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)
63 comments:
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.
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
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?
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.
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!
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.
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.
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
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.
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!
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.
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
Chef John is this a typo for 19 ounce is 4 1/4 c?
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.
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.
Chef John do you think the crust on these are thick enough to be made into bread bowls for soup?
Hey Chef John,
Do you think the crust on these would be sufficient for making bread bowls for soup?
John! You should make Tortas ahogadas with these! yummy!
by the way when are you making carne guisada?
John, you can make tortas ahogadas with these!
by the way, when are you making carne guisada?!
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?
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.
Is there a way to control the density?
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!
Hi Chef John,
Thanks for your recipe. May I know what speed you used on your stand mixer when kneading the dough?
Thank you!
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.
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*
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.
Usually slips if you have too much flour on the surface, No matter what you're working on. good luck!
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.
I shall be the hit of the town of Sullivan highway garage if I make these for the husband.
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.
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?
Made these yesterday. Awesome! Thank you chef!
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?
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. :)
If i do this with all purpose will it taste bad
Can you use all purpose?
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.
Any risk of cutting the recipe in half?
This comment about your SANDWICH ROLLS:
Did you know you made measurement mistake on the:
19 ounces (by weight) bread flour (about 4 1/4 cups)
19 oz is NOT 4 1/4 CUPS, it's about 2.375 CUPS..
I followed your direction to use 4 1/4 cups, and my dough WAS SO LUMPY :-((
PLEASE MAKE CORRECTION IMMEDIATELY, SO OTHERS WONT MAKE THIS MISTAKE,
AND HAVE TO TRASH THIS USELESS DOUGH.
You did something else wrong, since 19 ounces is absolutely correct. A cup of properly measured flour weighs about 4.5 ounces. You are thinking of volume, where a cup is 8 ounces fluid measure. The Bottom line is, the flour measurement is correct, and I have years recipe comments to back me up. You probably packed your cups, or didn't knead long enough to smooth out. By the way, a dough NEVER needs to get tossed, since you simple need to add water or flour until it is perfect.
Cant we have everything in grms. ? as it is much easy to follow.
In my previous life I seem to recall the little food store on every block in Rome calling these Ciriole. I cannot imagine how they were always fresh and always warm, and always incredibly delicious. A mind is a terrible thing. A memory is a worse thing.
Oh.WOW.
Chef John, those buns are the best, and I mean THE best I have ever made
Your video instructions, as always, were clear and enjoyable to watch.
Thank you, thank you, thank you from Calgary!!!!
So simple, and soooooo delicious!
Thanks Chef John! Mine turned out super delicious also :) I'd have shared the photos if I could attach here.
Liz, Canberra
I tried some convertion into metric, but don't seem to get it right.
50 g of fresh yeast
3,75 dl water
1,5 tsp salt
540 g flour
I have to add more flour, almost 150g. Are you using US measurments?
I am looking in vain for your banh mi recipe; I saw the video on YouTube, but cannot find it, either. I want to make this and that (it's the secret sauce I am really after). Where (or under what name) might they be?
Incidentally, when I put bread dough to rise, I put a splash of oil in the bowl, then put in the dough ball and swirl the bowl to make the ball rotate within, acquiring an even coating of oil in the process (without oiling my fingers).
to J.G.
Your measurements don't seem to be correct
yeast should be 7g
355g water
8 grams salt
flour ok as you stated
Hope that helps
>>
I tried some convertion into metric, but don't seem to get it right.
50 g of fresh yeast
3,75 dl water
1,5 tsp salt
540 g flour
Just finished doing mine. Fantastic recipe
Hello John - So glad to find your Chef John blog, using so many of the recipes. These sandwich buns always impress my friends. Making 6 more today and bringing them to Crystal beach tomorrow along with sandwich meats and condiments. Thank you for such a helpful and funny blog!
Just did these. Best to start wirh 3 cups of flour and add more if needed. When I weight out the flour, I came up with 1 1/2 cups.
Yeah, there's definitely an issue with the measurements. One unpacked dry cup of Stone Buhr bread flour is 5 ounces, meaning 19 ounces is 3 2/3 cups. (And yes, I zeroed out the weight of the cup.)
Hi John I made these incredibly easy rolls today. They were the best. Was wondering what you recommend for keeping them fresh if you don't eat right away. Thanks Tony rochester NY
"the flour measurement is correct, and I have years recipe comments to back me up."
And you also now have years of comments of people giving you feedback that your recipe as written is problematic, and you're kinda snooty about it. I understand weight vs volume, I understand about holding back flour in the recipe not only to compensate for ambient humidity but also because of flour measurements. I even understand about flour being packed down and why adding flour by weight is superior. I've made several of your recipes with great success, including bread recipes. But your approximation on the cups of flour is off. Not all of us have scales in our kitchen, maybe we should, but we don't, and other recipe writers seem to understand this and don't feel the need as you do to dig your heels in and be snooty about it.
To others.. definitely start with 2 3/4 cup of flour and add as needed. (See how easy that is John???)
Well said Neelix
The fact is, as a baker and an owner of a bakery, it is not responsible baking to teach people to measure in volume, and instead using weight... how can we test for consistency when we are not consistent ?
Dave,
I kinda look at it this way, if Chef John is gonna pull the I'm a professional card against a bunch of armatures, which I certainly admit I am, then maybe he should commit to that 100% and write his dough recipes in Baker's Notation. Even I can follow that.
Neelix
I agree with you 100%. If a chef is teaching people it is clear it is for the less experienced in a particular area. For the record, I am a bakery and pastry chef and own a bakery which is probably what annoyed me the most about this. For example, a cup of flour for you may not be a cup of flour for me for many variable reasons.
I’ll tell you, I think it is something many “professionals” do on purpose when teaching. They want you to learn the recipe but in some twisted way, they want theirs to always be a bit better. Inconsistent measurements will do this 100% of the time.
Lol i was told to come and read the comments. Wow, what a bunch of cry babies. "Your measurements are wrong...". Blah blah blah.. those complaining remind me of "food critics" they seem to know everything about food but no nothing about food. In either case, from one chef tonanother, Chef J oi hns rexipe IS correct. If you dont think so, click on another video. Dont have a scale, thats your own problem. Ciao
Lol i was told to come and read the comments. Wow, what a bunch of cry babies. "Your measurements are wrong...". Blah blah blah.. those complaining remind me of "food critics" they seem to know everything about food but no nothing about food. In either case, from one chef tonanother, Chef J oi hns rexipe IS correct. If you dont think so, click on another video. Dont have a scale, thats your own problem. Ciao
To be clear... I, as a professional baker, only recommended the notion of using weights always.. and since we are on that topic.. you make comments to imply using the cups, etc., but yet, you end it with it is someone elses problem if they do not have a scale.. ummmm you realize we have been saying use a scale all along, yes? but, "that's your problem"
:)
Chow Bella,... Since I made that initial comment here, I actually went out and bought a digital scale. Since I'm making pizza dough for tomorrow's dinner (btw, I have my own very nice recipe for Chicago style deep dish pies that I've created from an amalgamation of great ideas from multiple other recipes). I just weighed out 4.25 cups of Giant brand Bread Flour (thats a house brand of a grocery store chain that is here on the East Coast- I started buying that after the Pillsbury recall as I was someone who got food poisoning from the recent outbreak e. coli outbreak). No, it wasn't packed down, it was loose flour, you'll just have to take my word for it I guess. Per my scale (an Ozeri Zk14 model if you care), it came to 24.23 ounces, last time I checked, thats quite a bit more than 19 ounces. So you're wrong, and so is as I already pointed out Chef John is wrong too. Lets see if hes man enough to approve this comment. Go buy a bag of this brand of flour and try it yourself.
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