Homemade Sandwich Rolls

In my re dedication to our new mission—to eat as local and as homemade and as healthy as we can—I decided to make homemade sandwich rolls.   I adapted one of my mother’s recipes that she shared with me in May.

Most of my recipes (fortunately or unfortunately ) come from my mistakes.

Case in point:   I added more olive oil to the dough because I did not see that it said “divided”  and that one tablespoon should have been reserved for prepping the rising bowl.

I also could not find the right measuring spoons so I added a full tablespoon of yeast instead of 2 1/4 teaspoons.  (Just FYI, if you buy yeast in bulk at a Sam’s or Costco, it is sooooo much cheaper.  And 2 1/4 teaspoons equals one package of yeast.)

But, I liked the results.  The dough was soft and easy to work with.


Homemade Sandwich Rolls

3 1/4 c. flour (You may use a combination of white and whole wheat flour.)
2 t. fine sea salt
1 T. yeast
1 1/3 warm water
3 T. olive oil
1 T. honey or agave nectar
2 T. grated cheese( like Parmesan, cheddar, etc.)
2 T. herbs (like rosemary, dried basil, dried oregano, etc.)

Place flour, salt, and yeast in a bowl of a stand mixer and use a hand whisk to combine.

In a 2 cup liquid measuring cup, measure out the water.  Add olive oil and honey to water and stir to combine.

Place dough hook on mixer and carefully add liquid ingredients while mixer is running.  After dough has combined, knead with dough hook until  pliable but it will be a bit sticky.  Knead with dough hook for 9 minutes.   Be careful not to let your mixer “walk off” the cabinet like a friend of mine did.  If you place a slightly damp dish towel under the front edge of your mixer, it will help it not take a dive off your counter top.

Place dough in oiled bowl, cover, let rise until doubled, about 45  minutes.

Another great gift from mom (besides this recipe)---a dough rising bowl.

Divide dough into four equal balls.  Coat your hands with oil so dough will not stick.   This is a silky and soft dough.

Coat baking sheet with oil and gently press each dough ball  out to about 1/2 inch.

Please don't inspect my pitiful baking sheets too closely.

Coat each roll with oil.   Sprinkle with herbs and cheese.  Let rise until doubled, about  20 min.

Bake for 25 minutes at 375 degrees.

I used a rosemary and Parmesan on two buns and chives and a Mexican blend on the other two.

Rosemary and chives from the herb garden.

These are pretty big buns so they make a heck of a sandwich.

Big rolls for a big sandwich.

True to my word, I went back to The Kitchen Witch to try some of the recipes I picked out as possible Secret Recipe Club  choices.     I tried her Loose Meat Sandwiches and have gotten rave reviews.  (I made them for hubby and then I made a huge batch to take to work—they were all devoured!)   The only additions I made to the original recipe was to add some bell peppers (from the garden) and 1 tablespoon of sriracha (because we love it).

Purple bell peppers from the garden.

I topped them with provolone cheese and served pickles on the side.

Talk about a "manwich"!

8 comments to Homemade Sandwich Rolls

  • I really like the size of these buns and they look so light and airy-perfect for a burger or a sandwich. Nice touch of the cheese and herbs on top-yum! Great post.

    • Eliot

      They are pretty light. I am not a bread chemist so I don’t know if it was the additional yeast and oil (or combination of the two) that makes this dough so perfect to work with.

  • Like you a lot of my recipe successes come from mistakes or the necessity of using up something before it goes by the way side. I love the losse meat sandwiches, the addition of bell peppers and Siracha (of which I looove) is brilliant. And what could be better than homemade rolls? BTW my baking sheets are just as pitiful…it just shows the love on them 😉

  • Oh I so need to make these. My family eats a LOT of sandwiches and I’d like to give my kids some better, homemade bread to make them with. Great recipe.

  • Ann

    Looks amazing! I like that you listed things you did differently and the results. I buy my yeast in bulk as well and use a “scant” tablespoon when I need a package. ….there’s nothing like a good sandwich!

    • Eliot

      They were pretty darn tasty. I think next time I will make slider rolls, though. These were some hefty sandwiches, I tell ya’.

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