Let’s be honest: a great sandwich starts with great bread. And these sourdough sandwich rolls? They’re the best kind of great bread. Soft and tender on the inside, with a chewy, golden crust and that signature sourdough tang that makes everything better.
They’re sturdy enough to hold all your favorite fillings—burgers, deli meats, roasted vegetables—but tender enough that every bite melts in your mouth. Made with your sourdough starter, they come together with a little patience and reward you with the most incredible rolls. Once you make your own, you’ll never go back to store-bought.
Instructions
Mix the Dough (9:00 AM)
In a large bowl, combine the active sourdough starter and warm water. Stir to dissolve. Add the bread flour, salt, olive oil, and honey (if using). Mix with a wooden spoon or your hand until no dry flour remains. The dough will be shaggy and sticky. Cover and let rest for 30 minutes.
Stretch and Folds – First Set (9:30 AM)
With wet hands to prevent sticking, grab one side of the dough, stretch it up, and fold it over the top. Rotate the bowl and repeat 3-4 times. Cover and rest.
Stretch and Folds – Second Set (10:00 AM)
Repeat the stretch and fold process. The dough should feel slightly smoother. Cover and rest.
Stretch and Folds – Third Set (10:30 AM)
Repeat again. The dough should be noticeably smoother and stronger. Cover and rest.
Bulk Fermentation (10:30 AM – 2:30 PM)
Let the dough rise at warm room temperature for about 4 hours total from the first mix. The dough should be puffy, have bubbles on the surface, and have increased in volume.
Divide and Preshape (2:30 PM)
Turn the dough out onto a lightly floured surface. Divide it into 8 equal pieces (about 115g each). Gently shape each piece into a round ball. Cover and let rest for 20 minutes.
Final Shape (2:50 PM)
Shape each piece depending on your preferred roll shape. Place them on a parchment-lined baking sheet, seam-side down, spaced about 2 inches apart.
Second Rise (2:50 PM – 4:50 PM)
Cover loosely with plastic wrap or a kitchen towel and let rise at room temperature for about 2 hours until puffy and nearly doubled.
Preheat and Prep for Steam (4:30 PM)
About 30 minutes before baking, preheat your oven to 425°F (220°C). Place an empty metal baking pan on the bottom rack to preheat as well—this will be for creating steam.
Egg Wash and Score (4:50 PM)
Brush the rolls gently with egg wash. Sprinkle with sesame or poppy seeds if desired. Using a sharp knife or lame, score the tops with a quick slash.
Create Steam (4:50 PM)
Carefully pour about 1 cup of boiling water into the preheated empty pan on the bottom rack—it will sizzle and create steam. Immediately place the baking sheet with the rolls on the middle rack.
Bake (4:50 PM – 5:15 PM)
Bake for 20-25 minutes until the rolls are deep golden brown and sound hollow when tapped on the bottom.
Cool (5:15 PM)
Transfer the rolls to a wire rack to cool completely before slicing.
Serve and Store (6:00 PM)
Slice and use for sandwiches, or enjoy with butter. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Pro-Tips for Sourdough Roll Greatness
- Use a Very Active Starter: Your starter should be at its peak—bubbly, doubled, and passing the float test.
- Don’t Skip the Steam: Steam creates that perfect thin, chewy crust. A pan of hot water does the trick.
- Space Them Out: These rolls will puff up and spread. Give them room on the baking sheet.
- Cool Completely: Slicing warm rolls will make them gummy inside. Patience is rewarded.
- Freeze for Later: These rolls freeze beautifully. Make a double batch and stash some in the freezer for quick sandwiches.
