by mystolenrecipes@gmail.com
I stole this recipe for Sandwich Rolls from the recipe “Homemade Philly Cheesesteak with recipe for the best rolls” from Barry C. Parson at rockrecipes.com. This yeast bread recipe makes rolls that taste like you bought them at a bakery! Yeast is mixed with sugar and warm water. Flour, salt & sugar are mixed with the yeast mixture until the dough starts to form. Olive oil is added to the dough before the dough is hand kneaded. After rising the dough is formed into rolls and set aside to rise a second time. The secret to making the rolls have the bakery texture is to have the rolls bake in the oven with a pan of warm placed in the back of the oven.
“The art of bread making can become a consuming hobby, and no matter how often and how many kinds of bread one has made, there always seems to be something new to learn.” – Julia Child (see more quotes in the Quotes tab)
Dissolve 1 tsp sugar in ⅓ cup warm water. Sprinkle 1 envelope active dry yeast over water and let stand 10 to 15 minutes until yeast activates.
Combine 3 cups flour, 3 tsp sugar and 1 ½ tsp salt in a bowl with a dough hook.
Add yeast mixture and 1 cup lukewarm water.
Mix on low until dough has been kneaded for 5 minutes before adding 2 tbsp olive oil, letting it work its way into the dough. Turn dough onto floured surface.
Knead dough by hand 5 minutes, using as little flour as possible. Using the heel of your hand, fold and knead the dough for 10 minutes.
Lightly oil a bowl with olive oil, place the dough in the bowl, cover with plastic wrap and rise 1 hour. Knead dough back into a ball and cut into 6 equal pieces. Form the pieces into 5 inch lengths and place a couple of inches apart on a parchment lined baking sheet that has been dusted with cornmeal.
Lightly brush dough with olive oil. Cover with plastic wrap and rise 1 hour or until it doubles. Preheat oven to 425 F. Place small tray (or a pie plate) of boiling water in back corner of oven. Using a sharp knife cut a ¼ inch deep slit down the center of the rolls.
Bake 10 minutes, before reducing heat to 400 F and bake 20 to 25 minutes until rolls are golden brown.
Cool on wire rack. Slice open and fill with your desired filling. I recommend Eggplant Meatballs with Marinara Sauce and sliced Provolone cheese.
Sandwich Rolls
This yeast bread recipe makes rolls that taste like you bought them at a bakery! Yeast is mixed with sugar and warm water. Flour, salt & sugar are mixed with the yeast mixture until the dough starts to form. Olive oil is added to the dough before the dough is hand kneaded. After rising the dough is formed into rolls and set aside to rise a second time. The secret to making the rolls have the bakery texture is to have the rolls bake in the oven with a pan of warm placed in the back of the oven.
CourseBread
CuisineAmerican
Prep Time 25 minutes
Cook Time 30 minutes
Rising Time 2 hours
Total Time 55 minutes
Servings 6 people
Ingredients
- 1envelope active dry yeast
- 4tspsugar
- 3cupsAP flour + more for kneading
- 1 ½tspsalt
- 1 ⅓cupslukewarm water
- 2tbspolive oil
Instructions
Dissolve 1 tsp sugar in ⅓ cup warm water. Sprinkle yeast over water and let stand 10 to 15 minutes until yeast activates.
Combine flour, 3 tsp sugar and salt in a bowl with a dough hook.
Add yeast mixture and 1 cup lukewarm water.
Mix on low until dough has been kneaded for 5 minutes before adding olive oil, letting it work its way into the dough.
Turn dough onto floured surface. Knead dough by hand 5 minutes, using as little flour as possible. Using the heel of your hand, fold and knead the dough for 10 minutes.
Lightly oil bowl with olive oil, place dough in bowl, cover with plastic wrap and rise 1 hour.
Knead dough back into a ball and cut into 6 equal pieces.
Form pieces into 5 inch lengths and place a couple of inches apart on a parchment lined baking sheet that has been dusted with cornmeal. Lightly brush dough with olive oil. Cover with plastic wrap and rise 1 hour or until it doubles.
Preheat oven to 425 F. Place small tray (or a pie plate) of boiling water in back corner of oven.
Using a sharp knife cut a ¼ inch deep slit down the center of the rolls.
Bake 10 minutes, before reducing heat to 400 F and bake 20 to 25 minutes until rolls are golden brown. Cool on wire rack.
Recipe Notes
I stirred the yeast into the water and sugar mixture. Whenever I have made yeast breads the yeast was always stirred into the water, so I did it for this recipe.
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