Homemade White Rolls
February 28th, 2022
This Recipe creates 6 servings
Prep Time: 01 hour 45 minutes
Cook Time: 20 minutes
A single serving contains about 95 calories
This dough recipe produces an extremely wet "slack dough", with an 80% hydration level, where the dough is too wet to hold a shape. In order to form the dough into the classic sandwich roll shade, you can press each roll into a roll shaped bread pan before the last rise. Otherwise, just form into roll shapes by hand. This recipe is very similar to my Hoagie recipe, with only about 1/3 of the oil (butter). The reduced oil in this recipe results in a more hearty roll, with slightly more chew. The bulk of the "Prep" time is spent waiting for the bread to rise.
Ingredients:
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Hydration 81%; Instant Yeast 2%; Sugar 1.7%; Salt 1.6%; Olive Oil 3.8%;
Dry Ingredients
2.75 Cups (12.3 Ounces/350 Grams) of Bread Flour
1.5 Teaspoons Sugar
1.5 Teaspoons Yeast (Active Dry)
1 Teaspoon Table Salt
Wet Ingredients
10 Ounces Warm Water (105° to 115° F)
1 Tablespoon Olive Oil
Egg Wash
1 Egg
1 Tablespoon Water
3/4 Teaspoon Sesame Seeds
Additional Olive Oil, as needed
Directions:
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In the mixer bowl, add the Flour, Sugar, Yeast, and the Salt.
Mix the dry ingredients.
Heat the Water to between 105° to 115° F.
Whisk the Olive Oil into the Water and then add into the mixer bowl.
Mix the Wet and Dry Ingredients until fully integrated. Use a spatula, if necessary.
You should end up with a very sticky glob of "slack dough" that is too wet to hold a shape.
Cover the bowl with a lid or a Tea Towel and let the Dough rise in a warm place for 1 hour, or 90 minutes if you used room temperature water.
Line a large baking sheetpan with parchment paper, or line 6 mini-bread pans with parchment paper (unless the pans have a non-stick surface).
The Dough will be quite sticky, but do not add any additional flour. Instead, add a few drops of Olive Oil to your fingers so that the Dough doesn't stick.
Separate the Dough into 6 equal Dough Balls. Each one should weigh about 104 grams.
Shape and roll the Dough into a small loaf, about 5" or 6" long and about 2" wide.
Repeat with the remaining Dough, until you have a total of 6 small loaves.
Add a few more drops of Olive Oil to your fingers before you handle each roll.
Place each loaf into the mini-bread pans.
Ensure that the Loaves are placed seam-side down.
Cover with the Tea Towel and rest the Loaves for 30 more minutes.
After 30 minutes, preheat the oven to 400° F.
While the oven preheats, use a bread lame or a sharp knife to cut 3 diagonal slices or a long slice across the top of each Loaf.
Each cut should be about 1/8" to 1/4" deep.
Use a brush to apply a thin egg wash to the top of each Loaf and then sprinkle each top with Sea Salt or with Sesame Seeds.
Place the pan(s) in the oven and bake the Loaves for 20 minutes.
Each Loaf should register an internal temperature of 190° F.
Remove the Loaves from the oven and cool on a bread rack for about 10 minutes.
Store in an airtight up to 5 days or freeze in an airtight container up to 3 months.
