Sandwich Rolls


  • 225g warm water
  • 9g yeast
  • 20g olive oil
  • 15g sugar
  • 350g bread flour
  • 7g salt


  • Add all the ingredients to the bowl of a stand mixer
  • Mix with a dough hook on low speed until combined
  • Mix on high speed for ~6 more minutes
    • the dough should not tear when given a hard tug
  • Let sit covered for 90 minutes
    • Optionally perform a strength building fold after 30 minutes
  • Transfer to a floured work surface and divide into 2 300g portions (or 4 150g portions)
  • Preshape the portions into balls
  • Cover with a towel and let rest for 15 minutes
  • Shape each portion like a baguette:
    • Flip ball onto it’s back
    • Pull out dough and flatten to a wide rectangle
    • Working from the bottom, roll the dough into a tight cylinder
    • Roll out cylinder so it to get as long as you like
    • Apply more pressure at the ends to taper them
    • Transfer to a sheet tray lined with parchment paper and dusted with corn meal
    • Flatten out the rolls slightly to make a better sandwich shape
  • Cover with another sheet tray and let proof for 30-45 minutes
  • Score each roll
  • Spray lightly with water
  • Bake at 375F for ~ 30 minutes