Here’s a solid recipe for sourdough sandwich rolls—soft inside, slightly chewy, and sturdy enough to hold fillings without falling apart.
🌾 Sourdough Sandwich Rolls
Makes: 8 rolls
Time: ~6–8 hours (or overnight cold proof option)
🥖 Ingredients:
-
150g active sourdough starter (100% hydration)
-
375g water, lukewarm
-
500g bread flour
-
50g whole wheat flour (optional, for flavor)
-
10g sugar
-
10g salt
-
30g olive oil (or melted butter for richer rolls)
🛠️ Instructions:
1. Mix & Autolyse (Optional)
-
In a large bowl, mix water and starter. Add flour(s) and mix until no dry bits remain.
-
Cover and let sit 30–45 min (autolyse, optional but helps with texture).
2. Add Salt & Oil
-
Add salt, sugar, and olive oil. Knead by hand or mixer until dough is smooth (5–8 minutes by hand, or 3–4 min in mixer).
3. Bulk Fermentation (3–4 hrs @ room temp)
-
Let dough rise at room temp. Do 2–3 sets of stretch & folds every 30–45 mins.
-
Dough should be puffier, but not doubled.
4. Shape
-
Lightly flour your work surface. Divide dough into 8 even pieces (~130g each).
-
Shape into tight rounds or slightly oval rolls, depending on preference.
-
Place on a parchment-lined baking sheet. Flatten slightly for sandwich-style rolls.
5. Proof (1.5–2 hrs or Overnight)
-
Option 1: Cover and let rise at room temp until puffy.
-
Option 2: Cover and refrigerate overnight, bake straight from the fridge.
6. Bake
-
Preheat oven to 425°F (220°C). Place a pan of hot water in the oven for steam.
-
Optional: brush with egg wash or milk for a shiny crust.
-
Bake for 20–25 minutes, until golden brown and internal temp hits ~200°F (93°C).
7. Cool
-
Cool completely before slicing to avoid gummy interior.
Would you like a version with add-ins like herbs, cheese, or whole grains?