|I've been making lots of sandwiches for my kids and their significant others recently and I like to make different rolls all the time and these are some of the best. Most sandwiches in Mexico are made on these rolls.|
- 2 teaspoons rapid rise yeast
- 1 1/2 cups water
- 1 tablespoon honey
- 1 tablespoon butter, softened
- 1 1/2 teaspoons salt
- 3 1/2 to 4 cups all purpose flour
- 1 egg beaten with 1 tablespoon water
- Combine the yeast, water, honey, melted butter, salt, and 3 1/2 cups of the flour. Mix until a soft dough forms.
- Check the dough's consistency; if the dough sticks to your finger when you touch it lightly, add 1/4 cup of the additional flour and mix for another minute. Check the dough again, adding the remaining 1/4 cup of flour only if you need it; the dough should be soft, but not sticky.
- Knead for 6 to 8 minutes.
- Cover the bowl and let rise for 1 hour, until doubled.
- Once the dough has risen, deflate it and divide into 8 pieces, roll into balls, and cover the pieces.
- Let them rest for 5 minutes before shaping the rolls into a football shape, tapering toward the edges; the rolls should be 5 1/2" long and 2" around at the center.
- Place the rolls onto a parchment-lined baking sheet and cover with greased plastic. Allow the rolls to rise while turning the oven on and preheating to 400 degrees.
- When the rolls are almost doubled in size, brush the tops and sides with egg wash. Using a greased knife, indent the rolls twice parallel to each other. Press down firmly with the knife.
- Bake for 20 to 22 minutes, until golden brown and the centers read 190 degrees with an instant-read thermometer. Remove from the oven and cool completely before slicing.