I love this recipe because it brings together the best of artisan baking and everyday convenience. The slow fermentation gives the rolls depth of flavor and a light, airy texture. They’re sturdy enough to handle juicy fillings without falling apart but still soft on the inside. The process feels therapeutic and rewarding—watching the dough rise, shaping the rolls, and finally pulling golden, fragrant bread from the oven is deeply satisfying. Plus, they freeze beautifully for meal prep.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
500g (about 4 cups) bread flour 100g (½ cup) active sourdough starter (100% hydration) 325g (1⅓ cups + 1 tbsp) lukewarm water 10g (2 tsp) salt 15g (1 tbsp) olive oil 10g (2 tsp) sugar or honey (optional, for softness and browning)
Directions
Mix the Dough: In a large bowl, I mix together the sourdough starter, lukewarm water, and sugar or honey until dissolved. I add the bread flour and stir until a shaggy dough forms. I cover the bowl and let it rest for 30 minutes to allow the flour to hydrate (this step is called autolyse).
Add Salt and Oil: After the rest, I sprinkle in the salt and add the olive oil. I knead the dough gently or perform several stretch-and-fold motions for about 5–10 minutes until the dough becomes smooth and slightly tacky.
Bulk Fermentation: I cover the bowl and let the dough rise at room temperature (70–75°F / 21–24°C) for about 4–5 hours. During the first 2 hours, I perform 3–4 sets of stretch-and-folds every 30–45 minutes. By the end of fermentation, the dough should feel airy, elastic, and risen by about 50%. Alternative: After 1–2 hours at room temperature, I sometimes refrigerate the dough overnight. This slow fermentation enhances the flavor and makes the dough easier to shape the next day.
Shape the Rolls: I turn the dough out onto a lightly floured surface and divide it into 8 equal pieces (about 100g each). I shape each piece into a tight ball, then gently flatten it into a roll shape. I place the rolls on a parchment-lined baking sheet, leaving space between each for expansion.
Final Proof: I cover the rolls with a damp towel or plastic wrap and let them rise at room temperature for 1–2 hours, or until they look puffy and have risen by about 50%.
Bake: I preheat the oven to 425°F (220°C). For a crustier result, I place a pan of hot water on the bottom rack to create steam. Just before baking, I optionally score the tops with a sharp knife or brush them with egg wash for shine. I bake the rolls for 20–25 minutes, until they’re golden brown and sound hollow when tapped on the bottom.
Cool: I transfer the baked rolls to a wire rack and let them cool completely before slicing. This helps preserve their texture and structure.
Servings and Timing
This recipe makes about 8 rolls. Prep Time: 20 minutes Cook Time: 25 minutes Bulk Fermentation Time: 4 hours Total Time: 4 hours 45 minutes
Variations
I like to customize these rolls depending on how I plan to use them. For softer rolls, I add 2 tablespoons of milk or butter to the dough. For extra flavor and texture, I brush the tops with egg wash and sprinkle sesame seeds, poppy seeds, or everything bagel seasoning before baking. If I want a sweeter roll, I increase the honey slightly. Sometimes, I shape them into long hoagie-style rolls for sandwiches or burgers.
Storage/Reheating
I store the cooled rolls in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them in a resealable freezer bag for up to 3 months. When ready to use, I thaw the rolls at room temperature or warm them in the oven at 350°F for about 5–7 minutes until soft and fragrant. I avoid microwaving, as it can make them tough.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, but the rolls will be slightly softer and less chewy. Bread flour gives the best structure.
What’s the purpose of the autolyse step?
It helps the flour absorb water, making the dough easier to handle and improving gluten development and flavor.
How do I know when my dough is fully fermented?
It should look airy, feel elastic, and have risen by about half its original volume.
Can I use my sourdough starter straight from the fridge?
No, I make sure it’s active and bubbly before using it in the recipe.
What if my kitchen is cold?
I extend the fermentation time or place the bowl in a slightly warm spot, like inside an oven with the light on.
Can I shape the dough the night before baking?
Yes, I refrigerate the shaped rolls overnight and bake them the next morning after letting them come to room temperature.
How do I get a shiny crust?
Brushing the rolls with egg wash before baking gives them a beautiful golden sheen.
Can I bake these without steam?
Yes, but using steam helps create a thinner, crispier crust.
Why are my rolls dense?
They might be under-proofed or overmixed. I make sure to handle the dough gently and let it rise adequately.
Can I make them whole wheat?
Yes, I replace up to 25–30% of the bread flour with whole wheat flour and add an extra tablespoon or two of water.
Conclusion
I find these sourdough sandwich rolls to be a perfect example of how simple ingredients can create something extraordinary. The process of fermentation gives them incredible flavor and texture, and they’re versatile enough for any meal—from breakfast sandwiches to burgers or deli classics. Baking these rolls fills my kitchen with that warm, comforting aroma that only homemade bread can bring, and every bite reminds me why sourdough is always worth the time and care.
These Sourdough Sandwich Rolls are soft yet chewy, with a golden crust and tangy flavor from natural fermentation. Perfect for sandwiches, burgers, or deli classics, they balance rustic texture with everyday practicality and freeze beautifully for later use.
Ingredients
500g (about 4 cups) bread flour
100g (½ cup) active sourdough starter (100% hydration)
325g (1⅓ cups + 1 tbsp) lukewarm water
10g (2 tsp) salt
15g (1 tbsp) olive oil
10g (2 tsp) sugar or honey (optional)
Instructions
Mix the dough: In a large bowl, mix sourdough starter, lukewarm water, and sugar or honey until dissolved. Add flour and stir until a shaggy dough forms. Cover and rest for 30 minutes (autolyse).
Add salt and oil: Sprinkle salt and add olive oil. Knead or perform stretch-and-folds for 5–10 minutes until smooth and tacky.
Bulk fermentation: Cover and let rise at room temperature for 4–5 hours, performing 3–4 sets of stretch-and-folds during the first 2 hours. Dough should rise by about 50% and feel airy. Optionally refrigerate overnight for enhanced flavor.
Shape the rolls: Turn dough onto a lightly floured surface, divide into 8 pieces (about 100g each), and shape into balls or roll shapes. Place on a parchment-lined baking sheet.
Final proof: Cover and proof at room temperature for 1–2 hours until puffy and risen by 50%.
Bake: Preheat oven to 425°F (220°C). Optionally score tops or brush with egg wash. Bake 20–25 minutes until golden brown and hollow-sounding when tapped. For a crustier texture, place a pan of hot water in the oven for steam.
Cool: Transfer rolls to a wire rack and cool completely before slicing.
Notes
Use active, bubbly starter for best results.
Brush with egg wash for a shiny crust or sprinkle sesame seeds for texture.
Refrigerating overnight enhances sour flavor and makes shaping easier.
Substitute part of the flour with whole wheat for a nutty taste.
For softer rolls, add 2 tbsp milk or butter to the dough.
