Sourdough Sub Rolls
Equipment
- 1 large mixing bowl
- 1 digital kitchen scale
- 1 measuring spoon set
- 1 Dough scraper
- 1 stand mixer with dough hook (optional)
- 1 clean kitchen towel or plastic wrap
- 2 parchment-lined baking sheets
- 1 sharp knife or lame
- 1 pastry brush
- 1 Cooling rack
Ingredients
- 150 gram active sourdough starter 100% hydration
- 300 gram warm water about 80–85°F
- 30 gram olive oil
- 25 gram granulated sugar
- 500 gram bread flour
- 10 gram fine sea salt
- 1 large egg for egg wash; beaten
- 15 milliliter water for egg wash
Instructions
- In a large mixing bowl, whisk together the active sourdough starter, warm water, olive oil, and sugar until mostly smooth.
- Add the bread flour and salt to the bowl and mix with a spoon or dough scraper until a rough shaggy dough forms.
- Knead the dough by hand for 8–10 minutes or in a stand mixer on low speed for 6–8 minutes until smooth, elastic, and only slightly tacky.
- Shape the dough into a ball, place it in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let it rest at room temperature for 3–4 hours until noticeably puffy.
- After the bulk rise, gently deflate the dough and turn it out onto a lightly floured work surface.
- Weigh the dough and divide it into 8 equal portions using a dough scraper or sharp knife.
- Shape each portion into a rough ball, cover lightly with a towel, and let rest for 10–15 minutes to relax the gluten.
- Working with one piece at a time, gently flatten into a rectangle, then roll it up tightly from the long side, pinching the seam to form a log about 6–7 inches long.
- Place each shaped roll seam-side down on the parchment-lined baking sheets, spacing them a few inches apart.
- Lightly cover the rolls with a kitchen towel or lightly oiled plastic wrap and proof at room temperature for 2–3 hours, or until almost doubled and very puffy.
- About 30 minutes before baking, preheat the oven to 400°F (200°C) and place a rack in the middle position.
- In a small bowl, whisk together the beaten egg and 15 ml water to make an egg wash.
- Gently brush the tops of the proofed rolls with the egg wash, taking care not to deflate them.
- Use a sharp knife or lame to make one long shallow slash down the center of each roll.
- Bake the rolls for 18–20 minutes, rotating the pans halfway through, until deep golden brown and hollow-sounding when tapped on the bottom.
- Transfer the baked rolls to a cooling rack and let cool for at least 30–45 minutes before slicing and serving.
Notes
For best flavor and texture, use a lively, recently fed starter and avoid adding extra flour unless the dough is truly unworkable, since a slightly tacky dough bakes up softer and lighter. Adjust rise times based on your room temperature: in a cool kitchen you may need to extend both bulk and final proofs, while in a very warm kitchen they may be shorter. For a chewier, more developed flavor, you can place the shaped rolls in the fridge for a slow overnight proof and bake them cold from the refrigerator. If you prefer a softer crust for sandwiches, tent the warm rolls with a clean towel as they cool to trap a little steam, and always let them cool fully so the crumb sets before you slice for subs.
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