Diploma Sandwich Rolls Recipes

DIPLOMA SANDWICH ROLLS

Steps:

• Spray counter lightly with non-stick cooking spray. Flatten each roll into a 4x6-inch rectangle. Cut off a 1/4-inch strip from the 6-inch side, and set aside. Place one slice of meat and one slice of cheese on each roll. Roll up in jelly-roll fashion. Tie with the 1/4-inch strip of dough. Place rolls on a large sprayed baking sheet. Cover with sprayed plastic wrap. Let rise 30 minutes. Remove wrap and bake at 350°F 15-20 minutes.

GRADUATION DIPLOMAS

Steps:

• Mix ALL ingredients, except tortillas, together to make filling. OR USE YOUR FAVORITE Pinwheel filling recipe.
• Spread desired amount of filling onto each tortilla, just as if you were making pinwheels.
• Roll Up just as if you were making a pinwheel ~ DO NOT CUT.
• Tie a 6-8 inch length of colored ribbon ( that matches your graduates color scheme ) around the middle of the rolled up tortilla to look like a diploma !
• This is SO easy and EVERYONE will love them! Had one guest tell me she was totally stealing the idea when her daughter graduates!
• Time Stated is Approximate ~ Depends on How many you make and how fast you can roll and tie!

SANDWICH ROLLS

Steps:

• Place yeast and warm water in the bowl of a stand mixer; whisk to mix. Add flour and salt.
• Knead with dough hook until mixture forms a soft, sticky dough ball and easily pulls away from the sides and the hook, about 5 minutes. (If still too sticky, add a bit more flour and knead a few more seconds.) Transfer dough to a work surface and form into a smooth ball. Place dough back in the mixing bowl. Drizzle the dough and sides of bowl a few drops of vegetable oil. Spread a film of oil over the surface of the dough.
• Cover the bowl and transfer to a warm, draft-free place until dough is doubled in size, 60 to 90 minutes.
• Transfer dough to a floured work surface. Form into a rectangle shape and cut into 6 equal pieces. Using your cupped hand and the work surface, roll each section of dough into a smooth round ball. Cover with a clean, dry cloth and let rest 15 minutes.
• Flatten dough balls into 6- or 7-inch long ovals. Starting with a long edge, roll the dough into a cylinder, applying extra pressure to the ends to form pointy tips for a classic French roll shape. Transfer to parchment-lined baking sheets (do not crowd them) and cover with clean dry towels until doubled, about 1 hour.
• Preheat oven to 450 degrees F (230 degrees C). Place a pan of water on the bottom rack.
• With a very sharp knife, score each roll about 1/4 inch deep along one side somewhere between the side and the top. Spritz loaves lightly with water from a spray bottle.
• Bake in preheated oven about 20 minutes. Spritz loaves again and rotate pans for a more even bake. Bake until loaves are golden brown, about 10 more minutes. Transfer to a cooling rack; cool completely before cutting.