sourdough sandwich rolls

Sourdough Sandwich Rolls are soft, fluffy, and have a subtle tang from the sourdough starter. These rolls are perfect for making sandwiches or serving alongside soups and salads. Making them at home with sourdough discard is a great way to use up your starter and enjoy fresh, homemade bread. Here’s a simple recipe for Sourdough Sandwich Rolls.

Sourdough Sandwich Rolls Recipe

Ingredients:

• 1 cup (240g) sourdough starter discard (fed or unfed)
• 1 cup (240ml) warm water
• 2 tablespoons olive oil (or melted butter)
• 1 tablespoon honey or sugar
• 1 teaspoon salt
• 2 1/2 cups (310g) all-purpose flour (you may need a little extra)
• 1 teaspoon active dry yeast (optional, to speed up the rise)
• 1 egg (optional, for egg wash)
• Sesame seeds or poppy seeds (optional, for topping)

Instructions:

1. Prepare the dough:
   • In a large mixing bowl, combine the sourdough starter, warm water, olive oil (or butter), and honey (or sugar). Stir until the sugar dissolves.
   • If you’re using active dry yeast, sprinkle it over the mixture now and let it sit for 5-10 minutes until it’s bubbly and foamy. (If you’re not using yeast, simply skip this step and rely on your sourdough starter for leavening.)
2. Add the dry ingredients:
   • Add the flour and salt to the wet mixture and stir to combine.
   • If the dough is too sticky, add a little more flour, 1 tablespoon at a time, until the dough is smooth but slightly tacky. The dough should be soft but not too sticky.
3. Knead the dough:
   • Turn the dough out onto a floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook and knead on low speed for 5-7 minutes.
4. First rise:
   • Once the dough is kneaded, place it in a lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap. Allow the dough to rise at room temperature for 1-2 hours, or until it has doubled in size.
5. Shape the rolls:
   • Punch down the dough to release air, then divide it into 8-12 equal portions (depending on the size of rolls you prefer).
   • Shape each portion into a ball by tucking the edges under and rolling it between your palms. Place the rolls onto a greased or parchment-lined baking sheet, spaced about 1 inch apart. If you want soft, pull-apart rolls, place them closer together.
6. Second rise:
   • Cover the shaped rolls with a clean towel and let them rise for another 30-45 minutes, or until they puff up and almost double in size.
7. Optional egg wash:
   • For a shiny finish, beat the egg with a tablespoon of water and brush it over the tops of the rolls before baking. This step is optional but adds a nice golden color and shine.
8. Bake the rolls:
   • Preheat your oven to 375°F (190°C).
   • Bake the rolls for 18-25 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
9. Cool:
   • Let the rolls cool on a wire rack before slicing them open. They’re great for making sandwiches, burgers, or just enjoying with a bit of butter.

Tips:

• Yeast: If you want to skip the yeast, you can rely entirely on the sourdough starter for leavening. It will take longer to rise, and the rolls will have a stronger sourdough flavor. You can let the dough rise overnight in the fridge for extra flavor development.
• Storing: These rolls can be stored in an airtight container at room temperature for up to 3 days. You can also freeze them for up to a month. Wrap each roll tightly and place them in a freezer bag.
• Shaping the rolls: If you want more uniform rolls, you can use a muffin tin to shape them, ensuring they rise evenly.

These Sourdough Sandwich Rolls are the perfect base for any sandwich or burger, or just as a side to any meal. Enjoy the slightly tangy, soft texture of homemade bread with the added benefit of using your sourdough starter discard!