Sourdough Sandwich Buns (Schlotzsky Style)

Name: Sourdough Sandwich Buns (Schlotzsky Style)
Prep time: 1 h 50 min
Cook time: 25 min
Total time: 2 h 15 min
Yield: 8 Buns
Ingredients: 1 tablespoon instant yeast; 1/2 cup water, approximately; 1 cup sourdough starter, refreshed; 2 tablespoons sugar; 1 1/2 teaspoons salt; 1/2 cup dried whole milk; 3 cups unbleached all-purpose flour; 2 tablespoons butter or 2 tablespoons oil; 1 egg; cornmeal (for dusting)

Submitted by Galley Wench

"While searching the web looking for Schlotzsky's Sourdough Bread recipe I came across this on King Arthur's site. I think it's very close to the roll that they use on their original muffaletta sandwich. They are scrumptious and so easy to make! They're somewhere between a roll and an english muffin. Note that their direction require baking in english muffin rings (or similar)."

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photo by Galley Wench

Ready In:: 2hrs 15mins
Ingredients:: 10
Yields:: 8 Buns

ingredients

1 tablespoon instant yeast
¹⁄₂ cup water, approximately
1 cup sourdough starter, refreshed
2 tablespoons sugar
1 ¹⁄₂ teaspoons salt
¹⁄₂ cup dried whole milk
3 cups unbleached all-purpose flour
2 tablespoons butter or 2 tablespoons oil
1 egg
cornmeal (for dusting)

directions

Mix all of the ingredients together -- by hand, mixer, or in a bread machine or food processor -- just until the dough comes together; it will remain slightly sticky and soft.
Remove dough from bowl onto a well-floured surface, and let it rest for 30 minutes.
Roll the dough into a 16 1/2 x 8 1/2-inch rectangle approximately 1/3 to 1/2-inch thick.
Cut it into eight 3 3/4-inch (approximately) circles.
Dust a baking sheet with cornmeal; grease the English muffin rings (or other round, metal rings approximately 3 3/4 inches in diameter), and place them on the baking sheet.
Fill each ring with a piece of dough; sprinkle the tops with cornmeal.
Place a baking sheet on top of the rings and dough, and let the buns rise for 40 minutes.
Bake the buns in a preheated 375°F oven for 20 to 25 minutes, until they're lightly browned top and bottom.
Remove them from the oven.
After cooling for 10 minutes, remove rings move to wire rack.

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Reviews

I have had this recipe saved forever, but didn't have the starter. I finally made a batch of Recipe #13750 in order to have starter ready for the RSC contest recipes & used this recipe for my first try with it. The buns are fantastic! I can only imagine how good they will be as my starter ages. They are light, fluffy in texture, but still a good hoagie bun and bake up beautifully. Schlotzskys is my husband's favorite sandwich so he was very happy & has already requested more buns. I didn't bother with the rings and simply handformed the dough into approx 6" buns. They were terrific loaded with olive spread, ham, salami, & 2 cheeses. Thank you for sharing the recipe!

Susie D
I make a very similar recipe for buns. Love it.

Red_Apple_Guy
I am very disappointed in this recipe. It tasted NOTHING like a Schlotzsky’s bun. It was a nice looking, rather bland roll that did not have the bunz texture at all.

carolgene54

RECIPE SUBMITTED BY

Galley Wench

Oro Valley, Arizona

"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"

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