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homemade sourdough sandwich rolls made into a sandwich using meat, cheese and greens, sandwich cut ands tack on a plate on the counter top

Sourdough Sandwich Rolls

These sourdough sandwich rolls are big, soft and fluffy, while maintaining enough hardiness to be the perfect vessel for anything you want to fill them with. Not to mention there's a long-fermentation option, making them as digestible as they're delicious.
5 from 1 vote
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Prep Time 2 hours
Cook Time 30 minutes
Servings 6 Rolls

Ingredients
  

  • 1 cup 200 grams of sourdough starter active, bubbly
  • 1 cup 225 grams of Filtered Water We use a Berkey Water Filter in our farmhouse
  • 1 1/2 tsp 10 g of Salt We use a Himalayan Pink Salt or a Celtic Sea Salt
  • 11/2 tbsp 30 grams of Honey Raw
  • 1/4 cup 60 grams of Olive Oil
  • 3 cups 480 grams of Bread Flour King Arthur Bread Flour
  • Butter optional
  • Sesame Seeds optional

Instructions
 

  • Start by measuring your room temperature filtered water into a large mixing bowl. To that, add the active and bubbly sourdough starter. Whisk until fully incorporated. To this add remaining ingredients. Using your hands, mix until a shaggy, wet dough forms. This sandwich roll dough is stickier than other doughs. This is good, it creates a moist final product.
  • Let your dough autolyse for at least 15 minutes, preferably 30 minutes.
  • Now that you have let your dough autolyse, perform a series of 3-6 stretch and folds, waiting a half hour between each set. Until your dough passes the window pane test.
  • Cover your bowl with a lid or tea towel and leave it to ferment and rise on the counter for 6-8 hours or overnight.
  • To shape these loaves, I like to weigh my dough and then divide by six to get equal balls. Lay each chunk of dough on your work surface and shape into a tight ball, let rest for 2 minutes to let the gluten relax. Shape into a flat rectangle. Then, take the ends of the long side of the rectangle and start to roll it into itself, pinching the edges and the seam closed.
    Cover with a tea towel for a second rise between 1-3 hours.
    While you wait, preheat the oven to 375℉. Fill a cast iron with water and put it on the bottom rack of your oven to create steam.
    At the end of this second rise, flip each roll seam side down on a parchment lined sheet pan. Slash each roll down the middle with a razor. Spray the rolls with water and quickly transfer to oven.
  • Bake at 375℉ for 20 minutes or until slightly golden brown. Turn the oven off and let them bake another 5 minutes. Take them out of the oven, rub them with butter and sprinkle with sesame seeds. Transfer to cooling rack to cool. ENJOY!

Notes

  • If you would prefer not to stretch and fold, throw your ingredients into the stand mixer with a dough hook and knead on medium-high for 10-15 minutes until your dough passes the window pane test. 
  • A wonderful component of this recipe is the versatility in shaping and sizing the rolls. You can divide them into smaller or larger portions depending on the size you want them. And have some fun shaping them, with a style that fits your needs. 
  • Don't be shy in the shaping process, take ownership of the dough. And practice really does make better- I promise!
  • After you have performed all the sets of stretch and folds, your dough should be a shiny and satin-like ball. If it's not, you can knead your dough on the counter for 3-5 mins, until it looks shiny, satin-like and passes the window pane test. 
  • When you're shaping a roll, cover the other rolls with a tea towel to prevent a dry skin from forming on top of your dough.