Sandwich Rolls

Note/Suggestions:  This recipe roots are the Parker House roll, converted to be a soft sandwich roll. You can make the rolls bigger or smaller depending on your needs; just divide the dough into fewer or more equal parts at the end.

Ingredients:

  • 2 ½ tsp active dry yeast
  • 1 cup of milk
  • 4 Tbsp butter
  • 2 Tbsp sugar
  • 2 eggs
  • 2 cups of unbleached bread flour
  • 2 cups of white wheat flour
  • 2 tsp salt
  • Additional melted butter for a glaze.
  • Seeds, oats, dehydrated onions or chopped nuts for topping (optional)

Directions:

  1. Measure out the milk into a glass container and heat for 1 minute in the microwave until warm by not hot.
  2. Sprinke the yeast on top of the milk and let it stand for 5 minutes, then stir to disolve.
  3. Melt the butter.  
  4. In the bowl of a standing mixer fitted with a paddle, combine the butter and sugar.
  5. Poor the milk mixture into the bowl and mix well.
  6. With the mixer on low, add the eggs, then the flours and salt.
  7. Once incorporated, turn the dough out on to a clean, floured surface and knead for about 10 minutes or until the dough is smooth and soft. Add a bit more flour to the work surface if the dough is too sticky.
  8. Put the dough into a buttered bowl and cover with a dish towel. Let it rest for about 1 hour, and then punch it down. Turn the dough out onto a clean,  floured work surface again and knead for a few minute.
  9. Divide the dough into 12 equal sizes balls.
  10. Generously butter the bottom and sides of two round cake pans. Fit 6 balls into each of the cake pans, one in the middle and 5 surrounding it. Cover with a dish towel and let rest for 30 minutes more.
  11. Meanwhile, pre-heat the oven to 425 degrees.
  12. Bake the rolls for 40 minutes or until golden brown.
  13. When the pan is cool enough to handle, remove the rolls from the pan and let cool on a wire rack.  Once cool, gently seperate the rolls from eachother.