Sandwich Rolls

I don’t know why more people don’t bake their own bread. Most of the time spent creating the bread isn’t hands on. In fact, I’ve even gone grocery shopping and exercised during the dough’s rising times. Bread making is perfect for a day off work and believe me, it’s worth the few hours. Homemade bread just tastes and feels so much better than store-bought, not to mention the smell of bread baking is intoxicating. You also get to control what goes into your bread, so no high fructose corn syrup or hydrogenated oils. And, you can make double batches and freeze whatever you don’t plan on using so you can have homemade bread available anytime. To me, it’s a win, win, win, win!

Recipe Rundown
Taste: Like a more tasty version of the bread rolls from your local grocery store. 
Texture: Rich, soft, sturdy.      
Ease: The dough comes together very easily (especially if you have a mixer or bread machine) and is easy to shape as it’s not too sticky.
Appearance: Lovely golden brown exterior accentuated by sesame seeds. Poppy seeds would also make for a beautiful roll.
Pros: Dough is easy to work with, tastes great, and freezes well. Perfect for sandwiches, great for hamburgers. 
Cons: None.
Would I make this again? I made a double batch to freeze half of them and have already tapped into the frozen batch for hamburgers.

Sandwich Rolls
Adapted from King Arthur
Makes 6 rolls
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons instant yeast
  • 1 1/2 teaspoons sugar
  • 1 1/4 teaspoons salt
  • 1 large egg
  • 2 tablespoons unsalted butter
  • 3/4 cup water

Manual Method: In a large bowl, or the bowl of your electric mixer, combine all of the ingredients, stirring till the dough forms a cohesive mass and begins to clear the sides of the bowl. Knead the dough for 5 minutes, then allow it to rest for 10 minutes (which gives the dough a chance to absorb the liquid, and the gluten in the flour a chance to relax.) Knead the dough for an additional 5 minutes, or until it’s smooth and supple. The dough should be quite stiff, but not at all “gnarly;” adjust its consistency with additional flour or water, as necessary. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till it’s noticeably puffy, about 1 hour.

Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for manual or dough, and press start. About 10 minutes before the end of the final kneading cycle, examine the dough’s consistency; it should be quite stiff, but not at all “gnarly;” adjust it consistency with additional flour or water, as necessary. Allow the machine to complete its cycle.

Shaping: Transfer the dough to a lightly greased work surface, and divide it into six equal pieces. Shape the pieces into round balls, and place them on a lightly greased or parchment lined baking sheet. Cover the rolls, and allow them to rise for 45 minutes to 1 hour, or until they’ve almost doubled in volume.  Dip tops in milk and coat with poppy or sesame seeds, if desired.

Bake the rolls in a preheated 425°F oven for 15 to 17 minutes, or until they’re golden brown. Remove them from the oven, and cool on a wire rack.

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13 Responses to “Sandwich Rolls”

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    Linds@TheLeanGrnBean — April 13, 2011 at 2:52 pm

    these are beautiful!!! love your bread basket. i think i need to branch out from bread into rolls. this might be just the recipe!

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    fooddoodles — April 13, 2011 at 3:52 pm

    I completely agree! I love making my own bread. Your rolls look fantastic :)

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    iscribbler — April 13, 2011 at 3:57 pm

    Just to double check – once I shape, dip and seed the rolls, is that when I can freeze them? I'm thinking about making these this weekend since we planned to have hamburgers, too, and I want to freeze some of them. :) Thanks! They look really good!

    • Tessa replied: — April 13th, 2011 @ 4:20 pm

      Hi! You can actually freeze the rolls after their baked, just let them defrost a room temperature. You can rewarm in the oven too. You can also freeze the dough, but I prefer to freeze them baked :) Hope that helps.

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    Flavia — April 13, 2011 at 4:18 pm

    I've made these as well–the exact same recipe! It was part of a Memorial Day menu I made for dinner with friends: http://www.flaviasflavors.com/home/memorial-day-m… These rolls are the best I've had and so easy to make! Wonderful post Tessa!

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    Cookin' Canuck — April 13, 2011 at 10:03 pm

    These are the most beautiful sandwich rolls. There is nothing like homemade bread.

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    Maris — April 13, 2011 at 10:42 pm

    These look totally professional! I am sure they taste as great as they look!

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    Tracey — April 14, 2011 at 1:47 am

    I totally agree Tessa – I rarely buy bread anymore because it's so easy and fun to make at home. Your rolls look perfect!

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    Jun — April 14, 2011 at 4:53 am

    It looks so inviting! Round and puffy… Mine were not that nice!

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    Jen G — April 19, 2012 at 4:43 pm

    I know this post is a year old but we made these last night and they were awesome!! Did you freeze the dough or the baked rolls? If you froze the dough, at which step did you freeze? Thanks so much!! Jen

    • handleheat replied: — April 19th, 2012 @ 4:56 pm

      I froze the baked rolls!

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    Patsy A — July 22, 2012 at 10:24 pm

    I made these for dinner, and they turned out great. I will definitly be using this recipe again.

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    Kim Baumgart — December 2, 2012 at 2:27 pm

    These rolls are delicious and beautiful – my children thought I had bought them at a store and want me to make them again……and again….

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