Soft Sandwich Rolls

Combine yeast and warm water in the bowl of a stand mixer; blend until well incorporated. Add flour and salt to create a dough mixture.

Knead the dough using the dough hook attachment until it forms a smooth, pliable ball that releases easily from the sides and hook, approximately 5 minutes. If necessary, add a small amount of flour and continue kneading for an additional few seconds. Transfer the dough to a clean work surface and shape into a neat sphere. Place the dough back in the mixing bowl. Drizzle a few drops of vegetable oil onto the dough and its surroundings.

Cover the bowl and relocate to a warm, draft-free area where the dough will double in size over time, 60-90 minutes.

Transfer the dough to a lightly floured work surface. Divide it into six equal portions and shape each piece into a smooth, rounded ball. Cover with a clean cloth and allow to rest for 15 minutes.

Shape each dough ball into an oval, approximately 6-7 inches in length. Starting with the long edge, roll the dough into a cylinder and apply pressure to form pointy tips, characteristic of classic French rolls. Arrange the dough balls on parchment-lined baking sheets (do not overcrowd) and cover with clean, dry towels until doubled in size, approximately 1 hour.

Preheat the oven to 450 degrees F (230 degrees C). Place a pan of water on the bottom rack for added moisture.

Using a sharp, thin knife, make shallow cuts along one side of each roll, about 1/4 inch deep and somewhere between the top and bottom. Lightly mist the loaves with water from a spray bottle.

Bake in the preheated oven for 20 minutes. Mist the loaves again and rotate the pans to ensure even baking. Continue baking until the loaves are golden brown, approximately 10 additional minutes. Transfer the baked goods to a cooling rack and allow them to cool completely before cutting.