Sandoh Rolls Recipe

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together 3.25 cups bread flour, 1 tsp instant yeast, 2 tbs granulated sugar, and 1 tsp salt until evenly combined.

Combine wet ingredients

In a small bowl or measuring cup, whisk the warm milk (1 cup), warm water (1/4 cup) and 1 large egg until combined. Add 3 tbs softened butter and stir until dispersed.

Form dough

With the mixer on low (or by hand), slowly add the wet mixture to the dry ingredients until a shaggy dough forms. Knead on medium speed with the dough hook, or turn onto a lightly floured surface and knead by hand, for 8–10 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tbs flour total; if too dry, add up to 1 tbs warm water.

First rise

Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

Prepare filling

While the dough is rising, mix 3 tbs room-temperature butter, 1/4 cup sugar, 1/2 tsp ground cinnamon, and 1/8 tsp fine sea salt in a small bowl until a smooth, spreadable paste forms.

Deflate and divide

After the first rise, gently deflate the dough on a lightly floured surface and press into a rough rectangle about 9 x 6 inches. Divide the dough into 4 equal pieces using a bench scraper or knife. Lightly shape each piece into a rough rectangle for rolling.

Roll and fill

Take one dough piece and roll into a 7 x 4 inch rectangle. Spread about 1 tablespoon of the cinnamon-butter filling evenly over the surface, leaving a 1/4-inch border along one long edge. Starting at the long edge opposite the border, roll tightly into a log. Pinch the seam to seal and tuck the ends under. Repeat with remaining pieces so you have 4 sealed rolls.

Second rise

Place the rolls seam-side down in a lightly greased 9-inch square or similar baking pan with a little space between them for expansion. Cover loosely with plastic wrap or a damp towel and let proof until puffy and nearly doubled, 30–45 minutes depending on room temperature.

Preheat oven and prepare egg wash

Preheat oven to 375°F (190°C). Whisk together 1 egg and 1 tbs milk to make an egg wash.

Brush and optionally sugar

When rolls have finished proofing, gently brush the tops with the egg wash, taking care not to deflate them. If desired, sprinkle lightly with coarse sugar (about 1 tbs total) for sparkle and crunch.

Bake

Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through, until the rolls are golden brown on top and an instant-read thermometer inserted in the center reads about 190–200°F (88–93°C). If tops are browning too quickly, tent loosely with foil for the last 5–8 minutes.

Cool and brush with butter

Remove rolls from oven and immediately brush tops with a little additional melted butter (about 1 tbs more, optional) for shine and extra richness. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool slightly before serving.