This Sourdough Sandwich Rolls recipe comes together in about 2 hours, not including the overnight ferment, and is perfect for busy weeknight dinners! With minimal cleanup and a straightforward process, these rolls are a fantastic way to bring your family together around the table.
Ingredient Breakdown
To make these easy Sourdough Sandwich Rolls, you’ll need:
- 100 g Sourdough Starter: (fed and bubbly) Fresh and lively, your starter is the key to that delightful sourdough flavor.
- 20 g Sugar: Just a bit to help feed the yeast and enhance the dough’s flavor.
- 250 g Water: Warm, but not too hot, it should feel just warm to the touch!
- 30 g Olive Oil: Adds an incredible richness to the rolls.
- 500 g Bread Flour: Bread flour gives these rolls structure and chew; you can substitute all-purpose flour if needed, but they won’t be quite as chewy.
- 10 g Salt: A couple pinches of salt brings out all the incredible flavors in the dough.
Let’s Get Cooking!
Mixing the Dough (15 minutes):
- Start by adding the sourdough starter, sugar, and warm water into a mixing bowl. Stir until everything is dissolved and combined.
- Next, pour in the olive oil, and then sprinkle the bread flour and salt on top. The order matters here! You want the salt to sit on top of the flour, this helps it dissolve more evenly during mixing.
Bring the Dough Together (10 minutes):
- Use a spatula or your hands to bring the ingredients together into a dry, shaggy dough. It’ll look a bit like a mess, and that’s totally fine! Cover the bowl with a kitchen towel and allow it to sit for about an hour. This rest period, known as autolyse, allows the flour to absorb the water and makes for easier kneading.
Kneading (10 minutes):
- After an hour, transfer the dough to a clean and floured surface. Knead the dough for about 10 minutes until it feels smooth and elastic. If you prefer, you could use a stand mixer with a dough hook on low speed for 5-7 minutes. Kneading gets those gluten strands working, which is essential for achieving the fluffy texture we’re going for!
Bulk Fermentation (1 hour):
- Now, place the dough back into the bowl, cover it once more, and find a cozy spot in your kitchen for it to rise. You want the dough to grow by about 50%, not necessarily double. This should take around 1 hour.
Shaping the Rolls (15 minutes):
- Once the dough is ready, release it onto a clean surface and divide it into four equal pieces. If you have a kitchen scale, each piece should weigh around 200-225 g.
- Shape each piece into a rough rectangle, with the long edge facing you. Roll the dough up tightly into a log shape and gently pinch the ends to seal them off. Repeat this for all pieces.
Proofing (30 minutes):
- Use a dough scraper to transfer your rolls to a baking tray lined with parchment paper. Don’t forget to flatten the tops a bit; this helps give them more surface area to bake evenly. Cover them with a damp kitchen towel and let them proof until they’ve puffed up beautifully.
Baking (25-30 minutes):
- Preheat your oven to 200ºC/390ºF. Once the rolls are puffy and ready, give them a light egg wash (this step is optional, but it adds an attractive sheen) and then use a sharp knife to slash the tops.
- Bake in the oven for about 25 to 30 minutes, or until they’re just golden brown. You want the outside crisp but not too crunchy, this dough is meant to be soft!
Finishing Touches (10 minutes):
- As soon as you pull them from the oven, brush the tops with melted butter to keep that crust nice and soft. Let them cool on a wire rack, if you can resist popping one open while it’s still warm, you’re stronger than I am!
If you loved this Sourdough Sandwich Rolls recipe, be sure to check out my Air Fryer Grilled Cheese Sandwich or my Bacon Egg Breakfast Sandwich for more delicious inspiration!
Why This Recipe Works
Quick & Easy
This recipe is quick and easy! While you’ll need to wait for the dough to ferment and rise, the hands-on time is minimal. You’ll whip up these rolls without needing a baker’s background!
Customizable
One of the best parts about these Sourdough Sandwich Rolls is their adaptability. You can get creative with the fillings. Use whatever leftovers you have, roast up some veggies, stack it high with turkey, or load it with cheese. The options are endless!
Comfort Food
These rolls are loaded with tons of flavor, courtesy of that bubbly sourdough starter. They’re slightly tangy, chewy on the inside, and golden outside, perfect for soaking up melted cheese or sauces.
Meal Prep Friendly
You can make a batch of these rolls ahead of time and freeze what you don’t eat right away. That way, when you need some quick food, just toss them in the oven for a couple of minutes, and you’re all set!
Budget-Friendly
With just a few simple ingredients, most of which you probably have at home already, these rolls are an affordable option compared to store-bought alternatives.
Serving and Storage Tips
How to Serve These Rolls
These Sourdough Sandwich Rolls are fantastic on their own, but they shine when filled! Here are some serving suggestions:
- Classic Deli Sandwich: Load them with slices of turkey, cheese, and your favorite condiments.
- Veggie Delight: Fill with slices of grilled vegetables and spread some pesto for a fresh and tasty treat.
- Breakfast Rolls: Slather with butter and jam, or stuff them with scrambled eggs and bacon for a hearty breakfast.
Storage Tips
These rolls are best enjoyed fresh, but if you have leftovers (which is rare!), you can store them in an airtight container at room temperature for up to 3 days. They may dry out a bit over time, though, so consider making smaller batches if you’re just cooking for one or two.
Reheating Instructions
- Reheat in the Oven: To revive your rolls, you can pop them in a preheated oven at about 350°F (175°C) for 5-10 minutes, just long enough to warm them through and bring back some soft, fluffy texture.
- Microwave: If you need something quicker, you can microwave them, but experience tells me they can get a bit chewy, so I recommend the oven if you’ve got the time!
Freezer Friendly
Yes, these rolls freeze wonderfully! Place them in a freezer-safe bag or container after they cool completely. They can stay fresh for up to 3 months. When you’re ready to enjoy them, just let them thaw at room temperature or warm them in the oven straight from frozen.
So, what are you waiting for? Let’s get baking! You’re going to love how these Sourdough Sandwich Rolls turn out, and your family will be thrilled to enjoy them. Trust me; it’s a total win-win for everyone!
Happy cooking, friends! And follow us on Pinterest for daily meal inspiration!
Sourdough Sandwich Rolls
Ingredients
Method
- Add the sourdough starter, sugar, and warm water into a mixing bowl. Stir until dissolved.
- Pour in the olive oil, then sprinkle the bread flour and salt on top, ensuring the salt is on top of the flour.
- Use a spatula or hands to bring the ingredients into a dry, shaggy dough. Cover and let sit for an hour.
- Transfer the dough to a floured surface and knead for about 10 minutes or use a stand mixer for 5-7 minutes.
- Place the dough back in the bowl, cover, and let rise in a warm spot for about 1 hour until it grows by about 50%.
- Release the dough onto a clean surface, divide into four equal pieces, and shape each into a log. Pinch ends to seal.
- Transfer shaped rolls to a baking tray, flatten the tops, cover with a damp towel, and let proof for about 30 minutes.
- Preheat oven to 200ºC/390ºF. Optionally egg wash the rolls, slash the tops, and bake for 25-30 minutes until golden brown.
- Brush the tops with melted butter after baking and let cool on a wire rack.