Homemade is better
We had these sandwich rolls in the home of friends many moons ago (like 30 years). I made them regularly for a while and then somehow forgot about them. Recently, I pulled that recipe out and made a batch for an event. They were, I must say, a hit. A really big hit!
I got this recipe from my friend Ann, and I have no idea where she got the recipe. She is now working in Spain as a missionary with her husband Dan. When I make this recipe or see it in our cookbook, I think of Ann – and I pray for her. (Which, by the way, is a good way to remember to pray for people, if you have items your use in your house that were gifts from someone.)
About the sandwich rolls
After you mix this dough and let it rise twice, you can roll it out or just shape it into buns. I used the bottom of a glass to flatten the tops. Leave a space between the rolls so they can spread out instead of just rise up higher. This helps make them sandwich buns and not dinner rolls.
Use all white flour or mix whole wheat flour with the white flour. These sandwich rolls are soft and easy to use for sandwiches or just for a quick snack in the middle of the day. You’ll need water, sugar, oil, yeast, and flour. Simple and easy. But oh, so good!
The recipe for the sandwich rolls
Although the recipe says it takes 2 1/2 hours from start to finish, you can bump it up. Warm the bowl your dough will rise in before placing the dough into it. Warm your baking sheet before placing the rolls on it to rise. Keep the dough covered and away from drafts. If you have a warm place in your kitchen, put the dough there. I’ve put dough in front of the fireplace, under the lights under my kitchen cabinets, or in front of a heater. These can be done in under two hours if you follow these simple steps.
- 1 cup oil
- 3 cups lukewarm water
- ⅓ cup sugar
- 2 Tablespoons yeast
- 1 Tablespoon salt
- 8½ - 9 cups bread flour (add 1 cup whole wheat as desired)
- Dissolve yeast in water (110-115 degrees)
- Mix sugar, oil, salt and water together well
- Add flour, one or more cups at a time
- Place in well-oiled pan and turn dough until all sides have been oiled
- Let rise until double
- Punch down and let rise again
- Divide dough into equal parts and shape by hand
- OR roll dough out until it is flat and then cut with biscuit cutter
- Place on greased baking sheet, leaving space between each roll so they will spread to the side
- Using the bottom of a glass, press down on the top of each roll to flatten it
- Let rise until double
- Bake at 350-375 for 20+ minutes or until done
- Brush tops with melted butter OR vegetable oil
- Using a serrated knife, slice each roll to open