Sourdough Sandwich Rolls

• Feed sourdough starter 4-12 hours before starting your dough. It should be nice and bubbly before mixing the ingredients together.

• In a stand mixer with a dough hook, add active sourdough starter, bread flour, water, butter, salt, and honey. Knead for 5-10 minutes, until it pulls away from the sides of the bowl and is stretchy. It should also pass the ‘window pane’ test.
• Place in a greased bowl and cover with plastic wrap, beeswax wrap, or a tight lid. You don’t want to cover breads with just a towel, because it can leave a hard, not-so-desirable skin on the dough.
• Allow to ferment 8-12 hours at room temperature. You can place the in the fridge after the bulk ferment if you want to wait to bake the dough.

• Divide into 6 equal parts and shape.
• On a lightly floured surface, roll each piece of dough out into a rectangle, about 1/4 inch thick. Roll it up and pinch the ends closed.
• Place the shaped rolls onto a parchment lined baking sheet (seam side down) and allow to double in size. This can take 1-3 hours.
• Once it has risen, preheat the oven to 375 degrees.
• Slash the rolls with a razor if desired.
• Spray the tops of them with water before baking and halfway during baking time. This make for a crispy outside and soft interior.
• Bake at 375° for 15-20 minutes until golden brown. Allow to cool, and enjoy.

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