Ingredients
For the Dough:
- 1/2 cup active sourdough starter (fed and bubbly—this is non-negotiable!)
- 2 1/2 cups all-purpose flour (or bread flour, for a slightly chewier texture)
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 large egg (room temperature, saves you mixing drama)
- 3/4 cup whole milk (lukewarm, around 100°F)
- 1/4 cup unsalted butter (softened, cut into small pieces)
For the Egg Wash:
- 1 large egg yolk
- 1 tablespoon water
Optional Toppings:
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning (game-changer)
Instructions
Feed your sourdough starter about 4–6 hours before starting to bake. It should be bubbly and at its peak activity. If it doesn’t pass the “float test” (a small spoonful floats in water), feed it again and try later.
In a large mixing bowl (or stand mixer), combine the sourdough starter, flour, sugar, and salt. Add the milk, egg, and softened butter. Mix with a dough hook attachment for about 8–10 minutes, until the dough is smooth, stretchy, and pulls away from the bowl’s sides. No mixer? No problem—just knead on a lightly floured surface using your hands.
Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rest in a warm spot (around 75–80°F is ideal) for 4–6 hours or until it doubles in size. The sourdough process takes a bit longer than regular yeasted dough—patience pays here!
Transfer the dough to a clean surface and divide it into equal portions. For larger rolls (hello, burgers), aim for about 9 pieces. For slider rolls, divide the dough into 12–15 smaller portions. Roll each piece into a smooth ball and place them on a parchment-lined baking sheet, spaced evenly apart.
Cover your rolls lightly with plastic wrap or a damp kitchen towel and let them proof for another 2–4 hours until super puffy but not collapsing. The slower proofing gives you that delightful tang and texture sourdough is famous for.
While your dough is proofing, preheat the oven to 375°F. Whisk together the egg yolk and water to make the egg wash. Brush each roll gently with the mixture. Sprinkle with your topping of choice for an extra layer of deliciousness (sesame seeds, poppy seeds—whatever makes your heart happy).
Bake the rolls in the preheated oven for 18–20 minutes or until golden brown and your kitchen smells like heaven. Let the rolls cool slightly on a wire rack before slicing and filling them with whatever sandwiches your soul craves.
- Prep Time: 20 minutes (active) + 4-6 hours (rising)
- Cook Time: 25
Nutrition
- Serving Size: Per Roll
- Calories: 200-250
- Sodium: 200-250mg
- Fat: 3-5g
- Saturated Fat: 1g
- Carbohydrates: 35-40g
- Fiber: 1-2g
- Protein: 6-8g
- Cholesterol: 10-20mg
Keywords: Sourdough Sandwich Rolls