Light and fluffy, this sourdough rolls no yeast recipe is truly the best. These rolls are buttery and slightly sweet. They make the perfect dinner roll or mini sandwich bread.
If you grew up in the south, you surely know about Sister Schubert Parker House rolls. We had those at every family gathering and special dinner. Let me just tell you- these sourdough rolls are just as good as sister schubert… if not better.
After a quick google search, I was able to pull up the ingredients list for the original parker house rolls, and it contains way more ingredients than a roll should.. and while delicious, they are not doing your body any favors.
This recipe is just as delicious but made without the bad oils, commercial yeast and other extra additives made to extend shelf life of store-bought dinner rolls.
I first made these for our Easter celebration with friends and they were a hit! I had to test the recipe another few times to make sure it wasn’t a fluke, and y’all. It was not a fluke. This sourdough rolls recipe is a winner!
Serve these with a bowl of my hearty Beef Stew or Creamy Tuscan Kale and Sausage Soup or use them for sandwiches! You are going to love them.
Frequently Asked Questions:
Is Sourdough made without yeast?
Sourdough is made with water and unbleached flour. It uses the wild yeasts and bacteria caught in the air to ferment the wheat and does not use any commercially produced yeasts. Find out how to make your own sourdough starter here!
Is sourdough healthier than instant yeast?
Bread that is made from sourdough starter is much healthier than breads made with instant yeast. The sourdough starter captures the wild yeasts from its environment and digests the gluten during the fermentation process. Instant yeast is commercially manufactured and does not provide these same gut healthy benefits.
Why is sourdough bread good for you?
Sourdough breads require longer fermentation periods to allow the wild yeasts captured in your sourdough starter time to digest the flour and ferment the dough while it rises. Sourdough is lower in gluten than other breads made with commercial yeast, making it more easily digestible. Many people who do not tolerate gluten well can often eat sourdough bread without issues.
Sourdough bread that is long fermented breaks down the phytic acid in the wheat. Phytic acid is known as an anti-nutrient as it keeps our bodies from absorbing the vitamins found in wheat grains. Long-fermented sourdough bread actually makes the bread more nutritious and gives your body the ability to enjoy those wonderful nutrients!
Prebiotics are also found in sourdough bread, which help to feed the good bacteria in your gut. So many wonderful benefits to enjoying sourdough bread – and not just the taste, which is far better to yeast breads, in my opinion!
How do you store sourdough rolls?
My favorite way to store sourdough breads is by wrapping them in a tea towel or linen bread bag and storing in a bread box at room temperature. The bread stays fresh longer and does not dry out as it does on the counter.
Tools you may need for these Sourdough Rolls – no yeast recipe
- Stand Mixer with dough hook
- Rolling pin
- 2 inch Biscuit Cutter or Regular mouth mason jar lid
- Baking Dish
- Pastry Brush
How to make Sourdough Rolls – no yeast, just starter!
To make these sourdough rolls, you will need to begin by feeding your sourdough starter 4-6 hours prior to mixing the dough up. Allow your starter enough time to become active and bubbly and to double in height. Once it has doubled and is bubbly, it is ready for use.
You can make this dough in a stand mixer or by hand. I prefer the stand mixer method. It is a very sticky dough, so if you are mixing by hand, it will take a bit longer and the dough will be a little sticky to work with! Just a heads up if that is the method you choose to take.
Mix the Dough
Start by whisking the wet ingredients together – active sourdough starter, water, eggs and unsalted melted butter. Next, add in the flour, sugar and salt. Using the dough hook attachment for a stand mixer, mix together on medium speed for 5-10 minutes until the dough forms a smooth ball and does not stick to the edges of the bowl.
Bulk Rise
Once it is well combined and is not sticking to the sides of the bowl, cover the bowl with plastic wrap and leave it in a warm (not hot) spot. We keep our house at about 71-75℉ during the day, so room temperature works well for this bulk rise. This will usually take between 6-10 hours. You are looking for the dough to double and become less dense.
Fridge Fermentation
Once the dough has doubled, place the bowl into the refrigerator until you are ready to shape the rolls. Place in the fridge for a minimum of 4 hours and up to 2 days. Keep the dough covered and it can stay in the fridge for a few days until you are ready for to make the rolls. That is a wonderful option if you are making these for a holiday meal so you have less to prepare the day of.
Shape the Sourdough Rolls
About 3 hours before you are wanting to bake the rolls, take the dough out of the fridge and turn it out onto a floured surface. Roll the dough to about 1/2 inch thickness, keeping the surface and rolling pin floured to prevent sticking.
With a 2 inch biscuit cutter (or a regular mouth mason jar lid), cut out 22-24 pieces of dough. To shape the rolls, fold them into the center and then roll into a little dough ball.
Place into a buttered baking dish – any kind will do, I have made these in a deep pie dishes, a 9×9 square dish, 9×13, you get the picture. Use what you want, just make sure to butter the dish. Place the rolled up dough balls in the baking dish and with a pastry brush, brush melted butter on top of the dough.
Rise & Bake
Let the dough rest in a warm spot for about 2 hours until the dough balls have doubled.
Once doubled, preheat the oven to 400℉ and bake for 20 minutes until the tops are golden.
Enjoy warm with softened butter or slice and use for mini sandwiches!
These sourdough rolls freeze well, too! Once they have cooled down after baking, place in a ziplock bag and store in the freezer. When you are ready to serve them, take them out and reheat in a 350℉ oven for 10 minutes.
If you try this recipe and love it, I would love to know! Come back and leave a review! Tag me on Instagram@oursimplegraces
Sourdough Rolls - no yeast!
Yield: 22-24 Rolls
Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 16 hours
Total Time: 16 hours 50 minutes
Light and fluffy, this sourdough rolls no yeast recipe is truly the best. These rolls are buttery and slightly sweet. They make the perfect dinner roll or mini sandwich bread.
Ingredients
- 186 grams sourdough starter, active and bubbly
- 163 grams filtered water
- 2 Large eggs
- 100 grams unsalted butter, melted
- 563 grams unbleached all-purpose flour
- 100 grams cane sugar
- 10 grams salt
- 4 TBS unsalted butter, melted - for the baking dishes and brushing on top of rolls
Instructions
How to make Sourdough Rolls - no yeast, just starter!
To make these sourdough rolls, you will need to begin by feeding your sourdough starter 4-6 hours prior to mixing the dough up. Allow your starter enough time to become active and bubbly and to double in height. Once it has doubled and is bubbly, it is ready to be used.
Mix the Dough
Start by whisking the wet ingredients together - active sourdough starter, water, eggs and unsalted melted butter.
Next, add in the flour, sugar and salt. Using the dough hook attachment for a stand mixer, mix together on medium speed for 5-10 minutes until the dough forms a smooth ball and does not stick to the edges of the bowl.
Bulk Rise
Once it is well combined and is not sticking to the sides of the bowl, cover the bowl with plastic wrap and leave it in a warm (not hot) spot.
My house is kept at about 71-75℉ during the day, so room temperature works well for this bulk rise. This will usually take between 6-10 hours. You are looking for the dough to double and become less dense.
Fridge Fermentation
Once the dough has doubled, place the bowl into the refrigerator until you are ready to shape the rolls. Place in the fridge for a minimum of 4 hours and up to 2 days.
As long as the bowl is airtight with the plastic wrap or lid, it can stay in the fridge for a few days until you are ready for to make the rolls. That is a wonderful option if you are making these for a holiday meal so you have less to prepare the day of.
Shape the Sourdough Rolls
About 3 hours before you are wanting to bake the rolls, take the dough out of the fridge and turn it out onto a floured surface. Roll the dough to about 1/2 inch thickness, keeping the surface and rolling pin floured to prevent sticking.
With a 2 inch biscuit cutter (or a regular mouth mason jar lid), cut out 22-24 pieces of dough.
To shape the rolls, fold the edges into the center of the disc and then roll into a little dough ball. Place into a buttered baking dish.
I have made these in a deep pie dishes, a 9x9 square dish, 9x13, you get the picture. Use what you want, just make sure to butter the dish.
Place the rolled up dough balls in the baking dish and with a pastry brush, brush melted butter on top of the dough.
Rise & Bake
Let the dough rest in a warm spot for about 2 hours until the dough balls have doubled. Once doubled, preheat the oven to 400℉ and bake for 20 minutes until the tops are golden. Enjoy warm with softened butter or slice and use for mini sandwiches!
Notes
- This dough can be made in a stand mixer or by hand, but I prefer the stand mixer method. It is a very sticky dough, so if you are mixing by hand, it will take a bit longer and the dough will be a little sticky to work with! Just a heads up if that is the method you choose to take.
- These sourdough rolls freeze well! Once they have cooled down after baking, place in a ziplock bag and store in the freezer. When you are ready to serve them, take them out and reheat in a 350℉ oven for 10 minutes.
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Nutrition Information:
Yield: 24Serving Size: 1
Amount Per Serving:Calories: 171Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 30mgSodium: 175mgCarbohydrates: 26gFiber: 1gSugar: 4gProtein: 4g
Other Sourdough Recipes to try!
- Sourdough Orange Cinnamon Rolls
- Artisan Rustic Sourdough Bread
- Sourdough Sandwich Bread
- Pumpkin Spice Sourdough Bagels
- Pumpkin Sourdough Pancakes
- Sourdough Croissants
