sourdough sandwich rolls

Sourdough Sandwich Rolls are soft, slightly tangy, and perfect for making sandwiches, burgers, or even served with soup. These rolls get their signature flavor from the sourdough starter, and they bake up wonderfully soft with a slightly chewy texture. Here’s a simple recipe to make them at home!

Ingredients:

• 1 cup sourdough starter (fed or discard, at room temperature)
• 1/2 cup warm water (110°F / 43°C)
• 2 tablespoons olive oil (or melted butter)
• 1 tablespoon honey (or sugar)
• 1 teaspoon salt
• 3 1/2 cups all-purpose flour (you may need a bit more, depending on the dough consistency)
• 1 teaspoon active dry yeast (optional, helps with rise but not necessary if using a healthy, active sourdough starter)
• 1 egg (for egg wash, optional for a golden finish)

Instructions:

Step 1: Prepare the Dough

1. Activate the yeast (optional): If you’re using active dry yeast, dissolve it in the warm water with the honey and let it sit for about 5-10 minutes until frothy. If you’re not using yeast, you can skip this step and rely solely on the sourdough starter for leavening.
2. Mix the dough: In a large bowl, combine the sourdough starter, yeast mixture (if using), olive oil, and salt. Stir to combine. Gradually add the flour, one cup at a time, mixing until a dough begins to form. You may need a little more flour, depending on your dough’s consistency.
3. Knead the dough: Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes, until it is smooth and elastic. You can also use a stand mixer with a dough hook for this step, kneading on low speed for about 5-7 minutes.
4. First rise: Place the dough in a greased bowl and cover with a damp towel or plastic wrap. Let it rise in a warm place for about 1-2 hours, or until doubled in size.

Step 2: Shape the Rolls

1. Punch down the dough: Once the dough has doubled in size, punch it down to release the air bubbles.
2. Shape the rolls: Divide the dough into 8-10 equal portions, depending on the size you want for the rolls. Roll each portion into a ball by tucking the edges underneath and gently pinching them together at the bottom.
3. Place on a baking sheet: Arrange the shaped dough balls on a greased or parchment-lined baking sheet. Leave some space between each roll as they will expand during the second rise.
4. Second rise: Cover the rolls with a clean towel or plastic wrap and let them rise for about 30-60 minutes, or until they have puffed up.

Step 3: Bake the Rolls

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Egg wash (optional): If you want a golden, shiny finish on your rolls, beat the egg and brush it lightly over the tops of the rolls just before baking.
3. Bake: Bake the rolls for 20-25 minutes, or until golden brown on top and they sound hollow when tapped on the bottom.
4. Cool: Allow the rolls to cool on a wire rack for at least 10 minutes before slicing and serving.

Tips:

• For a fluffier texture: If you’re not using yeast, the rolls will take a bit longer to rise, and they may be denser. Using yeast can help them rise faster and achieve a fluffier texture.
• Storage: These rolls are best eaten fresh but can be stored in an airtight container for up to 2 days. You can also freeze them for longer storage. Just wrap them tightly and reheat in the oven when ready to use.
• Variations: Add herbs (like rosemary or thyme) or garlic to the dough for added flavor. You can also sprinkle sesame seeds or poppy seeds on top before baking for extra texture and visual appeal.

These sourdough sandwich rolls have a perfect balance of tang from the starter, a soft interior, and a slightly crispy crust, making them ideal for any sandwich filling. Enjoy!