Sandwich bread Rolls

Preparation Time: 30 minutes (active)
Fermentation Time: 6-8 hours (bulk rise) + 2-3 hours (proofing)
Cooking Time: 20-25 minutes
Total Time: 9-11 hours
Servings: 12 rolls

Ingredients

• 1 cup (240g) active sourdough starter
• 1 1/2 cups (360ml) warm water
• 1/4 cup (50g) granulated sugar
• 1/4 cup (60ml) vegetable oil or melted butter
• 5-6 cups (600-720g) bread flour
• 2 tsp salt

Instructions

1. Activate Your Starter:
   • Make sure your sourdough starter is active and bubbly before you begin. Feed it 4-6 hours before you plan to start making the dough.
2. Mix the Dough:
   • In a large mixing bowl, combine the active sourdough starter, warm water, sugar, and oil. Stir to dissolve the sugar.
   • Gradually add 4 cups of the bread flour, mixing until a shaggy dough forms.
   • Let the dough rest for 30 minutes to allow the flour to hydrate (autolyse).
3. Knead the Dough:
   • Add the salt to the dough and begin kneading. Gradually add more flour, 1/2 cup at a time, until the dough is smooth and elastic. This can take about 10-15 minutes by hand or 8-10 minutes with a stand mixer.
   • The dough should be soft but not sticky.
4. Bulk Fermentation:
   • Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise at room temperature for 6-8 hours, or until doubled in size. The time will vary depending on the temperature of your kitchen.
5. Shape the Rolls:
   • Once the dough has doubled in size, gently deflate it and turn it out onto a lightly floured surface.
   • Divide the dough into 12 equal pieces.
   • Shape each piece into a ball by folding the edges under and pinching to seal. Place the rolls on a parchment-lined baking sheet, leaving some space between each roll.
6. Proof the Rolls:
   • Cover the rolls with a damp cloth or plastic wrap and let them rise at room temperature for 2-3 hours, or until puffy and almost doubled in size.
7. Preheat the Oven:
   • Preheat your oven to 375°F (190°C) about 30 minutes before you plan to bake the rolls.
8. Bake the Rolls:
   • Bake the rolls in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
   • If desired, brush the tops with melted butter immediately after baking for a soft, buttery crust.
9. Cool and Serve:
   • Transfer the rolls to a wire rack to cool completely before serving.

Tips

• Flour: The amount of flour you need can vary based on the humidity and temperature in your kitchen. Use just enough to create a smooth, elastic dough.
• Storage: Store leftover rolls in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months.
• Variations: Add seeds, herbs, or cheese to the dough for different flavors.

Enjoy your freshly baked sourdough sandwich bread rolls!