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Bread

Plain Sandwich Roll

A simple yeast roll made with water, yeast, sugar, lard, and coarse sea salt, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Plain Sandwich Roll

Ingredients

Directions

Make the dough

  1. In a large bowl, combine water, yeast, sugar, lard, and coarse sea salt to make a slack dough.

  2. Knead the dough well until smooth.

Shape and proof

  1. Divide the dough into 2-ounce pieces and shape them into rounds.

  2. Place the rounds on baking pans, spaced apart.

  3. Allow the rolls to proof until doubled in size.

Bake and finish

  1. Preheat the oven to 450°F (230°C) and bake the rolls until golden.

  2. While hot, wash the rolls with water or brush with lard.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Yeast
Ferments the dough, producing gas that makes the rolls rise and become light.
Lard
Adds fat that tenderizes the crumb and gives a rich, soft texture.
Sugar
Feeds the yeast and contributes sweetness and browning during baking.
Water
Hydrates the flour and lets the gluten develop so the dough can stretch.

The step that matters

Proof until doubled in size. Under-proofed rolls stay dense and over-proofed ones may collapse or bake up flat. Yeast gas expansion sets the final crumb, so judge the size rather than the clock.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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