One thing that I hate spending money on is bread! With every dollar that it adds to my grocery bill, I think “I could’ve just make that.” And as bad as it may be for you, we love good bread — all of us. With the amazing flour and yeast deals I got at Harris Teeter during triple coupons this ends up being a really inexpensive and tasty recipe!
By no means am I an expert bread baker, but I’m definitely not afraid of yeast (like my mama and granny — sorry mama, but you know you are!). I remember when I was 9 or 10 begging my granny to try to make yeast rolls like you could get at Ryan’s Steakhouse. They were my all-time favorite back then and I wanted some one Sunday afternoon. She was (and is) the best cook ever and I knew if anyone could do it she could. Whatever we made that day (I wouldn’t call it a roll) had to be thrown away and I didn’t touch another packet of yeast for 15+ years.
In the late 90s, like the rest of the country, I received a bread machine as a Christmas gift. For several years, I made the bread machine mixes and some simple recipes, but never anything serious (or really even very tasty to be quite honest). Over the last year, I have learned to use my bread machine, as well as my Kitchenaid mixer, as basically dough makers. They do all the kneading, aka The Hard Work, and I get all the glory!
This recipe has become our favorite go-to roll – cheeseburgers, subs (cut out with an oval cutter the hubs made just for me!), French Dip sandwiches, BBQ, you name it. Instead of the bread being a “delivery system” for the meat, the bread is a delicious addition to some really tasty dishes — hence Better-than-the-Meat Sandwich Rolls.
So…don’t be scared like my mom and just dive right in and give it a try. If you don’t have a bread machine, just do it in a stand mixer with a dough hook, and if you don’t have one of those, it can be done with a little elbow grease with just a little more time and effort — it’ll be worth it!
Better-than-the-Meat Sandwich Rolls
- 1 1/4 cups milk (70 to 80 degrees F) or I have used water in a pinch
- 1 egg
- 2 tablespoons butter or margarine, room temperature (plus 1 extra tablespoon melted to brush on top)
- 1/4 cup sugar
- 3/4 teaspoon salt
- 3 3/4 cups bread flour
- 1 1/4 teaspoons active dry yeast
- Beat egg and mix with milk.
- Place ingredients (except for 1 tbsp butter for brushing) in bread machine pan per manufacturer instructions. Select dough setting.
- When machine is finished, place dough on a lightly floured surface. Punch down and divide in half.
- Using half the dough, roll to about 1/2 inch thickness and cut with a 3-inch cookie/biscuit cutter (or cutter of your choice). Repeat with second half.
- Spray a baking sheet with cooking spray (I like to also use parchment paper — I LOVE parchment paper).
- Brush with melted butter.
- Loosely cover and let rise in a warm place until doubled, about 1 hour.
- Bake in a preheated 350 degree oven for 10-15 minutes or until browned.
Your house will smell delicious for the rest of the day! These can be easily frozen and just take out what you need and pop them in the oven or toaster oven to heat them back up. We like to slice them, brush with a little butter (or spray with some “butterish” spray) and lightly toast. That makes for an amazing burger!