your schedule based on your own situation.

Your fermentation times may vary depending on a lot of different factors. Use these times for the folding and the duration of the Bulk Fermentation only as a guideline. Learn to watch your dough and not the clock.

Please share your results on Instagram with #fildankitchen, and I made a video of my process (dividing and baking) of making this recipe for you.

If you have tried this recipe or any other recipe on my blog, please don’t forget to rate the recipe and let me know how you got on in the comments below. I love hearing from you! 😊

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For 6 servings of Overnight sourdough bread rolls, you will need:

  • 300 grams water
  • 375 grams bread flour (all-purpose flour or Type 00 flour)
  • 40 grams active and bubbly sourdough starter (100% hydration)
  • 8 grams fine sea salt
  • 40 grams carrots, shredded
  • 10 grams sesame seeds, toasted

Procedure:

11:00 am Feed the levain or starter: Prepare the sourdough starter in advance. My sourdough starter is ready to bake after 5 to 6 hours.

For this recipe, I use these feeding ratios: 20 grams of starter, 20 grams lukewarm water (or cold water, if your kitchen is warm), and 20 grams flour. This gives me about 60 grams total of starter, and I keep the 20 grams of it and feed it for the next baking day.

4:00 pm Mix the final dough: In a large mixing bowl, dissolve the starter in water, then add the rest of the ingredients. Use your hands or a sturdy spatula to combine the ingredients until the flour is completely saturated thoroughly. Cover with plastic wrap or a damp kitchen towel and let sit for 30 minutes.

4:30 – 6:30 pm Bulk fermentation: We will perform 4 sets of stretch and fold every 30 minutes. Handle the dough very carefully in the 3rd and 4th folds so as not to degas it. Use wet hands to prevent dough from sticking.

After the last stretch and fold, the dough should be smooth and raised approx. 30%.

6:30 pm Cold retard: Transfer the dough to a new bowl or plastic container (grease it with a little oil, preferably olive oil for extra flavor). Cover and place the dough in the lower part of the fridge (5C or 41F) overnight.

The next day

6:30 am Preheat the oven: Preheat the oven (up and down heat function) to 250C or 480F with your baking stone or steel or baking tray and a baking dish at the bottom for the steam.

7:30 am Divide the dough: Take the dough out of the fridge, turn it out onto a lightly floured countertop and divide it into 6 bread rolls. Please watch my video tutorial here. Be careful not to degas the dough. Transfer each dough in parchment paper over a hard paper board or large pizza peel.

7:45 am Bake: Gently slide the parchment with the dough onto the baking stone/steel/tray, put boiling water into the baking dish at the bottom, and bake the dough for 5 minutes.

After 5 minutes, take the steam out and bake the bread rolls for 10 to 12 minutes until golden brown, and when they are turned over and tapped underneath they sound hollow. 

*If you like crusty crust bread rolls, then bake your dough without steam.

Cool: Allow the bread rolls to cool on a cooling rack for at least 1 hour before slicing them. Enjoy!

Quick notes and tips

  • You can check if your starter is ready to bake when you see lots of bubbly activity, and it should smell pleasantly acidic, look light and creamy. The starter should not be runny! Once your starter is looking active, you can use it to make a levain for your bread.
  • Measure ingredients by weight.
  • Use wet hands to prevent dough from sticking. And handle the dough very carefully in the 3rd and 4th folds so as not to degas it.
  • At the end of bulk fermentation, the dough should have roughly increased by 20% to 30%. The dough should have a glossy sheen, a slightly domed top, and some bubbles on the top and sides.
  • Always oil the bulk container.
  • Higher temperatures in the dough and environment will make the process go faster.
  • Keep the fridge at 5C and put the dough in the lower parts of the fridge.
  • Let the dough cool in the fridge overnight so that the dough has the opportunity to develop its gluten structure and taste.
  • I always preheat my oven with a baking stone or baking tray at the highest temperature up and down heat. And let the oven heat up for a minimum of 1 hour.
  • Try to create some steam in your oven by putting a baking pan on your oven floor with some lava rocks or rolled towels, then pour a half cup of hot water immediately after placing the bread in the oven.
  • If you like crusty crust bread rolls, then bake your dough without steam.
  • Bake the sourdough bread rolls until they are well risen, golden-brown, and when they are turned over and tapped underneath they sound hollow. 
  • To Freeze: Once baked & cooled, they freeze beautifully. To re-crisp, place frozen rolls directly on the oven rack in a preheated 160C/325F oven for 10-12 minutes. They’ll be even more crispy than first-baked!
 

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