No-Oven Stovetop Sourdough Rolls: A Flavorful, Easy Bake
Discover the joy of fresh, homemade sourdough rolls without the need for an oven! This simple, no-fuss recipe guides you through the process of crafting delicious no-oven sourdough rolls on your stovetop. Perfect for beginners and experienced bakers alike, this bread recipe is a must-try for sourdough enthusiasts. I trust you will love this one!
Equipment
- 2 mixing bowls
- Wooden Spoon
- Fairly heavy pan and its lid (Preferably 10 to 11-inch-in-diameter pan)
- Measuring cups and spoons as needed (If you don’t have them, improvise with cups and spoons close in measurement in the kitchen)
- 2 lids
- Suitable plate/ platter
Ingredients
- ½ cup sourdough starter (active and bubbly)
- 2 cups all-purpose flour
- ½ tsp salt
- 2 tablespoons sugar
- 2 tbsps cooking oil
- ¾ cup room temperature milk
- ½ tsp Optional: baking soda if you’d like to slightly temper the sour taste characteristic with sourdough bread/ rolls
- Optional: Egg wash
- 1 tsp marge/ fat to grease pan and a little flour to dust the pan
Instructions
- Mix the flour, sugar, and salt evenly in a suitable mixing bowl. Briefly set aside. Add the sourdough starter, cooking oil, and half of the milk to the second mixing bowl. Evenly combine using a wooden spoon. Add the dry ingredients to these wet ingredients in two batches. Mix with your wooden spoon each time while adding the remaining milk, a little at a time.As the dough gets heavy, set the wooden spoon aside and mix with your hands until a soft dough forms. Remember you may use more or less of the milk because different flour brands often hydrate differently. (At least in my country)
- Turn the dough onto a lightly floured surface and knead for about 7 to 10 minutes or until smooth and elastic.Shape the dough into a nice round bowl and transfer it back into the bowl. Brush it with a little cooking oil on the surface to keep it soft and supple during the bulk ferment. Cover the bowl with a clean kitchen towel to allow the dough to ferment for at least 8 hours.Meanwhile, grease and dust your pan.
- After the bulk ferment, the dough should have doubled or tripled in size.
- Uncover the bowl, beat down the dough and knead it for a minute to get it even again.Turn the dough onto your surface and divide it into 8 equal pieces. I like to use a dough scraper for this. You can use a bread knife or your hands too. Shape the dough pieces into balls.
- Arrange the pieces into the greased pan evenly, ensuring they have a little space to expand. Cover them with a clean kitchen towel and let them proof/ rise for another 1 hour.
- Transfer the pan with the pieces to your stovetop. Allow the rolls on full flame for about 30 seconds to heat up the pan.If you’re working with the tiny burner on your stove top, reduce the flame to the lowest as designed by your stove/cooker manufacturer. The flame is low enough to bake the rolls without burning.If, however you are working with one of the very wide burners, the lowest flame is too high. It will burn your rolls before they are ready. Instead, reduce the flame as though you are switching off and reduce it to a very tiny flame as shown below, the kind that if you blew hard on it, it would go off.
- Bake the rolls for 20 to 30 minutes depending on the intensity of the flame, or until they’ve firmed up on the surface with no raw dough and are a nice golden color underneath.
- Usually, they’ll not brown on the surface when baking on the stovetop. We’ll need to invert them back into the pan for them to brown on that side too. We will do this by turning them over on a clean lid. Turn them over again on another clean lid for the part that hasn’t browned to be on the upper side. This is optional but you can brush this part of the rolls with some egg wash to give them the extra shine during this final stage of cooking.
- Carefully slide the pan over the rolls and invert them back in the pan.
- Bake them another 10 to 12 minutes to brown on that side as well.
- Flip them over on a suitable plate or platter and let them cool slightly or completely.Serve with a suitable accompaniment and enjoy.Enhance your hospitality for the glory of God.
Video
Notes
Tips for Best No-Oven Sourdough Rolls
Use a Good Sourdough Starter:
A strong, active sourdough starter will give your rolls the best flavor and texture.Don't Over knead:
Over kneading can toughen the dough, so be gentle.Control the Heat:
Monitor the flame to avoid burning the rolls before they are ready.Experiment with Fillings:
Try adding herbs, cheese, or other ingredients to your rolls for a unique twist.Store Properly:
Store leftover rolls in an airtight container at room temperature for up to 2 days or in the freezer for longer. This is one of my go-to recipes for meal prepping. Once I’ve baked the rolls, I let them cool completely. I store in a suitable airtight container or Ziploc bag and store in the freezer for up to a month. They freeze well.Why You Should Make No-Oven Sourdough Rolls
Easy to Make:
This recipe requires minimal effort and no special equipment.Delicious Flavor:
The sourdough starter gives the rolls a unique, tangy flavor.Versatile:
These rolls can be enjoyed with butter, jam, or your favorite savory toppings.Healthy:
Sourdough rolls or bread is easier to digest than traditional rolls/ bread and is packed with nutrients.Fun and Creative:
Experiment with different fillings and toppings to create your own unique rolls. So, what are you waiting for? Give this no-oven sourdough roll recipe a try and enjoy the delicious results!Leave me a comment and let me know how it goes with you when you try this recipe.