Easy Overnight Sourdough Rolls
Be honest: how many recipes have you come across that were titled "Easy Sourdough Recipe" – only for Step 1 to read: set up your starter. Step 2: stretch, fold, stretch, fold, stretch again. Step 3: wait three days. Step 4: cry. We know the feeling. And that's exactly why we've got a recipe for you that really is as easy as it sounds.
First Things First: You Need an Active Starter
You obviously can't get started without an active sourdough starter. If you don't have one yet, or yours has been neglected for a while: our Starter Guide walks you through how to build one from scratch. But you can also skip all that and buy a starter from some bakeries, or find it dried in supermarkets. Or: just ask around your friend group – chances are someone has some to give away.
The Perfect Recipe for Working People
We may have strategically scheduled the odd work-from-home day in the past just to be around for the stretching and folding. But that's not only pretty annoying – with this recipe, it's also completely unnecessary. Feed your starter in the morning, then briefly mix and knead the dough after work in the evening – and then you're actually done. No further intervention needed; the fridge takes over the night shift. You'll find the exact timeline right there in the recipe – we've tested it multiple times and it works.
What Does the Feeding Ratio Mean?
For this recipe, you'll feed your starter in the morning so it's active and ready to bake by evening. The ratio 1:4:4 means: 1 part starter, 4 parts flour, 4 parts water. To get to 130 grams and have a little left over, you only need about 16 grams of starter + 65 grams of flour + 65 grams of water in the morning. The high proportion of flour – i.e., food – means the sourdough takes a long time to work its way through everything, so it'll be ready right on time for mixing the dough in the evening. In summer, the warmer temperatures speed things up a bit – for that, we'd recommend 1:5:5.
No Special Equipment Needed
Yes, it's fun to get deep into the sourdough game and gradually upgrade your kit. But you really don't need any of it – especially not for these simple rolls! A bowl, your hands, and a totally normal oven are perfectly sufficient. To generate steam for baking, just place an oven-safe dish on the oven floor and fill it with hot water right before baking. Or simply pour water directly onto the oven floor, as long as your oven can handle it.
Seeds: Optional, but Highly Recommended
Rolling the rolls in the toppings is probably the most exciting part of this whole recipe. The seeds don't just look great – they also add a whole extra layer of flavor. Just use whatever you've got in the cupboard!
Looking for Something to Put on Top?
If you're still searching for a spread for your rolls: how about homemade vegan cottage cheese, soy-free vegan scrambled eggs, or (and this has to be the best option) a vegan chocolate swirl spread? And if you've been bitten by the sourdough bug, you can also give this crispy pumpkin bread a try or bake our potato walnut bread.
The sourdough recipe that fits into any daily routine.
Ingredients
- 130 g (4.5 oz) active sourdough starter
- 330 ml (1.33 cups) water
- 400 g (3.33 cups) wheat flour (type 550)
- 100 g (0.75 cups) whole wheat flour
- 12 g (0.5 oz) salt
- seeds for topping (e.g. sunflower seeds, sesame seeds, poppy seeds)
Instructions
Feed the sourdough starter so that it's active and ready to bake by evening. If feeding it in the morning before work, use a ratio of 1:4:4 – in summer, 1:5:5.
Combine all ingredients and knead for 10–15 minutes by hand or, ideally, in a stand mixer.
Leave the dough to rise at room temperature for approximately 3–4 hours, until it has grown by approximately 50 percent. This can happen at varying speeds depending on the room temperature, so keep an eye on your dough.
After the rising time, cover the dough – for example with plastic wrap – and refrigerate overnight (approximately 10–16 hours).
In the morning, spread a mix of seeds on the work surface. Lightly moisten the surface of the dough in the bowl, then turn it out onto the seed mixture. Fold the dough once, then divide into eight pieces.
Bake at 230 °C / 445 °F (convection) for approximately 20 minutes with steam: either using an oven with a steam function, or by placing an oven-safe dish on the oven floor and filling it with hot water just before baking. Alternatively, pour water directly onto the oven floor, as long as your oven can handle it. Tip: After the first 10 minutes, briefly open the oven door to release the steam so the rolls turn crispy.
Here's what your timeline could look like:
Day 1 – 7 am: Feed sourdough starter
Day 1 – 6 pm: Mix the dough
Day 1 – 9 pm: Put the dough in the fridge
Day 2 – 7 am: Bake the rolls
