Sandwich Rolls – Because Size and Shape Matter

As promised, here is our method for making your own sandwich rolls at home, and while “shocked” may be a bit strong, I think many people will be surprised at just how simple these are. Like, four ingredient simple. Sure you have to wait a few hours while it rises, but that gives you time to decide what sandwich to make.

Besides the super obvious reasons why these are better than the ones from the supermarket, you can make them the exact size and shape you want. We’ve all been there…you find the perfect sausage at the store, but the rolls in the bakery dept. are either too short, or too long, leaving you angry and disillusioned. 

Like I said in the video, you can pretty much use this technique with any yeast dough, and it just depends on what you’re going for. Speaking of which, a viewer who couldn’t wait for this recipe to make banh mi, used our no-knead beer bread dough, and reported they had great success.

This recipe is based on our French baguette, but if you happen to have luck using another one of our recipes, please let us know! I hope you give these a try soon. Enjoy!

Makes 6 Sandwich Rolls:

1 package dry active yeast (2 1/4 tsp)

1 1/2 cups warm water (100 F.)

1 1/2 tsp fine salt

19 ounces (by weight) bread flour (about 4 1/4 cups)

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