No-Knead Sourdough Rolls (Best Beginner Recipe!)

If you think sourdough is too hard, this video is for you! I’m showing you how to make soft, chewy, and crusty sourdough rolls without any kneading. This is a truly "no-knead" recipe that just requires time and a good starter.
Perfect for beginners, these rolls are perfect for dinner, sandwiches, or just slathering with butter right out of the oven. 🧈

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Ingredients
250g water
100g active sourdough starter
1 teaspoons (6g) fine sea salt
3 cups (360g) bread flour
(Optional: 1/2 tablespoon (7g) olive oil)

Instructions:
Day 1: Mix & Rest
1) Activate Starter: Ensure your sourdough starter has been recently fed and is active/bubbly before you begin.
2) Combine Ingredients: In a large bowl, whisk the active starter into 250g of water until roughly dissolved.
3) Add Flour and Salt: Add the flour and salt to the wet mixture. Use your hands or a dough whisk to mix everything until a shaggy, rough dough forms and no dry bits of flour remain. Avoid vigorous kneading; gentle mixing is enough.
4) Autolyse/Rest: Cover the bowl with a damp towel or plastic wrap and let it rest for 30 minutes to 1 hour.
5) Bulk Fermentation (with gentle folds): Over the next 3-4 hours, perform a few sets of "stretch and folds" every 30-60 minutes to build strength. (as demonstrated in the video – wet hands, pull the dough up, and fold it over itself a few times in the bowl).
6) Cold Proof: After the last stretch and folds, cover and place in the refrigerator for 12-15 hours (overnight).

Day 2: Bake
1) Shape: The next morning, gently scrape the dough onto a lightly floured surface. Divide into 6-8 equal pieces and preshape into balls, let it rest for 15-20 minutes, then perform a final shape. Place the rolls in a 9x13 baking pan or on a parchment-lined baking sheet. Cover and let them rise for another 20-30 minutes until puffy.
2) Preheat Oven: Place the empty skillet into the oven for steam while the oven preheats to 500°F (260°C).
3) Prep Dough & Score: Lightly dust the top with flour and score using a sharp knife or bread lame.
4) Bake: Carefully transfer the baking pan into the oven. Lower temperature to 450°F (232°C)
5) The Bake Cycle:
Bake for 20-30 minutes at 450°F (after an initial high heat burst if you prefer). The steam will help the bread rise.
Remove the cover and steam pan/water tray (be very careful, it's hot!).
Bake for an additional 20-30 minutes or until the crust is golden brown and sounds hollow when tapped on the bottom.
6) Cool: Transfer the finished loaf to a wire rack and let it cool completely for at least 1-2 hours before slicing. This is crucial for the internal structure and to ensure the best texture.

Hashtags
#SourdoughForBeginners #NoKneadSourdough #SourdoughRolls #BreadMaking #SourdoughStarter #EasyRecipe #HomemadeBread #BakingFromScratch
Timestamps:
0:00 - Introduction & The Amazing Result
0:11 - Feeding sourdough starter
1:40 - Simple Ingredients & Mixing the Dough (No-Knead Method)
3:45 - First Rise & The "Fold" Technique (instead of kneading!)
6:33 - Preshaping into balls
8:09 - Shaping the Rolls
8:58 - Scoring and baking
9:42 - Final result