Soft Sandwich Rolls

Updated at: Sun, 26 Nov 2023 08:02:06 GMT

Step 1

Prepare the focaccia dough as instructed in the recipe of your choice. You’ll start this process at the point in the recipe where your dough has fully proofed in the bowl (the point at which you’d normally be tipping the dough into an oiled tray). If you have made this dough before and it’s looked to be similar consistency to the dough in my tutorial videos, then keep the water measurement the same. If you found your dough to be too wet to handle, reduce water by 20-30ml to make cutting into sandwich rolls a bit easier. If it’s your first time making focaccia dough, reserve 30ml of water from the recipe and add it back in the end if you think the dough needs to achieve a similar consistency as the dough in my videos.

Step 2

Line a 12x16 inch tray with nonstick parchment paper. Scatter flour liberally over the parchment paper and set aside. This size tray will fit six large sandwich rolls, if you don’t have a tray this big then use two smaller trays - line them both with parchment and scatter with flour.

Step 3

When the dough has full proofed, liberally flour a surface with bread flour or all-purpose flour and tip the dough onto it. Generously, but evenly, sprinkle some flour over the top of the dough too.

Step 4

Using your hands, try to get the dough into a rough rectangle shape by pulling the sides of the dough out gently. Gently pat down any thicker areas in the middle so you’re left with quite an even layer of dough. Try not to do this too aggressively as we want to preserve the bubbles in the dough.

Step 5

Now, using the edge of a large dough scraper or sharp bladed knife, mark out the indentations for the bread rolls. I tend to divide into six which results in some nice big rolls for sandwiches. You can cut into whatever size you’d like - don’t worry if some are slightly bigger than others, or if some are in rectangle shape and others are in a sort of triangular shape. They don’t need to be perfect! I would divide into 10 max for smaller rolls, or you can also cut into three long rectangles if you’d like baguette length sandwich rolls.

Step 6

Now cut through the indentations you made and separate the individual pieces of dough from one another. Place them onto your large (12x16) prepared baking tray or two smaller baking trays. You want to space them as evenly as possible on the tray. Some may touch slightly as they bake and you’ll just tear them apart once they’re baked,

Step 7

Cover the baking tray with a tea towel and allow to proof for 45 minutes to 1.25/1.5 hours. I find the same-day focaccia dough needs less proofing time than the overnight or sourdough focaccia doughs which have been resting in the fridge and need longer to come to room temperature. You basically just want to see them expand and floof up a bit on the tray.

Step 8

Near the end of the proofing time, preheat your oven to 230C/445F. If your oven does go that hot, just get as close as possible to that. Place a tray of water at the very bottom of the oven while it preheats. This will create a steamy environment for your rolls to rise in. I just use a 2lb loaf tin and fill it up about half way with hot water, but any size tray will work as a water vessel.

Step 9

Position baking rack to lower portion of oven. Slide in your tray of sandwich rolls and bake for around ten minutes with the steam in the oven. The bread should just be starting to get golden in spots after about ten minutes. Remove water tray at this point so the bread can form a good crust for another 6-8 minutes of baking time (or until they’ve reached a deep golden brown colour).

Step 10

Remove bread rolls from oven and place onto wire cooling rack. Let cool for at least ten minutes before using. Once completely cool they can be stored in a large zip top plastic bag for three days at room temp. They freeze very well too, just place into large freezer bag and take them out individually as you need them. You can also slice them ready for sandwiches before freezing if this makes things easier for you later on.

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