Oh the joy of fresh-baked bread! I love making bread, but I find that when we make a loaf, we just slowly devour the whole thing in a day, one slice at a time.
Thus, sandwich rolls. For whatever reason, if it’s easy to pack it up and put it away, I’m less likely to eat all of it at once. These little guys make the perfect sandwiches and I’m excited to post some of the awesome sandwiches we’ve been making on these!
They are chewy, fluffy, and so easy to make!
Vegan Sandwich Rolls (makes 8)
- 1 pkg. instant yeast
- 1 1/2 cups water
- 1 Tbs coconut sugar
- 2 Tbs olive oil
- 1 1/2 tsp salt
- 4-41/2 cups all-purpose flour
- Toppings: seeds, cornmeal, salt, herbs, etc. (optional)
Start out by dissolving your yeast into 1/2 cup of warm water. Add in your sugar and allow the yeast to bloom for 5-10 mins.
Add in the rest of the water and then combine with the olive oil, salt, and 2 cups of the flour. Continue adding the rest of the flour until a smooth dough starts to form.
On a floured work surface knead the dough until it becomes elastic (about 5-9 minutes.) Sprinkle on more flour if the dough becomes too sticky.
Place the dough into a well oiled bowl, turning a few times to make sure all sides are oiled. Cover the bowl with a towel and let it rise for 30 minutes.
Once dough has risen, punch it down in the bowl and then transfer back to your floured surface. Divide the dough into eight pieces. Roll out each piece into a rectangle and roll it up to form a roll shape, pinching the ends to seal.
Lightly mist the rolls with water and arrange on a greased baking sheet and with a paring knife, cut two slits in the top of each one.
If you want to add toppings, now is the time. For ours I did some with a sesame/chia seed blend, some with rosemary and Cabernet salt, some with a dusting of cornmeal, and a couple plain ones.
Preheat your oven to 400 degrees Fahrenheit
Cover your baking sheet, ours has a lid that fits over it, but if you don’t have something to cover yours with, I suggest leaving them uncovered and just misting them from time to time to keep the dough soft
Allow them to rise for 20 minutes
After 20 minutes, uncover and place on the center rack of your oven. Bake for about 15 minutes, or until golden brown.
Transfer to a cooling rack straight away.
Here are some close-ups of each of the rolls
Cornmeal dusted, seeded, rosemary/sea salt, and plain
I don’t eat bread everyday, and these don’t keep as long as store-bought bread since they aren’t full of preservatives. If you aren’t going to use them by the following day, I recommend wrapping them individually and storing in the fridge or freezer. We store ours in the freezer and heat them up in the oven when we want to eat them!