Soft Sandwich Rolls

These are no-knead sandwich rolls built on a simple stretch-and-fold method. The dough comes together in a mixing bowl with just six ingredients and requires no stand mixer. The result is a soft roll with a golden, flour-dusted crust and an open, airy crumb -- good enough for sub sandwiches or standalone dinner rolls. The whole process takes about two and a half hours, mostly hands-off.

Ingredients

• 390ml warm water
• 1 tsp honey
• 1 Tbsp extra virgin olive oil
• Instant yeast (amount not specified in caption; use roughly 1.5 tsp)
• Bread flour (amount not specified; roughly 500g based on hydration)
• Fine sea salt (to taste; roughly 1.5 tsp)

Method

1. Mix the dough. In a large mixing bowl, combine the warm water, honey, olive oil, and instant yeast. Whisk until dissolved. Add bread flour and fine sea salt, then stir thoroughly until no dry flour remains. Scrape down the sides of the bowl.

2. First rest. Cover the bowl and let the dough sit for 15 minutes.

3. Stretch and fold (round one). Wet your hand. Grab the edge of the dough, pull it up, and fold it over itself. Rotate the bowl and repeat until the dough tightens into a rough ball shape. Cover and rest another 15 minutes.

4. Stretch and fold (round two). Repeat the same stretch-and-fold process. Cover the bowl again.

5. Bulk proof. Let the dough rise, covered, for one and a half hours until fully proofed.

6. Shape the rolls. Liberally flour your work surface. Tip the dough out and sprinkle more flour over the top. Stretch and press it into a rough rectangle. Score or indent where you want to cut. For smaller sandwich rolls, cut six pieces. For longer sub-style rolls, cut three. Size them to suit your purpose.

7. Arrange for baking. Line a large baking tray with non-stick baking paper, flour it liberally, and place the rolls on it. Cover and let them proof while the oven preheats.

8. Bake. Preheat the oven with a container of water in the bottom (this creates steam for a better crust). Bake at the appropriate temperature for 16 to 18 minutes until golden brown.

Key Takeaways

• The stretch-and-fold technique replaces kneading entirely. Two rounds of folds, 15 minutes apart, build enough gluten structure for a soft, open crumb.
• Steam in the oven matters. Placing water in the bottom of the oven during baking gives the rolls their golden crust without making them tough.
• The dough is versatile in sizing. The same batch works for six individual rolls or three longer sub-style rolls depending on how you cut it.
• Liberal flouring on the work surface and baking paper prevents sticking and gives the finished rolls their rustic, dusted appearance.