Mix the dough

• Combine the bread flour, water, sourdough discard, instant yeast, sugar and salt in a mixing bowl.
• Mix until no dry flour remains, then knead in the olive oil until the dough is smooth and slightly tacky.

Knead the dough

• Knead with the dough hook until the dough is soft, elastic and passes a gentle windowpane test.

First rise

• Cover the bowl and let the dough rise in a warm spot until doubled in size.

Shape the rolls

• Divide the dough into equal portions and shape each into a tight log about the length of a hoagie.
• Place the rolls seam side down on a lined baking tray, spaced apart.

Second rise

• Cover loosely and let the shaped rolls proof until puffy and nearly doubled.

Bake

• Preheat the oven to 200 °C.
• Score the tops of the rolls lightly and bake until golden brown and hollow-sounding when tapped.

Cool

• Transfer the rolls to a rack and let them cool before slicing for sandwiches.