Sourdough Rolls in Dutch Oven - No-Knead, No Yeast!
Jump to VideoStruggling to choose between baking sourdough bread or rolls? Try this straightforward Dutch oven sourdough rolls recipe, a perfect blend of both. These rolls are as simple as it gets, made from just starter, water, flour, and salt. They're a wholesome alternative to traditional buttery sourdough dinner rolls.
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Ingredients
- 130 grams active sourdough starter ½ cup
- 190 grams water ¾ cup + 1 tablespoons
- 400 grams all-purpose flour 3¼ cups
- 8 grams salt 1½ teaspoons
Instructions
- Mix all ingredients together in a large mixing bowl. You can do this by hand or use the paddle attachment of a stand mixer.
- Cover with something airtight (plastic wrap, aluminum foil, etc) and let the dough rest for 30 minutes. I find putting a plastic bag over top is the most practical.
- After 30 minutes, let the dough rise for 6 hours at room temperature. During the first rise, do about four sets of stretch and folds (or coil folds) every 20 minutes, with the first set right at the start. That means you should be able to complete your stretch and folds in the first hour of the bulk fermentation, then you can walk away and leave the dough to ferment for another 5 hours.
- Use a bench scraper to divide the dough into 8 equal rolls and shape them into dough balls.
- Place the shaped rolls on a piece of parchment paper in a circled shape with one roll in the middle. The circle needs to be about the same size as the bottom of your Dutch oven.
- The second rise will last anywhere from 1 to 3 hours, based on your kitchen's temperature. You can put the rolls in a warm place to speed up their rising a bit. Towards the end of the second rise, start to preheat your Dutch oven.
- Place your parchment paper with rolls on it inside a hot Dutch oven. The easiest way to do it is to join all four corners of your parchment paper above the rolls and tift them up quickly, then put them down into a preheated Dutch oven.
- Bake the rolls in the preheated oven at 460°F (238°C) for 15 minutes. Remove the lid and continue baking for an extra 8 minutes at 440°F (227°C) to achieve a lovely golden brown color.
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Notes
- Keep the dough covered tightly between the sets of stretch and folds and then throughout the bulk fermentation to prevent it from drying out!
- If you're using a stand mixer, keep in mind that the dough won't form a smooth ball that pulls away from the sides of the bowl. Use the mixer just to combine everything, then we'll develop the dough's elasticity with stretch and folds!
- You shouldn't have to flour your work surface for this recipe, as the dough would be firm and elastic at this stage. If it's not, go ahead and help yourself with some flour, noting that you should use more flour or not as much water the next time you do these.
- The rolls will probably stick to each other a bit more while maneuvering them into a Dutch oven. But since they're going to puff up and stick together during baking anyway, don't worry about that.
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Nutrition
Serving: 1roll | Calories: 197kcal | Carbohydrates: 41g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 390mg | Potassium: 54mg | Fiber: 1g | Sugar: 0.1g | Calcium: 8mg | Iron: 2mg
