Vegan Sourdough Rolls
Soft, fluffy, and full of tangy flavor, these Vegan Sourdough Rolls are the perfect addition to any meal. Made with an active sourdough starter and a blend of unbleached all-purpose and whole wheat flour, these rolls boast a delightful combination of heartiness and lightness. With no dairy or eggs, they’re entirely plant-based, utilizing non-dairy milk and olive oil for a rich texture and taste. The slow fermentation process ensures a depth of flavor, while a quick brush of vegan butter or olive oil before baking creates a golden, slightly crisp crust. Whether served warm alongside soups or used to scoop up your favorite spreads, these sourdough rolls are a crowd-pleasing, wholesome option that’s easy to prepare. Perfect for vegans and sourdough enthusiasts alike, this recipe is sure to become a go-to in your kitchen!
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Recipe Information
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)
Instructions
In a large mixing bowl, combine the active sourdough starter, warm water, and non-dairy milk. Mix well to dissolve the starter.
Add olive oil, sugar, all-purpose flour, whole wheat flour, and salt. Mix until a rough dough forms.
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.
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.)
Once the dough has doubled, punch it down gently to release air. Divide it into 12 equal portions (approximately 70 grams each).
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.
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.
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.
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.
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.
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
Calories |
2705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4071 mg | 177% | |
| Total Carbohydrate | 492.6 g | 179% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 13.3 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 184 mg | 14% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 976 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
