Ingredients
Check off ingredients as you go
For 30 rolls
- 500g (4 cups) all-purpose flour
- 300ml (1¼ cups) water (or half milk)
- 80g (⅓ cup) neutral oil (sunflower)
- 50g (¼ cup) brown sugar
- 20g (2 tablespoons) fresh baker’s yeast or 1 tablespoon active dry yeast
- 1 teaspoon salt
For the egg wash
- 1 egg (I use the whole egg)
In the bowl of a stand mixer (or in a large bowl), dissolve the crumbled yeast in the lukewarm water with the sugar. Let rest until bubbles form, then add the oil, flour, and salt. Knead for 5 to 10 minutes until you get a smooth and elastic dough. Let rest for 1 hour (or until the dough doubles in size).
Turn the dough out onto a lightly floured work surface and degas (knead by hand to remove air bubbles). Divide into pieces of about 30-35g (1-1.2 oz). Shape each piece into a ball or oval and place on a baking sheet lined with parchment paper, spacing them well apart as they will rise. Let rise for about 30 minutes.
- Gently brush with beaten egg using a pastry brush. Preheat the oven to 190°C (375°F) on convection mode. Bake in the middle of the oven for 12 minutes, watching them carefully—they should have a nice golden color without burning.
Cut the rolls lengthwise without going all the way through and fill with, for example, gravlax salmon, tuna mousse, deli meats, or anything you like…
Tips
- These rolls freeze perfectly.
- For a darker egg wash, you can add a tablespoon of coffee to the beaten egg.
- You can sprinkle the rolls with sesame or poppy seeds.