sourdough sandwich rolls

Prep Time: 30 minutes (plus 8-12 hours inactive)
Cook Time: 20-25 minutes
Rising Time: 4-8 hours
Total Time: 12-20 hours (mostly hands-off)
Difficulty: ⭐⭐☆☆☆ (Intermediate)
Yield: 8 sandwich rolls

There’s nothing quite like the satisfaction of baking your own sandwich rolls. And when they’re made with a vibrant sourdough starter, they transcend the ordinary. These Sourdough Sandwich Rolls feature a beautifully blistered, crisp crust that gives way to a soft, slightly tangy, and incredibly chewy interior. They are sturdy enough to hold the juiciest pulled pork or the heartiest veggie burger without falling apart, yet their flavor is complex and nuanced. This recipe guides you through every step, from creating a strong levain to achieving the perfect bake.

Why You’ll Love This Recipe

• Deep, Complex Flavor: The slow, natural fermentation of the sourdough starter develops a delightful tang that commercial yeast can’t replicate.

• Perfect Texture: A crisp exterior and a soft, airy, yet structured crumb make for the perfect sandwich experience.

• No Commercial Yeast: This recipe relies 100% on your sourdough starter for leavening, making it a true slow-fermentation bake.

• Versatile: Use these rolls for burgers, deli sandwiches, sliders, or simply slather them with butter.

Ingredients

For the Levain (Pre-Ferment)

• 60g active, bubbly sourdough starter (100% hydration)

• 60g bread flour

• 60g warm water

For the Main Dough

• All of the levain (from above)

• 430g bread flour

• 190g warm water

• 100g whole milk, lukewarm

• 9g fine sea salt (about 1 ½ tsp)

• 25g unsalted butter, softened

• 15g honey or maple syrup

For Topping

• Rice flour for dusting (optional, for a prettier crust)

• Sesame seeds, poppy seeds, or everything bagel seasoning (optional)

Equipment You’ll Need

• Digital Kitchen Scale (highly recommended for accuracy)

• Stand Mixer with dough hook (or a large bowl and sturdy spatula)

• Bench scraper

• Large bowl or proofing container

• Parchment paper

• Baking sheet

• Razor blade or sharp knife (lame) for scoring

• Spray bottle filled with water

Step-by-Step Instructions

Day 1: Evening (The Levain)

1. Create the Levain (8-12 hours before mixing dough): In a small jar or bowl, combine the 60g of active starter, 60g bread flour, and 60g warm water. Mix until no dry flour remains.

2. Ferment: Cover loosely and let it sit at room temperature (70-75°F / 21-24°C) for 8-12 hours. It is ready when it has at least doubled in size, is domed on top, and is filled with bubbles.

Day 2: Baking Day

1. Mix the Dough (Time: 10-15 mins | Intensity: Low)

• In the bowl of a stand mixer, combine the all of the ripe levain, 430g bread flour, 190g warm water, 100g warm milk, and 15g honey. Mix on low speed with the dough hook until a shaggy dough forms, about 2-3 minutes. Let this mixture (the autolyse) rest for 30 minutes covered with a damp cloth. This helps hydrate the flour.

2. Develop the Gluten (Time: 10-15 mins | Intensity: Medium)

• Add the 9g of salt and 25g of softened butter to the dough.

• Mix on medium-low speed for 6-8 minutes. The dough will initially look slippery and messy, but it will eventually come together into a smooth, slightly tacky ball that clears the sides of the bowl. It should pass the “windowpane test”: gently stretch a small piece of dough; it should stretch thin enough to be translucent without tearing immediately.

3. Bulk Fermentation (Time: 3-5 hours | Intensity: Low)

• Place the dough into a lightly oiled large bowl. Cover and let it rise at room temperature.

• During this time, perform a series of “coil folds” to strengthen the dough. Every 30 minutes for the first 2 hours, wet your hands, lift one side of the dough high, and fold it over itself. Rotate the bowl 90 degrees and repeat three more times (a total of 4 folds per session). You should see the dough becoming smoother and stronger with each fold.

• Let the dough rest, covered, for the remainder of the bulk fermentation. The dough is ready when it has increased in volume by about 50%, is jiggly, and has a smooth, domed top with a few visible bubbles.

4. Shape the Rolls (Time: 20 mins | Intensity: Medium)

• Turn the dough out onto a lightly floured surface. Using a bench scraper and scale, divide the dough into 8 equal pieces (each should be ~110-115g).

• Gently pre-shape each piece into a loose round. Let them rest on the counter, covered, for 15-20 minutes (this is the bench rest).

• To final shape, flip a round over. Gently fold the top third down to the middle and the bottom third up, like a letter. Then, roll it into a tight log, sealing the seam with the heel of your hand. Roll it gently under your cupped hands to create a smooth, taut surface.

• Place the shaped rolls seam-side down on a parchment-lined baking sheet, leaving about 2 inches between them for expansion.

5. Final Proof (Time: 1-3 hours | Intensity: Low)

• Cover the rolls loosely with a large plastic bag or damp cloth. Let them proof until they have puffed up significantly. To test, gently press a floured finger into the side of a roll; the indent should spring back slowly but remain partially visible.

• Optional Cold Proof: For more sour flavor, you can proof the shaped rolls in the refrigerator for 8-16 hours instead. Bring them out to warm up for 1 hour before baking.

6. Bake to Perfection (Time: 25 mins | Intensity: Medium)

• Preheat your oven to 450°F (230°C) with a rack in the center. Place an empty metal baking pan on the bottom rack.

• Just before baking, score the top of each roll with a sharp razor blade (a single slash down the center works well). If desired, mist the rolls lightly with water and sprinkle with seeds.

• Place the baking sheet in the oven. Carefully pour 1 cup of hot water into the preheated empty pan below to create steam. Quickly close the oven door.

• Bake for 20-25 minutes, rotating the pan halfway through, until the rolls are a deep golden brown and sound hollow when tapped on the bottom.

• For an extra-crisp crust, turn off the oven, prop the door open slightly with a wooden spoon, and let the rolls sit inside for 5 additional minutes.

7. Cool (Time: 1+ hours | Intensity: Low)

• This is non-negotiable! Transfer the rolls to a wire cooling rack immediately. The internal steam is still finishing the cooking process. Allow them to cool completely for at least 1-2 hours before slicing. Cutting into them warm will result in a gummy texture.

Baker’s Notes & Tips

• Starter Health is Key: Your starter should be at its peak activity (doubled 4-8 hours after feeding) for the best rise.

• Temperature Matters: Dough fermentation is highly dependent on temperature. In a cooler kitchen (65°F/18°C), bulk fermentation may take 5-6 hours. In a warmer one (78°F/26°C), it may only take 3.

• Shaping is Practice: Don’t worry if your first shaping isn’t perfect. The key is to create a smooth, taut surface to help the rolls hold their shape.

• No Stand Mixer? No problem. Mix the ingredients with a sturdy spatula and then perform the kneading by hand on the counter for 10-15 minutes until smooth and elastic.

Nutrition Information (Per Roll)

• Calories: ~245 kcal

• Total Fat: 3.5g

• Saturated Fat: 2g

• Cholesterol: 8mg

• Sodium: 395mg

• Total Carbohydrates: 46g

• Dietary Fiber: 2g

• Sugars: 2g

• Protein: 8g

Note: Nutritional information is an estimate and may vary based on specific ingredients used and their exact weights.

Storage & Freezing

• Storage: Store completely cooled rolls in a paper bag at room temperature for 2 days. For longer storage, place in a plastic bag for up to 4 days (the crust will soften).

• Freezing: These rolls freeze beautifully. Wrap each cooled roll tightly in plastic wrap and then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature and refresh in a 350°F (175°C) oven for 5 minutes for a fresh-baked taste.

Enjoy the process and the incredible, homemade results! There’s no sandwich that can’t be improved by being cradled in one of these sourdough masterpieces.