Sourdough Sandwich Rolls (Bread Machine)
Sourdough Sandwich Rolls (Bread Machine)
Excellent rolls! This recipe uses a bread machine for the hard work, and you will bake these in the oven. These rolls are large and a perfect softness.
Equipment
- Bread Machine
- Oven
- Baking Sheet
- Aluminum Foil
Ingredients
- 1 cup sourdough starter, Shortcut
- ¾ cup water, room temperature
- 1 tablespoon vegetable oil
- 1 egg, room temperature
- 1½ teaspoons salt
- 1 tablespoon sugar
- 408 grams bread flour, 3 cups if no scale
- 1½ teaspoons instant yeast
Instructions
- Place ingredients in the bread machine pan in the order specified in your owner's manual. Select dough cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Take out dough when cycle is finished.
- Turn dough onto a floured surface, flour the top, punch down to remove air bubbles. Divide dough into 8 pieces. On lightly floured surface, shape each piece into a smooth ball. Place on a cookie sheet lined with foil and floured. Flatten each ball to 4 inches in diameter. Cover, let rise until indentations remains after touching. If desired, brush with egg wash (combine 1 egg and 1 tablespoon of water) just before baking. Bake in preheated 200° C (390° F) oven for 15 to 20 minutes or until lightly browned. Remove from cookie sheet and let cool on a wire rack.
- And with sesame seeds sprinkled on top before baking.
- These are huge rolls!
Notes
In addition to sandwiches and burgers, think bread bowls, scoop out the middle and fill with chowder or a good stew.
Bread bowl idea suggested by good friend, Darhl Thomason, United States.
Shortcut: Sourdough Starter.
I never leave reviews, but after searching many recipes for a sourdough roll that starts with the bread machine and finishes in the oven, I decided to try this one. It is fabulous! The taste is mild, but delicious. The texture inside is soft and moist with a perfect chewiness. The crust is robust, but not crunchy. This roll held up strong to a juicy half-pound burger and survived the mashdown to bend nicely around the burger & condiments without cracking, shredding or crumbling. My guy says it made his great burger taste even better. I have found the perfect recipe & will try no others. I’m sticking with this winner. Lee, Thanks for posting this easy & delicious recipe! (The rise time for me after forming the rolls was about 1 hour in the oven with the light on. Total time was about 2 1/2 hours. Well worth it!)
The Real Person!
The Real Person!
Thank you very much for the nice review! Agree with all your observations, these really are excellent rolls.
The Real Person!
The Real Person!
I made these on 5 Apr 2017, and they are HUGE! I am actually planning sub sandwiches tonight with these. They are soft and just a hint of sourdough. I know the recipe states divide to 8 pieces, I think I will go with 10 or 12 next time. These are very good!