Soft Sandwich Rolls

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Soft Sandwich Rolls

star rating (16) rate this recipe »
Published prior to 2008

The following recipe will produce a tender, close-grained, hamburger-type roll, rich with milk and butter. Golden brown outside and cream-colored inside, with just a hint of sweetness, these rolls are the perfect vehicle for peanut butter and jelly, cheese, lunch meat, tuna salad, and just about any other kind of sandwich you can think of. At least once a week, we have a potluck lunch here at King Arthur that can range from lasagna to make-your-own pizza to hot dogs and beans to Salad Day. One of our favorites is Sandwich Day, when everyone brings sandwich fillings or accompaniments, and our King Arthur bakers provide the rolls. The milk and potato help keep them moist, so leftover rolls stay nice and fresh in the breadbox for several days.

2 1/2 teaspoons regular instant yeast or active dry yeast*
3 tablespoons sugar
1 1/2 teaspoons salt
3 cups King Arthur Unbleached All-Purpose Flour
1/4 cup potato flour OR dried potato flakes
1/4 cup + 1 tablespoon lukewarm water (potato water, if you have any saved)
3/4 cup lukewarm milk
3 tablespoons butter, softened or melted

*The recipe directions are written for instant yeast; to use active dry yeast, dissolve it in the potato water first. Also, be aware that your rising times will be longer.

To make dough by hand or mixer: In a large bowl, whisk together the yeast, sugar, salt, flour and potato flakes. Add the water, milk and butter, and beat until smooth. Knead the dough on a lightly oiled surface till it's smooth and supple. Add flour if you must, but the dough will continue to absorb liquid as you knead, so try to knead for 5 minutes or so before adding any additional flour. Remember, the more flour in the dough, the heavier and dryer the rolls will be.

Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set the dough aside to rise till doubled in bulk, 1 1/2 to 3 hours, depending on the warmth of your kitchen.

To make dough in a bread machine: Place all of the ingredients into the pan of your bread machine, program the machine for Manual or Dough, and press Start. Assess the dough about 10 minutes before the end of the second kneading cycle; add additional water or flour as necessary to produce a smooth, supple, somewhat soft dough.

To complete the rolls: Divide the dough into eight pieces. Shape each piece into a smooth ball, and flatten the balls till they're about 4 inches in diameter, trying to keep the tops of the rolls smooth; the nicer the top looks at this point, the nicer it will turn out to be once it's baked. Drape the rolls with lightly greased plastic wrap, and set them aside to rise till they're very puffy, 1 1/2 to 2 hours.

Bake the rolls in a preheated 350°F oven for 20 to 22 minutes, or until they're golden brown. Remove them front he oven, set them on a wire rack to cool, and spray them with butter-flavored pan spray, if desired (or brush them with melted butter or margarine). This will give the rolls a soft crust. When the rolls have cooled completely, store them in an airtight container. Yield: 8 rolls.


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  • star rating 02/01/2015
  • member-maryannamrich from KAF Community
  • I loved the flavor of these rolls. They were great for sandwiches. But I was disappointed they didn't rise very much. I didn't have potato flour but I did have some bread flour that I substituted. Maybe that was the problem. Still, I would make them again.
    I am happy to hear you loved the flavor. If they did not rise very well perhaps there was not enough moisture in the dough. Bread flour absorbs quite a bit of liquid. Next time be sure the dough is soft and even somewhat sticky. Elisabeth@KAF
  • star rating 11/17/2014
  • Christine from southeastern CT
  • This was a stellar recipe; I had wonderful results. In fact, in more than a dozen years of bread baking this recipe yielded my first ever success achieving the softness I was looking for in a sandwich roll. I made a few very minor adjustments to the directions: I simply used 1 packet of active dry yeast instead of 1/4 c potato flour or flakes, I sub'd oat flour in place of 1/4 c water + 1 TBL, I used just 1/4 cup of regular water for the milk I used 1/3 c powdered milk and 3/4 water I added 1 egg instead of 3 TBL butter, I used vegetable oil I did use a bread machine for the dough cycle
  • star rating 05/12/2013
  • Lindsay from Rochester, NY
  • Love this recipe. It is my go-to roll recipe. Most of all because I can tweak the ingredients to alter flavor. Turns out great when I follow recipe exactly, but I've also mixed white and wheat flour (2.5C white, 0.5C wheat), used agave or maple syrup or honey w/ or in place of sugar, and have even used herb infused oil and butter mixture ALL with Exceptional results Every Time!
  • star rating 08/02/2012
  • karen13671 from KAF Community
  • These are fantastic! Very easy to make. Everyone loves them. I am able to get 10 good size rolls out of the recipe.
  • star rating 08/01/2012
  • karen13671 from KAF Community
  • These are fantastic! Very easy to make. Everyone loves them. I am able to get 10 good size rolls out of the recipe.
  • star rating 02/15/2012
  • Rene from VA
  • What a great recipe! The rolls bake up soft and flavorful. Very easy to make too. Also works great as a loaf. Slices easily and is sturdy for sandwiches or toasting. Also makes a great cinnamon bread base as it is not too sweet. I use mashed potatoes instead of the potato flour or potato flakes. Works perfectly.
  • star rating 08/07/2011
  • Angela from Ohio
  • I made this recipe for my husband and I and we loved it. The rolls were much better than I could ever imagine. They were easy to make and I think I will make them once a week.
  • star rating 07/12/2011
  • Magilicutty from Poulsbo, WA
  • My family loves these. They are easy and quick and delicious and stay fresh a long time and... I use the "no-knead" method, which is: Put all ingredients except flour in a bowl. Add flour all at once (important). Mix like crazy for one minute. Cover well with oiled plastic wrap. Let rest 30-60 minutes. Remove dough from bowl and fold. Oil bowl and replace dough. Let rest for 10-60 minutes. Fold again. Let rest until fully risen. Fold again. If it doesn't look fully "kneaded," let rest 10 minutes and fold again. The "fold" is simply to stretch the dough out and then fold it into thirds. Turn dough a quarter turn and repeat stretch and fold. You can do this in the air with wet hands. This takes about five minutes of active time.
  • star rating 07/29/2010
  • K&N from Portland Me
  • these are Great, we used real potato's about a 1/2 cup. next time we make them we're going to split them up into 20 little rolls. Great for burgers or sandwiches, nice taste to them. One secret we found in making yeast breads/rolls is placing the pan/bowl of dough on a towel covering a heating pad set to low this gives you 95 degrees, you will be surprised how well it works.
  • star rating 12/09/2009
  • Kim Huston from Pennsylvania
  • The taste was okay - nothing to write home about. I was disappointed that they didn't rise as much as I thought they would. I know that it wasn't the atmosphere of my kitchen, as my bread I baked prior to the rolls turned out wonderful. I used the Instant Yeast (SafeYeast) rather than my other brand I use. In thinking that it was the fat in the recipe that inhibited my yeast from performing, I then mixed another batch keeping the yeast, sugar, and water seperate - but ended up with the same result. I expected the rolls to lighter - I felt they were heavy for a sandwich roll. I expect that I will have to keep researching a good roll for sandwiches that would be comparable to a hamburger bun that you would buy in the store.
    For a lighter, higher rising roll try adding a teaspoon of malt powder along with the dry ingredients. You'll find it makes a big difference! Molly @ KAF
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