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.
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.
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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!
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Sandwich Rolls
Ingredients
- 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
Instructions
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.
Excellent! I had made extra meatloaf with roasted pepper sauce last night and decided to have meatloaf sandwiches tonight. I made these and they were fantastic! Whole family loved them!
I will be making again. Thank you!
2 TBS butter- Is it softened or melted?
Hi Joyce! Softened butter is best here. Let us know what you think of these rolls once you have given them a try – or check out the recipe and all Tessa’s great tips on her new recipe for Burger Buns here. Happy Baking!
Love this recipe! My rolls came out perfectly! I used an egg wash instead and brushed it over the rolls and sprinkled sesame seeds on top.
These were super easy! And I make bread all the time! I followed your recipe exactly as you stated. I used my kitchen aid for every step. They baked for 15mins and have a beautiful honey top. I put sesame seeds on half. This Is A definite keeper in my book. I’m sharing with my friends. To anyone that’s a beginner this will not be intimidating to you at all.
These turned out so beautifully; I couldn’t be happier. First knead with the dough hook in my stand mixer and 2nd knead by hand. Really easy dough to work with. Soft, fluffy and delicious!
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Can I use a dough hook on my mixer to knead this dough?/ I f so, how long should I mix it with the dough hook?
Thank you
Roy
Hi Roy! We recommend kneading by hand as it’s a bit gentler, producing gluten that stays together better, which can ultimately lead to a chewier texture (it’s a stress reliever too!). That being said, the difference isn’t dramatic enough to not use a mixer 🙂 If using a mixer, use the dough hook, and you’ll knead for about half the time stated. Be sure to pay attention more to the sensory indications in the directions (i.e. smooth and supple). I hope that helps!
Easiest recipe I ever made. Dough was nice and fluffy baked nicely and delicious. Did it all in a stand mixer. This will be my go to recipe.
Whipped a batch of these up last week. So good! Now I am trying out a double batch – because we eat these too much! Freezing them works really well so they always taste nice and fresh.
Can I freeze this
Sure! You can actually freeze the rolls after they’re baked, just let them defrost at room temperature and rewarm in the oven. You can also freeze the dough, but we prefer to freeze them baked Hope that helps!
How long and at what temperature should you rewarm them?
Reheat the rolls in the oven or toaster oven at 300°F until warmed through to refresh before serving.
This sandwich rolls recipe is excellent. I will make them again.
Wonderful! So glad you loved them, Sonya!