Recipe: Sourdough Hoagie Rolls
Sourdough Hoagie Sandwich Rolls
I adapted one of our favorite bread recipes to sourdough. These hoagie rolls are so soft on the inside, perfect for stuffing with your favorite sandwich ingredients.
Ingredients
- 100 grams active sourdough starter
- 260 grams water
- 500 grams bread flour
- 40 grams honey
- 12 grams salt
- 3 tablespoons butter softened
Instructions
Mix
- Mix all ingredients together in a bowl. Knead until ingredients are well incorporated and a smooth dough forms- about 7 minutes by hand or 5 minutes in stand mixer. Dough will be slightly sticky, but should no longer be sticking to your hands, or pulling away from the sides of the mixing bowl.
Bulk Rise
- Cover dough with lid or damp towel, and let rise for about 8 hours at room temperature. Dough should double in this time.
- Optional-if you need more time, stick in the fridge after the first couple hours.
Shape
- After dough has doubled, dump out on to a lightly floured surface and divide into 6-8 pieces. (Let come to room temperature first, if refrigerated).Use flour as needed to prevent sticking.
- Flatten each chunk of dough, pushing out any air bubbles and make into a rectangle. Roll dough up into a log, pinching the seams closed. Place on lined sheet pan, leaving at least 2 inches of space between each roll.
Final Rise
- Cover rolls with a damp towel and let rise until doubled. This can take anywhere from 2-4+ hours, depending on the temperature of your room. Don't underproof, or they will be dense.
Bake
- Preheat oven to 375°.
- When dough has risen, slash down the middle of each roll with a bread lame or sharp knife.Bake for 18-22 minutes, until golden brown.
Notes
This recipe was adapted from this yeast hoagie recipe on Oh Sweet Basil.