Homemade Pistolette Sandwich Rolls

Course Breads: Rolls
Prep Time 15 minutes
Cook Time 30 minutes


For the 2 Hour Sponge:

  • 1 cup warm water 100 to 110 degrees
  • 2 ½ teaspoons rapid-rise yeast
  • Pinch granulated sugar
  • 1 ½ cups bread flour*

For the Dough:

  • 1 cup warm water 100 to 110 degrees
  • 1 tablespoon honey
  • 3 tablespoons olive oil
  • 2 ½ teaspoons salt
  • 4 cups bread flour


  • Proof the yeast by combining with the warm water and a pinch of sugar. Let sit for 5 minutes.
  • Put the bread flour in your mixer bowl and stir in the water and yeast mixture. Cover the entire mixer bowl with a thick towel and let sponge bubble up for 2 hours. Okay to stir down if it begins to bubble up out of the bowl.
  • To the sponge, add the water, honey, olive oil, salt and flour; stir to combine.
  • Using dough hook, knead on low speed for 8 to 10 minutes until you have a good, elastic dough. Remove dough hook, spray top of dough with non-stick spray and cover entire mixer with a large, clear plastic bag and allow to rise 45 to 90 minutes or until about doubled.
  • Cover a baking pan with quick spritz of non stick spray and place a sheet of parchment paper in the pan.
  • Turn dough out onto a lightly floured surface, and pull off 12 equal pieces of dough. Shape into oval rolls and place on parchment paper about an inch or so apart.
  • Spray a sheet of plastic wrap with cooking spray and place on top of rolls to keep them from drying out and set in a draft free spot to allow to rise about 20 to 30 minutes until they puff up.
  • Preheat oven in the meantime to 400 degrees F. If a crusty bottom is desired, place a baking stone in the lowest part of the oven when you preheat. You may also score rolls across the top or snip with scissors for a decorative affect if desired.
  • Before placing the rolls in the oven, spritz them very lightly with water, place in oven and spritz inside of oven also to create a more crispy crust. For softer and shiny rolls, brush tops with melted butter or oil before baking.
  • Bake for approximately 25 to 30 minutes until rolls are brown.


Notes from the author:
After being on a roll here (haha!) lately to try and find the perfect-for-me roll that could serve as both a dinner roll and a sandwich roll I have finally found it! I have made this batch multiple times and this is now my go to sandwich roll. It’s not hard at all and it makes a beautiful roll.Do use bread flour though. I once accidentally grabbed the wrong canister and used regular all-purpose flour. The rolls were certainly still good, but they were more dense and not as light and fluffy as they were with the bread flour. I know a lot of people don’t like to keep multiple flours around, but sometimes the kind of flour really does make a difference in a recipe, and particularly in the crumb of a bread. I keep all purpose, self rising and bread flour out all the time, with wheat in the freezer, though you can certainly store all of them in the freezer if you don’t happen to cook often with them. These are great for a roll for dinner, to make sandwiches, and may also be shaped into a larger loaf, if you prefer. Here’s how to make them.