Gina's Better-Than-Bought Sandwich Rolls

I’ve always been amazed how the combination of the same set of ingredients in different quantities can yield such vastly different results. It’s the magic of bread. And these delicious rolls are no exception. The soft, pillowy texture can’t be beat for sandwiches, burgers, or even toasted with some butter and jam! Your mouth will be watering as soon as you start to smell them baking.  - Gina P., Brooklyn, NY

INGREDIENTS

  • 2 Tbsp olive oil
  • 2 ¼ tsp active dry yeast (one ¼-ounce packet)
  • 1 cup warm water, about 110° F
  • 3 ½ Tbsp whole milk, plus 1 Tbsp for egg wash, room temp
  • 2 ½ Tbsp honey
  • 3 1/4 cups bread flour
  • ½ cup all-purpose flour
  • 1 ½ tsp salt
  • 2 ½ Tbsp unsalted butter, room temperature
  • 1 egg, plus 1 egg for egg wash
  • Sesame seeds, if desired

DIRECTIONS

  • Add olive oil to a large bowl and use fingers or pastry brush to coat sides and rim. Set aside.
  • In a small bowl, mix yeast, warm water, milk and honey. Let stand about 5 minutes, until foamy at top.
  • In the bowl of a stand mixer fitted with the paddle attachment, add bread flour, all-purpose flour and salt. Stir several times to combine. Add the butter and stir again several times on low until the butter starts to break down into the flour and become a crumbly texture.
  • In a small bowl, beat one egg and add to flour mixture. Add the yeast and stir again to all ingredients are incorporated. Dough will be very sticky and wet.
  • Using a silicone spatula, turn dough out onto a lightly floured surface, scraping bowl as necessary. With a bench scraper or silicone spatula, scrape dough ball and lift off surface and then slam it down. Continue lifting and slamming dough ball, turning as you go. You will notice the dough ball begin to become more elastic and less sticky after about 7 or 8 minutes.
  • Form the dough into a ball by cupping it while pulling and rotating it towards you along the surface. Tucking it slightly underneath as you go. Place dough into oiled bowl, rolling it to coat all sides. Cover tightly with plastic wrap Let rise in a warm place until doubled in size, about 2 hours.
  • Line a baking sheet with a silicone mat or parchment paper and set aside. Turn dough out onto lightly floured surface. Use bench scraper to divide dough into 8 equal pieces. This is when a kitchen scale comes in very handy.
  • Using the same method described above, gently roll and form each piece into a ball. Place each ball on prepared pan, seam side down spaced about 2 inches apart. Cover gently with a kitchen towel and let rise again until doubled in size about 1 ½ to 2 hours.
  • Preheat oven to 425° F.
  • Beat the remaining egg with 1 Tbsp milk. Gently remove towel from risen rolls. Using a pastry brush gently brush egg wash over tops and sides of rolls, taking care not to deflate the risen dough. If using, sprinkle tops with sesame seeds.
  • Bake rolls on center rack. Using a spray bottle, lightly mist rolls with water after about 7 minutes. Rotate baking sheet at the same time and continue baking until tops are a rich, golden brown, another 7-10 minutes, about 15 to 17 minutes in total.
  • Transfer rolls to a rack to cool completely before serving.