Soft Sandwich Rolls
Tender enriched rolls made with milk, egg, and butter, shaped into neat cylinders for sandwiches, subs, or breakfast fillings.
By Moow Editorial ·
- Reserve 1 tablespoon of the measured milk for brushing the shaped rolls before baking.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 6 rolls
- Prep time: 20 minutes, plus about 2 hours rising
- Cook time: 12–14 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 6 rolls.
- Calories: 240 kcal
- Protein: 8 g
- Carbohydrates: 40 g
- Fat: 5 g
- Sodium: 280 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Dough
Have these measured and ready before you begin.
- 280 g (9.9 oz) all-purpose flour
- 30 g (1.1 oz) granulated sugar
- 4 g (3/4 teaspoon) fine salt
- 3 g instant yeast (about 1 tsp)
- 1 large egg
- 110 ml (3.7 fl oz; scant 1/2 cup) milk, with a spoonful reserved for brushing
- 20 g (0.7 oz; about 1 1/2 tbsp) unsalted butter, softened
Directions
1. Whisk the egg into the milk, reserving a spoonful of milk for brushing. Put the flour in a bowl, make a well, and pour in the egg mixture.
2. Add the sugar, salt, and yeast. Gradually draw in the flour to make a very soft, sticky dough; do not add extra flour.
3. Knead vigorously for about 5 minutes. Work in the softened butter and continue kneading for about 2 minutes, until the dough absorbs it and becomes smooth.
4. Cover and let rise at room temperature for 40 minutes. Divide into six 75–80 g pieces, round them, cover, and rest for 30 minutes.
5. Roll each piece into an oval without extra flour, then roll it tightly from a long edge into a cylinder and pinch the seam closed.
6. Place seam-side down on a parchment-lined sheet, cover, and proof for 45 minutes. Brush lightly with the reserved milk.
7. Bake in a conventional oven at 340°F (170°C) for 12–14 minutes. Transfer to a rack and cool for 15–20 minutes.
Sources
Contains wheat, milk, and egg. The rolls should be fully baked and no longer doughy in the center; cool before storing and refrigerate fillings separately.