Sourdough Sandwich Rolls

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recipe by Duane Lawrence

  • Time icon
    Total Time
    8hrs 45mins
  • Serves icon
  • Calories icon
based on 2 ratings

These sourdough sandwich rolls are so easy to bake in advance and then freeze for later use. Just pull them out of the freezer on the morning you want to use them and you're ready to go! They're also great because it's grilling season and nothing makes a burger better than putting it on your own homemade bun. The sourdough in these rolls is the perfect combination with any burger flavor you can come up with. Just a little tang and of course you can adjust the strength of the sourdough flavor by how long you let it rise. If you like it light follow the directions as listed below with just two quick rises. If you like it stronger, let it sit in the fridge overnight for the first rise before forming into the rolls.

Inspired by:

recipe updated 8 Jun 2020


  • Quick-rise yeast icon
    Quick-rise yeast
    2 ¼ tsp (about 9.11 g)
  • Sourdough starter icon
    Sourdough starter
    1 cup (about 194.4 g)
  • Water icon
    ¾ cup (about 180 g)
  • Brown sugar icon
    Brown sugar
    1 tbsp (about 12.15 g)
  • Vegetable oil icon
    Vegetable oil
    1 tbsp (about 13.8 g)
  • Egg icon
    1 (about 50 g)
  • Salt icon
    1 ½ tbsp (about 27 g)
  • Bread flour icon
    Bread flour
    3 cups (about 367.2 g)
  • Egg yolk icon
    Egg yolk
    1 (about 20 g)


  • kCook icon Pastry brush
  • kCook icon Small bowl
  • kCook icon Large mixing bowl
  • kCook icon Baking pan - 13 x 9"

Step preview

  1. Add quick-rise yeast, sourdough starter, water, brown sugar, vegetable oil, egg and salt to a clean large mixing bowl
  2. Mix
  3. Add bread flour to the large mixing bowl
  4. Mix in
  5. Knead vigorously until elastic and let rise - approx 10 min
  6. Let rise slowly until doubled and continue - approx 8 hr
  7. Grease
  8. Divide
  9. Arrange evenly and cover
  10. Pre-heat oven - 205°C
  11. Leave and let rise - approx 30 min
  12. Brush a clean small bowl with egg yolk
  13. Cut gently
  14. Steam
  15. Bake - 15 min, 205°C
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