This recipe is perfect for round or long rolls. I highly recommend using a kitchen scale for this recipe. They are much more accurate in any bread recipe and your rolls will thank you for it.
- 355 g warm water (about 100°F)
- 28 g olive oil
- 14 g molasses
- 560 g all purpose flour
- 14 g sugar
- 7 g yeast
- 1 egg
- 3 tbsp water
- Combine water, olive oil and molasses in the bowl of KitchenAid or stand mixer and whisk together.
- Add flour, sugar and yeast on top and mix on low speed 2 minutes until the dough is a shaggy mess.
- Leave the dough in the bowl, cover with a towel and let rest 10 minutes to activate the yeast.
- Add salt and mix on medium speed until the dough looks smooth and slaps the sides of the bowl, about 10 minutes.
- Spray a clean bowl with PAM spray and place the dough in the bowl, turning once to coat the dough in oil. Cover with plastic wrap and let rest until doubled. If your kitchen is warm, this could take an hour, give or take.
- After dough has doubled, lightly flour your counter surface and place the dough on the counter.
- Using a bench scraper, divide the dough into 4 oz pieces for large rolls and 2 oz pieces for slider rolls. If you don’t have a scale, divide the dough evenly into 8 or 16 pieces respectively.
- Next, to shape the rolls. Round each roll by cupping your hand over the dough ball and drawing a small counter-clockwise circle on the table with the heel of your hand. The dough will be catching on the counter and pulling the dough taut on the top of the ball underneath your hand.
- Layer a sheet tray with parchment and spray with PAM to prevent sticking. You should be able to fit all the rolls on one tray.
- Spray the tops of the rolls with PAM and cover completely with plastic wrap to proof. Place in a warm spot in your kitchen away from the sun, until the rolls look very puffy, about an hour.
- Meanwhile, preheat the oven to 375°F with convection if you have it.
- When the rolls are puffy, whisk together the egg, water and a pinch of salt. Brush each dough ball completely with wash until totally covered.
- Bake on the middle rack for 10 minutes, then turn the pan. Bake for an additional 10 minutes or until the rolls are golden brown all the way around. Lift up a roll to check underneath for browning.
- Cool, then serve.
These rolls are good for 5-7 days when wrapped tightly in plastic wrap. Just reheat to revive.
- Category: Main Course
- Cuisine: American
Keywords: rolls, sandwich rolls, sandwich, bread