I was looking for a roll recipe that I thought would go well with some sliders I’m planning on making. This one really seemed like it would go well with the filling I had in mind.
I have been adding 1/4 cup of sourdough starter to nearly all of my bread recipes. With the overnight rise it really adds a nice complexity to the flavor.
Add ingredients to stand mixer.
And mix and knead.
Rise in a warm area for 1 1/2 to 2 hours or until doubled. I use my Breville Air Fry Smart Oven for proofing bread dough (set to the “proof” function) because it’s amazingly consistent and fast.
Punch down, and place in an oiled bag or covered bowl. Refrigerate overnight.
The next morning, allow to come to room temperature. I do this by placing the bag in a bowl of warm water (or it can take hours)
Form into 12 balls and place in half pan or 9X13 pan. I really like using these disposable half pans.
Allow to rise 1 to 2 hours. If you have not let the dough come to room temperature, that’s fine, but this step will take longer.
Bake in a 375 degree preheated oven about 22 minutes or until golden brown. After baking these I usually pop them out of the pan and onto a cooling rack so that the bottoms don’t get too humid and soggy.
These ended up being delicious. King Arthur Flour Chewy Sandwich Rolls. I think if I’d wanted them to be as brown as the picture on their website, I’d have needed to broil for a minute, but this fit what I needed them for so I did not.
King Arthur Flour Chewy Sandwich Rolls
- 4 cups 482g King Arthur Unbleached All-Purpose Flour
- 2 1/2 teaspoons salt
- 1 teaspoon instant yeast
- 3 tablespoons 28g Baker’s Special Dry Milk or nonfat dry milk powder
- 1 1/2 cups 340g cool water
- 1/4 cup 50g olive oil
- ¼ cup unfed sourdough starter
- Add all ingredients to stand mixer. Mix and knead until a ball forms and cleans the sides (just). Allow to rise for 1 ½ to 2 hours until doubled in size. Place in a plastic bag sprayed with oil and refrigerate overnight. Bring dough to room temperature (I place the bag in a bowl of warm water). Divide into 12 pieces, and place in half pan or 13X9 pan. Allow to rise until double. Bake at 375 for about 22 minutes until browned on top.