Okay, let’s be real. Sometimes you just need a good, reliable sandwich. And what makes a sandwich truly next level? The bread, obvi. These Soft Country Sandwich Rolls are that comfy sweater of the bread world – soft, a little pillowy, and perfect for literally anything you can think of stuffing inside.
I’m talking about crafting the best Soft Sandwich Rolls that are ridiculously easy to whip up, even if your baking skills are, like, beginner level. This is truly an easy Country Sandwich Rolls recipe that’ll make you feel like a legit baker, no cap. Get ready to upgrade your lunch game forever.
Serving and Pairing Suggestions
These rolls are blank canvases, my friends! Slap some Classic Grilled Burger in there, maybe a Smoked Salmon Blinis for something a bit fancier, or load them up with Slow Cooker Pulled Pork for a serious comfort food moment.
They’d also be killer with some Homemade Mayonnaise or Honey Mustard Dressing for dipping. If you’re feeling a bit more adventurous, how about using them to scoop up some Spinach and Artichoke Dip? Or, you know, just eat them plain with a smear of butter. No judgment here.
Tips and Notes
- Yeast is Key: Make sure your yeast is active! If it doesn’t foam up in warm water with a pinch of sugar, it’s dead, and your rolls won’t rise. Start over with fresh yeast.
- Don’t Overwork the Dough: Kneading is important, but stop once the dough is smooth and elastic. Over-kneading can make your rolls tough.
- Proofing Power: Let the dough rise in a warm place. This is where the magic happens, creating that super soft texture. Patience is a virtue here!
- Egg Wash Glow-Up: For that golden-brown, shiny finish, a quick egg wash before baking is totally worth it.
- Storage Smart: Once cooled, store these in an airtight container at room temp for up to 3 days. Or, freeze them for longer storage – just toast them up when you’re ready for a roll!
What toppings are you dreaming of putting in your Soft Country Sandwich Rolls? Drop your ideas in the comments below!
Soft Country Sandwich Rolls
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 Baking sheet
- 1 Parchment paper
- 1 Kitchen towel
Ingredients
- 4 cups all-purpose flour - plus extra for kneading
- 2 teaspoons instant yeast
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 and 1/2 cups warm water - about 110°F
- 1/4 cup unsalted butter - melted
- 1 egg - for egg wash
Instructions
- In a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt.
- Add the warm water and melted butter to the dry ingredients, and mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- After the dough has risen, punch it down and divide it into 12 equal pieces.
- Shape each piece into a ball and place them on a baking sheet lined with parchment paper, leaving space between each.
- Cover the rolls with a kitchen towel and let them rise for another 30 minutes.
- Preheat the oven to 375°F (190°C).
- Brush the tops of the rolls with the beaten egg and bake for 15 minutes or until golden brown.
- Remove the rolls from the oven and let them cool on a wire rack before serving.