Using a bowl of a stand mixer equipped with a dough hook, . 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.

To determine its readiness, perform the 'window pane' test. Take a small piece of dough and pinch it, then gently stretch and manipulate it into a somewhat rectangular shape. The dough, resembling a transparent window pane, should become thin enough to see through. If the dough breaks instead of stretching, it might require more kneading. We want to finish with the elastic dough at the end of the kneading (shaggy dough won't rise well).

Place in a greased bowl (a mixing bowl is fine, it doesn't need to be a large bowl) and cover with plastic wrap, aluminum foil, a tight lid, or (what I like to do) a plastic bag. Alternatively, let the dough rise in the bowl of your standing mixer, but be prepared to stick to it a little. You don’t want to cover the dough with just a damp towel; it will dry overnight and leave you with an unpleasant crust on the dough.

Allow the dough to do the first rise for 8-12 hours at room temperature. If your house is cold, try to find a warm spot. If your house is hot, prepare for the dough to double in size in less time (even closer to 6 hours!).

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. On a lightly floured surface, flatten each dough portion into a rectangle, aiming for a thickness of around ¼ inch. Then roll it into a compact shape (like a hot dog bun), sealing the ends by pinching them together.

Place the formed rolls on a baking sheet lined with parchment paper, ensuring that the seam side is facing downward. Let them rise until they almost double in size.

The second rise could take anywhere from 1 - 3 hours, depending on the temperature in your environment and the level of activity in your sourdough starter.

When the rolls have almost doubled in size, preheat your oven to 375°F (190°C).

Optional: Do a slash or two with a sharp knife or a razor. Since the sandwich rolls don't expand that much in the oven, this step is optional, but the lines do look pretty.

Also optional: Spray the rolls with some water to create crusty outsides and soft insides.

Bake them at 375°F (190°C) for 17 - 22 minutes (depending on the strength of your oven), until they are golden brown.

Allow them to cool (the best way to cool them is by placing them on a wire rack) and enjoy your perfect sandwich bread!