Homemade sandwich rolls

Name: Homemade sandwich rolls
Ingredients: 500 g white flour; 55 ml milk; 25 g fresh yeast; 5 g sugar; 10 g salt; 250 ml water for the dough; 2 tablespoons oil; 15 g flour for the work surface; 500 ml water for the oven tray; 1 egg; 10 g sesame seeds or poppy seeds

Sandwiches - Homemade sandwich rolls by Pamela J. - Recipia

Homemade sandwich rolls are usually served in sandwiches and made with white flour, milk, water and yeast, then topped with sesame seeds or poppy seeds. The crust stays thin and crisp, and the inside soft; I sift the flour just before adding it to the bowl, because I like seeing it light and lump-free, ready to knead. Prep: 20 minutes. Cook: 36 minutes. Rest: 65 minutes. Total time: 121 minutes. Servings: 9. Approximately 250 kcal and 7 g protein per serving.

Ingredients

500 g white flour
55 ml milk
25 g fresh yeast
5 g sugar
10 g salt
250 ml water for the dough
2 tablespoons oil
15 g flour for the work surface
500 ml water for the oven tray
1 egg
10 g sesame seeds or poppy seeds

Preparation

1. Sift the flour into a bowl and set aside 15 g for the work surface. Make a well in the middle. 2. Warm the milk in a small saucepan over low heat for 1 minute, until lukewarm. Mix it with the yeast, sugar and salt and leave for 5 minutes, until a creamy mixture forms. 3. Pour the mixture into the well in the flour. Gradually add the 250 ml of water and knead until the dough comes together; then work in the oil and knead again until the dough is smooth. 4. Cover the bowl with a cotton towel and leave the dough in a warm place for 40 minutes, until visibly risen. 5. Sprinkle the reserved flour over the work surface. Divide the dough into 9 pieces, shape the rolls and place them on a baking tray lined with baking paper. Cover and leave to rise for 20 minutes. 6. During the second rise, preheat the oven to 220°C and place a tray with 500 ml of water on the bottom rack. 7. Beat the egg and brush the rolls. If you don't have a pastry brush, scrunch up two or three paper towels, dip them in the egg and use them to brush the rolls. Sprinkle with sesame seeds or poppy seeds. 8. Bake the rolls at 220°C for 10 minutes. Reduce the temperature to 200°C, remove the tray of water and bake for another 25 minutes, until golden.

Notes

You can sprinkle on poppy seeds instead of sesame seeds, and for a dairy-free version, replace the milk with the same amount of water. The dough contains gluten and egg; sesame is an allergen if you choose it. Serve them for sandwiches with cheese and tomatoes. Flour can absorb water a little differently, so if the dough is still stiff after kneading, work in a little more water, one teaspoon at a time. Keep the bowl away from drafts, as the dough rises more slowly in a cold room. If you shape them larger than the nine pieces, they will need more time in the oven; smaller ones brown faster. If you notice they are browning unevenly, rotate the tray when you reduce the temperature. Let them cool before sealing them in a bag, so the steam doesn't soften the crust. Any you won't use soon can be frozen once cool.