Easy Artisan Rolls Recipe for Sandwiches

Easy Artisan Rolls Recipe for Sandwiches
I got my inspiration for this recipe from watching a youtube channel called “artisanbreadwithstev” where Steve shows us the easy way to make bread. These are simple recipes. The basic roll recipe is made with just water, yeast, salt, and flour. Equipment is minimal. No fancy mixers or bread makers are needed! To mix the bread, you need a little bit of equipment. Gather a 3-quart bowl, a 2-cup glass measure for liquid, a one-cup dry measure, a half-cup dry measure, measuring spoons, a spoon with a long handle, like a wooden spoon (I have a plastic loop with a long handle), and a rubber spatula. Get ready for some tasty sandwich rolls!


Artisan Sandwich Rolls

Ingredients:

15 ounces of warm water
1 1/4 teaspoon of instant yeast (Regular yeast will also work.)
1 1/2 teaspoon of salt
3 cups bread flour (All-purpose flour would also work.)
1/2 cup of semolina flour (If you don’t have semolina, just use an equal amount of bread flour.)

Method:

Here’s where you get to be amazed about how simple it is to make rolls for your sandwiches. Before you gather your ingredients, put hot tap water in a 3 quart bowl. You want your bowl to be warm when you add ingredients. Measure 15 ounces of warm water into a glass measuring cup. The water should feel warm when you put a drop on your wrist. It should not be hot, because that will kill the yeast. Gather your flour, yeast, salt, and flour. Pour out the water that you were using to heat the bowl. Now, add the water from the measuring cup to the bowl. Measure the yeast and salt into the water in the bowl and give it a little stir.

Measure the flour and semolina by the scoop and shake method. Using the dry measuring cups, scoop it up and shake it to level the excess off. This is a very informal way to measure, but it works for this recipe. After all of your flour is poured into the liquid ingredients, use the HANDLE of the wooden spoon to stir the flour into the wet ingredients. The handle lets the dough slide right off and it mixes the wet and dry ingredients beautifully. Stir until the flour and wet ingredients are completely mixed and all of the flour is off of the side of the bowl. You might need to scrape the sides of the bowl with the rubber spatula.

Cover the bowl. You may use plastic wrap or a plate, if your bowl does not have a lid. Place the bowl in a warm place (78 to 85 degrees F.) to rise. If your house is too cool, heat some water in your microwave, then put the bowl in the warm microwave until the dough has doubled in height. That took my dough about 2 hours.

After the dough has risen, heat your oven to 450 degrees F. I do this step now, because my oven takes forever to heat. It’s old and slow!!

Take the end of the spoon and stir and stretch that dough. Let the carbon dioxide gas out of it! Stir and stretch until it has degassed. Now, sprinkle some flour in it and roll the dough around in the flour. Divide the dough in half; then, divide those two pieces in half. You now have 4 pieces. Divide each of those pieces into three pieces. Now, you have 12 little dough balls. I put each of my dough balls into an oversized silicon muffin tin and patted them down. Then, I sprayed them with non-stick cooking spray. I put the muffin tins back in my microwave to rise until they doubled.

You might want to shape your rolls with a particular sandwich in mind. In that case, after dividing the dough into 12 pieces, cover them with a clean towel for about 10-20 minutes, and let the gluten rest. After that, the dough should be easier to shape. Put parchment paper or a silicon mat on a cookie sheet. Form the dough into your desired shape. Place the shaped dough onto the cookie sheet, leaving space for rising between each. Cover them with a clean towel and let them rise until doubled.

Place the risen rolls into your heated oven. Bake for about 20 minutes. The internal temperature will be 185 to about 205 degrees F. The inside will not be doughy.

Remove the rolls from the pan and cool them on a rack. After cooling, they may be frozen, if you can keep folks from snacking on them before you can get them into the freezer!

If you want to explore roll making a bit more, here is a great recipe book. These are cost-effective roll recipes. The book pays for itself after you've made rolls a couple of times.


No Knead Turbo Rolls by Steve Gamelin-From the kitchen of Artisan Bread with Steve


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You Should Also Read:
Artisan Bread with Steve Review

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Content copyright © 2019 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.