Sourdough Sandwich Rolls 

Here’s a recipe for Sourdough Sandwich Rolls:

Ingredients:

For the Sourdough Starter (if you don’t already have one):

• 1/2 cup (120g) water
• 1/2 cup (60g) all-purpose flour
• 1/2 cup (60g) whole wheat flour
• 1/4 tsp active dry yeast (optional, for a quicker start)

For the Sourdough Sandwich Rolls:

• 1 cup (240g) active sourdough starter (fed and bubbly)
• 1 cup (240g) warm water
• 3 cups (360g) bread flour or all-purpose flour
• 2 tbsp (25g) sugar
• 2 tbsp (28g) unsalted butter, softened
• 1 1/2 tsp salt
• 1 egg (for egg wash)
• Sesame seeds, poppy seeds, or everything bagel seasoning (optional, for topping)

Instructions:

Make the Sourdough Starter (if needed):

1. Combine Ingredients:
   • Mix water, all-purpose flour, whole wheat flour, and yeast (if using) in a jar. Stir well, cover loosely, and let it sit at room temperature for 24 hours.
2. Feed the Starter:
   • After 24 hours, discard half of the starter and add 1/2 cup water and 1/2 cup flour. Mix well and let it sit for another 24 hours. Repeat this process for 5-7 days, or until your starter is bubbly and has a tangy aroma.

Make the Sourdough Sandwich Rolls:

1. Mix the Dough:
   • In a large mixing bowl, combine the active sourdough starter, warm water, sugar, and softened butter. Stir until combined. Add the flour and salt, mixing until a rough dough forms.
2. Knead the Dough:
   • Transfer the dough to a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-8 minutes.
3. First Rise (Bulk Fermentation):
   • Place the dough in a greased bowl, cover with a damp cloth, and let it rise at room temperature for 3-4 hours, or until doubled in size. For a more sour flavor, you can let the dough rise in the refrigerator overnight.
4. Shape the Rolls:
   • After the first rise, punch down the dough and divide it into 8-10 equal pieces. Shape each piece into a ball and place them on a parchment-lined baking sheet. Gently flatten each ball into a disc shape.
5. Second Rise:
   • Cover the rolls with a damp cloth and let them rise for 1-2 hours, or until puffy.
6. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
7. Prepare for Baking:
   • Beat the egg and brush it over the tops of the rolls for a shiny finish. If desired, sprinkle sesame seeds, poppy seeds, or everything bagel seasoning on top.
8. Bake the Rolls:
   • Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
9. Cool and Serve:
   • Let the rolls cool on a wire rack before slicing. These rolls are perfect for sandwiches, burgers, or as a side to any meal.

Enjoy your homemade sourdough sandwich rolls!