Hi Liz, this isn't something we've tried, but I have seen recipes online for no-knead bread using a tangzhong starter. However, there is still a fair amount of mixing involved with the starter and other liquid ingredients, and the flour must be fully incorporated. The dough will also need longer to develop adequate strength, so the rise time will be longer and you will likely need to reduce the yeast a bit. In the video I watched the 3 hour bulk ferment was punctuated by 3 "stirs" which essentially amounted to folds, and then an overnight refrigeration of the dough before forming the rolls. 

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