Mexican Sandwich Rolls

Preparation info
  • Makes


    • Difficulty


Appears in
Nick Malgieri's Bread

By Nick Malgieri

Published 2012

  • About

These are the rolls that tortas, Mexican sandwiches, are made on. They’re split and reheated in the oven, or split and the cut sides buttered and quickly toasted on a griddle. Their light texture and thin crust make it easier to bite through the large amounts of filling common in tortas.


  • 340 g cool tap water, about 21°C
  • 7 g sachet fine granulated active dried yeast or instant yeast


  1. Whisk the water and yeast together in the bowl of an electric mixer. Whisk in the cooled milk. Add the flour and sugar and stir. Place the bowl on the mixer with the dough hook attachment and beat on the lowest speed until a rough dough forms, about 3 minutes, then let the dough rest for 15 minutes.
  2. Sprinkle in the salt and beat the dough on medium speed until