Sourdough Sandwich Rolls (AKA Hoagie Rolls & Sub Rolls)

Instead of buying rolls and buns at the grocery store, why not save some money and make a more wholesome option with this sourdough sandwich rolls recipe? They’re also known as sourdough hoagie rolls or sourdough sub rolls. They’re super soft and made with my sourdough bread secret, pure avocado oil, for the fluffiest texture!

buns sitting on a sheet pan on top of a towel
Source: Plum Branch Home

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Sourdough Sandwich Rolls (AKA Sourdough Hoagie Rolls) Recipe Inspiration

Now that it’s June, kiddos are out of school, families are heading out for vacation, and days are getting warmer, which means sandwiches are a go-to for easy lunches and quick suppers. I wanted to provide a delicious, wholesome sourdough sandwich roll recipe that you can make this summer.

rolls on a sheet pan
Source: Plum Branch Home

Why You’ll Love This Recipe

  • Provides a wholesome bun option for sandwiches.
  • It tastes better than any store-bought option.
  • It is made with wholesome ingredients and simple steps.
  • Has zero additives or seed oil (avocado oil instead).
  • Has the fluffiest texture, perfect for soft sandwich lovers.
  • These rolls are super easy to freeze for later.

Tips for the Best Homemade Sourdough Hoagie Rolls

  • Feed your sourdough starter a 2:1 (flour to water) ratio for 4–12 hours before making this recipe.
  • Don’t skip the stretch and fold/kneading process.
  • Use pure avocado oil for the fluffy rolls. Butter or other oils will make it more dense.

Ingredients You’ll Need

  • fed sourdough starter (fed 4-12 hours before using)
  • unbleached all-purpose flour 
  • water
  • sea salt
  • avocado oil (or melted butter) 
  • raw honey 

Kitchen Tools You’ll Need

How to Make Sourdough Sandwich Rolls (Step-By-Step Instructions)

Make the Dough

hand mixing wet ingredients in a bowl
Source: Plum Branch Home

In a mixing bowl, combine the starter, water, honey, avocado oil, and salt until combined.

flour being added to wet ingredients
Source: Plum Branch Home

Add in the flour and mix until combined. It will be shaggy, so use your hands to finish combining it into a dough ball until all the flour is incorporated. (If your dough isn’t coming together, add in 1-3 tablespoons of water to help).

Knead the Dough

Knead the dough for 5 minutes by hand or with a bread hook on an electric mixer. Place the dough back in it’s original bowl and cover with a towel or lid loosely.

Bulk Ferment Dough

Let the dough bulk ferment on the counter for 10–12 hours.

hand punching down dough in a bowl to get out gas bubbles
Source: Plum Branch Home

Shape the Rolls

Once bulk fermentation is completed, uncover the dough, punch it down to deflate gas bubbles, and turn it out on the counter (no flour is needed).

photo guide for shaping rolls
Source: Plum Branch Home

Divide the dough into 4 equal pieces and shape them by stretching each piece into a rectangle, folding it in half lengthwise to make a log. Then bring the ends together to make a smaller log, and pinch the seam. Finally, use the palms of your hands to flatten the log, and then gently stretch it into a 7″ by 2.5″ rectangle. (see photos in blog post for help)

Repeat until all four sandwich rolls are formed. Transfer each one onto a parchment-lined baking sheet about 1-2 inches apart.

2nd Rise

Cover the sheet pan with a tea towel or plastic wrap and let rise for 2 hours on the counter.

sliced dough ready for the oven
Source: Plum Branch Home

Preheat oven to 375, uncover the sheet pan, and make 4 small cuts diagonally with a knife on each roll.

Bake Rolls

Bake for 25-30 minutes.

When finished baking, immediately brush the tops with butter for a soft crust. Let cool and enjoy!

Sample Baker’s Timeline for Sourdough Sandwich Rolls

6:00 PM – 6:15 PM

  • Mix Ingredients: In a mixing bowl, combine the starter, water, honey, avocado oil, and salt until combined.
  • Add Flour: Add in the flour and mix until combined. Use hands to form a dough ball.

6:15 PM – 6:45 PM

  • Rest: Knead and then the bowl loosely with a lid, towel, or plastic wrap.

Overnight Fermentation: 6:45 PM – 6:45 AM (10-12 Hours)

6:45 AM

  • Punch Down Dough: Uncover the dough, punch it down to deflate gas bubbles, and turn it out on the counter.
  • Divide and Shape: Divide the dough into 4 equal pieces and shape each piece into a 7″ by 2.5″ rectangle.

7:00 AM – 9:00 AM

  • Second Rise: Transfer the shaped rolls onto a parchment-lined baking sheet, cover with a tea towel or plastic wrap, and let rise for 2 hours.

9:00 AM

  • Preheat Oven: Preheat the oven to 375°F.

9:10 AM – 9:35 AM

  • Bake: Uncover the sheet pan and bake for 25-30 minutes.

9:35 AM

  • Brush with Butter: When finished baking, immediately brush the tops with butter for a soft crust.
  • Cool and Enjoy: Let cool before enjoying the freshly baked sandwich rolls.
rolls on a sheet pan on the counter
Source: Plum Branch Home

Storage Instructions

Store cooled-down sandwich rolls in a glass, airtight container for the best taste for up to 4 days at room temperature or 7 days in the fridge. 

Freezing Instructions

Place the cooled-down sandwich rolls in a glass freezer-safe container or ziplock bag and freeze for up to 3 months in the freezer.

Thawing and Reheating Instructions

To thaw frozen sourdough sandwich rolls, place them in the fridge overnight. When you’re ready to eat them, if you prefer to have your sandwich rolls warm, place them in the oven at 300 degrees for 5-8 minutes until warm. 

Filling Ideas for Sourdough Hoagies, Sandwiches, Subs

There are so many sandwich-filling ideas you can use to make these rolls into sandwiches. Here’s a list of wholesome options to try:

  • Uncured Canadian ham or bacon, cheese, and lettuce
  • Leftover beef roast with red cabbage slaw
  • Italian uncured pepperoni, salami, and ham with provolone cheese and a grinder slaw
  • Uncured turkey, Swiss cheese, and lettuce
up close shot of a roll
sourdough sandwich rolls hoagie rolls sub rolls

Recipe FAQ

What’s the difference between sandwich rolls, hoagie rolls, and sub rolls?

They’re all the same shape and bread item. However, hoagie rolls are always served cold, and subs and sandwich rolls are served both warm and cold. Hoagie rolls are also sometimes a bit harder than the soft sandwich rolls and sub buns. 

Is it cheaper to make these sandwich rolls instead of buying them?

Yes, making these rolls at home from scratch with your sourdough starter will be cheaper than buying them at the store. Plus, they’re so much healthier for you! 

More Sourdough Bread Recipes To Try

Full Printable Recipe

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buns sitting on a sheet pan on top of a towel

Sourdough Sandwich Rolls (AKA Sourdough Hoagie Rolls)

Molly LaFontaine
Instead of buying rolls and buns at the grocery store, why not save some money and make a more wholesome option with this sourdough sandwich rolls recipe? They're also known as sourdough hoagie rolls or sourdough sub rolls. They're super soft and made with my sourdough bread secret, pure avocado oil, for the fluffiest texture!
Prep Time 15 minutes
Cook Time 25 minutes
Fermenting & Rising 12 hours
Total Time 12 hours 40 minutes
Course Bread
Cuisine Sourdough
Servings 4 sandwich rolls

Ingredients
  

  • 1/2 cup fed sourdough starter (fed 4-12 hours before using)
  • 3 cups unbleached all-purpose flour
  • 3/4 cup water
  • 1 tsp salt
  • 1/4 cup avocado oil (or 4 Tbsp melted butter)
  • 2 tsp raw honey

Instructions
 

  • In a mixing bowl, combine the starter, water, honey, avocado oil, and salt until combined.
  • Add in the flour and mix until combined. It will be shaggy, so use your hands to finish combining it into a dough ball until all the flour is incorporated. (If your dough isn’t coming together, add in 1-3 tablespoons of water to help).
  • Turn the dough out on the counter and knead for 5 minutes by hand or with a bread hook on an electric mixer. If you need, add a little flour if the dough is sticky. Place dough back in bowl and cover loosely with a towel or lid.
  • Let the dough bulk ferment on the counter for 10–12 hours.
  • Once bulk fermentation is completed, uncover the dough, punch it down to deflate gas bubbles, and turn it out on the counter (no flour is needed).
  • Divide the dough into 4 equal pieces and shape them by stretching each piece into a rectangle, folding it in half lengthwise to make a log. Then bring the ends together to make a smaller log, and pinch the seam. Finally, use the palms of your hands to flatten the log, and then gently stretch it into a 7" by 2.5" rectangle. (see photos in blog post for help)
  • Repeat until all four sandwich rolls are formed. Transfer each one onto a parchment-lined baking sheet about 1-2 inches apart.
  • Cover the sheet pan with a tea towel or plastic wrap and let rise for 2 hours on the counter.
  • Preheat oven to 375, uncover the sheet pan, and make 4 small cuts diagonally with a knife on each roll.
  • Bake for 25-30 minutes.
  • When finished baking, immediately brush the tops with butter for a soft crust. Let cool and enjoy!
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