Sandwich rolls are a cross between brioche and bread. They’re
soft, sweet, savoury, and are delicious for sandwiches, burgers, or hot dogs. I
always though these rolls were an industrial invention which wasn’t possible to
make at home (like those supermarket blueberry muffins... how to they make it
taste like that?). Actually, I realised, making these rolls is the easiest task
ever. They’re a lot easier to make than bread, barely require any shaping or
specialist equipment. They taste amazing and easy to bake.
And here’s a twist. This recipe has 20% wholemeal flour in,
so although no 50/50 like traditional wholemeal breads, they will have some fibre
content, and still taste like white bread. Instead of milk, I used milk powder
as I was low on milk. If you want to use milk and don’t have milk powder handy,
then replace 125 grams of water with milk (1/2 a cup).
If you are familiar with bread, you may realise that these
rolls have around double the amount of yeast, salt, and sugar you’d normally
expect in a normal loaf of bread. This results in a much sweeter, saltier bun, which
you will see, is delicious! Also, the added yeast reduces the fermentation time
greatly, making this one of the quickest ways to make rolls I have come to
find!
I strongly recommend you try these! I have had these plain, with
butter, hummus, hot dogs, a burger, and I’ve enjoyed every combination. Make
these rolls if you are in a hurry, or make them if you are going to a picnic,
or if you are planning to have a barbecue! You won’t regret it!
Recipe
White bread flour 400gr
Wholemeal bread flour 100gr
Water 290gr
Instant yeast 2.5tsp
Sugar 30gr
Butter 40gr
Salt
2 tsp
Milk powder 2
Tbs
Instructions
Mix all the ingredients in a mixing bowl until well
incorporated. Knead the dough until well developed, around 10-15 minutes, or in
a mixer at medium speed for around 6 minutes. The dough is going to be tough! Cover
bowl with cling film and let ferment for 1 hour.
Line a baking tray with parchment paper and grease slightly.
After that, pour the dough onto work surface, flatten, and stretch to about 3
cm thick. Cut into 80gram triangle or square pieces (or any other shape) and place on tray, about 2 cm apart
from each other.
 |
| Flattened, about 1 inch thick |
The rolls will stick to each other towards the end of the
proofing, which will reduce the amount of crust, giving a less crusty, softer roll.
 |
| Before proofing |
Let the rolls proof for about 90 minutes. Preheat oven to
200C so as to be heated at the end of the 90 minutes.
 |
| After proofing for about 1 hour |
Generously brush the top of the rolls with water. Place the tray into the oven and bake for 15-18 minutes,
until the top is golden. Place on cooling rack and let them cool completely.
 |
| Just out of the oven, after baking for 16 minutes |
These rolls make great sandwich rolls, burger or hot dog
buns, as they are soft and tasty.
Show them off to your friends at a barbeque or picnic!
Enjoy!
