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Sourdough Sandwich Rolls

These rolls are an excellent choice for burgers or sandwiches.
Sourdough Sandwich Rolls
Yield 8 rolls



  • 3 cups bread flour, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoon table salt
  • 3/4 cup warm water (120-130°F)
  • 1 tablespoon vegetable oil
  • 1 cup Sourdough Starter
  • 1 large egg (room temperature)

Egg wash

  • 1 egg
  • 1 tablespoon water


  • In stand mixer bowl, add 1 cup flour, yeast, sugar and salt; mix well. Add water, oil and sourdough starter to flour mixture. Using a paddle attachment, beat on medium speed for 4 minutes. Add egg and beat 1 minute.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • 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.
  • Preheat oven to 400°F.
  • With sharp knife, make an “X” on the top of each roll. Brush with egg wash (whisk together egg and water). Brush tops of rolls. Bake for 15 to 20 minutes. Remove from cookie sheet; cool on wire rack.


Get Bread Machine Method here.
Photo by Matt Weber.