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Sandwich Rolls

Rated as 4.11 out of 5 Stars

"I think many people will be surprised at just how simple these homemade rolls are. Besides the super obvious reasons why these are better than the ones from the supermarket, you can make them the exact size and shape you want."
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3 h servings 328
Original recipe yields 6 servings (6 sandwich rolls)


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  1. Place yeast and warm water in the bowl of a stand mixer; whisk to mix. Add flour and salt.
  2. Knead with dough hook until mixture forms a soft, sticky dough ball and easily pulls away from the sides and the hook, about 5 minutes. (If still too sticky, add a bit more flour and knead a few more seconds.) Transfer dough to a work surface and form into a smooth ball. Place dough back in the mixing bowl. Drizzle the dough and sides of bowl a few drops of vegetable oil. Spread a film of oil over the surface of the dough.
  3. Cover the bowl and transfer to a warm, draft-free place until dough is doubled in size, 60 to 90 minutes.
  4. Transfer dough to a floured work surface. Form into a rectangle shape and cut into 6 equal pieces. Using your cupped hand and the work surface, roll each section of dough into a smooth round ball. Cover with a clean, dry cloth and let rest 15 minutes.
  5. Flatten dough balls into 6- or 7-inch long ovals. Starting with a long edge, roll the dough into a cylinder, applying extra pressure to the ends to form pointy tips for a classic French roll shape. Transfer to parchment-lined baking sheets (do not crowd them) and cover with clean dry towels until doubled, about 1 hour.
  6. Preheat oven to 450 degrees F (230 degrees C). Place a pan of water on the bottom rack.
  7. With a very sharp knife, score each roll about 1/4 inch deep along one side somewhere between the side and the top. Spritz loaves lightly with water from a spray bottle.
  8. Bake in preheated oven about 20 minutes. Spritz loaves again and rotate pans for a more even bake. Bake until loaves are golden brown, about 10 more minutes. Transfer to a cooling rack; cool completely before cutting.


  • Cook's Note:
  • 19 ounces of bread flour equals about 4 1/4 cups.

Nutrition Facts

Per Serving: 328 calories; 1.5 65.6 11.2 0 444 Full nutrition

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Read all reviews 23
  1. 27 Ratings

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Most helpful positive review

PLEASE READ PRIOR TO MAKING: These rolls are better than the store bought kind and quite easy to make. I’ve made this recipe several times now, making adjustments along the way. I would agree wi...

Most helpful critical review

This was quite possibly the worst written recipe for directions I have ever encountered. First, we had to figure out what 19 ounces of flour was. Who uses ounces when it should be written in cup...

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PLEASE READ PRIOR TO MAKING: These rolls are better than the store bought kind and quite easy to make. I’ve made this recipe several times now, making adjustments along the way. I would agree wi...

I used the bread machine to mix this. Dough setting. Then followed instructions for cooking as is. Will definitely be keeping this recipe and using it often. Thanks!

I had all purpose flour and no bread flour so I used the all purpose by weight. I also don't have a mister so I just dipped a pastry brush in water and flicked it over the top.....DELISH!

These were great for philly cheese steak sandwiches, and pretty good on their own too! I did make one *minor* change. When letting dough rise I always use a damp towel instead of a dry towel,...

Hopefully next time I make these rolls, I will be able to give them 5 stars. I had a problem with the final rise, and they dried out a and developed a "skin". When I went to slash them (with a ...

Perfect for 2 of us ,Made 6 rolls 2 of which I formed into Hoagie rolls and 4 into round rolls, We had them over a 6 day period and the last 2 we had were just as good as the first day, I held t...

Really hard to mess these up! Perfect for novice bakers and pros! If you've never made your own homemade sandwich rolls, you've gotta give these a shot! I don't have a bread maker and this is th...

Perfect as written. Bake approx 6 mins or too crusty for family.

I made 6 rolls tonight and they were excellent and well-received by my 4 adult family. This recipe could make 12, or more, smaller dinner rolls following the same recipe/technique that also w...