Saturday Sandwich Rolls

Oh my gosh it feels good to bake!

I have not scratched my baking itch in a while and it feels GOOD. After a challenging Firm Body Sculpt workout and breakfast with NH, he went to the gym and I got the itch.

I decided to make some fresh sandwich rolls; my last batch was made in January according to the freezer bag I used- I always label them so I know how long something has been in there, and I highly recommend it. We actually have one left from that batch and it's still fresh and ready. A few rolls will be useful this week to have around; the weather is getting warm so sandwiches are more appealing lunch fare.

I use a very simple recipe; My Bread Machine Cookbook has more complex ones but I have all these ingredients on hand at all times so I am able to make them on the fly. These make great hamburger buns too, but really they taste delicious with any filling.

Sandwich Rolls

1 cup lukewarm water
2 Tablespoons unsalted butter
1 egg
2 cups all-purpose Flour
1 cup whole wheat flour
1/4 cup toasted Wheat Germ
1 Tablespoon Flax Meal (new addition to this batch!)
2 Tablespoons Splenda sugar (or 1/4 cup regular sugar)
1 teaspoon salt
1 tablespoon Yeast

Add ingredients in the order shown to your bread machine pan.


Set for the Dough Cycle and press start.


























When the cycle ends, immediately unplug the machine and remove the dough.

This recipe will make 8-12 buns depending on the size you want. Using a kitchen scale, measure the dough into equal portions. I like smaller buns so I make 12. Shape the rolls into flattish disks and place on a baking sheet.


Cover loosely with plastic wrap and let them rest for 30 minutes.

Preheat oven to 375 degrees Fahrenheit.

Mix 1 egg yolk with 1 Tablespoon water. Brush each roll with the egg wash. If desired, sprinkle some sesame seeds over the tops (more associated with hamburger buns but I like this garnish regardless.)


Bake the rolls for 12-15 until lightly golden brown.


Store in an airtight container for a few days. These will also keep extremely well in the freezer. Place in a sealed plastic bag, with the date. :-) They keep well this way; NH ate one from the January batch the other day and it was as fresh as if it had been made yesterday.

Serving Suggestion

In a small pan, cook some egg whites pancake style, with a touch of salt and pepper.
Slice and lightly toast a sandwich roll.
Place the egg whites on the bottom half.
Garnish with sliced tomato and a small amount of grated sharp cheddar.
Devour as slowly as you can.

-:-
Picture of the Day


My sweet husband surprised me with a bouquet of tulips after work yesterday. They were propped on a chair right inside the door when I came home.
Aren't they beautiful?