Making homemade soft sourdough sandwich rolls is a rewarding process that combines the tangy flavor of sourdough with the soft, pillowy texture perfect for sandwiches. Here’s a detailed recipe to guide you through:
Ingredients:
- Active sourdough starter: 1/2 cup (120g)
- Warm water: 1 cup (240ml)
- Milk: 1/2 cup (120ml), lukewarm
- Honey: 2 tablespoons
- Unsalted butter: 4 tablespoons (softened)
- All-purpose flour: 4 cups (500g)
- Salt: 1 1/2 teaspoons
Instructions:
Step 1: Feed Your Sourdough Starter
If your sourdough starter has been in the fridge, feed it 4-8 hours before you start making the dough. Ensure it’s bubbly and active.
Step 2: Mix the Dough
- In a large mixing bowl, combine the active sourdough starter, warm water, lukewarm milk, and honey. Stir until well mixed.
- Add the softened butter and mix until it’s mostly incorporated.
- Gradually add the flour and salt. Mix until a rough dough forms.
Step 3: Knead the Dough
- Turn the dough out onto a lightly floured surface.
- Knead the dough for about 8-10 minutes until it becomes smooth and elastic. The dough should be slightly tacky but not sticky. If it’s too sticky, add a little more flour, a tablespoon at a time.
Step 4: Bulk Fermentation
- Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap.
- Allow the dough to rise at room temperature for 4-6 hours, or until it doubles in size. You can also do an overnight rise in the fridge (8-12 hours) for a deeper flavor.
Step 5: Shape the Rolls
- Once the dough has risen, punch it down to release the gas.
- Divide the dough into 8-12 equal pieces, depending on how large you want your rolls.
- Shape each piece into a ball by pulling the edges under to create a smooth top.
- Place the rolls on a parchment-lined baking sheet, leaving space between each for expansion.
Step 6: Second Rise
- Cover the rolls with a clean kitchen towel and let them rise for another 2-3 hours, or until they are puffy and almost doubled in size.
Step 7: Preheat the Oven
Preheat your oven to 375°F (190°C) during the last 30 minutes of the second rise.
Step 8: Bake the Rolls
- Brush the tops of the rolls with a little melted butter or milk for a golden finish.
- Bake for 20-25 minutes or until the rolls are golden brown on top and sound hollow when tapped on the bottom.
- Remove from the oven and let them cool slightly on a wire rack.
Tips:
- Milk substitute: For a dairy-free option, use almond milk or oat milk.
- Flour options: You can substitute some of the all-purpose flour with whole wheat flour for a heartier roll.
- Storage: These rolls freeze well. Let them cool completely, then store in an airtight container in the freezer for up to 2 months.
