Tuesday, January 19, 2016

Sandwich Rolls – Because Size and Shape Matter

As promised, here is our method for making your own sandwich rolls at home, and while “shocked” may be a bit strong, I think many people will be surprised at just how simple these are. Like, four ingredient simple. Sure you have to wait a few hours while it rises, but that gives you time to decide what sandwich to make.

Besides the super obvious reasons why these are better than the ones from the supermarket, you can make them the exact size and shape you want. We’ve all been there…you find the perfect sausage at the store, but the rolls in the bakery dept. are either too short, or too long, leaving you angry and disillusioned. 

Like I said in the video, you can pretty much use this technique with any yeast dough, and it just depends on what you’re going for. Speaking of which, a viewer who couldn’t wait for this recipe to make banh mi, used our no-knead beer bread dough, and reported they had great success.

This recipe is based on our French baguette, but if you happen to have luck using another one of our recipes, please let us know! I hope you give these a try soon. Enjoy!


Makes 6 Sandwich Rolls:
1 package dry active yeast (2 1/4 tsp)
1 1/2 cups warm water (100 F.)
1 1/2 tsp fine salt
19 ounces (by weight) bread flour (about 4 1/4 cups)

39 comments:

rodentraiser said...

Excellent timing for this recipe. I have some sliced ham in the freezer I wasn't sure what to do with. Now I will have sandwich rolls. YAY! And these look fantastic.

Um, Chef John, I was going to ask about you doing another video one day (I know - I gotta quit with the video requests) about the differences between red onions and sweet onions and yellow onions and pearl onions and shallots and why you decide to use one over the other in certain recipes. Is it just a personal preference which one you use or do some recipes just pair better with say, shallots as opposed to a yellow onion? Anyway, thought I'd ask.

And thank you again for taking the time to do all these videos for all of us here. I truly appreciate it and I'm sure everyone else does as well.

rodentraiser said...
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Stephen Haitch said...

Chef John, have you seen any videos by "Artisan Bread With Steve"?
He's got a bunch of videos on how to make super easy (and delicious) no-knead bread. I've made his "American baguettes" a bunch of times. No mixer, no kneading, just super easy.
https://www.youtube.com/watch?v=HndA2UZmTIk

Sean Viz said...

Hi Chef John, I've developed a love for your cooking show equal to my love for Good Eats, keep the videos coming. I do have a question though. For health reasons I am only supposed to go with whole wheat. What recipe changes could I make to accomplish that?

Roberto said...

To improve the crust, put a dry, large, black-iron skillet on the lower rack and let it get screaming hot during the preheat phase.

Add the loaves and just before closing the door, toss a 1/4 cup of water into the skillet and slam the door. The steam will simulate (to some degree at least)the special ovens French bakers use.

John McMurray said...

Chef John - such a brilliantly easy recipe! I often obtain the ubiquitous sandwich rolls from my local Mexican Market at a whopping cost of 4 for $1 (they are called Bolillo's), and am fairly certain that they are just as simple - but "local" means a 30 minute drive in Phoenix Metro traffic, so I will DEFINITELY be giving these a try!

Chris Coffey said...

Any adjustment for high altitude baking? It's always a challenge for me in the mile high, I never seem to get the right consistency when baking breads, they always come out dense.

david said...

Biga, Chef, Biga. Can I add? If so, recommendations?
I get the sense these are going to need some extra flavor, though they look fabulous.

Grace Fortune said...

Hi Chef John!

I've literally watched every one of your videos and you are by far my favorite YouTube chef!

I just went through a jaw surgery so I suppose my food wish would be something delicious, nutritious and soft so that I can eat it lol.

Would love to see what you can come up with!

Thanks for everything!

-Grace

Unknown said...

There's a magic trick for regaining crust: get the crust wet, let it absorb and throw it in the oven at fairly low heat. Once it's dry again the crust is almost back to the way it was coming out the first time.

Toshiko Suisei said...

Hi Chef John, These make me think of the small, oval-shaped German brötchen rolls. A food truck would set up right outside of one of the gates at Ramstein AB, and Dad would take us there regularly. About two inches of an amazing brat or met would stick out of each side of a roll that was crusty but super soft at the same time. So good! Well I've got my upcoming weekend food project :D Thanks!

ryk s said...

Thanks for giving the flour in weight, it annoys me when recipes give bread recipes in cups (it took me 2.5 cups of flour for 19 oz for example). Trying this right now.

Ute Roberts said...

Hi rodentraise
Here is my trick on how to have crispy rolls everytime. It will take a little bit of pre planing but is sure worth it in my opinion. Freeze leftover rolls. Than when you need them take the desired amount out and put them on a baking pan in the COLD oven. Turn oven on to about 375F for about 10 min. (I usually take them out when the oven signals it has preheated). Cool them on a wire rack and enjoy crusty rolls.
Hope this helps.

Ute

Travel said...

Chef John is this a typo for 19 ounce is 4 1/4 c?

Chef John said...

You're confusing weight and volume. A cuo is 8 fluid ounce by colume, but a cup of flour doesn't weigh 8 ounces. It weighs about 4.5 ounces per cup.

Chris K. said...

Sometimes I like to make these with a slightly stickier dough, it makes them more baguette-like. Harder crust, chewier crumb.

Sourdough rolls are terrific. But the problem with sourdough starter is it's kind of like a pet. You have to feed it constantly and either waste a ton of flour keeping it alive and healthy, or bake bread every week. And that's just WAY too many carbs unless you're an Alaskan gold prospector.

shesfiction said...

Chef John do you think the crust on these are thick enough to be made into bread bowls for soup?

shesfiction said...

Hey Chef John,
Do you think the crust on these would be sufficient for making bread bowls for soup?

Rob Moy said...

John! You should make Tortas ahogadas with these! yummy!
by the way when are you making carne guisada?

Rob Moy said...

John, you can make tortas ahogadas with these!
by the way, when are you making carne guisada?!

catz said...

question: i only have a very tiny oven....actually its a toaster oven, which means that for things like this, as opposed to loaves, i cant fit them all in at once. Now if i leave half a batch out while the other half bake theyll have over proved and be heavy and flat when they have their turn in the oven. Im thinking that one way around it would be to par bake half first, then bake the second batch, and freeze the par baked ones. What i need to know is how long do you think would be the optimum baking time to par bake them? Im thinking maybe half the bake time?

James Ridgway said...

I have a problem to make this. I do not have a computer in my Kitchen, and it is hard to keep running to my computer to see the video and then go to the kitchen to do the step then run back to the computer to get the next thing that I am to do to make these sandwich rolls. It would be nice to have a printed copy of what I am to do to make these rolls not just the video.

Unknown said...

Is there a way to control the density?

Chef John said...

I don't do written recipes. Please watch this for explanation why...http://foodwishes.blogspot.com/2014/09/video-1000-your-most-frequently-asked.html
Thanks!

CC+YuiMou said...

Hi Chef John,
Thanks for your recipe. May I know what speed you used on your stand mixer when kneading the dough?
Thank you!

Den-Den said...

Chef John, I see you have New York State roots like me.
I also noticed you have a Kitchen Aid Classic mixer
which is rated @ 275 watts. Do you have any problems
mixing your dough with that minimal power?
I'm asking b/c I want to get a stand mixer w/o having
to take out a 2nd mortgage loan. Please answer...
Regards,
Dennis R.

Toshiko Suisei said...

Chef John! These are wonderful sandwich rolls just as you said! They did the crackly bread song when they came out of the oven, and at bratwurst time they had a thin crisp exterior that did a tiny shatter against the tooth, and a pillow fluffy interior that still sprang back a bit from the chomp. These are soooo brötchen :D Thanks muchly! *happy hug*

Hong Kong Theatre said...

Fantastic Chef John. Made my first attempt to making bread. Still in the final proofing phase before the oven. I had difficulty rolling the dough though into a loaf. It keeps slipping. I tried on different surfaces but still keeps slipping. (All floured surfaces though) Any tips?

Thanks a million.

Chef John said...

Usually slips if you have too much flour on the surface, No matter what you're working on. good luck!

Leigh said...

Thank you for this! I made these rolls the other night for Italian beef sandwiches. They held up to the wet (because that's how we like them), the spicy giardinaire, and the sweet peppers and onions. I will never buy rools again because this was so easy.

Maureen Compoli said...

I shall be the hit of the town of Sullivan highway garage if I make these for the husband.

Liesl Norris said...

Chef John how long would I knead the dough by hand please? I don't have a mixer yet but these tolls look so good! I would like to make them by hand.

Christina Ramey said...

At the final stage, where you roll them out to the final shape and let them sit, mine just became flat and did not rise. What could have caused this?

Patrick said...

Made these yesterday. Awesome! Thank you chef!

Rg Splich said...

Excellent in all regards, Chef John. Your, quantities (weighed) are spot on requiring no adjustments. This makes a great sandwich roll - nice chewy crust, does not break asunder when cut and loaded.

We have not had a decent bakery in our burg for almost forty years, so, we've been baking all our breads goods for thirty-nine and a half years. Still, we always try new techniques because we have found that even a subtle change can provoke big changes the character of the finished product.

Someone mentioned a no-knead bread. Certainly I've tried that technique many times; I'm not impressed. If no-knead were the way to make good bread, wouldn't the French have thought of it about five hundred year ago?

Sachin Ostwal said...

Hi Chef John, baked sandwich rolls today and it turned out to be perfectly fine. I love cooking and follow your vegetarian recipes. I wanted to share snap.

Thank you for your recipes. :)

Christian Harbour said...

If i do this with all purpose will it taste bad

Christian Harbour said...

Can you use all purpose?

Selenia Rivas-Sharma said...

I made these yesterday and today. Yesterday I didn't let it rise long enough but it was delicious. Today I let it rise and it came out better and again it was delicious.
I hope you have a great vacation and looking forward to your returning. Not only do I learn but find you so entertaining. some time ago I made hamburger buns that were too heavy. They too were delicious but I ended up putting it in my food processor and making bread crumbs.
Thanks again for this recipe.