Sandwiches aren't really my thang.
Except for burgers, I LOVE a good burger.
And you know what's crazy? I have a food blog and you guys probably aren't even aware of my deep and profound love of cheeseburgers. This is because...I can't grill. I can't make burgers or steak. Those are the areas where Michael shines, but as we currently don't have the ability to have a grill, I just get my fixes when we go out to eat.
But I recently decided to give burgers a try.
Yes. I realize this post is about sandwich rolls, not burgers (that's coming up on Friday)--but that's what these rolls are great for! Being buns! They're actually quite easy to make (even for the sad, non stand mixer owners such as I), are gorgeous, are (surprise surprise) great for sandwiches, and Michael realllly loved em.
For the burgers (and just eating them plain, since I'm a carb-a-holic) I also really enjoyed cutting each roll in 2, buttering each half, and toasting them by placing them facedown on a skillet. Nom nom nom!
I know, this post is a little short and sweet, but we're all busy people, right? And let's face it, you just wanna get on to this amazing recipe!
Adapted slightly from Juanita's Cocina's "Homemade Sandwich Rolls"
Makes 8-10 rolls
- 1/2 cup very warm (but not hot) water
- 2 tsp. (or 1 packet) active dry yeast
- 3 tbsp. sugar
- 4 cups bread flour
- 1/3 cup all purpose or white whole wheat flour
- 1 and 1/2 tsp. kosher salt
- 1 cup milk (warmed or at room temperature)
- 1/4 cup unsalted butter, melted
- 1 egg, at room temperature, beaten lightly + 1 egg beaten with 1 tbsp. water for egg wash
- In a measuring cup combine water, yeast and sugar. Let sit until it "blooms" (it will look foamy)-for about 5 minutes.
- In a large bowl (or a stand mixer bowl with the dough hook) combine flours and salt. Then, on low (or using a rubber spatula sprayed with non-stick cooking spray) add in the milk, butter, egg, and yeast mixture. Mix for 5 minutes, or until the dough forms a ball. It will be sticky, but don't add more flour!
- Transfer to a lightly oiled bowl and cover loosely with a towel. Allow to rise in a warm place until doubled in size-1.5 to 2 hours.
- Once risen, punch the dough down. Divide into 8-10 portions and roll into balls. Place on a large, parchment lined, baking sheet, with plenty of space between rolls. Rise 1.5 to 2 more hours, until the rolls have doubled in size.
- Preheat oven to 400 degrees.
- Brush the tops of the risen rolls with egg wash.
- Bake 15 minutes or more, until the rolls are a deep golden brown.
- Cool on a wire rack and use as desired.