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Sandwich Rolls

Homemade sandwich rolls feature a soft, pillowy texture and a golden crust, perfect for sandwiches, burgers, or pulled meats. Made with simple pantry ingredients and easy steps, these rolls stay fresh for days and are freezer-friendly.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 8 rolls
Course: Bread
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 500 grams all-purpose flour about 4 cups
  • 240 milliliters whole milk warmed to 110 degrees Fahrenheit (1 cup)
  • 7 grams active dry yeast 2 1/4 teaspoons
  • 25 grams granulated sugar 2 tablespoons
  • 6 grams salt 1 1/4 teaspoons
  • 40 grams unsalted butter softened (3 tablespoons)
  • 1 large egg mixed with 15 milliliters water 1 tablespoon for egg wash
  • 30 grams sesame seeds or poppy seeds optional (3 tablespoons)

Equipment

  • Stand mixer with dough hook attachment
  • Large mixing bowl
  • Kitchen scale (optional but recommended)
  • Measuring cups and spoons
  • Two baking sheets
  • Parchment paper
  • Instant read thermometer
  • Pastry brush
  • Plastic wrap or damp kitchen towel
  • Wire cooling rack

Method
 

  1. Pour the warmed whole milk into the bowl of your stand mixer and sprinkle the active dry yeast over the surface. Wait 5 minutes for the yeast to bloom and activate; you should see slight foam forming on top.
  2. Add the all-purpose flour, granulated sugar, and salt to the bloomed yeast mixture. Attach the dough hook and mix on low speed for 8 minutes until the dough comes together and becomes slightly sticky.
  3. With the mixer still running on low, add the softened unsalted butter one tablespoon at a time, waiting for each piece to incorporate fully before adding the next. This takes about 3 minutes.
  4. Once all butter is mixed in, increase the mixer speed to medium and knead the dough for 5 more minutes until smooth, slightly tacky, and pulling cleanly from the bowl sides.
  5. Transfer the dough to a lightly oiled bowl and cover with plastic wrap or a damp kitchen towel. Let it rise at room temperature for 60 minutes until roughly doubled in size.
  6. Turn the dough out onto a lightly floured surface and divide into 8 equal pieces using a bench scraper or knife. Shape each piece into a smooth, tight round by rolling it toward you in quick motions.
  7. Place the shaped rolls on parchment-lined baking sheets about 2 inches apart. Cover loosely with plastic wrap and let them rise at room temperature for 30 to 40 minutes until puffy and springs back slowly when poked.
  8. Preheat the oven to 400 degrees Fahrenheit and position the rack to the middle shelf. Gently brush each proofed roll with the egg wash, coating the top and sides evenly. Sprinkle seeds on top if desired.
  9. Bake the rolls on the middle rack for 16 to 18 minutes until deeply golden brown and they sound hollow when tapped on the bottom. The internal temperature should reach 190 degrees Fahrenheit.
  10. Remove the rolls from the oven and transfer them to a wire cooling rack. Let cool for at least 15 minutes before slicing to allow the crumb to set and prevent a gummy interior.
  11. Optional: Brush warm rolls with melted butter immediately after baking for an extra soft and tender crust.

Notes

Weigh flour for accuracy, use milk warmed to 110 °F, do not skip the first rise, shape rolls tightly, brush only top and sides with egg wash, and allow rolls to cool before slicing.