SANDWICH ROLLS
I think many people will be surprised at just how simple these homemade rolls are. 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.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h
Yield 6
Number Of Ingredients 4
Steps:
- Place yeast and warm water in the bowl of a stand mixer; whisk to mix. Add flour and salt.
- Knead with dough hook until mixture forms a soft, sticky dough ball and easily pulls away from the sides and the hook, about 5 minutes. (If still too sticky, add a bit more flour and knead a few more seconds.) Transfer dough to a work surface and form into a smooth ball. Place dough back in the mixing bowl. Drizzle the dough and sides of bowl a few drops of vegetable oil. Spread a film of oil over the surface of the dough.
- Cover the bowl and transfer to a warm, draft-free place until dough is doubled in size, 60 to 90 minutes.
- Transfer dough to a floured work surface. Form into a rectangle shape and cut into 6 equal pieces. Using your cupped hand and the work surface, roll each section of dough into a smooth round ball. Cover with a clean, dry cloth and let rest 15 minutes.
- Flatten dough balls into 6- or 7-inch long ovals. Starting with a long edge, roll the dough into a cylinder, applying extra pressure to the ends to form pointy tips for a classic French roll shape. Transfer to parchment-lined baking sheets (do not crowd them) and cover with clean dry towels until doubled, about 1 hour.
- Preheat oven to 450 degrees F (230 degrees C). Place a pan of water on the bottom rack.
- With a very sharp knife, score each roll about 1/4 inch deep along one side somewhere between the side and the top. Spritz loaves lightly with water from a spray bottle.
- Bake in preheated oven about 20 minutes. Spritz loaves again and rotate pans for a more even bake. Bake until loaves are golden brown, about 10 more minutes. Transfer to a cooling rack; cool completely before cutting.
Nutrition Facts : Calories 327.5 calories, Carbohydrate 65.6 g, Fat 1.5 g, Fiber 2.4 g, Protein 11.2 g, SaturatedFat 0.2 g, Sodium 444.2 mg, Sugar 0.3 g
MAKE-AHEAD SANDWICH ROLLS
Provided by Ree Drummond : Food Network
Time 2h15m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- For the sandwich rolls: On each piece of flatbread, lay 2 slices of American cheese, a layer of shaved turkey, a layer of lettuce and finally a layer of shaved ham. Roll each flatbread into a large roll and wrap in plastic wrap. Refrigerate for several hours.
- For the chipotle mayonnaise: In a medium bowl, mix together the mayonnaise, diced chipotle and salt and pepper to taste.
- When ready to serve, remove the flatbreads from the fridge and slice each into 4 or 5 thick rounds. Serve with the chipotle mayonnaise, regular mayonnaise and Dijon mustard.
HONEY WHEAT SANDWICH ROLLS
Hearty and tasty country style sandwich rolls. Honey, whole wheat and just a little bit of butter. They freeze well too!
Provided by SEEFREE
Categories Bread 100+ Bread Machine Recipes
Time 2h45m
Yield 14
Number Of Ingredients 9
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press start.
- When dough cycle has finished, turn dough out onto a lightly floured surface and roll out 3/4 inch thick. Cut out rolls with a 3 to 4 inch diameter biscuit cutter. Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for 10 to 15 minutes. When rolls are finished baking, brush with melted butter.
Nutrition Facts : Calories 178.7 calories, Carbohydrate 29.5 g, Cholesterol 23.8 mg, Fat 4.6 g, Fiber 1.7 g, Protein 5.4 g, SaturatedFat 2.6 g, Sodium 163.2 mg, Sugar 6.1 g
LINDA'S EGG SALAD SANDWICH (SANDWICHES) OR FINGER ROLLS
Great for baby and bridal showers, graduations, or any other type of party or family get together. GREAT for weddings too! You can double or triple this recipe, and it works fine. The yield on this recipe depends on how full you stuff the rolls, and how big the rolls are. Try some of my other delicious sandwiches: Recipe #52284 Recipe #234542 Recipe #52286
Provided by Lindas Busy Kitchen
Categories Lunch/Snacks
Time 45m
Yield 2-3 doz. rolls
Number Of Ingredients 8
Steps:
- Put eggs in water, and make sure water is covering eggs. Add 1 teaspoons of salt to water. Cover, and bring to a boil.
- When water starts to boil, take off burner, and let sit for 15 minutes Drain water.
- Tap the eggs on the counter when you are ready to peel, to break the shell, and under cold running water, peel the egg. This helps the shell to come off easier.
- Mash eggs and whites, using a fork. Make sure there are no lg. pieces of egg white. Mash them good. Chill in the fridge.
- Meanwhile, add the mayonnaise and mustard together, and mix well. Add to the eggs, along with the onion and olives. If using shrimp, add at this time as well.
- Salt and pepper, to taste. Mix all well, and chill. (Be careful with the salt, as the olives and shrimp are salty).
- To Make Sandwiches:.
- Stuff with as much filling as you like, and top with a lettuce leaf.
- Cut sandwich, and serve.
- To Make Finger Rolls:.
- Stuff with as much filling as you like.
- Sprinkle with paprika, and top with a couple of olive slices on each one, if you really like olives.
LINDA'S HAM SALAD SANDWICH (SANDWICHES) OR FINGER ROLLS
These are a big hit around the holidays when having parties or having baby, graduation and wedding showers! This recipe uses left over ham from a smoked shoulder. The flavor is WONDERFUL, and so GOOD! This is a real treat! My gram always made it for us growing up, as she made us smoked shoulder quite often... I always helped her grind the meat, and that I was the "Big Cheese" getting to do that part LOL... Now I just use my blender, and it works like a charm, as long as you don't overload it. You can use chunks of chopped ham in this recipe, but it's not quite as tasty! Try some of my other delicious sandwiches: Recipe #52284 Recipe #218337 Recipe #52286
Provided by Lindas Busy Kitchen
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Grind the ham shoulder with a meat grinder. You can use a blender for this also, just make sure you don't put in too much at a time.
- Put ground meat in a bowl and add mayonnaise, mustard, and relish. Mix well.
- Chill until ready to make sandwiches or rolls.
- When ready to make sandwiches, put a good amount of meat filling on the roll.
- Add a slice of onion, or as much as you want. I love making these with vidalia onions, they are so sweet.
- Put the top piece of bread or roll on, and serve.
ONION SANDWICH ROLLS
These tempting rolls have a mild onion flavor from handy dry soup mix. They are great with Italian meals or as sandwich rolls or hamburger buns. Plus, they freeze well, so you can prepare them ahead and take them out when needed. -Josie-Lynn Belmont, Woodbine, Georgia
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine soup mix, boiling water and butter; cool to 120°-130°. In a large bowl, combine 1 cup flour, yeast and sugar. Add warm water; beat until smooth. Stir in 1 cup flour. Beat in onion soup mixture and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Cover and let stand for 10 minutes. Divide dough into 12 portions and shape each into a ball. Place on greased baking sheets; flatten slightly. , Place two large shallow pans on the work surface; fill half full with boiling water. Place baking pans with rolls over water-filled pans. Cover and let rise for 15 minutes. , Bake at 375° for 16-19 minutes or until golden brown. Remove from pans to a wire rack.
Nutrition Facts : Calories 160 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 168mg sodium, Carbohydrate 32g carbohydrate, Fiber 5g protein.
BRETZEL ROLLS (BAVARIAN PRETZEL SANDWICH ROLLS)
These fabulous rolls are wonderful stuffed with your favorite sandwich ingredients. This is one of those recipes that is not hard to make...but makes you feel a great sense of accomplishment when looking at the finished product. You can either make them into a tight knot, pretzel shape or simple bun shape. The recipe is a combined effort from Thorsten, his German baker friend, and myself. The dough also makes great pretzels. Hope you enjoy it as much as we did! Scoring the top with an X has some cool results as well! BEER PAIRING: Live Oak Pilz, a Bohemian-style pilsner, is perfect with these rolls!
Provided by NcMysteryShopper
Categories Breads
Time 1h54m
Yield 1 dozen bretzel rolls, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl if using a bread machine, or in the bowl of a standing electric mixer fitted with a dough hook, mix a 1/3 cup of the warm water (105-115 degrees) with the yeast and let stand until foamy.
- Add the remaining cup of warm water along with milk, sugar & melted butter and swirl to dissolve the sugar. (If using a bread machine add mixture to bread machine at this point and continue).
- Add flour and mix on dough cycle or med-low speed.
- Remove dough from bread machine once it forms a nice a firm, pliable dough ball.
- Add more flour if necessary.
- Turn dough out onto a lightly floured table and knead for 2 minutes.
- Roll into a 2 foot long log and cut into 12 even pieces.
- Cover dough with plastic and a damp cloth and let sit for 10 minutes.
- Pat dough into rolls or form knots and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap.
- Let the pretzels rest for an additional 30 minutes.
- Preheat the oven to 425°.
- Lightly oil 2 baking sheets.
- In a large stockpot, bring the cold water to a rolling boil and add baking soda.
- Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once.
- Carefully remove with tongs or slotted spoon and hold above pot and let drain.
- Sprinkle lightly with salt.
- Repeat with the remaining rolls.
- Arrange rolls on the oiled baking sheets and bake on the upper and middle racks of the oven for about 8-10 minutes, or until browned all over; shift pans from top to bottom and back to front halfway through, for even baking.
- Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a rack.
- Serve warm or at room temperature.
DUTCH HAM ROLLS (A.K.A. BREADLESS SANDWICH A LOW CARB SNACK)
Make and share this Dutch Ham Rolls (A.k.a. Breadless Sandwich a Low Carb Snack) recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 3m
Yield 6 ham rolls
Number Of Ingredients 4
Steps:
- Lay the ham slices out on a plate.
- Take a knife and cover ham slice with mustard.
- Place one slice of Gouda cheese on top of ham and mustard.
- Take a knife and spread a coat of mayo on top of cheese.
- Now, start at the top (the longest part) of the ham, and roll, roll, roll- like a cinnamon roll until you reach the end.
- If you pack these tightly into one of those ziplock containers, the roll should keep its shape with no problem.
- You can always place a tooth pick in it to hold it's shape if you are going to put it on a platter.
- For best results and flavor, I recommend that you refrigerate in the coldest part of the fridge for at least 30 minutes before serving to hold the shape and to add more refreshment when eating on a hot summer day.
- Perfect for a beach picnic.
- Just place the rolls into one of those ziplock disposable containers, and pack into your cooler.
EASY (BREAD MACHINE!) HONEY WHEAT SANDWICH ROLLS
With honey and butter in these sandwich buns you CAN'T go wrong! Let your bread machine do all the work; all you have to do is shape, bake, and eat them... PLEASE NOTE: Prep time includes assembling ingredients in bread pan, time in dough cycle, and rising time.
Provided by Cindy Smith Bryson
Categories Other Breads
Time 2h45m
Number Of Ingredients 9
Steps:
- 1. Place warm milk, beaten egg, softened butter, honey, and salt in bread pan.
- 2. Add bread machine flour and whole wheat flour to bread pan.
- 3. Top flours w/ bread machine yeast. Place pan in bread machine, select dough cycle and start.
- 4. When dough cycle is complete, turn dough ball out onto lightly floured surface. Roll out dough to 3/4 inch thickness.
- 5. Cut out rolls w/ 4 inch diameter biscuit cutter. (I like bigger rolls so I use top of tumbler 5-6 inches diameter). This will, of course, produce fewer sandwich buns.
- 6. Place cut out dough rounds on lightly greased cookie sheets; cover and let rise until doubled in size (about 1 hour). Meanwhile, preheat oven to 350 degrees F.
- 7. Bake in preheated oven 10-15 minutes (time will be determined by bun size). When rolls are baked, brush tops w/ melted butter if desired. Allow to cool thoroughly before slicing horizontally w/ bread knife. HAVE A HAPPY SANDWICH!
FRENCH BREAD / PIZZA CRUST / SANDWICH ROLLS
This is my most favorite recipe and I thought that I had lost it through moving, and relocating. Instead of making a batch of cinnamon rolls you can take a single serving made from the loaf cooked in this recipe; toast or slightly heat 20 sec. in microwave, spread with butter, sprinkle on cinnamon and the slightest amount of...
Provided by Linda McCormick
Categories Other Breads
Time 1h
Number Of Ingredients 9
Steps:
- 1. Preheat oven 375° Bake Time: approximately 20 minutes. My oven cooks hot and yours may need more or less cooking time.
- 2. Combine the warm water, butter, salt, and sugar. Using water that is very warm will slowly melt the butter while combining. Sprinkle the yeast on top of your liquids mixture. (I own a Kitchen Aid and attach the dough hook and the batter guard.) Add your flour - I add all at once due to running my dough hook on low. Otherwise stir in the flour until it is a slightly sticky ball and knead. (With the Kitchen Aid run the dough hook adding flour until the batter no longer sticks to the bottom of the mixing bowl.)
- 3. I usually knead the dough around 5 minutes. Well-kneaded dough should feel smooth and elastic. Press your fingertip into the dough; it should spring back. Butter a bowl, turning the dough to completely cover. Cover with a clean towel and let rise until doubled.
- 4. Once dough is doubled remove and place on a slightly floured board. Knead in flour to feed it one more time before baking. Roll it into a a 12x15 rectangle after working additional flour into the dough.
- 5. FRENCH BREAD: Roll up from long side and pinch the final seam together. Place seam side down on greased and cornmeal dusted baking sheet or use the Silicone Baking Mats. Cover with a clean towel or plastic wrap and let rise 45 minutes.
- 6. SANDWICH ROLLS/BAGUETTES: Cut the rolled out dough into squares appropriate to your needs. Place on a greased baking sheet, cover with plastic wrap or a clean towel and let rise 45 minutes.
- 7. CORNSTARCH GLAZE: NOTE: This is a typical mixture that professional bakers use to get that characteristic sheen on breads. I keep this mixture in my refrigerator to use on all the breads I bake. Save any glaze leftovers. 1/2 cup cold water 1 teaspoon cornstarch In a small saucepan, with a small whisk, stir together water and cornstarch. Heat mixture to a gentle boil. Stir, reduce heat, until mixture thickens and is translucent. Cool. Brush on loaf about 10 minutes before baking is finished and again 3 minutes before bread is completely done.
- 8. When the bread is cooked, remove from oven and place the bread on a wire cooling rack to cool. Let baked loaf cool for 30 minutes before cutting (this is because the bread is still cooking while it is cooling). Makes 1 large loaf, 12 sandwich rolls, or 16 inch pizza crust.
HONEY WHEAT SANDWICH ROLLS
Honey, whole wheat and just a little bit of butter are just a few ingredients that make up these tasty country style sandwich rolls. They freeze well too!
Provided by KimmieOH
Categories Breads
Time 3h15m
Yield 14 Rolls
Number Of Ingredients 9
Steps:
- Place ingredients in bread machine in the order recommended by the manufacturer. Select dough cycle; press start.
- When dough cycle has finished, turn dough out onto a lightly floured surface and roll out 3/4 inch thick. Cut out rolls with a 3 to 4 inch diameter biscuit cutter.
- Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour.
- Meanwhile, preheat oven to 350 degrees. Bake in preheated oven for 10 to 15 minutes. When rolls are finished baking, brush with melted butter.
LINDA'S TUNA AND OLIVE SANDWICH (SANDWICHES) OR FINGER ROLLS
This is one of my all time FAVORITE sandwiches. I hope you enjoy it as much as I do. Onions and olives go together well with the mayo in this recipe... YUMMO! The Finger Roll recipe is GREAT around the holidays and for baby and bridal showers, graduations, weddings, parties, and family get togethers. Just omit the lettuce if making the Finger Rolls. Each can of tuna will make 3-4 finger rolls, depending on how full you make them, and how big the rolls are. You can double or triple this recipe, according to how many Finger Rolls you need. Try some of my other delicious sandwiches: Recipe #234542 Recipe #218337 Recipe #52286
Provided by Lindas Busy Kitchen
Categories Lunch/Snacks
Time 10m
Yield 2-3 sandwiches OR 3-4 finger rolls
Number Of Ingredients 6
Steps:
- Flake the tuna between your fingers, and add mayonnaise. Mix well.
- Add olive and onion. Mix well.
- I put extra mayonnaise on the bread if making a sandwich.
- Put lettuce on bread.
- Add tuna mixture, and top with bread, or stuff into roll, filled to your liking.
- Serve with dill pickles and chips-- Can't be beat!
BASIL-PROSCIUTTO SANDWICH ROLLS
Bring the taste of Italy into your kitchen with Basil-Prosciutto Sandwich Rolls. These delicious prosciutto sandwich rolls are great for lunchtime or for an after-school snack.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 1h10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Mix cream cheese spread, basil and lemon juice until blended.
- Place bread slices in single layer on large sheet of wax paper. Use rolling pin to flatten each bread slice to 5x3-1/2-inch rectangle.
- Spread bread slices with cream cheese mixture. Top with prosciutto; roll up tightly.
- Wrap individually in plastic wrap.
- Refrigerate 1 hour. Cut each roll-up diagonally in half to serve.
Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 0.7765 g, Sugar 0 g, Protein 3 g
HONEY WHEAT SANDWICH ROLLS
Categories Game
Number Of Ingredients 9
Steps:
- Place ingredients (milk, egg, softened butter, honey, salt, flour and yeast) in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press start.
- When dough cycle has finished, turn dough out onto a lightly floured surface and roll out 3/4 inch thick. Cut out rolls with a 3 to 4 inch diameter biscuit cutter. Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake rolls in preheated oven for 10 to 15 minutes. When rolls are finished baking, brush with melted butter.
NUTELLA SANDWICH ROLLS
I saw this in a magazine and thought I'd post for all the little ones & not so little ones that like nutella!!!! You can use other chocolate hazelnut spreads if you like. These make a nice change from "Fairy Bread" and are ideal for childrens parties or just for a treat.
Provided by Jen T
Categories Breads
Time 10m
Yield 12-24 rolls
Number Of Ingredients 3
Steps:
- Using a rolling pin roll out the bread slices to flatten.
- Spread each slice with nutella.
- Sprinkle over the hundreds & thousands.
- Roll up as you would a swiss roll.
- Either cut in half to make smaller or for a party piece tie 3 rolls (either halved or whole) together with a ribbon and serve.
PROSCIUTTO-AND-BASIL SANDWICH ROLLS
Steps:
- Mix cream cheese spread, basil and lemon juice until blended.
- Place bread slices in single layer on large sheet of wax paper. Use rolling pin to flatten each bread slice to 5x3-1/2-inch rectangle.
- Spread bread slices with cream cheese mixture. Top with prosciutto; roll up tightly.
- Wrap individually in plastic wrap.
- Refrigerate 1 hour. Cut each roll-up diagonally in half to serve.
Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 0.7765 g, Sugar 0 g, Protein 3 g
HONEY WHEAT SANDWICH ROLLS [431]
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press start. When dough cycle has finished, turn dough out onto a lightly floured surface and roll out 3/4 inch thick. Cut out rolls with a 3 to 4 inch diameter biscuit cutter. Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 10 to 15 minutes. When rolls are finished baking, brush with melted butter.
FINGER ROLLS - PERFECT FOR SOUP AND SANDWICH
These are tender soft and a good choice to serve with a hot bowl of soup. I made these rolls to hold Recipe #294458. I served with soup so didn't want to filling of a sandwich.
Provided by Rita1652
Categories Breads
Time 20m
Yield 12 finger rolls, 12 serving(s)
Number Of Ingredients 9
Steps:
- Place ingredients in bread machine keeping the salt, sugar and yeast separate. (According to your bread machine directions).
- Set on dough cycle. Start.
- When machine stops remove dough and place on floured surface.
- Oil sheet pan.
- Divide into 12 pieces.
- Shape each into an oblong roll and then place end to end so almost touching. making 2 rows.Cover with plastic wrap and rise for 30 minutes in a warm spot.
- Preheat oven to 425 degrees.
- Brush with milk and sprinkle with a touch of salt.
- bake for 15 minutes.
- Remove from pan and separate.
- Enjoy warm.
BUTTER RICH DINNER/SANDWICH ROLLS
If there's one thing we love in this house it's homemade bread and rolls. This was the first time I've ever made this recipe and it definitely won't be the last time. I got 15 absolutely perfect rolls from the batch. They're soft, fluffy light and soooooo very good! I can't even count how many Paul ate straight from the oven!...
Provided by Bunny's Warm Oven Blog
Categories Other Breads
Time 4h15m
Number Of Ingredients 8
Steps:
- 1. I used my Kitchen Aid mixer to mix the dough up. The recipe starts by putting yeast in a bowl and adding warm water to it to soften. I like to proof my yeast before adding it to the other ingredients. The recipe has 1/4 cup of sugar, I took 2 teaspoons out of the 1/4 cup and added it to the yeast and warm water. Yeast loves sugar, it proofed perfectly. While the yeast is softening or proofing, heat your milk to scalding. What is scalding? The milk will be hot, but not boiling. Combine the sugar, butter and salt in a mixing bowl. Pour the scalding milk over all, stir to melt the butter. Cool to lukewarm. Your next step is to stir in the eggs and yeast so please make sure that you have let the mixture cool down enough so you don't have scrambled egg in you're dough. After the eggs and yeast are added it's time to incorporate the 4 1/2 cups of flour. I did use the whole 4 1/2 cups of flour, which gave me a very nice supple dough.
- 2. After using the Kitchen Aid to mix the dough I always knead by hand, you can use the dough hook if you want to. I like kneading by hand, I get a better feel of the consistency of the dough that way. I floured my board and started kneading. As I kneaded I kept flouring the board until I had a tacky dough, not sticky , just tacky. I love this consistency with all the bread dough I make.
- 3. You may be asking how do you know your dough is tacky? Tacky is when you lift your dough from the board and it holds onto it ever so slightly , just for a second as you lift it up.
- 4. It's time to oil your bowl, shape the dough into a ball ,put the bread dough in the bowl and turn it completely around to coat the dough all around. Cover with a towel and put this is a draft free location in your kitchen. I have a gas stove , the oven is always slightly warm, a great place for the dough to rise. Let's talk about the rise, this recipe has 3 rise times. Each will be about an hour. On the first rise, after your dough has risen up, punch it down, shape it back into a ball , put it back in the bowl and let it rise again.
- 5. After the second rise, cut and shape the dough into balls, I just eye ball this but you could use a scale if you wanted to make them all the exact size. Oil a jelly roll pan and place the balls on the pan without touching so they have room to rise. Cover with a towel and let them rise for the third time. They will rise up so they will be touching each other, preheat your oven and bake. I brushed the rolls with melted butter straight out of the oven. These are DELICIOUS , light and fluffy! I think that letting them rise 3 times has alot to do with how light and fluffy they are. You can make these and only do 2 rises, but I just had to see what they would be like with 3. We absolutely LOVE THEM!! Enjoy!
- 6. For more homemade recipes please visit Bunny's Warm Oven http://wwwbunnysovencom.blogspot.com/2014/03/butter-rich-dinner-or-sandwich-rolls.html
- 7. This recipe makes beautiful rolls!
DIPLOMA SANDWICH ROLLS
Categories Sandwich Cheese Appetizer Bake Kid-Friendly Quick & Easy Ham Spring
Yield 12 Servings
Number Of Ingredients 3
Steps:
- Spray counter lightly with non-stick cooking spray. Flatten each roll into a 4x6-inch rectangle. Cut off a 1/4-inch strip from the 6-inch side, and set aside. Place one slice of meat and one slice of cheese on each roll. Roll up in jelly-roll fashion. Tie with the 1/4-inch strip of dough. Place rolls on a large sprayed baking sheet. Cover with sprayed plastic wrap. Let rise 30 minutes. Remove wrap and bake at 350°F 15-20 minutes.
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