Replying to @ishuu.x0 Soft Sandwich Rolls Recipe

• total time: 3 hours 2 minutes

Ingredients

Measurements:

390-420ml warm water

1 teaspoon honey, sugar or agave

1 Tablespoon (15ml) extra virgin olive oil

1 ½ teaspoons (6g) instant yeast

500g white bread flour*

2 teaspoons (10g) fine sea salt

Directions

Mix dough, cover and wait 15 mins then stretch and fold. Cover and 15 mins then stretch and fold. Cover and rest for 1.5 hours at room temp and then shape as instructed in video.

Once rolls are shaped, let them rest (covered at room temp) for about 45 minutes before baking.

Oven temp 230C/445F and place a vessel with water at bottom of oven to create steam in oven as it preheats. I just use a 9x5 loaf tin for this.

Bake for 10 minutes with steam in, remove the water and continue baking for another 6-8 minutes or until the bread is golden brown.

500g is roughly 3.8-4 cups of flour. The flour should be fluffed up, spooned into cup and levelled to ensure it’s as accurately measured as possible. Scales are always best! Use the tutorial as a guide for consistency of dough and adjust water/flour slightly if needed

Top tip:

The first time you make this bread, I suggest reducing the water in the recipe to 390ml when you initially mix the dough and then slowly add in the remaining 30ml if you feel the dough needs it to reach a similar consistency to my dough in the tutorial. Every brand of bread flour absorbs water differently and you don’t want a soupy dough for this type of bread!