I make a lot of sandwiches for the fellas, usually from the leftovers from dinner the previous night – meatloaf, chicken salad, turkey, ham, I like to mix it up! I’ve been toying with the idea of making my own sandwich rolls, because why not – how hard could it be they’re just little loaves of bread! Turns out, not so hard. These rolls are soft and chewy, and make a great addition to any fabulous fillings you pick.
- 2 1/2 teaspoons active yeast
- 1 1/3 cups warm water (110ºF), divided
- 3 1/2 cups bread flour
- 2 tablespoons granulated sugar
- 2 teaspoons kosher salt
- 1/4 cup butter, room temperature
- Dissolve the yeast and a pinch of sugar in 1/3 cup warm water. Let sit for 10 minutes until foamy.
- In the bowl of a stand mixer fitted with a dough hook, add 3 1/2 cups flour, 2 tablespoons sugar, 2 teaspoons kosher salt, the remaining warm water, and yeast mixture. Stir ingredients quickly with a spoon to combine, the knead with dough hook on low speed until dough no longer sticks to the wall of the bowl and is tacky to the touch. (It’s important that you don’t over-knead, the gluten fibers will break down resulting in rolls that don’t rise properly and are doughy in texture.)
- Turn oven on 400º for 1 minute and then shut it off. Transfer dough to a well oiled bowl, cover with a tea towel and place in the oven to rise for 1 to 1 1/2 hours.
- Turn dough out on to a floured surface. Divide it into 6 equal pieces, shaping each into a smooth, tight ball. Let rest for 15 minutes. Use a rolling pin to roll each ball into a 6″ x 4″ rectangle, then roll into a tight 6″ roll, pinching the ends and the seam to seal. Place on a 16″x 21″ parchment lined baking tray. Cover with a tea towel.
- Turn oven on to 400º for 1 minute. Turn oven off and place baking tray for a second proof for 30 to 45 minutes, until doubled in size.
- Remove pan from oven, and preheat to 375º. Using a very sharp knife, score each roll 1/4″ deep, and bake for 15 to 20 minutes, until golden in color. Let cool on a wire rack for 30 minutes. If you want to freeze them, wrap in plastic wrap and store in a gallon freezer bag.
