Homemade Sandwich Rolls | Easy Sandwich Bread Recipe

Best Homemade Sandwich Rolls Recipe | Easy Bread for Sandwiches, like French baguette and Subway.

5 from 7 votes

Homemade Sandwich Rolls | Easy Sandwich Bread Recipe

Homemade sandwich rolls are easy to make with only five ingredients and have a crispy crust and chewy texture. These sandwich breads are better than store-bought.

Prep Time15

Cook Time25

Rest2 30

Course: Breakfast, Dinner, Lunch

Cuisine: American

Diet: Vegan

Servings:

Calories: 272kcal

Author: Kushi

Equipment

Baking sheet

Ingredients

2 ¼ teaspoon Active dry yeast 1 packet
1 teaspoon Sugar
1 ½ cups Warm water
1 ½ teaspoon Salt
3 ½ to 4 cups All purpose flour adjust as needed
Oil to coat the bowl

Instructions

Activate the yeast

In a bowl, add warm water and sugar and mix well. Now sprinkle the yeast.
2 ¼ teaspoon Active dry yeast, 1 teaspoon Sugar, 1 ½ cups Warm water
Cover it and leave it undisturbed for 5 - 10 minutes. Let the yeast activate.

Make and knead the dough

Add flour little by little and salt. Mix well using a dough hook of a stand mixer or wooden spoon to form a dough.
1 ½ teaspoon Salt, 3 ½ to 4 cups All purpose flour
Dust the working surface. Transfer the dough and knead it for 6 - 8 minutes till you get a soft and smooth dough.
Transfer the dough to a lightly greased bowl.
Oil
Cover the bowl and keep the dough in a warm place for about 1 hour or until doubled in size.

Shape the dough into sandwich rolls

Transfer the risen dough to the working surface. Pat to form a thick rectangle and cut them into four, five, or six equal portions, depending on how big you want your sandwich rolls.
Shape each portion into balls and cover it with a warm towel. Let it rest for 15 minutes.
Place the parchment paper on a baking sheet or grease the tray with some oil and keep it ready.
Flatten each ball to form an approx 6 x 4-inch rectangle. Roll the 6-inch side of the flattened dough from one end to the other to form a cylinder. Roll the dough from the center - moving towards the ends, applying some extra pressure at the ends to get a pointed tip. (This is optional; if you do not apply extra pressure as you roll to the ends you will get long cylindrical subs, which is totally fine)
Transfer this to the baking tray and repeat the process for the other three balls. Do not overcrowd the baking pan.
Cover it with a warm towel and let it rest for 1 hour or until it is doubled in size.

Bake the best sandwich rolls

Preheat the oven to 400 degrees F. Place the bowl of water in an oven-safe bowl on the bottom rack. This is done to get a good amount of moisture in the oven and a nice crust to the rolls.
Using the sharp knife or blade, score one end of each roll and then spray each roll lightly with water.
Bake in the oven for about 20 - 25 minutes or until it is golden brown. Spray the rolls lightly with water halfway through the baking time.
Allow the bread rolls to cool down for 10 minutes.
Serve and enjoy.

Notes

I have made four sandwich rolls that were 9 - 10 inches long. Depending on the desired size of the rolls, divide the dough accordingly. If you do not like oval shapes, make it a cylindrical subway-style sandwich bread or French baguette.
The flour in the dough may vary depending on the weather conditions. However, see that you do not add more flour than required, as this may make your bread very dry and dense.
During winter, for warmer temperatures, preheat the oven to 150 degrees F, switch it off, and then rest the dough in the oven.
If the dough becomes sticky, dust your palms with flour while shaping the rolls.
Shape the rolls to the desired length and thickness.

Nutrition