Homemade Sandwich Rolls
These homemade sandwich rolls take a little bit of time to make, but they're actually super easy and better than just about any sandwich roll I've ever had.
Equipment
- Stand mixer
Ingredients
- 125g or 1/2 cup warm water
- 3g or 1 tsp instant yeast
- 35g or 1/3 tbsp sugar
- 1 large potato
- 300g or 1+3/4 cup all purpose flour
- 50g or 4 tbsp butter, melted and cooled
- 5g or 3/4 tsp salt
- 1 egg, whisked, for egg wash
- flaky salt, for topping
Instructions
- Prick the potato all over with a fork. Then roast or microwave until completely soft, peel and mash with a fork. You'll need about 1/2 cup of this mashed potato
- In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, yeast, 1/2 cup mashed potatoes, butter and salt. Mix on low until the dough begins to come together, about 2 minutes. Then turn the speed up to medium and knead for about 6 minutes, until the dough is taught and can be pulled without tearing.
- Transfer the dough to a separate bowl and tuck it into a smooth ball. Cover tightly and set aside to rise, 90 minutes.
- Line a baking sheet with parchment paper. After the first rise, divide the dough into six equal pieces (about 100g each). Roll each of these pieces into a smooth ball and transfer to the parchment paper lined baking sheet. Cover the rolls with another baking sheet and set aside to rise again, about 90 minutes.
- Preheat the oven to 400 F. After their second rise, brush each roll with egg wash and sprinkle with flaky salt. Bake until golden brown, 15-18 minutes. Allow to cool 5 minutes before slicing.