Step 1

Add the sourdough starter, sugar, water, salt, and oil to a mixing bowl and stir until combined. Add in the flour and mix by hand or with a mixer until a dry, shaggy dough forms. Cover the bowl and let sit for 1 hour.

Step 2

Tip the dough out onto a clean surface and knead it until the dough is soft and elastic. It shouldn’t take more than 7 or 8 minutes for the dough to be sufficiently kneaded.

Step 3

Once the dough is smooth place it back into a covered bowl and place it in the oven with the light on to bulk ferment. You only want the dough to rise about 50%, not double as is usual.

Step 4

When the dough is ready, tip it out onto a clean surface and divide the dough into four equal pieces. If doing by weight you should end up with pieces about 200 to 225 grams each.

Step 5

Pull each piece of dough into a rough rectangle, with the long edge in front of you. Then roll the dough up into a log and gently pinch the ends to seal them off. Repeat this for each roll.

Step 6

Transfer the rolls to a baking tray lined with parchment paper. Flatten the dough a little so there is more surface area.

Step 7

Cover with a damp kitchen towel and allow them to proof. They should about double in size before baking.

Step 8

When you're ready to bake the sandwich rolls, preheat your oven to 400F. Lightly egg wash the rolls and then slash them with a lame or sharp knife.

Step 9

Bake them in the oven until just golden. This will take around 25 to 30 minutes depending on your oven. You don't want to over bake them or they will be too crispy on the outside.

Step 10

To keep the outside soft, brush the sourdough sandwich rolls with butter as soon as they come out of the oven.

Step 11

Allow baked sourdough sandwich rolls to cool on a wire rack.