Sandwich Rolls from Pizza Dough

Sandwichbrød af pizzadej – Nem opskrift med pizzadej

Sandwich Rolls from Pizza Dough

A recipe for the easiest sandwich rolls, made from pizza dough balls.

I have written out the full dough recipe here, but you can of course simply use leftover dough. My pizza dough balls weigh roughly 250 g each - and I get 2 sandwich rolls out of each one.

Course Bread

Cuisine Italian

Nøgleord Panini rolls, Sandwich rolls

Total Time 2

Servings rolls

Calories 307kcal

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

Instructions

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