The taste of freshly baked bread is just amazing. It is time consuming and needs some patience, but it is all well worth it. I baked these long sandwich rolls for last month’s marathon and used them to make Hoagie sandwiches.
Initially I was planning on just buying store bought bread but then wanted to utilize the opportunity to bake something new and post it for the mega baking marathon. After looking through recipes for long sandwich rolls on the internet, I realized most of the recipes are similar to homemade bun recipes but shaped differently.
I used seeded hamburger buns recipe from King Arthur flour to make these long rolls. But instead of adding the seeds on the top of the rolls, I added some sesame seeds right into the dough. Rolls turned out soft and were perfect in the sandwich.
1cupWholewheat Flour(or use 2¾cups of all purpose flour)
1EggLarge (I used 1tbsp egg replacer whisked with 3tbsp water)
a pinch(optional) Diastastic Malt powder
1 ~ 2tbspsSoy milk, for brushing the tops (use can also use egg wash instead)
Combine all of the ingredients, mix and knead them, by hand or stand mixer, to make a soft dough.
Place the dough in a lightly greased bowl, cover and let it rise in a warm place for an hour or until it's almost double in size.
Turn the dough out into a lightly greased surface, flatten slightly, and divide into 4 pieces.
Shape each piece into 6" long rolls. Place on a parchment lined baking sheet. Repeat with the rest of the pieces. Cover with lightly greased plastic wrap and let rise until the buns have doubled in size. Towards the end of the rising time, preheat the oven to 375°F.
Brush the rolls with soy milk.
Bake the rolls for about 18~22 minutes or until they are golden brown. Remove from the oven, cool on a wire rack.