Sandwich rolls from pizza dough – easy, soft rolls for sandwiches and packed lunches.
If you have made pizza dough and have a few dough balls left over, don’t let them go to waste – they make the most delicious sandwich rolls with very little effort.
I start from my own pizza dough recipe, where each dough ball weighs about 250 g. Instead of baking them round, I divide each one in two with a dough scraper and shape the pieces into elongated rolls. They bake up golden and crisp in the oven – yet the crumb stays soft, chewy and moist.
The result is lovely sandwich rolls that suit ANYTHING you fancy filling them with. Fill them with tuna salad, chicken, vegetables, pesto, cheese… or use them as a base for crostini, bruschetta and the like.
They can be baked ahead and kept in the freezer – so you always have home-baked sandwich rolls ready for weekdays and weekends alike.
For plenty of tips on proving pizza dough and more, take a look at this recipe – click here.
Sandwich Rolls from Pizza Dough
Ingredients
- 400 ml lukewarm water
- 20 g fresh yeast (10 g if you let the dough prove slowly – at least 8 hours in the fridge, ideally overnight)
- 2 tbsp olive oil
- 600 g good-quality pizza flour (tipo 00)
- 1 1/2 tsp salt
Method
- Dissolve the yeast in the water, then add the oil.
- Mix the flour and salt and add it a little at a time, then knead the dough well, preferably in a stand mixer, until it comes together and pulls away from the sides of the bowl, about 5-8 minutes.
Quick prove – with 20 g yeast
- Cover the bowl with cling film and a tea towel and leave the dough to prove in a warm place for 30 minutes.
- Divide the dough into 4 equal pieces, shape them into balls and leave them to prove again under a tea towel for at least 30 minutes – ideally 1 to 1 1/2 hours.
Slow cold prove in the fridge – 10 g yeast
- Cover the bowl with cling film and a tea towel and leave the dough to prove on the worktop for about 30 minutes.
- Divide the dough into 4 equal pieces, roll each piece into a ball and place them in a proving box or similar. *If you use a chopping board or baking tray, cover it loosely with cling film so no air gets to the dough. Now put it in the fridge for at least 6-8 hours – or ideally overnight. Remember to dust the tops with flour.
- Take the board out of the fridge and let the dough warm up a little on the worktop, still covered with cling film, for at least 20 minutes.
Sandwich rolls from pizza dough
- Divide each pizza dough ball into 2 equal pieces with a dough scraper and shape them into elongated, baguette-style rolls. Do not knock the air out of the dough.
- Place them on a baking tray lined with baking paper, score the tops if you like – and bake in a preheated fan oven at 230°C for about 12-15 minutes – or until golden and baked through.*I use a baking steel and would warmly recommend it for this recipe.
Nutrition
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