Sourdough Sandwich Rolls

Sourdough sandwich rolls offer a delightful blend of tangy flavor, chewy texture, and rustic charm that only a natural fermentation process can provide. Making these rolls from scratch is a labor of love, but the result is well worth the effort. The extended fermentation not only enhances the nutritional value and digestibility of the bread but also imparts a unique complexity to its taste. Whether you’re using them for a hearty sandwich, a burger, or simply enjoying them with a slather of butter, these rolls bring an artisanal touch to any meal

Ingredients:

• Starter:
  • 100g active sourdough starter
• Dough:
  • 500g bread flour
  • 300g water
  • 10g salt
  • 50g unsalted butter, softened
  • 25g sugar
  • 1 egg, for egg wash
  • Sesame seeds or poppy seeds (optional)

Instructions:

1. Feed the Starter:
   • Feed your sourdough starter 4-6 hours before you plan to mix the dough to ensure it’s active and bubbly.
2. Mix the Dough:
   • In a large bowl, combine the flour, water, and sourdough starter. Mix until just combined, cover with a damp cloth, and let it rest (autolyse) for 30 minutes.
3. Add Salt, Sugar, and Butter:
   • After the autolyse, add the salt, sugar, and softened butter to the dough. Knead the dough until it becomes smooth and elastic, about 10-15 minutes. You can do this by hand or use a stand mixer with a dough hook attachment.
4. Bulk Fermentation:
   • Place the dough in a lightly greased bowl, cover with a damp cloth, and let it ferment at room temperature for 4-6 hours, performing a series of stretch and folds every 30 minutes during the first 2 hours.
5. Shape the Rolls:
   • Turn the dough out onto a lightly floured surface and divide it into 8-10 equal pieces. Shape each piece into a round ball by pulling the sides of the dough to the center and pinching them together. Place the shaped rolls on a parchment-lined baking sheet, cover with a damp cloth, and let them rise for another 2-3 hours, or until puffy.
6. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Place a shallow pan of water on the bottom rack to create steam, which helps achieve a nice crust on the rolls.
7. Egg Wash and Topping:
   • Beat the egg with a tablespoon of water to create an egg wash. Brush the tops of the rolls with the egg wash and sprinkle with sesame or poppy seeds if desired.
8. Bake:
   • Bake the rolls in the preheated oven for 20-25 minutes, or until golden brown. They should sound hollow when tapped on the bottom.
9. Cool:
   • Remove the rolls from the oven and let them cool on a wire rack. Enjoy warm or store in an airtight container for up to 3 days.