Easy Bread Machine Sandwich Rolls: A Step-by-Step Guide
These bread machine sandwich rolls are versatile, easy, and popular with everyone.
These rolls freeze beautifully, so you can make a batch on the weekends and have fresh homemade bread for sandwiches all week; no grocery store runs are needed.
Bread Machine Sandwich Rolls
Equipment
- Bread machine
Ingredients
- 4 cups all purpose flour
- 1 ½ cups water
- 2 teaspoons salt
- 1 teaspoon sugar
- 2 teaspoons instant yeast
- pinch cornmeal for dusting the baking sheet
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Instructions
- Prepare the Dough. Add all ingredients (except the cornmeal) to the bread machine's bucket in the order recommended by the manufacturer. Then, select the DOUGH cycle and press start. Watch the dough for the first few minutes of mixing. If it is dry and crumbly, add more water; if it is too sticky, add more flour. The dough should be smooth and slightly sticky but completely clear the sides and bottom of the bread machine bucket. Allow the cycle to finish.
- Shape the Rolls. Prepare a baking sheet with parchment paper and dust cornmeal on top. When the machine beeps, remove the dough and cut it into 12 equal pieces. (It is easiest to divide into halves, quarters, etc.) Gently shape each piece into a roll by pulling down the bottoms of the dough to smooth out the tops. Dust flour on top of the rolls and rub it in.
- Second Rise. Cover the rolls on the prepared baking sheet with heavily greased plastic wrap. Place the baking sheet in a warm place and let the rolls rise until they are very puffy about 45 minutes. Towards the end of the rising time, preheat your oven to 425°F (220°C) with a rimmed metal baking sheet on a lower rack.
- Bake the Rolls. When the oven is hot, pour 1 cup of water on the preheated baking sheet to create steam. Immediately place the rolls inside the oven. Bake for 15-19 minutes until golden brown. Remove from the oven and cool on a wire rack.
- Serve. Serve warm as dinner rolls or slice when cool for sandwiches. Eat within 2 days or freeze.
Notes
More Tips:
When adding water to a hot baking sheet, avoid burns. Use a kettle or a heat-resistant measuring cup with a spout. The steam from the water helps make the crust crispy.
After baking, let the rolls cool on a wire rack to keep them from getting soggy on the bottom. Proper cooling also makes sure the rolls cook through.
If you plan to use the rolls for sandwiches, wait until they are completely cool before slicing. Use a serrated knife to avoid flattening the rolls.
Once you feel comfortable with the basic recipe, add herbs, cheese, or garlic to the dough for extra flavor. Make sure to add these ingredients during the initial mixing stage.
About the Ingredients
Here are great ingredient alternatives you can try:
- All-purpose flour: Swap all-purpose flour with bread flour for a chewier texture or whole wheat flour for a denser, more nutritious roll.
- Water: You can use milk for a richer flavor and softer crumb instead of water.
- Sugar: Use honey or maple syrup as a natural sweetener.
- Instant yeast: Replace with active dry yeast, but proof it in warm water with a bit of sugar first.
- Cornmeal: Semolina or flour is a good alternative for dusting the baking sheet.
Remember that these substitutions will change the texture and flavor of the rolls, so feel free to experiment and find your favorite variation!
Making sandwich rolls at home with a bread machine is simple and rewarding. Follow these steps and tips to bake soft, delicious rolls that’s perfect for any meal.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.