Soft, chewy homemade sandwich bread with a fluffy inside and lightly golden crust. Perfect for subs, deli sandwiches, and meal prep.
📝 Ingredients:
1¼ cups (300 ml) warm water, about 105–110°F (40–43°C)
2 tablespoons (25 g) granulated sugar
2¼ teaspoons (7 g) instant yeast
3½ cups (440 g) all-purpose flour, plus more if needed
1½ teaspoons (8 g) fine salt
3 tablespoons (45 ml) olive oil
1 tablespoon (14 g) unsalted butter, melted, for brushing
👩🍳 Instructions:
Add the warm water, sugar, and yeast to a large mixing bowl. Stir briefly and let stand for about 5 minutes, until slightly foamy.
Add the olive oil, flour, and salt. Mix until a shaggy dough forms.
Knead for 8–10 minutes by hand or 6–7 minutes in a stand mixer, until the dough is smooth, elastic, and slightly tacky. Avoid adding too much extra flour, as a softer dough helps create fluffy rolls.
Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm place for 60–75 minutes, or until doubled in size.
Gently punch down the dough and divide it into 4 equal pieces, about 195–200 g each.
Flatten each piece into a rectangle, then roll tightly from the long side into a 9–10-inch roll. Pinch the seam closed and slightly taper the ends.
Place the rolls seam-side down on a parchment-lined baking sheet, leaving space between them. Cover loosely and let rise for another 30–45 minutes, until noticeably puffy.
Meanwhile, preheat the oven to 375°F (190°C).
Using a very sharp knife, make 3–4 shallow diagonal slashes across each roll.
Bake for 18–22 minutes, until lightly golden and cooked through.
Immediately brush the hot rolls lightly with melted butter.
Loosely cover the rolls with a clean kitchen towel while they cool to help keep the crust soft.
Allow the rolls to cool completely before slicing lengthwise and filling with your favorite sandwich ingredients. 🥪✨
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