We just had a delivery of a beautiful baby girl on Monday morning so easy lunches are in order! These sourdough sandwich rolls are so easy to bake in advance and then freeze for later use. Just pull them out of the freezer on the morning you want to use them and you’re ready to go!
They’re also great because it’s grilling season and nothing makes a burger better than putting it on your own homemade bun. The sourdough in these rolls is the perfect combination with any burger flavor you can come up with. Just a little tang and of course, as I mentioned in previous posts you can adjust the strength of the sourdough flavor by how long you let it rise. If you like it light follow the directions as listed below with just two quick rises. If you like it stronger, let it sit in the fridge overnight for the first rise before forming into the rolls. I love them both ways.
I’ve heard from a few of you that are experimenting more with yeast doughs and I hope you’re including sourdough too! Red Star Yeast has asked that I go through a few of their recipes for you so this is one recipe of three that I’ll be sharing with you in the coming weeks. Besides just the recipes they do have some other great resources on their web site for you as you’re trying these out. One of my favorite resources is their great description of different yeast types and when to use them.You’ll also find lots of hints and great discussions going on over at their Facebook page!
Sourdough Sandwich Rolls
courtesy Red Star Yeast
- 2 1/4 teaspoons Red Star Active Dry Yeast
- 3 cups bread flour, divided
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
- 3/4 cup water
- 1 tablespoon vegetable oil
- 1 cup sourdough starter
- 1 egg, room temperature
Combine yeast, 1 cup flour, and other dry ingredients. Combine water and oil; heat to 120º to 130ºF.
Combine sourdough starter, dry mixture, and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg and beat 1 minute. Gradually add flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 8 pieces. On lightly floured surface, shape each piece into a smooth ball. Place on greased cookie sheet. Flatten to a 4-inch diameter. Cover; let rise until indentations remains after touching. With sharp knife, make an “X” on the top of each roll. (If desired, brush with GLAZE: Combine 1 egg and 1 TBSP water. Brush tops of rolls.) Bake in preheated 400º F oven 15 to 20 minutes. Remove from cookie sheet; cool.
Disclosure: I was compensated for writing and photographing this post by Red Star Yeast. All opinions are my own.
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I am sure you love food. Otherwise, you won’t be here. As a full-time and a part-time chef at a local restaurant, I know my way around food. Ever since I was a young girl, I enjoyed helping my mom in the kitchen.
We would often experiment with the spices, ingredients, and flavors and create great meals for my brothers and dad. Since cocking was my first passion, I decided to go in that direction. I finished culinary school, got my first job, and started developing my skills.
Later when kids came, I had all the liberty in the kitchen to combine some of the unique flavors. A lot of them were a success, but now and there I would make a couple of mistakes.