Herb and Garlic Sandwich Rolls
Herb and Garlic Sandwich Rolls
Friends are coming over later for a cookout. One of my guests is bringing sausages so I wanted to have a nice roll to serve them in. I made an herb, shallot and garlic dough and used it to make these buns. I thought it would be nice to have homemade rolls and they really aren’t difficult to make. Plus, the herb and garlic flavors in the bread should go nicely with the flavor of the brats. We are having pulled pork, too, in a plum and pomegranate barbecue sauce. The rolls will pair well with the pork, too. I just divided the dough into 16 pieces and rolled them into hot dog shapes. These could also be used as hamburger buns by forming the dough into balls and flattening them slightly. If you haven’t made your own hot dog buns before- give it a try sometime. They are so much better than what you can find at the store.
Herb and Garlic Sandwich Rolls
3 ½ -4 ½ c. flour
2 c. whole wheat flour
2 packages quick rising yeast*
½ c. sauteed shallots or onions, cooled
2 T. each dried marjoram and parsley
1 T. each dried oregano and minced garlic
1 T. honey
2 t. dried thyme
2 t. salt
¼ c. olive oil
2 ¼ c. hot water
In a mixing bowl combine 2 cups of flour with the rest of the ingredients (except whole wheat flour) and mix until smooth. Beat with electric mixer 4 minutes then add 1-cup whole wheat flour and beat 1 minute longer. Stir in the remaining cup of whole wheat flour, ½ cup at a time, until soft dough forms. Turn onto surface and knead, adding flour gradually until dough is smooth and elastic. Place dough in lightly greased bowl and turn to cover. Cover with a towel and let rise until doubled, about 30 minutes. Turn dough onto lightly floured surface and cut in half. Cut each half into eight pieces. Roll each piece of dough into a cylinder shape- about 5-6 inches long. Place rolls on greased baking sheets and cover until doubled in size, about 20 minutes. You should have 16 rolls in all. I put 8 on each baking sheet. Bake in a preheated 375-degree oven for 15-20 minutes, or until rolls sounds hollow when tapped lightly.
*Regular yeast can be used, but rising times will be longer and water should be warm, not hot.
