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Wholesome Sourdough Sandwich Rolls Recipe with Sunflower Butter and Chia Jam

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A wholesome and flavorful sourdough sandwich roll recipe paired with creamy sunflower butter and fresh homemade chia jam, perfect for brunch or snacks.

Ingredients

Scale
  • 3 cups (360 g) unbleached all-purpose flour
  • ½ cup (120 g) active sourdough starter (100% hydration)
  • 1 cup (240 ml) warm water
  • 1½ teaspoons sea salt
  • 1 tablespoon honey or maple syrup
  • 2 tablespoons olive oil or melted coconut oil
  • ½ cup (125 g) sunflower seed butter
  • 1 teaspoon honey or agave syrup (optional)
  • Pinch of sea salt
  • 1 cup (150 g) frozen mixed berries
  • 2 tablespoons chia seeds
  • 1 tablespoon freshly squeezed lemon juice
  • 1 to 2 tablespoons maple syrup or honey

Instructions

  1. In a large mixing bowl, combine 3 cups (360 g) of unbleached all-purpose flour and 1½ teaspoons sea salt.
  2. In a separate container, mix ½ cup (120 g) active sourdough starter with 1 cup (240 ml) warm water and 1 tablespoon honey or maple syrup.
  3. Pour the wet mixture into the dry ingredients. Add 2 tablespoons olive oil. Stir everything together with a wooden spoon or spatula until a rough, shaggy dough forms (about 5 minutes).
  4. Cover the bowl loosely with a kitchen towel or plastic wrap. Let the dough rest for 30 minutes.
  5. Wet your hands slightly and perform a series of stretch and folds inside the bowl. Repeat on all four sides. Cover again and let rise for 1 to 1.5 hours at room temperature until puffed but not doubled.
  6. Lightly flour your work surface. Turn the dough out and divide it into 8 equal portions (about 90 g each). Shape each portion into a tight ball and place on a parchment-lined baking sheet spaced about 2 inches apart.
  7. Cover the rolls with a damp kitchen towel and let proof for 45 to 60 minutes until puffy and soft to the touch.
  8. Preheat oven to 425°F (220°C). Place a small oven-safe dish with water in the bottom of the oven to create steam.
  9. Optionally brush tops with water or light egg wash. Bake rolls for 18 to 22 minutes, rotating halfway through, until golden brown and hollow sounding when tapped.
  10. Transfer rolls to a wire rack and cool completely before slicing.
  11. For the chia jam, combine 1 cup (150 g) frozen mixed berries, 2 tablespoons chia seeds, 1 tablespoon lemon juice, and 1 to 2 tablespoons maple syrup or honey in a small saucepan. Cook over medium heat, stirring frequently, until thickened (about 10 minutes). Remove from heat and cool.
  12. Prepare sunflower butter spread by stirring ½ cup sunflower seed butter with 1 teaspoon honey and a pinch of salt until smooth.
  13. Slice cooled rolls in half horizontally. Spread sunflower butter on bottom half, top with chia jam, close with top half, and enjoy.

Notes

Use an active sourdough starter for best rise and flavor. The autolyse rest hydrates flour and improves dough handling. Steam in the oven helps develop a crisp crust. Adjust chia jam thickness by adding more chia seeds or water as needed. Store rolls at room temperature up to 2 days or freeze for up to 3 months. Chia jam keeps in fridge for up to one week.

Nutrition

Keywords: sourdough rolls, sunflower butter, chia jam, homemade bread, sandwich rolls, healthy snack, gluten-free option, vegan option

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