Receta Homemade Sandwich Rolls
In my re dedication to our new mission—to eat as local and as homemade and as healthy as we can—I decided to make homemade sandwich rolls. I adapted one of my mother’s recipes that she shared with me in May.
Most of my recipes (fortunately or unfortunately ) come from my mistakes.
Case in point: I added more olive oil to the dough because I did not see that it said “divided” and that one tablespoon should have been reserved for prepping the rising bowl.
I also could not find the right measuring spoons so I added a full tablespoon of yeast instead of 2 1/4 teaspoons. (Just FYI, if you buy yeast in bulk at a Sam’s or Costco, it is sooooo much cheaper. And 2 1/4 teaspoons equals one package of yeast.)
But, I liked the results. The dough was soft and easy to work with.
Homemade Sandwich Rolls
- 3 1/4 c. flour (You may use a combination of white and whole wheat flour.)
- 2 t. fine sea salt
- 1 T. yeast
- 1 1/3 warm water
- 3 T. olive oil
- 1 T. honey or agave nectar
- 2 T. grated cheese( like Parmesan, cheddar, etc.)
- 2 T. herbs (like rosemary, dried basil, dried oregano, etc.)
Place flour, salt, and yeast in a bowl of a stand mixer and use a hand whisk to combine.
In a 2 cup liquid measuring cup, measure out the water. Add olive oil and honey to water and stir to combine.
Place dough hook on mixer and carefully add liquid ingredients while mixer is running. After dough has combined, knead with dough hook until pliable but it will be a bit sticky. Knead with dough hook for 9 minutes. Be careful not to let your mixer “walk off” the cabinet like a friend of mine did. If you place a slightly damp dish towel under the front edge of your mixer, it will help it not take a dive off your counter top.
Place dough in oiled bowl, cover, let rise until doubled, about 45 minutes.
Another great gift from mom (besides this recipe)---a dough rising bowl.
Divide dough into four equal balls. Coat your hands with oil so dough will not stick. This is a silky and soft dough.
Coat baking sheet with oil and gently press each dough ball out to about 1/2 inch.
Please don't inspect my pitiful baking sheets too closely.
Coat each roll with oil. Sprinkle with herbs and cheese. Let rise until doubled, about 20 min.
Bake for 25 minutes at 375 degrees.
I used a rosemary and Parmesan on two buns and chives and a Mexican blend on the other two.
Rosemary and chives from the herb garden.
These are pretty big buns so they make a heck of a sandwich.
Big rolls for a big sandwich.
True to my word, I went back to The Kitchen Witch to try some of the recipes I picked out as possible Secret Recipe Club choices. I tried her Loose Meat Sandwiches and have gotten rave reviews. (I made them for hubby and then I made a huge batch to take to work—they were all devoured!) The only additions I made to the original recipe was to add some bell peppers (from the garden) and 1 tablespoon of sriracha (because we love it).
Purple bell peppers from the garden.
I topped them with provolone cheese and served pickles on the side.
Talk about a "manwich"!