No-Knead Chewy Sandwich Rolls

star rating (22) rate this recipe »
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 5 long rolls

Recipe photo

Submarines, grinders, hoagies, heroes, po' boys... what do YOU call a stuffed sandwich on a long roll? Whatever its regional name, there's nothing like bellying up to the counter at the sandwich shop and ordering "an Italian cold cut and provolone with everything" — everything ranging from chopped onions and tomatoes to chopped lettuce, hot peppers, oil and vinegar dressing, sweet peppers... these are the typical New England choices, but surely you have your own regional variations. Do I hear muffaletta?

These sandwich rolls, which start with a wet, sticky dough that's never really kneaded, aren't crisp/crunchy like baguettes. While they feature the baguette's open texture, they're more chewy than crusty. In addition, they're flattened off slightly on top, the better to hold a full load of filling.

The no-knead method used in this recipe is native to France, where it's used to make baguettes de tradition — we use it for some of the baguettes at our Bakery.

No-Knead Chewy Sandwich Rolls

star rating (22) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 5 long rolls
Published: 04/08/2013



see this recipe's blog »

1) Mix all of the ingredients together in a bowl large enough that flour doesn't spill over the sides, and large enough for the dough to rise once it's mixed.

2) Once everything is roughly combined (some floury patches will still be evident), take a dough scraper (first choice) or spatula and lift/fold the dough over on itself for 30 strokes.

3) Cover the bowl, and let the dough rest for 20 minutes.

4) Give the dough 30 more strokes. Cover it, and let it rest for 20 minutes.

5) Repeat the process one more time. By the end of this 20-minute rest, you will have stirred the dough three separate times over the course of an hour. Now, give it 30 more strokes; see how it's smoothed out, compared to when you first started?

6) Cover the bowl, and let the dough rise for 2 hours in a fairly warm spot; 75°F to 80°F is perfect. If you don't have anywhere that warm, don't stress; just set the bowl somewhere away from cold drafts.

7) After 2 hours, the dough will have risen, though not wildly. It'll still be sticky and slack, but you should be able to work with it, so long as you grease or wet your hands.

8) Place the dough on a lightly greased or floured work surface. Divide it into 5 pieces; each will be about 176g, or 6 1/4 ounces. If you're uneasy about trying to divide it into 5 pieces, just go ahead and divide it into 6 pieces, for slightly smaller rolls.

9) Gently push, prod, and pull each piece of dough into a log about 7" to 8" long. Keep your hands wet or oiled to facilitate this process. This isn't a typically springy, elastic dough you can easily shape; as noted, it's more a matter of push/pulling it into shape.

10) Transfer the logs to a lightly greased or, preferably, parchment-lined pan, spacing them across the length of the pan. A half-sheet pan is the perfect size.

11) Cover the pan with a large plastic cover, or drape the loaves with heavily greased plastic wrap or parchment. Let them rise until they're noticeably puffy, 2 to 3 hours or so. Towards the end of the rising time, preheat the oven to 475°F.

12) Uncover the rolls, and spritz them heavily with warm water.

13) Bake the rolls for 18 to 20 minutes, until they're a dark golden brown. Remove them from the oven, and transfer them to a rack to cool. Store the cooled rolls in a paper bag for a day or so; freeze for longer storage.

Yield: 5 large (8") rolls.


1 23  All  
  • star rating 02/14/2015
  • from
  • star rating 01/31/2015
  • Craig N in STL from KAF Community
  • We're big bratwurst eaters and was in search for an extremely hearty (durable) hoagie style roll and this came up when I searched for "hoagie". I'll have to say this roll doesn't have near the durability I need. The taste and texture was very good, however, I followed the directions but the dough was so slack it flattened more than it rose during the rise. So the rolls looked just like he picture but were only about 1-1.5" tall! I guess with repeated attempts I'd improve.
    Trying to find a sandwich roll that is hearty enough to hold up to a real bratwurst can be a challenge--I might suggest substituting bread flour for the all purpose to give you more of a chewy texture and a heartier roll. Just add 1 tablespoon of extra water per cup of flour you use to compensate for the absorption rate of bread flour. We hope you don't give up your search but continue trying our recipes until you find the perfect one for your brats! --Kye@KAF
  • star rating 01/07/2015
  • aelkbaker from KAF Community
  • I used King Arthur wheat flour instead. I wonder if this made any difference in the baking time. I could not go the full 18 minutes or my rolls would have burned.
  • star rating 08/29/2014
  • anonj from lost
  • I've been looking for tasty foolproof sandwich roll recipe -- this is it.
  • star rating 08/15/2014
  • Bob from Colonia, NJ
  • I've baked these several times and they are a big hit. I just do a little different method. I mix everything, let it rise for 2 hours in the oven with the light on, fold over and fridgerate till next day. When separating, I don't make balls but I dump it on the floured surface, sprinkle more flour on top then shape it into a rectangle. I then cut it into 4 strips, not 5 and move them on the baking sheet with parchment
  • star rating 07/30/2014
  • Kelley from Mississippi
  • I have been making these sandwich rolls for my husband for over a year now. he loves them and asks for them regularly. He uses them for everything from steak sandwiches to barbeque or just ham and cheese. He even shapes hamburger patties to fit the rolls. I make them a little smaller and get 11-12 rolls from each recipe. He likes the smaller size. I just keep them in the freezer and he de-frosts them in the microwave anytime he wants a sandwich. Thank you so much PJ !!
  • star rating 03/18/2014
  • member-jredheadedwoman31 from KAF Community
  • Made these exactly as written, turned out wonderful! Will make 6 next time as they were on the large size for me. The taste and texture were great. Exactly what I was looking for, to make Subs for my boyfriends lunch! I knew this would be the place to find an awesome recipe. Thanks KAF!!!! Making them again today, with 1/2 KAF WWF. =)
  • star rating 02/25/2014
  • Sonya from San Diego, CA
  • These turned out deliciously soft, with just the right amount of chew, and the typical fresh baked bread flavor. I will definitely be making these again when I need sub rolls. Highly recommended!
  • star rating 02/18/2014
  • taurus430 from KAF Community
  • These rolls came out excellent. I used the ABin5 method all the way which is similar but decided after the 2 hr rise, put it in the fridge overnight and bake the next day. My crumb wasn't like shown in the pics. If the dough is to wet, it's hard to form and it spreads like Ciabatta. So keeping the dough to where you can manage it, I guess you don't get the holes as shown. It can be tricky working with wet doughs and not adding extra flour. I also added some sweetner, and the rolls did brown nicely. I added cornmeal on the parchment paper to give the bottom of the rolls a nice taste.
  • star rating 02/17/2014
  • rob430 from KAF Community
  • I made these and being a home bread baker, I must say these rolls are the best I've made. I normally bake my bread and rolls using the no knead method. With this recipe I deviated a bit. I used the ABin5 method, after the 2 hr proof, I put it in the fridge overnight and baked this morning. I did't have powered milk so I used 1 c regular milk and 1/2 cup water. I found it odd no sugar so I just used 1 tbsp oil and 1 tbsp honey. I was so happy with this recipe I had to write a 5 star review. I went out and bought powered milk but will still add a sweetner. For lunch we had turkey and provolone with mayo on these rolls. Thank you KAF for a great recipe.
1 23  All  

Related recipes