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Add the sourdough starter, sugar and water to a mixing bowl and stir until dissolved.
Now pour the oil in, then add the flour and salt on top of that.
Bring the ingredients together into a dry, shaggy dough. Cover the bowl and allow to sit for around an hour.
Now, tip the dough out onto a clean surface and knead it until the dough is soft and elastic.
Once the dough is smooth and supple, place it back into a covered bowl and place it somewhere warm to bulk ferment.
When the dough is ready, tip it out onto a clean surface and divide the dough into four equal pieces.
Pull each piece of dough into a rough rectangle, with the long edge in front of you. Then roll the dough up into a log and gently pinch the ends to seal them off.
Use a dough scraper to transfer the sourdough sandwich rolls to a baking tray lined with parchment paper.
Cover with a damp kitchen towel and allow them to proof.
When you're ready to bake the sandwich rolls, preheat your oven to 200ºC/390ºF.
Lightly egg wash the rolls and then slash them with a lame or sharp knife.
Bake them in the oven at 200ºC/390ºF until just golden. This will take around 25 to 30 minutes depending on your oven.
To keep the outside soft, brush the sourdough sandwich rolls with butter as soon as they come out of the oven.
Allow baked sourdough sandwich rolls to cool on a wire rack.