Sandwich Rolls

1 1/4 cups water
1 large egg
6 tablespoons unsalted butter, cut into pieces
3 tablespoons sugar
4 cups all-purpose or bread flour
1/3 cup dry milk
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2 teaspoons instant yeast

1 egg yolk, beaten with 1 tablespoon water for glaze
1 1/2 tablespoons sesame seeds, for sprinkling

Mix all ingredients (except the egg yolk glaze and sesame seeds) together in the bowl of a stand mixer.  Stir together with paddle attachment, then knead with the dough hook to form a smooth yet sticky dough.  Place the dough in a lightly greased bowl, cover it, and allow to rise for about 90 minutes.  (Alternatively, mix the ingredients in the pan of a bread machine and run the dough cycle.) 

Turn the dough out onto a lightly floured work surface.  With a dough knife, divide the dough into 12 equal portions.  Form each portion into tight rounds.  Place the rolls on a baking sheet lined with parchment paper, at least 1 inch apart.  Press with your palm to flatten each roll.  Cover loosely with plastic wrap and let rest for 30 minutes.

Heat the oven to 375°F.

Brush the rolls with the egg glaze and sprinkle with sesame seeds.  Bake for 15 to 22 minutes, depending on the size of the roll, until lightly browned.  Remove the rolls from the sheet with a spatula and let cool completely on a rack.  Slice in half horizontally to serve.

Makes 12 rolls


From The Bread Lover's Bread Machine Cookbook by Beth Hensperger, with minor changes