Whole Wheat Artisan Sandwich Rolls
Nothing beats homemade bread. Yes, it isn’t as convenient as grabbing a loaf of the shelf, but it is MUCH cheaper, you control the ingredients, and it tastes incredible. This recipe only has four ingredients (and one of those is water!), but it yields bakery quality loaf or rolls for your favorite sandwiches. Keep in mind that you can shape these into long rolls as pictured or into round rolls if that is better for your sandwich of choice. The best part about this recipe is that you can mix up the dough in about five minutes and then refrigerate for up to two weeks. You can make it all at once, or you can make fresh bread or rolls every day until you use up the dough. And of course, you can bake your bread and freeze – our favorite method! Tell us your favorite sandwich recipes where you plan to use this rolls. Here are some of ours:
- Chicken Pesto Sandwiches
- Slow Cooker Sriracha Pulled Pork Sandwiches
- Slow Cooked Buffalo Chicken
- Mom’s Sloppy Joes
- Artichoke Muffaleta Sandwiches
- Slow Cooker French Dip
Whole Wheat Artisan Sandwich Rolls
Kim @ Onceamonthmom.com, adapted from Kelly’s Artisan Bread
- 3 cups warm water (105-110 degrees, think bath water)
- 1.5 Tablespoons dry active yeast
- 1.5 Tablespoons sea salt
- 3 cups whole wheat flour
- 3.5 cups unbleached, unenriched all purpose flour
- cornmeal (for sprinkling)
- parchment paper
In a large bowl, combine water, yeast, and salt. Stir together. No need to wait until yeast is bubbly. Add in flour all at once and stir together. All portions of the dough should be moistened so that no flour is left uncombined. Cover mixture with lid or plastic wrap and leave at room temperature for two hours, or until doubled in size. Place bowl of dough, still covered, in fridge overnight or up to 14 days.
How to make rolls: Line a pizza peel (or large cookie sheet or cutting board) with parchment paper and sprinkle very generously with corn meal. You want to make sure your loaf doesn’t stick when you slide it off onto the pizza stone or cookie sheet. Remove bowl from refrigerator. Sprinkle a “cloak” of flour over the dough – you’re not trying to mix it in or make your dough less sticky. Cut off a grapefruit-sized piece of dough. Divide this pieces into two equal parts. Form each piece into a cylinder about 2 inches in diameter by gently stretching and elongating the dough. Flour hands if dough is sticking to them. Don’t worry about making the bottom of the loaf look smooth. Repeat until you have formed all of your dough into rolls.
Let rolls rest for 30 minutes (or more, if kitchen is drafty or cool). Most of the actual rising will take place in the oven. 20 minutes before baking, place pizza stone in oven on the second to bottom rack, and place broiler pan on the rack below that; preheat to 450. After 30 minutes have passed, sprinkle top of each roll with flour (to keep knife from sticking). Using a serrated knife, make two 1/4 inch cuts crosswise on the top of the rolls. Now, with a quick motion, flick the rolls onto the pizza stone, then pour a cup of hot water into the broiler pan. Shut oven as quickly as possible to retain steam. Bake for 30-40 minutes, or until crust is browned and hardened. Remove from oven and place on cooling rack; don’t slice in until cooled because it will release essential moisture moisture.
Bake and cool rolls as directed above. Package in gallon sized freezer bags and remove as much air as possible. Label and lay flat to freeze. TO SERVE: Thaw and use for your favorite sandwich or in recipes that call for sandwich rolls.
Servings: 8 rolls (about 6 inches long)
**conversion chart image provided by Erik Spiekermann