These Soft Sourdough Sandwich Rolls are a perfect fusion of tangy sourdough goodness and the comforting familiarity of a soft sandwich roll.
– active sourdough starter – all purpose flour – whole wheat flour – water – sugar
Using a bowl of a stand mixer equipped with a dough hook, combine active sourdough starter, bread flour, water, butter, salt, and sugar.
Allow the mixer to knead the mixture on low speed for 5-10 minutes until the dough pulls away from the bowl’s sides and achieves a stretchy consistency.
Place in a greased bowl and cover with plastic wrap, aluminum foil, a tight lid, or a plastic bag. Allow the dough to do the first rise for 8-10 hours at room temperature.
You can transfer the dough to the fridge after the bulk ferment the next day if you’re not yet ready to shape and bake the sandwich rolls.
The next day, divide the dough into 8 equal pieces with a dough scraper and shape them. If the dough sticks to your fingers a little, try wetting your hands with warm water.