sourdough sandwich rolls

ourdough sandwich rolls are a delightful twist on traditional bread rolls, blending the tangy complexity of sourdough with the convenience of a sandwich roll. Their slightly chewy texture and complex flavor make them an excellent choice for any filling, from classic deli meats to gourmet vegetables. Here’s a comprehensive guide to making these rolls at home, perfect for elevating your sandwich game.

Prep Time: 20

Cook Time: 13

Additional Time: 8

Total Time: 8 33

Ingredients:

Sourdough Starter: 1 cup (fed and active)

Bread Flour: 3 cups
Water: 1 cup
Salt: 1 ½ teaspoons

Sugar: 1 tablespoon
Instant Yeast: 2 teaspoons (optional, for quicker rise)
Butter: 3 tablespoons, melted

Egg: 1 (for egg wash, optional)
Sesame Seeds or Poppy Seeds: for topping (optional)

Instructions:

Prepare the Dough: In a large bowl, combine the active sourdough starter with water and sugar. Mix until the sugar is dissolved. Gradually add the bread flour and salt, stirring until a shaggy dough forms. If using instant yeast, add it to the flour before mixing.
Knead the Dough: Transfer the dough to a lightly floured surface. Knead for about 10 minutes, until the dough is smooth and elastic. You can also use a stand mixer with a dough hook for this process, which will take about 5-7 minutes on medium speed.
First Rise: Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm, draft-free area for 1-2 hours, or until doubled in size. If you’re using instant yeast, the rise may be quicker.

Shape the Rolls: After the dough has risen, punch it down to release excess air. Turn it out onto a floured surface and divide it into 8-12 equal portions, depending on your desired roll size. Shape each portion into a smooth ball and place them on a baking sheet lined with parchment paper. For a more uniform shape, you can use a rolling pin to flatten each ball slightly before baking.
Second Rise: Cover the rolls loosely with plastic wrap or a damp cloth and let them rise for another 30-45 minutes, or until puffy and nearly doubled in size.
Preheat Oven and Prepare Rolls: Preheat your oven to 375°F (190°C). If you like a glossy finish, brush the tops of the rolls with a beaten egg before baking. You can also sprinkle sesame or poppy seeds on top for added texture and flavor.

Bake: Bake the rolls in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom. If you’re unsure, you can use a digital thermometer; the internal temperature should be around 190°F (88°C).
Cool: Remove the rolls from the oven and let them cool on a wire rack. This step is crucial to prevent the rolls from becoming soggy.

Tips for Success:

Starter Quality: Ensure your sourdough starter is well-fed and bubbly. A healthy starter will contribute to better flavor and rise.
Flour Type: Bread flour is preferred for its higher gluten content, which helps in creating a chewy texture.
Hydration: Adjust the amount of water if the dough feels too dry or too sticky. The dough should be soft but not overly sticky.

Yeast Usage: While traditional sourdough relies solely on natural leavening, adding instant yeast can speed up the process and ensure consistent results.

Sourdough sandwich rolls are versatile and can be used for anything from classic ham and cheese sandwiches to more adventurous fillings like roasted vegetables or pulled pork. They also make excellent sliders for parties or gatherings. Enjoy the process of baking and the delicious, tangy results!