Fresh Sesame Sub Rolls
Prep time
Cook time
Total time
Never need to buy store bought rolls again. Eat what you want, freeze the left for fresh bread any time.
Recipe type: Bread
Cuisine: International
Serves: 16 6 inch rolls
  • 6 cups Unbleached bread flour
  • 1 tablespoon instant, active dry yeast
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 2 cups warm water
  • 3 tablespoons unsalted butter, softened
  • egg wash (1 egg yolk 3-4 tablespoons water)
  1. In a small bowl combine the sugar, yeast and a little of the warm water. Stir to dissolve completely and cover lightly with plastic wrap. Let sit until foamy.
  2. Combine salt and flour and mix well with a dry whisk.
  3. In a large mixing bowl combine yeast, all of the water & ¾ flour. Mix on medium speed until incorporated.
  4. Slowly add remaining flour then mix on low speed until good gluten window forms (about 20 minutes or so). Should be no tearing of the dough and stretch nicely.
  5. Transfer dough to a lightly floured surface and knead gently for 5 minutes more.
  6. Place dough in a lightly oiled bowl, cover and let proof in a warm place for 40 minutes or until double in size (I warm my oven slightly, turn off the heat and proof there).
  7. Carefully tip dough onto surface and stretch once, fold, stretch again and fold.
  8. Using a dough cutter, divide dough in ½ over and over creating 18 separate sections 3.5 oz each.
  9. Roll each section into a ball then using then roll each ball into a 6-7 inch long roll.
  10. Place each roll onto a lightly buttered baking sheet, dusted with corn meal.
  11. Cover rolls with a light towel and proof for a second time for about 30 minutes or more, until doubled.
  12. Brush each roll with egg wash of 1 egg yolk and 3-4 tablespoons of water.
  13. Sprinkle with sesame seeds and bake in oven preheated to 385 for 35 minutes.
  14. Cool on wire rack & freeze anything not used in 36 hours to retain freshness.
Recipe by The Butter Dish at