Dreading the thought of going to the store and getting soaked for just one package of sandwich rolls, I decided I would try making the rolls in the bread machine. I know using a machine to make bread is not the most authentic process in the world, but it is quick and it easy. So the experiment began.
After 30 minutes the dough had doubled in size and the rolls looked beautiful. I brushed the tops of the rolls with an olive oil and herb mixture then baked them for 25 minutes. You could also skip this step, but the olive oil on top was very tasty.
The finished product was delicious! With the garlic powder and oregano inside the dough and the extra herbs on top, the rolls were so full of flavor and tasted much better than the plain store bought variety. And, they made the chicken salad even better.
We tried this recipe a second time and made smaller dinner size rolls to serve with spaghetti, and we ended up with 20 rolls total, so you could easily divide the portions depending on your needs. Enjoy!!
1 Egg, scrambled plus warm water (about 80 degrees) to equal 1-1/3 cups
1/4 cup + 1 TB Canola or Vegetable Oil
1/4 cup Sugar
2 tsp Salt
2 tsp Garlic Powder
2 tsp Dried Oregano
4 cups Bread Flour
2-1/4 tsp Bread Yeast
Place all ingredients in your bread machine and select the DOUGH setting. (On my machine this cycle will run for 1 hour 36 minutes.)
When the dough is finished, place the dough on a lightly floured surface. Divide into pieces, 9 or 10 for sandwich or hamburger buns, 12 - 14 for large dinner rolls or 20 - 24 for smaller dinner rolls, and shape the dough into rounds. Not much work here, just shape them a little.
Place the pieces of dough onto a greased baking sheet. Cover with a clean, dry kitchen towel and place in a warm area for 30 minutes, or until doubled in size.
When the dough has risen, apply the seasoned olive oil mixture to the top of each roll using a pastry brush, then bake at 350 degrees for 20 - 25 minutes or until golden.
Olive Oil Mixture to Brush on Top of Rolls
2 TB Olive Oil
1/2 tsp Garlic Powder
1/2 tsp Italian Seasoning
1/8 tsp Salt
1/8 tsp Black Pepper
Pinch of Crushed Red Pepper
Combine all ingredients in a small bowl. Brush the olive oil mixture over the top of the rolls prior to baking.
(1) As an alternate, we later made these delicious dinner rolls without the oregano and garlic powder in the bread dough, and instead used 1 tablespoon of onion powder. The rolls were wonderful and full of this great oniony flavor. The perfect bun for a grilled chicken breast sandwich.
(2) As another alternate, we made salted buns for French Dip Sandwiches. For this version of the dinner rolls, we skipped the oregano and garlic powder in the bread dough, and continued with the standard recipe.
When the dough was ready, I placed the dough on an olive oil coated cutting board, divided the dough into portions, and at the same time coated the rolls with just a little olive oil. Next, I added a sprinkle of coarse kosher salt to the tops of the buns, covered the dough with a piece of plastic wrap, then a clean towel and let the dough rise for 30 minutes. This resulted in a nice salted top to the buns, while the interior was light and fluffy. Perfect for the French Dips. Enjoy!!