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!)
Thank you very much for the nice review! Agree with all your observations, these really are excellent rolls.
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!