Sourdough Sandwich Rolls
Equipment
- 1 digital kitchen scale
- 2 large mixing bowls
- 1 Small bowl
- 1 dough scraper or rubber spatula
- 1 clean kitchen towel or plastic wrap
- 1 Baking sheet
- 1 sheet of parchment paper or silicone baking mat
- 1 sharp knife or lame
- 1 pastry brush
Ingredients
- 150 gram active sourdough starter 100% hydration
- 250 gram warm water about 27°C
- 30 gram olive oil plus extra for greasing
- 20 gram honey
- 400 gram bread flour
- 50 gram whole wheat flour
- 10 gram fine sea salt
- 1 large egg beaten; for egg wash
- 15 gram sesame seeds optional; for topping
Instructions
- In a large mixing bowl, whisk together the active sourdough starter, warm water, olive oil, and honey until well combined.
- Add the bread flour and whole wheat flour to the wet mixture and mix with a spatula or your hand until no dry flour remains and a shaggy dough forms.
- Cover the bowl and let the dough rest for 30 minutes to allow the flour to hydrate (autolyse).
- Sprinkle the salt over the dough, then pinch and fold the dough several times to incorporate the salt evenly.
- Perform 3–4 sets of stretch-and-folds every 30 minutes over 1.5–2 hours, keeping the dough covered between sets, until it becomes smoother and more elastic.
- Lightly oil a clean bowl, transfer the dough into it, cover, and let it rise at room temperature for 1.5–2 hours, or until it has risen by about 50%.
- Transfer the dough onto a lightly floured surface and gently pat it into a rectangle about 2–3 cm thick.
- Using a sharp knife or dough scraper, divide the dough into 8 equal pieces by weight for even-sized rolls.
- Shape each piece into a tight round by cupping your hand around the dough and dragging it gently against the counter to create surface tension.
- Line a baking sheet with parchment paper or a silicone mat and arrange the shaped rolls on it, leaving space between each.
- Lightly brush the tops of the rolls with oil, cover loosely with a kitchen towel or plastic wrap, and let them proof at room temperature for 1.5–2 hours, or until noticeably puffy.
- About 30 minutes before baking, preheat the oven to 220°C.
- Just before baking, brush the tops of the rolls with beaten egg and, if using, sprinkle with sesame seeds.
- Use a sharp knife or lame to score a shallow slash across the top of each roll to control expansion.
- Place the baking sheet in the preheated oven and bake for 18–25 minutes, or until the rolls are deep golden brown and sound hollow when tapped on the bottom.
- Transfer the baked rolls to a wire rack and let them cool completely before slicing for sandwiches.
Notes
For best flavor, use a bubbly, recently fed starter and avoid adding extra flour during shaping so the rolls stay light and tender. If your kitchen is cool, extend the bulk rise and proof times rather than rushing them; well-proofed dough will feel airy and jiggly when gently shaken. Adjust hydration slightly if using different flours, as whole wheat absorbs more water. For a softer crust, lightly cover the rolls with a clean towel as they cool, and for meal prep, bake, cool fully, then freeze in an airtight bag, slicing them only after thawing for cleaner cuts.
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