Although I first tried this recipe as a larger effort to make Gyros (see Gyro Meat), it works well for sandwiches, or instead of dinner rolls, (see Quick Buns for a fast way to make dinner rolls). The dough can also be frozen after the first rise to make it quicker to use when wanted. I am still looking for tips on how to consistently get a balloon-type "puffing" when cooking these, but if I am not filling them that is not important. Usually with one batch I will have enough fillable pieces to make what I need and I use the others as sides for another meal. Note that this recipe assumes the use of a stand mixer.


Prep: 5 minutes
Cooking: 15 minutes
Waiting: 2 hours 45 minutes
Total: 3 hours