These light and buttery sourdough sandwich rolls are the perfect way to serve up your favorite sandwiches.
These sourdough sandwich rolls are deliciously soft and chewy. Robust enough to hold all your favorite fillings, but still soft enough to bite into without any trouble.
Whether you call it a sourdough sandwich roll, sourdough Italian sub roll or sourdough hoagie rolls – there’s no doubt you’ll want to make these over and over again.
- Prep Time: 20minutes
- Cook Time: 20minutes
- Additional Time: 12hours
- Total Time: 12hours 40minutes
Ingredients
- 1 cup sourdough starter
- 3 cups bread flour all purpose will also work
- 1 cup water
- 2 tablespoons honey
- 1 1/2 teaspoon salt
- 1/4 cup unsalted butter room temp
Instructions
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Feed sourdough starter 4-12 hours before starting your dough. It should be nice and bubbly before mixing the ingredients together.
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In a stand mixer with a dough hook, add active sourdough starter, bread flour, water, butter, salt, and honey. Knead for 5-10 minutes, until it pulls away from the sides of the bowl and is stretchy. It should also pass the ‘window pane’ test.
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Place in a greased bowl and cover with plastic wrap, beeswax wrap, or a tight lid. You don’t want to cover breads with just a towel, because it can leave a hard, not-so-desirable skin on the dough.
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Allow to ferment 8-12 hours at room temperature. You can place the in the fridge after the bulk ferment if you want to wait to bake the dough.
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Divide into 6 equal parts and shape.
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On a lightly floured surface, roll each piece of dough out into a rectangle, about 1/4 inch thick. Roll it up and pinch the ends closed.
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Place the shaped rolls onto a parchment lined baking sheet (seam side down) and allow to double in size. This can take 1-3 hours.
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Once it has risen, preheat the oven to 375 degrees.
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Slash the rolls with a razor if desired.
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Spray the tops of them with water before baking and halfway during baking time. This make for a crispy outside and soft interior.
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Bake at 375° for 15-20 minutes until golden brown. Allow to cool, and enjoy.
Notes
- Find directions for a faster (not long-fermented version) in the post above.
- The sourdough starter used in this recipe should be active (very bubbly).
- Optional: To create a crispy crust, spray the tops of them with water before baking and halfway during baking time.
Nutrition
Calories: 353kcal | Carbohydrates: 59g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 587mg | Potassium: 69mg | Fiber: 2g | Sugar: 6g | Vitamin A: 238IU | Vitamin C: 0.03mg | Calcium: 14mg | Iron: 1mg
Please please can we have the measurements in metric?! Flour is a perfect example of a product which varies so much in the dreaded ‘cups’ I have literally no idea what size cup i should use?
I prefer using metric when baking also, but just buy a standard measuring cup, they’re all the same. But perhaps they don’t sell them where you live. Ve never looked for one in other countries.