Despite yet another gloomy day, I’m assuming that the pleasures of outdoor dining are just around the corner. We’ve had crazy weather for months, with the temperature spiking into the 90s long before it should have, then taking a 20-degree fall—sometimes in the space of an hour or two. I know I’m not the only one longing for a steadier state.
Yesterday started out an idyllic, sunny spring morning. Unfortunately, the sky had turned a dull gray by noon. The rest of the day was bleak, with wind and rain during the night, and today it’s pouring. More gloom is expected for the holiday weekend. Still, I persist with the optimistic view that we’ll be dining al fresco some time soon. At least some of the time, that means burgers on the grill.
Which brings me to the actual purpose of this post, to share my very favorite recipe for sandwich rolls. I don’t know about you, but I despise supermarket hamburger rolls. They’re full of dough enhancers, preservatives, and artificial flavors; they’re gummy and just about tasteless. Hubby calls this “chemical bread” in all its iterations, which is both pretty cute and pretty much on-target.
Since I love to bake bread, last summer I decided that we were done with packaged supermarket rolls and began looking for sandwich roll recipes on my go-to King Arthur Flour website. Beautiful Burger Buns, Click to link to the recipe. I discovered, are lovely looking, good tasking soft buns. I highly recommend this easy recipe if you prefer a very traditional soft bun—for example, for brisket sandwiches with an au jus, pulled pork, for Sloppy Joes or Wimpies or whatever-they-call that old reliable delight in your part of the world. Maybe even for a chicken salad sandwich. If you try this recipe, however, be mindful that it calls for a fair amount of sugar, which helps to achieve the lovely golden brown color. It’s a bit too sweet for my taste, so I suggest cutting back a bit on the sugar—perhaps from ¼ cup to two tablespoons, per King Arthur notes.
A few months ago, I noticed another KAF recipe, No-Knead Sandwich Rolls, on the KAF Flourish blog. I had a feeling, reading through the directions, that they’d be perfect, which they have been, without fail. They have a more European texture, with a nice airy “crumb.” They’re substantial enough to shape any way you want to—long, for example, for a sausage and pepper sandwich, or smaller than usual, for a dinner roll. Rather than repeat the recipe here, I opted once again to rely on the link, where you will find detailed instructions with photos. Don’t skip dusting them with flour—I’m convinced it helps to produce that lovely crust. Use a sieve, and dust each tray immediately after shaping. One other tip—although the KAF photos show different shapes on the same tray, I suggest doing all the round ones on one tray, and longer ones for hoagies (subs, to you folks who call them that) on another, just in case there’s any minimal variance in baking time. Check at 20 minutes—mine were sufficiently brown by then.
These rolls are truly worth the minimal effort. They’re good enough on their own, as a European-style breakfast treat with butter and jam. What’s more, they freeze beautifully. You can make them ahead (in the evening, perhaps, when it’s not so hot), cool them, and freeze them in a bag, then take out just what you need every time. For sandwich rolls, slice them as soon as they’re completely cool, before freezing. When you’re ready to serve, defrost on the counter and warm them up a bit, and they’ll be just as good as they were right out of the oven.
And here’s another plus—you can make the dough ahead of time, all in the same bowl, which means no mess on the counter— and refrigerate it after the rise. It will store covered in the fridge for up to seven days, which is true for no-knead recipes in general.
They say you shouldn’t bake on a rainy day, but I can’t think of anything I’d rather do to chase away the gloom. Once I heat up that oven, all will be well.
I use the KAF dough bucket and KAF dough whisk when I make no-knead bread in particular. The bread bucket has measurements so that you can see when the dough has doubled in bulk. Plus, no mess on the counter! The whisk is great–the gooey dough doesn’t stick to it. I bought one elsewhere as a gift once, but the KAF is definitely superior.
I used my go-to KAF unbleached white flour for both, but there’s no reason you couldn’t mix it with white whole wheat, or add wheat germ or flax, for extra nutritive value.
Doubled in bulk.
Texture after rise.
Ready for the freezer.