At a Glance
Soft sourdough sandwich rolls (Brötchen) with an open, tender crumb and a thin, pliable crust — ideal for packed lunches. Gentle handling and a short bake produce the classic soft texture; extended fermentation develops flavor and digestibility[1][2].
Not suitable if:
- • You prefer a rustic, chewy crust → try a classic loaf instead
- • You don't have an active starter → create a starter first
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate flour and water measurements
Large Mixing Bowl
Roomy bowl for mixing and bulk fermentation
Dough Scraper
Makes dividing and transferring rolls effortless
Parchment Paper
Prevents sticking and eases transfer to baking surface
Serrated Bread Knife
For clean slicing without compressing the soft crumb
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Ingredients
Weigh all ingredients on a kitchen scale. Hydration and ingredient weights are critical for consistent soft rolls[1].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Bread flour | 500g | 100% | Provides gluten for a soft, sandwich-style crumb |
| Water | 350g | 70% | Lukewarm (24-28°C / 75-82°F) |
| Active sourdough starter (100% hydration) | 120g | 24% | Bubbly and recently fed (4-8 hours) |
| Milk | 40g | 8% | Adds tenderness and browning |
| Unsalted butter, softened | 30g | 6% | For richer crumb; can substitute oil |
| Sugar | 15g | 3% | Feeds yeast and improves browning |
| Salt | 10g | 2% | |
| Egg wash (optional) | 1 egg beaten with 1 tbsp water | For shiny, golden tops |
Schedule
Weekend Version
Fresh rolls for a relaxed morning
Weekday Version
Mix in the evening, bake next morning
💡 Tips
- If dough is slow: increase ambient temp to 24°C (75°F) for faster fermentation[1]
- Retarding in fridge for 8-12 hours improves flavor and allows flexible baking times[2]
Step by Step
Autolyse and mixing
Combine bread flour and water in a large mixing bowl. Mix until shaggy and let rest 20–30 minutes (autolyse). After autolyse, add starter, milk, sugar, and salt. Mix until incorporated, then add softened butter and fold in until dough is smooth. Use a dough scraper to help if sticky. The dough should be soft and slightly tacky[1].
⏱ 25-35 minutes
Bulk fermentation with folds
Cover dough and perform two sets of gentle stretch-and-folds every 30–40 minutes during the first 90 minutes. Keep in a warm spot (22–24°C / 72–75°F).
⏱ 1.5–2.5 hours
Divide and pre-shape
Turn dough onto a lightly floured surface. Divide into 10 equal pieces using a dough scraper. Pre-shape into rounds, rest 10 minutes uncovered.
⏱ 15 minutes
Final shaping
Shape into tight rolls: cup your hand and roll each piece on the work surface to create surface tension. Place seam-side down on a parchment-lined baking sheet with space between rolls. Brush with egg wash if using.
⏱ 10 minutes
Proof
Cover lightly with plastic or a damp towel. Proof until rolls look puffy and pass the poke test: indent slowly springs back but leaves a slight mark. For retardation, proof 20–30 minutes then refrigerate 8–12 hours.
⏱ 45–90 minutes at room temp or 8–12 hours in fridge
Bake
Preheat oven to 230°C / 450°F. Place a tray for steam or use a filled tray on the oven floor. Transfer rolls on parchment paper to the oven. Bake 10 minutes with steam, then remove steam and bake another 8–12 minutes until golden. For softer crust, brush with a little melted butter right after baking.
⏱ 18–22 minutes
Cool
Transfer rolls to a wire rack and cool for 30–60 minutes before slicing. Cooling stabilizes crumb structure and prevents compressing the rolls.
⏱ 30–60 minutes
Tips & Variations
Variations
Milk-enriched
Increase milk to 80g and reduce water by 40g
→ Richer, softer crumb and slightly sweeter flavor
Wholegrain mix
Replace 100g bread flour with whole wheat
→ More flavor and nutrition; reduce hydration by 10–15g if needed
Seed-topped
Brush with water and sprinkle sesame or poppy seeds before baking
→ Extra texture and visual appeal
Pro Tips
- 💡 Weigh rolls for consistent sizing and bake times using a digital kitchen scale
- 💡 Use a dough scraper to speed up dividing and reduce handling
- 💡 For neat presentation, place rolls in a greased loaf tin for pull-apart sandwich buns
Common Issues
Not going as planned? Common issues and quick fixes:
Storage
Bread bag or airtight container
3-4 days
Store at room temp; for best texture, reheat in oven for 5–7 minutes
Kitchen towel
2-3 days
Wrap rolls in a linen towel to retain softness
Freezing
3 months
Cool completely, slice if desired, and freeze in airtight bags
⚠️ Avoid refrigerating rolls — refrigeration accelerates staling due to starch retrogradation[2].