Heavenly Sandwich Rolls

heavenly rolls
These heavenly sandwich rolls can be used for hamburgers, pulled pork, Taylor ham and egg with cheese, cold cuts or just about anything you can imagine. They are light and fluffy and exceptionally delicious. Making them is rather simple and follows my standard recipe for no knead bread.

2 cups bread flour
1 tsp active dry yeast
3/4 tsp table salt
1 tbsp extra virgin olive oil
1 cup warm water
1 tsp water

To start, combine flour, yeast and salt in a bowl at least 4 times the volume of the flour/water. Add water and olive oil and mix with a good stiff spoon for a minute or two until no dry flour remains. Cover with plastic wrap and put aside in warm place. I use my oven with the light on. The fermenting dough mixture will generate heat and keep the dough warm. Leave for 12 – 14 hours (overnight works well). Mixture should be bubbly and rise to 3-4 times the size to a sticky wet consistency. During fermentation, a lot of alcohol is produced. Although it smells really good, do not be tempted to stick your nose over the bowl and inhale deeply.