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It's so satisfying pulling a tray of golden sourdough sandwich rolls from the oven: warm, soft, and made with your own hands. If you’ve been searching for the perfect sourdough sandwich rolls recipe, this one strikes that ideal balance: light and fluffy on the inside with just enough structure to hold your favorite fillings.
Whether you're building hearty homestead lunches or prepping for gatherings, these rolls are a staple worth mastering.
Why You’ll Love These Sourdough Sandwich Rolls
- Naturally leavened with your active sourdough starter
- Soft, fluffy texture (not dense like traditional sourdough loaves)
- Perfect for sandwiches, burgers, or sliders
- Make-ahead friendly for busy homestead days
Ingredients
- 1 cup (240g) active sourdough starter (bubbly and fed)
- ¾ cup (180g) warm milk
- ¼ cup (60g) melted butter
- 2 tablespoons honey (or sugar)
- 1 large egg
- 3–3½ cups (360–420g) all-purpose flour
- 1½ teaspoons salt
How to Make Sourdough Sandwich Rolls
1. Mix the Dough
In a large bowl, combine sourdough starter, warm milk, melted butter, honey, and egg. Stir until smooth.
Gradually add flour and salt, mixing until a soft dough forms.
2. Knead Until Smooth
Knead by hand (or with a mixer) for about 8–10 minutes, until the dough becomes smooth and slightly tacky.
3. First Rise (Bulk Fermentation)
Place dough in a greased bowl, cover, and let rise at room temperature for 8–12 hours (or overnight) until doubled.
4. Shape the Rolls
Turn dough onto a lightly floured surface and divide into 8–12 equal pieces. Stretch and shape each into a roll shape.
Place on a parchment-lined baking sheet, spacing evenly.
5. Second Rise
Cover loosely and let rise for 1–2 hours, until puffy.
6. Bake
Preheat oven to 375°F.
Optional: Brush tops with egg wash for a golden finish.
Bake for 18–22 minutes, or until lightly golden brown.
Tips for Perfect Sourdough Rolls
- Use an active starter: This is key for fluffy rolls instead of dense ones.
- Don’t over-flour: The dough should be soft, not stiff.
- Warm environment helps: Especially during colder months.
- Add steam: Place a small pan of water in the oven for extra softness.
Flavor Variations
- Herb Rolls: Add rosemary or thyme to the dough
- Garlic Butter Tops: Brush with melted garlic butter after baking
- Whole Wheat Option: Swap 1 cup of flour for whole wheat
How to Store
- Store at room temperature in an airtight container for up to 3 days
- Freeze for up to 2 months (slice first for convenience)
FAQ: Sourdough Sandwich Rolls
Can I make these without milk?
Yes! Substitute with water or a non-dairy milk.
Why are my rolls dense?
Usually due to an inactive starter or under-proofing.
Can I refrigerate the dough overnight?
Absolutely. This can improve flavor and make timing easier.
Final Thoughts
These soft sourdough sandwich rolls bring together everything we love about homestead baking: simple ingredients, slow fermentation, and that unmistakable homemade flavor. Once you make these, store-bought buns just won’t compare.
If you're building a from-scratch kitchen, this is one recipe you'll come back to again and again.
If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram@keepingitholistic! For more simple sourdough recipes & guidance, small-space gardening tips, and cozy, slow living inspiration, subscribe to my newsletter and follow me on YouTube and Instagram!
📖 Recipe
Soft & Fluffy Sourdough Sandwich Rolls
Equipment
- 1 large mixing bowl
- stand mixer (optional)
- baking sheet lined with parchment paper
Ingredients
Instructions
- In a large mixing bowl, combine the sourdough starter, warm milk, melted butter, honey, and egg. Mix until smooth.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Knead the dough by hand or with a stand mixer for 8–10 minutes, until smooth and slightly tacky.
- Place the dough in a greased bowl, cover, and let rise at room temperature for 8–12 hours, or until doubled in size.
- Turn the dough out onto a lightly floured surface and divide into 8–12 equal portions. Shape each portion into a smooth ball.
- Place rolls on a parchment-lined baking sheet, spaced evenly apart. Cover loosely and let rise for 1–2 hours, until puffy.
- Preheat oven to 375°F (190°C).
- Optional: Brush tops with egg wash for a golden finish.
- Bake for 18–22 minutes, or until golden brown.
- Remove from oven and let cool slightly before serving.
Notes
Nutrition
Hi, I’m Victoria!
I document our homesteading journey on YouTube: covering sourdough, fresh milled bread, gardening, and simple living. Click here to watch, learn, and be inspired to start your own homestead at home.
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