And .. . on to bread.

After my successful foray into barley soup, I decided to tackle sandwich rolls.  My oldest son wanted a sandwich from a particular, locally owned (oh, I've trained him well!) sandwich shop this past weekend. Unfortunately, said shop is closed on Sundays.  This of course spawned my newest quest, which was to create a sandwich roll just like theirs.  And .. . . I think I did it!

Above is the picture of the first batch.  It was universally declared "good" by the family.  But they weren't quite right . . .not exactly what I was after.  So, I tried again. 

This time I kneaded the dough a lot longer.  I also placed them closer together on the cookie sheet (so the sides are softer where you tear them apart.  And I didn't cook them quite as long.  Soooooo good!  Next time I think I'll do as I did this second batch, though I'll cook them a smidge longer.  The recipe was one I adapted from allrecipes.com (it was originally for a bread machine).

Honey Wheat Sub Sandwich Rolls

1 1/4 cup warm milk

1/4 cup honey

2 1/4 tsp (one packet) yeast

2 T melted butter

1 egg, beaten

3/4 tsp salt

2 -3 cups bread flour

1 cup whole wheat flour

Mix together milk, honey and yeast in large bowl, and let proof for approximately 10 minutes (should be a little bubbly).  Add butter, egg, salt and 2 3/4 cup bread flour, and all of wheat flour.  Mix together into a shaggy dough.

Remove dough from bowl and knead.  Add bread flour as needed to keep dough from being too sticky.  When dough can pass the windowpane test, put in greased bowl, cover and let rise until doubled (approx. 1 hour). 

Remove dough from bowl, punch down and shape into rolls.  I roll them into log shaped dough and then tuck the ends under, so the ends are square.  Place a few inches apart on a greased cookie sheet.  Let rise for approx. 30 min.  Meanwhile, preheat oven to 350 degrees.

Bake rolls for approximately 10 minutes.  Remove from cookie sheet to cool (otherwise bottoms will become gummy).