Vegan Sourdough Rolls
Soft, fluffy, and perfectly golden, these Vegan Sourdough Rolls are a plant-based twist on a classic favorite, bringing wholesome flavor and artisanal charm to your table. Made with an active sourdough starter, a blend of unbleached all-purpose and whole wheat flour, and enriched with non-dairy milk and olive oil, these rolls are naturally leavened for a rich, tangy depth of flavor. Ideal for cozy dinners, holiday feasts, or as an everyday treat, this recipe offers a step-by-step guide for achieving bakery-quality results, complete with a golden crust brushed with vegan butter or olive oil. With simple ingredients and a bit of patience for proofing, these homemade vegan sourdough rolls are a must-try for bread lovers seeking to indulge in a dairy-free, egg-free delight!
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Ingredients
- 120 grams Active sourdough starter
- 240 milliliters Warm water
- 60 milliliters Non-dairy milk (e.g., soy, almond, or oat)
- 30 milliliters Olive oil
- 480 grams All-purpose flour (unbleached)
- 120 grams Whole wheat flour
- 10 grams Salt
- 10 grams Sugar
- 15 grams Vegan butter or olive oil (for brushing)
Directions
Step 1
In a large mixing bowl, combine the active sourdough starter, warm water, and non-dairy milk. Mix well to dissolve the starter.
Step 2
Add olive oil, sugar, all-purpose flour, whole wheat flour, and salt. Mix until a rough dough forms.
Step 3
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
Step 4
Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and allow it to bulk ferment at room temperature for 4-6 hours, or until doubled in size. (This time may vary depending on room temperature and the activity of your sourdough starter.)
Step 5
Once the dough has doubled, punch it down gently to release air. Divide it into 12 equal portions (approximately 70 grams each).
Step 6
Shape each portion into a smooth ball by pulling the edges of the dough underneath and pinching them at the bottom to create surface tension.
Step 7
Arrange the dough balls on a lightly greased or parchment-lined baking tray, leaving a small gap between each ball to allow them to expand.
Step 8
Cover the tray loosely with a kitchen towel or plastic wrap and let the rolls proof for 2-3 hours, or until they are puffy and have expanded to touch each other slightly.
Step 9
Preheat the oven to 190°C (375°F). Brush the tops of the rolls with melted vegan butter or olive oil for a golden crust.
Step 10
Bake the rolls in the preheated oven for 22-25 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
Step 11
Let the rolls cool on a wire rack for at least 15 minutes before serving. Enjoy them warm with your favorite vegan spreads or soups!
Nutrition Facts
| Serving size | (1087.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2705.1 |
| Total Fat 48.5g | 0% |
| Saturated Fat 9.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4071.0mg | 0% |
| Total Carbohydrate 492.6g | 0% |
| Dietary Fiber 29.7g | 0% |
| Total Sugars 13.3g | |
| Protein 69.3g | 0% |
| Vitamin D 25.4IU | 0% |
| Calcium 183.5mg | 0% |
| Iron 23.1mg | 0% |
| Potassium 976.5mg | 0% |
Source of Calories