A Tradition in Family Baking

Sourdough Sandwich Rolls

5.0 from 2 reviews
Sourdough Sandwich Rolls
These rolls are an excellent choice for burgers or sandwiches.
Yield: 8 rolls
Ingredients
Dough:
  • ¾ cup water
  • 1 cup sourdough starter
  • 1 Tbsp vegetable oil
  • 1 egg, room temperature
  • 1½ tsp salt
  • 1 Tbsp sugar
  • 3 cups bread flour
  • 2¼ tsp (one package) RED STAR Active Dry Yeast
Egg Wash:
  • 1 egg
  • 1 Tbsp water
Instructions
  1. Sourdough Starter recipe.

Bread Machine Method
  1. Have water and oil at 80º F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner's manual. Select dough/manual cycle. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. Take out dough when cycle is finished. Follow Shaping, Rising and Baking section below. See our Bread Machine section for more helpful tips and information.

Mixer Methods
  1. Dry mixture: Combine yeast, 1 cup flour, and other dry ingredients. Liquids mixture: Combine water and oil; heat to 120º to 130ºF.

  2. Hand-Held Mixer Method
  3. Combine sourdough starter, dry mixture, and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg and beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

  4. Stand Mixer Method
  5. Combine sourdough starter, dry mixture, and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg and beat 1 minute. Gradually add flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

  6. Food Processor Method
  7. Put sourdough starter and dry mixture in processing bowl with steel blade. While motor is running, add egg and liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Shaping, Rising and Baking
  1. Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 8 pieces. On lightly floured surface, shape each piece into a smooth ball. Place on greased cookie sheet. Flatten to a 4-inch diameter. Cover; let rise until indentations remains after touching. With sharp knife, make an “X” on the top of each roll. If desired, brush with egg wash (combine egg and water). Brush tops of rolls. Bake in preheated 400º F oven 15 to 20 minutes. Remove from cookie sheet; cool.

  2. *You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

  3. Recipe featured at Thyme In Our Kitchen.

 

3 Comments
  1. These rolls are amazing. I have ‘infant’ starter, so the sour is not fully developed. Nevertheless, I’ve been experimenting with different recipes to use the ‘discard sponge’. I’m loving the mild taste that this new-starter discard has.

    Thank you for this website and all of the good information. I purchase RedStar yeast in the large package at my warehouse store. It is a reliable product that I enjoy using.

  2. You know, I have all the equipment and then some so I understand the reason for all the different instructions. However, after discovering their wonders, I abandoned the appliances. I still make my bread entirely by hand-wooden spoon, bread board for kneading with my hands, dough scraper for clean up. It would be really nice if I didn’t have to read between the lines in order to figure out the simple way.
    p.s. This dough was so alive! The force was strong with this one. It wanted to phone home while I was kneading it.

  3. Excellent and a crunch to boot

    I used half-rye sourdough starter. 2nd rise took 2.5 hours and could have gone to 3 hours. I shaped into baguettes, scored the tops and cooked at 400 for 13 minutes. They have a little crunch and are great.

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