Sourdough Sandwich Buns (Schlotzsky Style)

Recipe by Galley Wench
READY IN: 2hrs 15mins
YIELD: 8 Buns




  • 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.