Recipe for Post # 4 Sandwich Rolls

  • 1 cup plus 2 Tbl warm water
  • 1 large egg
  • 1/3 cup oil
  • 2 Tbl soft butter
  • 1/4 cup sugar
  • 1 tsp salt
  • 4 cups flour
  • 1 1/2 tsp fast rising yeast

Add all ingredients to your bread machine in the order recommended.  In mine, I put all the wet ingredients in first, then everything else but the flour and yeast.  Then, I put the flour on top of all the wet ingredients and put the yeast on top of the flour.

Set the machine to Dough, start, and let it do its work.  Heat the oven to 225 for ten minutes, then turn it off, but leave the door closed.

When the dough is ready, turn it out onto a well floured surface.  Divide the dough into twelve equal pieces.  Gently flatten each piece into a circle about the width of your hand.  Place on a greased baking sheet.  When all dough is prepared, let rise for 30-45 minutes until doubled.  I use the still slightly warm oven to let the dough rise since it’s a warm, draft-free area.

When dough is ready, take pans out and cover.  Heat oven to 350.  While the oven is heating, brush the rolls with an egg wash if desired, and sprinkle with sesame seeds.

Bake for twelve minutes, then rotate pans.  Bake for another 5-7 minutes.  When rotating pans, I switch them from top to bottom and back to front.  Remove from oven and cool completely.

This makes a very tasty, soft sandwich roll that can be used for nearly anything bread related.


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