Sandwich Roll

Ingredients

• 480 g (4 cups)plain flour
• 1 packetinstant yeast
• 5 g (1 teaspoon)salt
• 240 ml (1 cup)warm water
• 25 g (2 tablespoons)sugar
• 30 g (2 tablespoons), meltedbutter
• 9 g (1 tablespoon)sesame seeds
• 1, beatenegg

Instructions

1. 1

   Activate yeast

   Combine the warm water, sugar and yeast in a large mixing bowl. Leave for 5–10 minutes, until foamy.

2. 2

   Mix dough

   Add the flour, salt and melted butter to the yeast mixture, then mix until a dough forms.

3. 3

   Knead dough

   Knead the dough on a floured surface for about 8–10 minutes, until smooth and elastic.

4. 4

   First rise

   Put the dough in a greased bowl, cover it and leave it to rise for about 1 hour, or until doubled in size.

5. 5

   Heat oven

   Preheat the oven to 190°C (375°F).

6. 6

   Shape rolls

   Punch down the risen dough and divide it into 12 equal pieces. Shape each piece into a roll.

7. 7

   Prepare tray

   Arrange the rolls on a baking sheet lined with baking parchment. If desired, brush them with beaten egg and sprinkle with sesame seeds.

8. 8

   Second rise

   Cover the rolls again and leave them to rise for another 30 minutes.

9. 9

   Bake rolls

   Bake in the preheated oven for 15–20 minutes, until golden brown.

What is a sandwich roll?

A sandwich roll is a small, shaped loaf with a soft interior and a crust that is sturdy enough to hold fillings. It belongs to the broad American tradition of everyday bread rolls, made for sandwiches and casual meals.

This version uses a simple yeast dough enriched with butter, with an optional egg wash and sesame topping. The egg gives the crust a glossy finish, while sesame seeds add a little crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 5g protein, 30g carbs, 2g fat.

The flour and sugar provide most of the carbohydrates, while the butter and egg contribute fat; the flour and egg also supply some protein. Pair a roll with a protein-rich filling and salad or vegetables for a more rounded plate.

Choosing the flour

Plain flour: it makes a soft, versatile roll suited to a range of fillings. Bread flour can be used instead if you prefer a chewier texture.

Getting the yeast started

Warm water: aim for about 43°C, as specified in the recipe. Leave the yeast, water and sugar for 5–10 minutes so you can see the mixture become foamy before adding the other ingredients.

Fresh yeast: a foamy mixture is a useful visual cue that the yeast has started working. If it stays flat, check that the yeast is fresh before continuing.

Kneading to the right feel

Smooth dough: knead for about 8–10 minutes, until the dough feels elastic and its surface looks more even. A lightly floured work surface helps manage sticking without adding much extra flour.

Rising and shaping

First rise: leave the covered dough for about 1 hour, or until it has doubled in size. The dough's growth is a better cue than the clock alone.

Even portions: divide the dough into 12 pieces and shape each into a roll. Similar-sized rolls are more likely to finish baking at the same time.

Finishing the tops

Egg wash: brush the rolls with beaten egg before their second rise if you want a glossy finish. This step is optional.

Sesame: scatter the seeds over the egg-washed rolls for a crisp, nutty topping. Leave them off if you prefer plain rolls.

Serving the rolls

These rolls work well with sandwich fillings, burgers or soup. Let them cool before slicing so the soft interior can settle and is easier to handle.

Recipe notes & tips

• Keep the water around 43°C so it is warm without being excessively hot.
• Wait for the yeast mixture to foam before mixing in the flour.
• Knead until the dough is smooth and elastic rather than stopping as soon as it comes together.
• Use the doubled-in-size cue to judge the first rise.
• Divide the dough as evenly as possible so the rolls bake at a similar rate.
• Check for a golden-brown colour towards the end of the 15–20-minute baking time.

Variations

• Chewier rolls: use bread flour instead of plain flour.
• Plain tops: leave off the egg wash and sesame seeds.
• Seeded tops: add sesame seeds after brushing the rolls with beaten egg.
• Richer flavour: keep the melted butter in the dough as listed.
• Smaller rolls: divide the dough into more pieces, keeping in mind that the baking time may change.

Common mistakes to avoid

• Water too hot: keep it around 43°C so it is warm without overheating the yeast.
• No foam: check that the yeast is fresh and allow the full 5–10 minutes before proceeding.
• Under-kneading: continue for about 8–10 minutes, until the dough feels smooth and elastic.
• Rushing the first rise: wait until the dough has doubled in size rather than relying only on the time.
• Uneven shaping: divide the dough into 12 equal pieces so the rolls bake more consistently.
• Overbaking: begin checking at 15 minutes and remove the rolls when golden brown.

How to store

Once cool, store the rolls in an airtight container at room temperature and use within 2–3 days. Warm briefly in the oven to refresh them, or freeze them for longer storage and thaw before serving.

Frequently asked questions