Yield: 6 rolls
Tessa's 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.
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.
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!
Sandwich Rolls made from scratch are about 100 times better than the preservative-laden store-bought kind! See just how easy they are to make.
- 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.
© Handle the Heat - handletheheat.com
Join the Handle the Heat Community
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!