Sandwich Rolls

Recipe View In the bowl of a stand mixer, combine yeast and warm water. Whisk to mix. Add flour and salt. (2 minutes)

Recipe View Knead with the dough hook until the mixture forms a soft, sticky dough ball that easily pulls away from the sides and the hook. If the dough is still too sticky, add a bit more flour and knead for a few more seconds. Transfer the dough to a work surface and form into a smooth ball. Place the dough back in the mixing bowl. Drizzle a few drops of vegetable oil over the dough and the sides of the bowl, spreading a thin film of oil over the surface of the dough. (5 minutes)

Recipe View Cover the bowl and transfer to a warm, draft-free place until the dough has doubled in size. (60-90 minutes)

Recipe View Transfer the dough to a floured work surface. Form it into a rectangle and cut into 6 equal pieces. Using your cupped hand and the work surface, roll each section of dough into a smooth, round ball. Cover with a clean, dry cloth and let rest. (15 minutes)

Recipe View Flatten the dough balls into 6- or 7-inch long ovals. Starting with a long edge, roll the dough into a cylinder, applying extra pressure to the ends to form pointy tips for a classic French roll shape. Transfer to parchment-lined baking sheets (do not crowd them) and cover with clean dry towels until doubled. (1 hour)

Recipe View Preheat oven to 450 degrees F (230 degrees C). Place a pan of water on the bottom rack.

Recipe View With a very sharp knife, score each roll about 1/4 inch deep along one side, somewhere between the side and the top. Spritz loaves lightly with water from a spray bottle.

Recipe View Bake in the preheated oven for about 20 minutes. Spritz loaves again and rotate pans for a more even bake. Bake until loaves are golden brown. Transfer to a cooling rack and cool completely before cutting. (30 minutes)