Soft Pillowy Sandwich Rolls

130 mins
Serves 6
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Directions

  1. 1Add warm water to a bowl.
  2. 2Add warm water to a bowl.
  3. 3Add warm water to a bowl.
  4. 4Add olive oil to the bowl.
  5. 5Add olive oil to the bowl.
  6. 6Add olive oil to the bowl.
  7. 7Add a packet of yeast and mix it.
  8. 8Add a packet of yeast and mix it.
  9. 9Add a packet of yeast and mix it.
  10. 10Add a pinch of sugar, which helps the yeast to bloom.
  11. 11Add a pinch of sugar, which helps the yeast to bloom.
  12. 12Add a pinch of sugar, which helps the yeast to bloom.
  13. 13You should see foamy little bits floating to the top, which indicates the yeast is active.
  14. 14You should see foamy little bits floating to the top, which indicates the yeast is active.
  15. 15You should see foamy little bits floating to the top, which indicates the yeast is active.
  16. 16Add the flour to the mixture.
  17. 17Add the flour to the mixture.
  18. 18Add the flour to the mixture.
  19. 19Mix the flour halfway.
  20. 20Mix the flour halfway.
  21. 21Mix the flour halfway.
  22. 22Add the salt.
  23. 23Add the salt.
  24. 24Add the salt.
  25. 25Mix the remaining flour until it forms a dough.
  26. 26Mix the remaining flour until it forms a dough.
  27. 27Mix the remaining flour until it forms a dough.
  28. 28Leave the dough to rest for 30 minutes.
  29. 29Leave the dough to rest for 30 minutes.
  30. 30Leave the dough to rest for 30 minutes.
  31. 31Do the pull and fold method into the center, wetting your hands to prevent sticking.
  32. 32Do the pull and fold method into the center, wetting your hands to prevent sticking.
  33. 33Do the pull and fold method into the center, wetting your hands to prevent sticking.
  34. 34Leave it for another 30 minutes.
  35. 35Leave it for another 30 minutes.
  36. 36Leave it for another 30 minutes.
  37. 37Repeat the pull and fold method into the center.
  38. 38Repeat the pull and fold method into the center.
  39. 39Repeat the pull and fold method into the center.
  40. 40Leave the dough to rest for an hour until it puffs up.
  41. 41Leave the dough to rest for an hour until it puffs up.
  42. 42Leave the dough to rest for an hour until it puffs up.
  43. 43Scrape the dough out onto a floured surface.
  44. 44Scrape the dough out onto a floured surface.
  45. 45Scrape the dough out onto a floured surface.
  46. 46Divide the dough into six portions.
  47. 47Divide the dough into six portions.
  48. 48Divide the dough into six portions.
  49. 49Place the six rolls onto a baking tray.
  50. 50Place the six rolls onto a baking tray.
  51. 51Place the six rolls onto a baking tray.
  52. 52Leave them for 30 minutes before baking.
  53. 53Leave them for 30 minutes before baking.
  54. 54Leave them for 30 minutes before baking.
  55. 55Bake at 200°C fan for 15 minutes, until golden and hollow underneath.
  56. 56Bake at 200°C fan for 15 minutes, until golden and hollow underneath.
  57. 57Bake at 200°C fan for 15 minutes, until golden and hollow underneath.

Ingredients

  • 330 ml warm water
  • 330 ml warm water
  • 330 ml warm water
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 7 g fast-action yeast
  • 7 g fast-action yeast
  • 7 g fast-action yeast
  • 1 pinch sugar
  • 1 pinch sugar
  • 1 pinch sugar
  • 425 g strong bread flour
  • 425 g strong bread flour
  • 425 g strong bread flour
  • 8 g fine salt
  • 8 g fine salt
  • 8 g fine salt
  • 1 extra flour for shaping
  • 1 extra flour for shaping
  • 1 extra flour for shaping

Equipment

bowlforkplastic scraperbaking tray

Tips

  • Use proper bread flour.
  • Use sachet yeast.
  • Don’t rush the rise.
  • Cold dough results in flat rolls.
  • Serve warm, with butter, or stuffed with your favorite fillings