Best 17 Sandwich Rolls Recipes

SANDWICH ROLLS

Steps:

• Place yeast and warm water in the bowl of a stand mixer; whisk to mix. Add flour and salt.
• Knead with dough hook until mixture forms a soft, sticky dough ball and easily pulls away from the sides and the hook, about 5 minutes. (If still too sticky, add a bit more flour and knead a few more seconds.) Transfer dough to a work surface and form into a smooth ball. Place dough back in the mixing bowl. Drizzle the dough and sides of bowl a few drops of vegetable oil. Spread a film of oil over the surface of the dough.
• Cover the bowl and transfer to a warm, draft-free place until dough is doubled in size, 60 to 90 minutes.
• Transfer dough to a floured work surface. Form into a rectangle shape and cut into 6 equal pieces. Using your cupped hand and the work surface, roll each section of dough into a smooth round ball. Cover with a clean, dry cloth and let rest 15 minutes.
• Flatten dough balls into 6- or 7-inch long ovals. Starting with a long edge, roll the dough into a cylinder, applying extra pressure to the ends to form pointy tips for a classic French roll shape. Transfer to parchment-lined baking sheets (do not crowd them) and cover with clean dry towels until doubled, about 1 hour.
• Preheat oven to 450 degrees F (230 degrees C). Place a pan of water on the bottom rack.
• With a very sharp knife, score each roll about 1/4 inch deep along one side somewhere between the side and the top. Spritz loaves lightly with water from a spray bottle.
• Bake in preheated oven about 20 minutes. Spritz loaves again and rotate pans for a more even bake. Bake until loaves are golden brown, about 10 more minutes. Transfer to a cooling rack; cool completely before cutting.

MAKE-AHEAD SANDWICH ROLLS

Steps:

• For the sandwich rolls: On each piece of flatbread, lay 2 slices of American cheese, a layer of shaved turkey, a layer of lettuce and finally a layer of shaved ham. Roll each flatbread into a large roll and wrap in plastic wrap. Refrigerate for several hours.
• For the chipotle mayonnaise: In a medium bowl, mix together the mayonnaise, diced chipotle and salt and pepper to taste.
• When ready to serve, remove the flatbreads from the fridge and slice each into 4 or 5 thick rounds. Serve with the chipotle mayonnaise, regular mayonnaise and Dijon mustard.

HONEY WHEAT SANDWICH ROLLS

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press start.
• When dough cycle has finished, turn dough out onto a lightly floured surface and roll out 3/4 inch thick. Cut out rolls with a 3 to 4 inch diameter biscuit cutter. Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven for 10 to 15 minutes. When rolls are finished baking, brush with melted butter.

ONION SANDWICH ROLLS

Steps:

• In a small bowl, combine soup mix, boiling water and butter; cool to 120°-130°. In a large bowl, combine 1 cup flour, yeast and sugar. Add warm water; beat until smooth. Stir in 1 cup flour. Beat in onion soup mixture and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Cover and let stand for 10 minutes. Divide dough into 12 portions and shape each into a ball. Place on greased baking sheets; flatten slightly. , Place two large shallow pans on the work surface; fill half full with boiling water. Place baking pans with rolls over water-filled pans. Cover and let rise for 15 minutes. , Bake at 375° for 16-19 minutes or until golden brown. Remove from pans to a wire rack.

LINDA'S EGG SALAD SANDWICH (SANDWICHES) OR FINGER ROLLS

Steps:

• Put eggs in water, and make sure water is covering eggs. Add 1 teaspoons of salt to water. Cover, and bring to a boil.
• When water starts to boil, take off burner, and let sit for 15 minutes Drain water.
• Tap the eggs on the counter when you are ready to peel, to break the shell, and under cold running water, peel the egg. This helps the shell to come off easier.
• Mash eggs and whites, using a fork. Make sure there are no lg. pieces of egg white. Mash them good. Chill in the fridge.
• Meanwhile, add the mayonnaise and mustard together, and mix well. Add to the eggs, along with the onion and olives. If using shrimp, add at this time as well.
• Salt and pepper, to taste. Mix all well, and chill. (Be careful with the salt, as the olives and shrimp are salty).
• To Make Sandwiches:.
• Stuff with as much filling as you like, and top with a lettuce leaf.
• Cut sandwich, and serve.
• To Make Finger Rolls:.
• Stuff with as much filling as you like.
• Sprinkle with paprika, and top with a couple of olive slices on each one, if you really like olives.

LINDA'S HAM SALAD SANDWICH (SANDWICHES) OR FINGER ROLLS

Steps:

• Grind the ham shoulder with a meat grinder. You can use a blender for this also, just make sure you don't put in too much at a time.
• Put ground meat in a bowl and add mayonnaise, mustard, and relish. Mix well.
• Chill until ready to make sandwiches or rolls.
• When ready to make sandwiches, put a good amount of meat filling on the roll.
• Add a slice of onion, or as much as you want. I love making these with vidalia onions, they are so sweet.
• Put the top piece of bread or roll on, and serve.

DUTCH HAM ROLLS (A.K.A. BREADLESS SANDWICH A LOW CARB SNACK)

Steps:

• Lay the ham slices out on a plate.
• Take a knife and cover ham slice with mustard.
• Place one slice of Gouda cheese on top of ham and mustard.
• Take a knife and spread a coat of mayo on top of cheese.
• Now, start at the top (the longest part) of the ham, and roll, roll, roll- like a cinnamon roll until you reach the end.
• If you pack these tightly into one of those ziplock containers, the roll should keep its shape with no problem.
• You can always place a tooth pick in it to hold it's shape if you are going to put it on a platter.
• For best results and flavor, I recommend that you refrigerate in the coldest part of the fridge for at least 30 minutes before serving to hold the shape and to add more refreshment when eating on a hot summer day.
• Perfect for a beach picnic.
• Just place the rolls into one of those ziplock disposable containers, and pack into your cooler.

BRETZEL ROLLS (BAVARIAN PRETZEL SANDWICH ROLLS)

Steps:

• In a small bowl if using a bread machine, or in the bowl of a standing electric mixer fitted with a dough hook, mix a 1/3 cup of the warm water (105-115 degrees) with the yeast and let stand until foamy.
• Add the remaining cup of warm water along with milk, sugar & melted butter and swirl to dissolve the sugar. (If using a bread machine add mixture to bread machine at this point and continue).
• Add flour and mix on dough cycle or med-low speed.
• Remove dough from bread machine once it forms a nice a firm, pliable dough ball.
• Add more flour if necessary.
• Turn dough out onto a lightly floured table and knead for 2 minutes.
• Roll into a 2 foot long log and cut into 12 even pieces.
• Cover dough with plastic and a damp cloth and let sit for 10 minutes.
• Pat dough into rolls or form knots and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap.
• Let the pretzels rest for an additional 30 minutes.
• Preheat the oven to 425°.
• Lightly oil 2 baking sheets.
• In a large stockpot, bring the cold water to a rolling boil and add baking soda.
• Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once.
• Carefully remove with tongs or slotted spoon and hold above pot and let drain.
• Sprinkle lightly with salt.
• Repeat with the remaining rolls.
• Arrange rolls on the oiled baking sheets and bake on the upper and middle racks of the oven for about 8-10 minutes, or until browned all over; shift pans from top to bottom and back to front halfway through, for even baking.
• Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a rack.
• Serve warm or at room temperature.

HONEY WHEAT SANDWICH ROLLS

Steps:

• Place ingredients in bread machine in the order recommended by the manufacturer. Select dough cycle; press start.
• When dough cycle has finished, turn dough out onto a lightly floured surface and roll out 3/4 inch thick. Cut out rolls with a 3 to 4 inch diameter biscuit cutter.
• Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour.
• Meanwhile, preheat oven to 350 degrees. Bake in preheated oven for 10 to 15 minutes. When rolls are finished baking, brush with melted butter.

FRENCH BREAD / PIZZA CRUST / SANDWICH ROLLS

Steps:

• 1. Preheat oven 375° Bake Time: approximately 20 minutes. My oven cooks hot and yours may need more or less cooking time.
• 2. Combine the warm water, butter, salt, and sugar. Using water that is very warm will slowly melt the butter while combining. Sprinkle the yeast on top of your liquids mixture. (I own a Kitchen Aid and attach the dough hook and the batter guard.) Add your flour - I add all at once due to running my dough hook on low. Otherwise stir in the flour until it is a slightly sticky ball and knead. (With the Kitchen Aid run the dough hook adding flour until the batter no longer sticks to the bottom of the mixing bowl.)
• 3. I usually knead the dough around 5 minutes. Well-kneaded dough should feel smooth and elastic. Press your fingertip into the dough; it should spring back. Butter a bowl, turning the dough to completely cover. Cover with a clean towel and let rise until doubled.
• 4. Once dough is doubled remove and place on a slightly floured board. Knead in flour to feed it one more time before baking. Roll it into a a 12x15 rectangle after working additional flour into the dough.
• 5. FRENCH BREAD: Roll up from long side and pinch the final seam together. Place seam side down on greased and cornmeal dusted baking sheet or use the Silicone Baking Mats. Cover with a clean towel or plastic wrap and let rise 45 minutes.
• 6. SANDWICH ROLLS/BAGUETTES: Cut the rolled out dough into squares appropriate to your needs. Place on a greased baking sheet, cover with plastic wrap or a clean towel and let rise 45 minutes.
• 7. CORNSTARCH GLAZE: NOTE: This is a typical mixture that professional bakers use to get that characteristic sheen on breads. I keep this mixture in my refrigerator to use on all the breads I bake. Save any glaze leftovers. 1/2 cup cold water 1 teaspoon cornstarch In a small saucepan, with a small whisk, stir together water and cornstarch. Heat mixture to a gentle boil. Stir, reduce heat, until mixture thickens and is translucent. Cool. Brush on loaf about 10 minutes before baking is finished and again 3 minutes before bread is completely done.
• 8. When the bread is cooked, remove from oven and place the bread on a wire cooling rack to cool. Let baked loaf cool for 30 minutes before cutting (this is because the bread is still cooking while it is cooling). Makes 1 large loaf, 12 sandwich rolls, or 16 inch pizza crust.

LINDA'S TUNA AND OLIVE SANDWICH (SANDWICHES) OR FINGER ROLLS

Steps:

• Flake the tuna between your fingers, and add mayonnaise. Mix well.
• Add olive and onion. Mix well.
• I put extra mayonnaise on the bread if making a sandwich.
• Put lettuce on bread.
• Add tuna mixture, and top with bread, or stuff into roll, filled to your liking.
• Serve with dill pickles and chips-- Can't be beat!

FLORIAN'S SANDWICH ROLLS

Steps:

• In a 2-cup glass measuring cup, dissolve yeast in mineral water; set aside. In the bowl of an electric mixer fitted with the dough-hook attachment, combine bread flour and 1 1/4 cups cake flour. With the mixer on low, gradually add the yeast mixture to the flour, and continue to mix until combined. Turn off the mixer and let rest, covered, for 10 minutes.
• In a medium bowl, whisk to combine the remaining 4 cups cake flour and 1 tablespoon salt. In a medium bowl, whisk to combine oil, simple syrup, and egg yolks. With the mixer on low, gradually add milk to the flour mixture, and beat until combined. Gradually pour in three-quarters of the oil mixture, and beat until the dough no longer sticks to the side of the bowl. Add the remaining one-quarter oil mixture, and continue to beat on medium-low for 3 minutes.
• Remove dough to a lightly floured baking sheet. Cover with plastic wrap, and let rest for 10 minutes.
• Preheat oven to 450 degrees. Line baking sheets with parchment paper. Divide dough into 23 three-ounce pieces. On a lightly floured work surface, roll each piece into a ball and place on baking sheets 4 inches apart. Let rise in a warm place until doubled in size, about 20 minutes. In a small bowl, whisk together egg and the remaining pinch salt. Brush dough with egg mixture, and bake until golden brown, 18 to 20 minutes. Remove from oven and cool on a wire rack. These are best eaten the same day.

HONEY WHEAT SANDWICH ROLLS

Steps:

• Place ingredients (milk, egg, softened butter, honey, salt, flour and yeast) in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press start.
• When dough cycle has finished, turn dough out onto a lightly floured surface and roll out 3/4 inch thick. Cut out rolls with a 3 to 4 inch diameter biscuit cutter. Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake rolls in preheated oven for 10 to 15 minutes. When rolls are finished baking, brush with melted butter.

FINGER ROLLS - PERFECT FOR SOUP AND SANDWICH

Steps:

• Place ingredients in bread machine keeping the salt, sugar and yeast separate. (According to your bread machine directions).
• Set on dough cycle. Start.
• When machine stops remove dough and place on floured surface.
• Oil sheet pan.
• Divide into 12 pieces.
• Shape each into an oblong roll and then place end to end so almost touching. making 2 rows.Cover with plastic wrap and rise for 30 minutes in a warm spot.
• Preheat oven to 425 degrees.
• Brush with milk and sprinkle with a touch of salt.
• bake for 15 minutes.
• Remove from pan and separate.
• Enjoy warm.

NUTELLA SANDWICH ROLLS

Steps:

• Using a rolling pin roll out the bread slices to flatten.
• Spread each slice with nutella.
• Sprinkle over the hundreds & thousands.
• Roll up as you would a swiss roll.
• Either cut in half to make smaller or for a party piece tie 3 rolls (either halved or whole) together with a ribbon and serve.

SOFT ONION SANDWICH ROLLS

Steps:

• Place the milk, water, butter, salt, sugar, onion powder, 3 tablespoons of dried onion, potato flakes, flour and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start.
• When the cycle has completed, remove the dough from the machine, and knead on a lightly floured surface. Cut into 8 equal pieces, and form into balls. Gently flatten the balls until they are 4 inches in diameter. If they keep shrinking back, just let them relax for a minute before flattening. Place on a baking sheet, and cover loosely with a towel. Set in a draft-free place to rise until doubled in size, about 40 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Whisk together the egg white and water in a cup. Brush over the tops of the risen rolls, and sprinkle with remaining minced onion.
• Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool completely, then slice in half horizontally before using.

PUMPKIN SANDWICH ROLLS

Steps:

• Whisk milk and 2 eggs together in the bowl of a stand mixer; add pumpkin puree and honey and continue to stir until smooth.
• Add white whole wheat flour, bread flour, yeast, salt, and white pepper to the pumpkin mixture. Attach the dough hook to the stand mixture and mix on low speed with the dough hook for 5 minutes, using a bowl scraper or stiff spatula to scrape down the sides of the bowl once or twice. Increase speed to medium-low. Add butter one piece at a time, mixing until each piece is completely incorporated before adding the next.
• Transfer the dough to a greased bowl. Cover bowl with plastic wrap and let the dough rise at room temperature until dough has doubled, 1 to 1 1/2 hours.
• While the dough rises, draw designs with permanent marker onto a flexible plastic lid. Cut shapes with a sharp paring knife or X-ACTO® knife. Wash the lids with warm soapy water to remove any remaining ink.
• Punch the dough down and fold it over to expel air bubbles. Cover the bowl with plastic wrap and refrigerate until approximately 2 hours before you wish to serve the rolls.
• Remove dough from the refrigerator and scrape from bowl onto a flour-dusted work surface. Divide the dough into 12 evenly sized pieces and shape into tight balls. Line 2 baking sheets with baking parchment; arrange balls seam-side down onto prepared sheets. (You can also freeze the dough at this point. Refer to footnotes for tips for freezing.)
• Cover rolls with greased plastic wrap and let sit at room temperature for 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat 1 egg and water together in a small bowl using a whisk.
• Grease your hands and use them to gently flatten the dough balls into flat rounds, about 1/2 inch thick. Brush egg wash over the top of each round.
• Set a fine mesh strainer on a plate. Pour rye flour into the strainer. Place a stencil over one of the rounds. Sift rye flour onto the stencil. Carefully lift the stencil off the roll. Knock extra flour off stencil and onto the plate. Repeat with remaining rolls.
• Let dough rounds stand at room temperature until risen fully, about 10 minutes. Test for readiness by dabbing your index finger in flour and pressing it gently into the side of a roll, if the indentation springs back, let the dough rise until risen enough so another such indentation stays, about 5 minutes more.
• Bake rolls in preheated oven until tops are golden and bottoms are browned, 15 to 20 minutes.