Vegan Sourdough Dinner Rolls

Light and fluffy with a golden crust, these naturally leavened rolls are 100% plant-based — perfect for holidays, everyday meals, or slathering with dairy-free butter.

At a Glance

• Loaf Style: Soft pull-apart rolls

• Skill Level: Intermediate

• Total Time: 18–24 hours (includes overnight fermentation)

• Prep Time: ~25 minutes

• Yield: 12 small dinner rolls

• Hydration: ~75%

• Bake Temp: 375°F / 190°C

• Baking Vessel: 9x13-inch pan or round baking dish

Ingredients

• 150g active sourdough starter (100% hydration)

• 400g all-purpose flour

• 230g warm water

• 40g olive oil (or any neutral plant-based oil)

• 20g maple syrup or sugar

• 7g fine sea salt

• Optional: plant-based milk for brushing before baking

Instructions

Mix the Dough
1. In a large bowl, mix sourdough starter, water, maple syrup, and olive oil until combined.
2. Add flour and salt. Mix into a shaggy dough, then knead by hand or with a dough hook for 5–8 minutes until smooth.
3. Cover and rest at room temperature for 30 minutes.

Bulk Fermentation
4. Perform 2–3 stretch and folds over the next 2 hours.
5. Cover tightly and place in the refrigerator overnight (8–12 hours).

Shape the Rolls
6. Remove dough from the fridge and let sit at room temperature for 30–60 minutes to take the chill off.
7. Divide into 12 equal pieces (~65g each). Shape each into a smooth ball.
8. Place into a greased or parchment-lined baking dish, spaced slightly apart.

Final Proof
9. Cover and let rise in a warm spot for 3–4 hours, or until puffed and touching.
10. Optional: Brush tops with plant milk for shine.

Bake
11. Preheat oven to 375°F / 190°C.
12. Bake for 25–30 minutes, or until rolls are lightly golden and sound hollow when tapped.
13. Cool slightly before serving.

Visual Cues

• Rolls should be puffed and lightly domed, nestled closely together.

• Crust should be golden with a soft, tear-apart interior.

Why This Works

The sourdough starter brings flavor and rise without eggs or dairy. Olive oil tenderizes the crumb, and maple syrup adds a subtle warmth and color. Cold fermentation allows flavor to deepen and gluten to develop gently for light, soft rolls.