There is nothing like a crusty, freshly baked sandwich roll to turn that ham and cheese into something special. If you've never thought about baking your own sandwiches rolls because you thought it was difficult, you've haven't tried this no-knead sandwich roll recipe. This easy technique is perfect for non-bakers and experienced cook alike.
Makes 8 No-Knead Sandwich Rolls
Makes 8 No-Knead Sandwich Rolls
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients:
- 1 1/2 cups tepid water
- 1/4 tsp dry active yeast
- 1 tbsp olive oil
- 1 1/4 tsp salt
- 1/2 tsp sugar
- 3 cups flour
- cornmeal as needed
Preparation:
Add the water, yeast, oil, salt, sugar, and flour into a mixing bowl. Using a spatula or wooden spoon, stir well to form a wet, very sticky dough. Do not try to knead with your hands, as it is too sticky to handle. Once mixed, cover the bowl with a towel, and leave out at room temperature for 12 hours.
Generously sprinkle cornmeal on a baking sheet about. The rolls could stick unless you put a good amount on the pan.
Flour a work surface well; using a spatula scrap the bubbly dough on to the flour. Flour your hands and pat down into a square shape. Cut the dough into 8 squares. Take each piece of dough and form into a round or oval shaped rolls. Transfer rolls to the pan, with the folds facing down. Sprinkle the tops with flour.
Place a clean, dry, well-floured towel over the rolls, and allow to rise for 1 hour in a warm spot. Place a pie pan half-filled with water at the bottom of the oven and preheat to 425 degrees F. Remove the towel, and make a small incision across the top of each roll with a sharp knife. Bake on the middle rack for 35 minutes. Allow to cool completely on a rack before using.
Generously sprinkle cornmeal on a baking sheet about. The rolls could stick unless you put a good amount on the pan.
Flour a work surface well; using a spatula scrap the bubbly dough on to the flour. Flour your hands and pat down into a square shape. Cut the dough into 8 squares. Take each piece of dough and form into a round or oval shaped rolls. Transfer rolls to the pan, with the folds facing down. Sprinkle the tops with flour.
Place a clean, dry, well-floured towel over the rolls, and allow to rise for 1 hour in a warm spot. Place a pie pan half-filled with water at the bottom of the oven and preheat to 425 degrees F. Remove the towel, and make a small incision across the top of each roll with a sharp knife. Bake on the middle rack for 35 minutes. Allow to cool completely on a rack before using.