Sandwich Rolls Recipe

Mix the dough: Combine the bread flour, whole wheat flour, yeast, and kosher salt in a bowl. Stir to combine. Add the water and vinegar and stir until a shaggy dough forms. Using wet hands, turn the dough onto a lightly floured countertop. Gently knead to form the dough into a ball, about 30 seconds. Return the dough to the bowl and cover tightly with foil or plastic wrap.

Rest overnight (12 to 15 hours): Allow the dough to rest overnight at room temperature, 12 to 15 hours.

Form the dough into balls (boules): The next day, the dough should be very bubbly. Turn the dough onto a lightly floured counter and use a bench scraper to form into 4 equal pieces. Working with one piece at a time, gently stretch the edges of the dough and fold them toward the center, rotating the piece as you work around it. Flip the dough seam-side down and cup your hands around it. Using gentle circular motions, roll the dough to create surface tension and form a smooth, tight ball.

Rest the boules (45 minutes): Place the balls back on the counter and cover with the inverted bowl. Rest for 45 minutes.

Preheat: Preheat the oven to 450°F, with a pizza stone on the center rack and a rimmed sheet pan on the rack below.

Form the rolls into a baguette shape: After the 45 minute rest, prepare a piece of parchment paper the size of your pizza stone. Spread a thin layer of flour on a clean countertop. Take each ball and gently roll it back and forth on the counter with your palms to form a 6-inch oval. Then using the sides of your hands, lightly press and taper the ends to create a baguette shape, then place it on the parchment paper. Repeat with all four rolls — it’s ok if they are touching slightly on the parchment.

Rest the rolls (30 minutes): Cover with a clean tea towel and rest for 30 minutes.

Create slits: After the 30 minute rest, brush the top of each roll with water. Add water to the blade of a sharp knife, then cut four diagonal slits into each roll.

Bake: Slide a cookie sheet or pizza peel under the parchment and transfer the rolls to the hot pizza stone. Very carefully, pour 1 cup of water onto the hot baking sheet to create steam (stand back to avoid any steam). Bake for 18 to 22 minutes, or until the internal temperature is 205°F and it is browned and hollow when tapped. Cool fully on a rack, then use a serrated knife to cut apart the 4 rolls into individual rolls.

Enjoy immediately or store the bread at room temperature for 2 days wrapped in a clean towel, or for a softer bread, 3 to 5 days wrapped in plastic (we use an old store bought bread bag). The bread can also be frozen, sliced into pieces and wrapped in plastic, for 3 months.