Jan 25, 2010

Light Wheat Sandwich Rolls

I love homemade bread, which has become apparent on my blog so far (here, here and here), but I actually never made my own sandwich rolls before - I always just buy them from the grocery store.  So I thought it would be fun to make my own to go with the crockpot pulled pork.   They are so easy to make - and there is something very special about freshly baked bread.  
I did mixture of wheat and white flours - which is definitely my favorite combination for bread.  Next time - I'm going to make these about 5 oz. each, just so they are a bit bigger (I made them 3 oz. this time).  I also did not end up with any left-over to freeze - but these would be so great to have on hand for a burger or sandwich.


  • 2 cups white bread flour  
  • 2 cups whole wheat flour  
  • 2 tsp. instant yeast  
  • 2 tbsp. granulated sugar  
  • 1 teaspoon salt  
  • 1½ cups water  
  • 2 tablespoons olive oil  
  • 2 tablespoons milk for brushing the rolls
    1. Mix the flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the dough hook. 
    2. With the mixer on low speed, gradually add the water and oil. Continue mixing on medium-low until the dough is elastic and supple, about 8 minutes. (You may need to add a little more flour or water to get the correct consistency – it should be soft but not really sticky.)
    3. Transfer the dough to an oiled bowl and cover with plastic wrap. Refrigerate overnight.

    4. Remove the dough from the refrigerator and let it warm and rise at room temperature until it’s double the original volume, 2-4 hours.

    5. Give the dough one turn, by folding it into thirds like a sheet of paper going into an envelope, than in half the other direction.
    6. Allow the dough to rise again, which should take about an hour. Give it another turn, then let it rise again, which will probably take less than an hour.
    7. Once the dough has doubled in size for the third time, cut it into 12 pieces (approx. 3 oz. each makes a total of 12 rolls - make them larger or smaller depending on what size roll you want to end up with). Very gently pull the edges of each dough ball around to one side and pinch them together.  Roll the dough between the palm of your hand and a board, lightly floured if necessary. Place the formed rolls, pinched side down, on 2 baking pans lined with parchment paper.
    8. Adjust an oven rack to the middle position and preheat the oven to 400 degrees.
    9. Let the rolls rise until puffy and about one and a half times their original size, 30-45 minutes. 
    10. Brush them with milk and bake for 12 minutes, until golden brown and an instant thermometer inserted into the center of one measures 185-200ÂșC.  Let cool until room temperature before serving, about 45 minutes.


    No comments:

    Post a Comment