These rolls are so good, you won’t believe how easy they are to make! I use them for everything from hamburger buns to dinner rolls, and they’re absolutely perfect piled high with Pulled Pork & Tangy Red Cabbage Slaw. I’m seriously getting hungry just thinking about it…
World's Best Sandwich Rolls
- 3 1/2 – 3 3/4 cups unbleached all-purpose flour (plus more for dusting your work surface)
- 2 teaspoons salt *optional* (to make a low-sodium version of this bread, simply omit the salt)
- 1 cup warm whole milk (approx. 110 degrees)
- 1/3 cup warm water (approx. 100 degrees)
- 2 tablespoons unsalted butter, melted
- 3 tablespoons honey
- 1 envelope (2 1/4 teaspoons) instant yeast
- egg wash (1 egg white, whisked with 1 tablespoon water)
- Mix flour and salt (if using) in the bowl of an electric mixer fitted with the dough hook attachment.
- Combine the milk, water, butter, and honey in a microwave safe bowl and warm to approximately 110 degrees. This is about the temperature that the honey becomes “liquidy”. Stir mixture and check the temperature with an instant read thermometer. If it isn’t at least 105 degrees, put it back in the microwave for increments of 30 seconds, checking the temperature each time. If it gets too hot, let it cool down for a bit. Whatever you do though, don’t add the yeast until it has reached the proper temperature.
- Add yeast to the milk mixture.
- Turn the mixer on low speed and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, about 10 minutes. You may need to stop the mixer occasionally to scrape dough from the hook. If after about 5 minutes of mixing, the dough is still sticking badly to the sides of the bowl, add a little more flour (up to 1/4 cup total).
- Turn the dough out directly into a large, lightly oiled bowl. Turn the dough around in the bowl so that it gets coated lightly with the oil. Cover loosely with oiled plastic wrap and place in a warm, draft-free place until it doubles in size (45 minutes to an hour).
- Line a sheet pan (or two, depending on the size of your pans) with parchment. Lightly oil parchment or spray with nonstick cooking spray.
- Gently “punch” the dough down to deflate it slightly. Divide dough into 8 equal pieces. Roll each piece in your hands to form a ball. Pinch closed at the bottom and place on prepared sheet pan, leaving plenty of space between rolls. Cover loosely with oiled plastic wrap and set aside in a warm place to rise until they have almost doubled in size (30 to 45 minutes). While you’re waiting for them to rise, preheat the oven to 350 degrees.
- Using a very sharp knife, cut an X into the top of each roll. Bake for approximately 20 minutes, rotating pan(s) halfway through, or until an instant read thermometer inserted into the center of one of the rolls registers 195 degrees. Brush each roll lightly with egg wash during final 5 minutes of baking. Remove from the oven. Transfer to a wire rack and let cool.
These rolls are just a variation of my Everyday Bread Recipe, so if you want to make a loaf of sandwich bread rather than rolls, click here.
Credits: Adapted from American Sandwich Bread recipe in “The New Best Recipe, Revised Edition” from the editors of Cook’s Illustrated.
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