These homemade sandwich rolls are soft, fluffy, and perfect for any type of sandwich—whether you’re making deli subs, burgers, or even breakfast sandwiches.
Ingredients:
- 3 ¾ cups (470g) all-purpose flour (or bread flour)
- 1 ½ teaspoons salt
- 2 tablespoons sugar
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 cup (240ml) warm water (about 110°F/45°C)
- 2 tablespoons unsalted butter, melted
- 1 egg (for egg wash, optional)
- Sesame seeds or poppy seeds (optional)
Instructions:
- Activate the Yeast
- In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
- Prepare the Dough
- In a large mixing bowl, combine the flour and salt.
- Add the melted butter and activated yeast mixture. Stir until a dough forms.
- Knead the Dough
- Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- Alternatively, use a stand mixer with a dough hook for about 5-6 minutes.
- First Rise
- Place the dough in a greased bowl, cover with a clean towel, and let it rise for about 1-1.5 hours, or until doubled in size.
- Shape the Rolls
- Punch down the dough and divide it into 8-10 equal portions. Shape each into a ball or oval, depending on your preference.
- Place them on a parchment-lined baking sheet, leaving space between them.
- Second Rise
- Cover the rolls with a towel and let them rise for another 30-40 minutes.
- Prepare for Baking
- Preheat your oven to 375°F (190°C).
- If using an egg wash, whisk the egg with a tablespoon of water and brush it over the rolls. Sprinkle sesame or poppy seeds if desired.
- Bake
- Bake for 15-18 minutes or until golden brown.
- Let them cool on a wire rack before slicing.
Enjoy!
These sandwich rolls are soft on the inside, slightly chewy on the outside, and perfect for your favorite fillings. Store them in an airtight container for up to 3 days, or freeze for longer freshness.
Would you like any variations, like whole wheat or gluten-free options? 😊
