When it comes to a good easy sandwich roll, a homemade one is hard to beat. Finding a great recipe is also a bit of a challenge.
I wanted a recipe that didn’t require an overnight sponge or two rising times. I wanted a recipe that could be done in just a couple of hours and have good texture and great flavor.
The recipe had to be versatile and most of all, fun.
First is the recipe as I made it and after, is a basic recipe that can be modified easily to give you a whole bunch of different results.
With practice, you could have these ready to eat within 2 hours.
Easy Sandwich Rolls
- 1 cup non fat milk
- 5 ounces water
- 1 Tablespoon honey
- 2 ounces butter
- 1 egg at room temperature, beaten
- 3 cups AP flour
- 1 cup whole wheat flour
- 1/2 cup mixed grains and seeds; soaked in 1/4 cup water
- 2-1/4 teaspoons instant yeast
- 1 1/2 teaspoons salt
- Wash and topping:
- 1 egg yolk with 1 Tablespoon water
- Sesame and poppy seeds and coarse salt
Remove the egg from the refrigerator and crack it into a bowl. Beat it slightly with a fork, set it aside to come to room temperature.
Heat the milk, water and honey with the butter just until the butter melts. Cool until the temperature falls below 120°F then beat in the egg.
Measure 2 cups of AP flour, yeast, and salt in the bowl of a stand mixer. On low-speed, add the cooled milk mixture until a dough forms.
Slowly add the remaining flour a bit at a time. The dough will pull away from the sides of the bowl and will not be sticky when enough flour has been added. You may need to add additional flour beyond what is called for in the recipe.
Once a soft non sticky ball has formed, knead for 5-8 minutes until smooth and elastic.
Zero a scale and weigh the dough mass. Determine how many ounces of total weight you have. You can determine how many rolls to make in one of two ways.
1. Divide the total weight in ounces by how many rolls you need. Then cut off dough balls that of that weight and all rolls will be the same size.
2. Decide how large you want the rolls. The rolls featured are 3.2 ounce dough balls.
- small slider rolls – 2 ounces – bake 10-12 minutes
- sandwich or burger size rolls – 3.2 ounces – bake 12-14 minutes
- large sandwich rolls – 4 ounces – bake up to 20 minutes
- Hot Dog Buns: 4 ounce rolled into oblong shape, slice open on top or side – bake up to 20 minutes
As the dough balls are weighed, round each dough ball to create a smooth top. Place them 3 inches apart on a parchment lined baking sheet. If desired, sprinkle a bit of cornmeal under the rolls.
Place the smooth dough balls onto the prepared baking sheet, cover with a piece of plastic wrap that has been sprayed with non-stick oil. Let the rolls rise until they double in size – in a warm kitchen this may take 30-40 minutes.
Meanwhile, pre-heat the oven to 400°F
Once the rolls have risen, glaze them gently with egg yolk and sprinkle with seeds. The egg yolk helps the seeds stick and gives a nice shine to the finished roll. Brush the egg yolk on with a brush, being careful not to deflate the risen roll.
Bake the rolls in a 400°F oven for 12-15 minutes; 10-12 for the small rolls and up to 20 minutes for the larger rolls.
Verify internal temperature has reached 210°F and then cool the rolls on a rack. Be sure to space them so they don’t become soggy while cooling.
The final internal temperature should reach 210°F for any size.
Once the rolls have cooled, slice them open and fill with your favorite sandwich filling. The rolls are tender, absorbent to hold juicy fillings without getting messy, taste really good and look fantastic.
Once you see how easy it is to make these sandwich rolls, you’ll make them again and again.
BBQ Chicken Sandwich on a Sandwich Roll with Cabbage and Kale Slaw and Sweet Pickle Chips
Plain White Sandwich Rolls
- 1 cup non-fat milk
- 1/2 cup warm water
- 1 Tablespoon honey
- 2 ounces butter, melted
- 1 room temperature egg, beaten
- 4 1/2 cups bread or AP flour
- 2 1/4 teaspoons instant yeast
- 1 1/2 teaspoons salt
Follow the same directions as the multi-grain rolls.
Use different toppings or slash the tops of some rolls for different looks.
If you use dried minced onions or dried minced garlic on the top of the unbaked rolls, be sure to soak the dried onions or garlic in a small amount of water before using as a topping. If they are not hydrated, they will burn and taste bitter.
Try adding cheese or shredded zucchini in place of butter to the recipe.
Use them as dinner rolls, give a bag to your neighbor.
To me one of the best parts of a sandwich is good bread. This is a great start.
Try them and let me know what you think and if you tried anything different.
- Pretzel roll sandwich time! (freshfromtheheartblog.wordpress.com)
- Everything on a Pretzel Bun! (heavensentpeanutbutter.wordpress.com)
- Steak House Yeast Rolls (Spoonfeast.com)
How to boil an egg is a basic procedure that needs to have a couple of “rules” to follow in order to turn out right.
There are a few suggestions on what to do with your hard-boiled eggs after you master the technique at the end of this post.
So often the yolks have a dark green sulfur ring around them and the whites are rubbery rather than tender. This happens from the eggs being overcooked or being old after they are cooked. The reason they start to stink when they age is due to the sulfur content which is also what makes the green ring around the yolk form, a simple chemical reaction.
You can avoid this and have beautiful boiled eggs by following this method and eating them soon after.
The rules are simple:
- Start with cold water.
- Bring to a boil
- Add salt (only after the water boils)
- Boil for 10 minutes
Set timer for 10 minutes
- Cool quickly in cold water
Cool by running cold water over the cooked eggs until they cool
Cool under cold water
down. You will need to change the water as it warms up from the hot eggs. Keep the water cool and in about 15 minutes you will have perfectly cooked hard-boiled eggs.
A perfectly cooked hard-boiled egg is yellow throughout the yolk
Perfectly cooked hard-boiled eggs
and the whites are tender.
Using this method, they
Gently tap to crack the shell all over
should be easy to peel. Gently tap the shell on the counter until it cracks. Gently roll the egg so the shell gets cracked all over; then peel the shell off.
Starting with cold water and adding salt after the boil all contribute to successful peeling.
A lot of Europeans will leave their eggs out on the counter, in the US we keep them in the refrigerator. Either way, it is best to start with cold water. Place the eggs in the pot, fill with cold water to cover the eggs by at least an inch or more. This helps keep the eggs from cracking due to temperature change.
Use a pot that can comfortably hold all the eggs you are boiling neatly on the bottom of the pot. There should be enough room for them to roll a little, but not too much. (See the photo of the eggs in the pot earlier in this post) Some people put a small towel in the bottom to cushion the eggs. This is totally unnecessary, but you can do it if you like.
Add salt after the water comes to a boil. This saves the bottom of your cookware from getting pitted from years of salting cold water. Save your cookware, salt only after water boils.
Some people will save the egg cooking water for plants, I don’t due to the salt.
Carefully peel, rinse and dry
The eggs will absorb some of the salt while boiling.
Here is a traditional Southern dish named “Deviled Eggs“. I have always been around Deviled Eggs so I am not sure how well-known they are in other parts of the world.
Here in the South, we have dishes known as “egg plates” made specifically for holding Deviled Eggs. I used to have several in different styles but alas, I no longer own an egg plate. Not even an egg plate shaped like a holiday wreath, not a glass one nor a china one. Where did they go? It’s not like I swore off ever making deviled eggs again. Puzzling how things come and go. Maybe one day I decided I would rather have the space than the egg plates. I don’t recall making that decision.
Be careful when adding the pickle relish. Don’t add too much liquid or else your egg filling will be runny. If that happens add some cheese or bread crumbs or go commercial and add xanthan gum to thicken it back up. You could always boil some more eggs too.
Here is the recipe:
- 6 eggs, hard-boiled, split in half.
- 2 Tablespoons Mayonnaise
- 1 Tablespoon Sweet Pickle Relish
- 1/8 Teaspoon Onion Powder
- 1/8 Teaspoon Garlic powder
- 1/2 Teaspoon Kosher salt
- 1/2 teaspoon Capers
- Chives or scallion for garnish
Remove the yolks from the whites, place the yolks in a bowl. Add the remaining ingredients and mash
Tray of Deviled Eggs garnished with scallion green, caper and chive flower
together with a fork until smooth.
Adjust the quantities of the ingredients to match the yolks and your personal taste.
Perfectly cooked hard-boiled eggs
Remove yolks to make filling for Deviled Eggs
Spoon the yolk mixture back in to the whites. Top each with a bias cut chive or scallion green.
Sprinkle lightly with sweet paprika and finely ground black pepper.
What else can you do with hard-boiled eggs?
Add them to tuna salad, make egg salad for sandwiches, slice and serve with spinach salad, make Pad Thai and sprinkle chopped hard boiled eggs, peanuts and cilantro over the noodles.
Personally, I can eat them sprinkled with a touch of Fleur de sel.
Main thing to remember, start with cold water and boil only for 10 minutes.
Cooking Note: A “BOIL” is 212°F or when the bubbles roll rapidly and break the surface of the water.
Use hard-boiled eggs in Salad Nicoise