How to Make Sandwich Rolls - A Step-by-Step Guide

There are few things in life more satisfying than biting into a fresh, homemade sandwich. And if you're a fan of sandwiches, then you know that the bread can make all the difference. One of the best ways to enjoy a delicious sandwich is with a soft and fluffy sandwich roll, and luckily, making your own at home is easier than you might think. With just a few simple ingredients and a little bit of time, you can create the perfect sandwich rolls that will take your lunch game to the next level.<...

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Ingredients

  • 1 (.25 ounce) package active dry yeast
  • 1 ½ cups warm water (100 to 110 degrees F)
  • 1 ½ teaspoons fine salt
  • 19 ounces bread flour

Information

  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Additional Time: 2 hrs 25 mins
  • Total Time: 3 hrs
  • Servings: 6
  • Yield: 6 sandwich rolls

  • Place yeast and warm water in the bowl of a stand mixer; whisk to mix. Add flour and salt.
  • Knead with dough hook until mixture forms a soft, sticky dough ball and easily pulls away from the sides and the hook, about 5 minutes. (If still too sticky, add a bit more flour and knead a few more seconds.) Transfer dough to a work surface and form into a smooth ball. Place dough back in the mixing bowl. Drizzle the dough and sides of bowl a few drops of vegetable oil. Spread a film of oil over the surface of the dough.
  • Cover the bowl and transfer to a warm, draft-free place until dough is doubled in size, 60 to 90 minutes.
  • Transfer dough to a floured work surface. Form into a rectangle shape and cut into 6 equal pieces. Using your cupped hand and the work surface, roll each section of dough into a smooth round ball. Cover with a clean, dry cloth and let rest 15 minutes.
  • Flatten dough balls into 6- or 7-inch long ovals. Starting with a long edge, roll the dough into a cylinder, applying extra pressure to the ends to form pointy tips for a classic French roll shape. Transfer to parchment-lined baking sheets (do not crowd them) and cover with clean dry towels until doubled, about 1 hour.
  • Preheat oven to 450 degrees F (230 degrees C). Place a pan of water on the bottom rack.
  • With a very sharp knife, score each roll about 1/4 inch deep along one side somewhere between the side and the top. Spritz loaves lightly with water from a spray bottle.
  • Bake in preheated oven about 20 minutes. Spritz loaves again and rotate pans for a more even bake. Bake until loaves are golden brown, about 10 more minutes. Transfer to a cooling rack; cool completely before cutting.
  • Nutrition

    328 cal.

    • Total Fat: 2g
    • Saturated Fat: 0g
    • Sodium: 444mg
    • Total Carbohydrate: 66g
    • Dietary Fiber: 2g
    • Total Sugars: 0g
    • Protein: 11g
    • Calcium: 16mg
    • Iron: 9mg
    • Potassium: 117mg