Sandwich bread Rolls

A recipe for sourdough sandwich bread rolls with a preparation time of 30 minutes, fermentation time of 6-8 hours (bulk rise) plus 2-3 hours (proofing), and a cooking time of 20-25 minutes.

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.

Notes

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.