Homemade Sandwich Rolls (Soft and Fluffy)

These homemade sandwich rolls are soft, fluffy, and easy to make with simple pantry ingredients. I made this batch using my Ooni Halo Pro mixer, and the dough came together beautifully with very little hands-on work.

The rolls bake up with a soft interior and a lightly golden crust, making them great for deli sandwiches, burgers, pulled pork, or just serving alongside dinner. The combination of olive oil, egg, and honey helps create a tender roll that stays soft for days.

If you're looking for an easy homemade bread recipe that's versatile enough for everything from lunch sandwiches to backyard cookouts, give these homemade sandwich rolls a try.

Why You'll Love This Recipe

• Soft and fluffy texture that's perfect for sandwiches, burgers, and more.
• Made with simple ingredients you probably already have in your kitchen.
• The Ooni Halo Pro mixer does most of the work for you.
• Easy dough that's beginner friendly.
• Bakes up with a beautiful golden-brown crust.
• Stays soft for several days when stored properly.
• Great for meal prep and freezing.

All-Purpose Flour
Forms the base of the dough and keeps the rolls soft and tender.

Bread Flour
Adds a little extra strength to the dough and helps create a light, chewy texture.

Cold Water
Helps keep the dough temperature under control while mixing.

Egg
Adds richness and helps create a softer crumb.

Olive Oil
Keeps the rolls moist and tender while helping them stay soft for several days.

Honey
Adds a touch of sweetness and helps the rolls brown beautifully in the oven.

Salt
Enhances the flavor and strengthens the dough.

Instant Yeast
Helps the dough rise quickly and consistently.

How to Make Homemade Sandwich Rolls

Step 1: Mix the Dough

Add the water, egg, olive oil, honey, all-purpose flour, bread flour, and instant yeast to the bowl of your mixer.

Using the Ooni Halo Pro, mix at 15% speed for 30 seconds, then increase to 25% speed and mix for 2 minutes. Let the dough rest for 10 minutes.

Add the salt and mix at 35% speed for 5 minutes. Increase to 45% speed and continue mixing for 4 to 5 minutes, or until the dough is smooth and passes the windowpane test.

Step 2: Bulk Fermentation

Transfer the dough to a lightly oiled bowl or container. Cover and let rise for 60 to 90 minutes, or until the dough has noticeably increased in size.

The exact time will depend on the temperature of your kitchen.

Step 3: Divide and Shape

Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces. Each piece should weigh about 124 to 125 grams.

Shape each piece into a smooth ball by pulling the edges toward the center and gently rolling it against the work surface.

Place the shaped rolls on a parchment-lined baking sheet, leaving a little space between each roll.

Step 4: Final Proof

Cover the rolls loosely and let them proof for 45 to 60 minutes, or until they are noticeably puffy.

Step 5: Egg Wash and Bake

Preheat your oven to 375°F.

Brush the tops of the rolls with egg wash and bake for 18 to 22 minutes, or until golden brown.

The rolls are done when they reach an internal temperature of about 190°F to 200°F.

Transfer the rolls to a wire rack and allow them to cool before serving.

Other Ways to Mix the Dough

Don't have an Ooni Halo Pro? No problem! You can make these homemade sandwich rolls with a regular stand mixer or by hand. It takes a little more effort, but the results are just as soft and delicious.

Using a Stand Mixer

• Add all of the ingredients to the bowl of your stand mixer.
• Mix on low speed until the dough comes together.
• Increase to medium-low speed and knead for 8 to 10 minutes, or until the dough is smooth, elastic, and passes the windowpane test.
• Transfer the dough to a lightly oiled bowl and continue with the bulk fermentation as directed in the recipe.

Mixing by Hand

• Add all of the ingredients to a large mixing bowl and stir until no dry flour remains and a shaggy dough forms.
• Cover the bowl and let the dough rest for 20 to 30 minutes. This gives the flour time to fully hydrate and makes the dough easier to knead.
• Turn the dough out onto a lightly floured work surface and knead for 5 to 8 minutes, or until it becomes smooth and elastic. If the dough begins to resist, let it rest for 5 minutes before continuing.
• Place the dough into a lightly oiled bowl and continue with the bulk fermentation as directed in the recipe.

Tip: The Ooni Halo Pro makes mixing this dough quick and easy, but you don't need one to make great sandwich rolls. A stand mixer or mixing by hand will produce excellent results too.

Expert Tips

• Use a kitchen scale for the most accurate results. Measuring by weight helps ensure consistent rolls every time.
• Don't rush the bulk fermentation. The dough should noticeably increase in size before moving on to shaping.
• If the dough feels slightly sticky, resist the urge to add too much extra flour. A slightly tacky dough will usually produce softer rolls.
• For evenly sized rolls, weigh each piece of dough before shaping. Aim for about 124 to 125 grams per roll.
• The final proof is important. Rolls that are properly proofed will bake up lighter and fluffier.
• An instant-read thermometer is the easiest way to check for doneness. The rolls are ready when the center reaches about 190°F to 200°F.
• Allow the rolls to cool before slicing. This helps the crumb finish setting and improves the texture.

Storage and Freezing

Store the cooled sandwich rolls in an airtight container or zip-top bag at room temperature for up to 3 days.

For longer storage, freeze the rolls for up to 3 months. I like to slice each roll in half before freezing and place a small piece of parchment paper between the top and bottom. It only takes a few extra minutes and makes it easy to separate the halves later without tearing the bread.

When you're ready to use one, simply remove a roll from the freezer and let it sit on the counter for about 30 minutes. It will thaw quickly and be ready to use for sandwiches, burgers, or breakfast sandwiches.

If you'd like to warm the rolls, place them in a 300°F oven for 5 to 10 minutes to bring back that fresh-baked texture.

Frequently Asked Questions