Bread Machine Sandwich Rolls
Easy yet impressive, this recipe uses your bread machine to help you bake sandwich rolls with a soft interior and crisp crust.
Equipment
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
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
The dough should be soft and a little sticky. If it's too dry or wet, the rolls won't turn out right. You can adjust the flour or water in the first few minutes of mixing, so don't worry about opening the bread machine.
Fresh yeast is important for a good rise. Check the expiration date on your yeast, and store it in the fridge or freezer to keep it fresh. Also, use fresh flour for the best texture.
Use a kitchen scale to measure your flour. Too much flour can make the rolls dense, while too little can make them flat. A cup of flour should weigh about 120 grams.
The dough rises best in a warm, draft-free place. If your kitchen is cold, try placing the baking sheet in a slightly warmed oven that has been turned off. Another option is to place it on top of a warm appliance.
Handle the dough gently when shaping the rolls. Overworking the dough can result in tough rolls. Use a light touch to form smooth, round shapes.
Be sure to use a metal baking sheet for the steam; the glass will break.
I recommend SAF instant yeast for bread machine baking, and this basic bread machine is perfect for kneading.
Nutrition
Calories: 159kcal | Carbohydrates: 33g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 391mg | Potassium: 64mg | Fiber: 2g | Sugar: 1g | Calcium: 7mg | Iron: 2mg
Servings: 12 rolls
Calories: 159kcal