Sesame Seed Sandwich Rolls
Every once in a while I get an inkling to bake some kind of bread. This time, it was for some rolls. The back-story:
A few weeks ago I wanted an excuse to buy a large rotisserie chicken from the store, because I never do. Then I read this lovely post and realized that it was high time I tried making some rolls with my slowly-growing bread baking know-how. I realize that recipe is for pretzel rolls, but I just made normal ones. However, I think I fouled up the salt (accidentally used 1.5 tbsp of kosher salt instead of 1 tsp!) because these were WAY too salty. That would have worked for pretzels, but it was a bit too intense for normal sandwiches.
Anyway, back to the chicken. I figured the best way to stretch the chicken and satisfy the sandwich requirement was to make some chicken salad, and so I did! It was tasty, and lasted almost a week. I also got to make some stock with the carcass, lovely. All of this, of course, was to have something to EAT on the rolls. So, finally, on to the rolls! I was afraid that they would flatten out and not be very roll-like, so I used some of the knowledge I had from the dutch oven cooking in the no-knead recipes and put them in these little ovenproof french onion soup crocks we had, which worked like a charm. If you don’t have something similar, these probably would work fine on a baking sheet on parchment paper, but I don’t know anything about spreading that may occur. Good luck!
Sesame Seed Sandwich Rolls (Makes 4)
- 1 cup warm water (105-115 degrees Fahrenheit)
- 1 packet active dry yeast
- 2 3/4 cups all-purpose flour
- 1 tbsp. sugar
- 1 tsp. kosher salt
- cooking spray
- scant amount of milk
- sesame seeds
- In the bowl of a stand mixer, mix the water and yeast and let sit for 10 minutes, until yeast starts to bloom and gets a bit frothy and fragrant. If it doesn’t, your yeast is dead and you need to go buy some more.
- In a bowl or on a flexible cutting board, combine flour, sugar, and salt thoroughly. Add it to the bowl in the stand mixer (fitted with the dough hook!) and stir a few times by hand to mix a bit. Turn the mixer on low and let mix for 5-7 minutes. If it’s sticking to the bottom too much or looks too shiny, add a bit more flour so it stays suspended on the hook.
- Spray the inside of a large mixing bowl, shape the dough into a small ball, and toss it in. Spray the top of the dough, cover with a cotton towel and let rise for an hour or until doubled in size.
- Preheat your oven to 425 degrees Fahrenheit and either line a baking sheet with parchment or spray your four oven-safe bowls.
- Remove the dough, knead once or twice, then cut in half, and cut the halves in half. Shape the cut pieces into smaller balls and place in the bowls or on the baking sheet. Cut a small cross pattern in each roll, cover the whole mess with the towel again, and let rise again for 30 minutes.
- Brush milk over surface of rolls, and sprinkle sesame seeds evenly over the tops.
- Bake for 20-25 minutes or until bread sounds hollow when tapped on. Let cool completely, and slice as needed for your sandwiches!