Same-Day Sandwich Rolls

Mix the warm water, granulated sugar, instant yeast, olive oil, bread flour, and kosher salt until a shaggy dough forms.

Knead the dough for 5–6 minutes, let it rest for 20 minutes, then knead another 2–3 minutes until smooth.

Cover the dough and let it rise for 60–90 minutes, or until doubled in size. If the dough feels sticky, rest for 20 minutes, perform two sets of stretch‑and‑folds 20 minutes apart, then continue the rise.

Divide the risen dough into 4 equal balls, rest them for 15 minutes, then roll each into an 8–9 inch log and pinch the seam closed.

Place the logs seam‑side down on a parchment‑lined baking sheet.

Cover the rolls and proof for 40–60 minutes, or until doubled in size.

Prepare an egg wash by mixing 1 egg with 1 tablespoon water; brush each roll with the wash and coat with white sesame seeds.

Bake the rolls in a preheated 475°F oven with steam for 8 minutes, then continue baking for an additional 8–10 minutes until deep golden brown.

Cool the rolls for 30 minutes, then slice and lightly toast before assembling your favorite sandwich.