I was experimenting with bread recipes last weekend, working on developing a good one to use for hamburger buns or sandwich rolls. Our favorite sliced bread recipe is whole wheat, but we all prefer white for buns. So, I started playing around with ingredients and came up with what looked pretty good. Of course, we all know experiments are just that, testing out a theory. I thought I had nailed this one right on the head and then just as I was sliding the lovely rolls into the oven, I realized I had not included any fat in the recipe. Not even a smidgen to add flavor, help develop gluten or help with the rising. Oy!
Well, the dough itself had risen correctly and the buns were already in the oven, so I decided to just let them bake and see what would happen. The plan was to use them as sandwich rolls for deli meat at lunch time, when company was here. Why do I always try new things when company is coming? I still don’t know what comes over me in that flawed moment of thought processing. Anyway, bake they did, with absolutely no fat. They rose, turned a lovely golden brown and baked up with a great texture for sandwiches — sort of chewy, but wonderfully soft and the buttered crust was delicious. So, what I learned is that while I wouldn’t do it for slicing bread, I can bake excellent sandwich rolls with absolutely no fat in them. Outstanding!
This recipe netted me 19 very large sandwich rolls, as you can see from the picture. If you want smaller rolls for hamburgers, etc., I imagine you would come closer to 24.
Glenda’s Sandwich Rolls
- 3½ cups warm water
- 1/4 cup sugar
- 2 Tbls. yeast
- 1 cup powdered milk
- 3 Tbls. lecithin granules
- 7 cups bread flour
I put all the ingredients, except the flour, into my Bosch mixer and stirred them together. Then I added the flour, one cup at a time, until the dough had formed a uniform ball and cleaned the sides of my mixing bowl.
Then I set the Bosch on 2 and let it need the dough for 7 minutes.
Place the dough into a large, greased bowl to rise. Covering it with a warm, damp, dish towel aids the rising process.
When dough has doubled in size, punch it down and shape into the desired rolls.
Place rolls on greased cookie sheets, cover with warm, damp, dish towel and let rise until doubled.
Bake rolls in 350° oven for 20-25 minutes.
Brush tops with melted butter and serve warm or cool.