These reuben rolls with homemade thousand island dipping sauce are yummmmmmmmm. That pretty much sums it up. If you like a reuben, you will love reuben rolls! I will totally be day dreaming about them until the next time I eat them. We ate them for dinner, but they would make a fantastic appetizer for a get together or bbq.
Making these is similar to making a cinnamon roll, in that you roll out some dough, cover it with filling and roll it up into a log. Cut slices off the log, place on a baking sheet to rise, bake, and there you go.
The filling in these is deli corned beef (I recommend using a high quality corned beef sliced by your deli fresh, not the prepackaged stuff here), swiss cheese, drained sauerkraut, and a sprinkle of salt. I love this simple homemade thousand island as a dip for these.
This is a fairly easy recipe, but if you want to make it easier, you can use store bought pizza dough instead of making it, and you could also use bottled thousand island as well. Make sure to drain and squeeze the sauerkraut before putting into your rolls, so it doesn’t make the dough soggy. Check out my regular reuben recipe too, if you are in the mood for that.
Reuben Rolls with Homemade Thousand Island Dipping Sauce
Ingredients
For the dough (if making your own):
- 1 cup water give or take a few tbsp as need
- 3 cups bread flour
- 2 tbsp olive oil
- 2 tsp instant yeast
- 1 tbsp sugar
- 2 tsp salt
For the rolls:
- 1/2 lb sliced deli corned beef
- 1/2 lb sliced swiss cheese
- 8 oz sauerkraut drained and pressed
- salt
For the dipping sauce:
- 1 cup mayo
- 2 tbsp ketchup
- 2 tbsp sweet relish
- 1 tsp distilled white vinegar
- 1 tsp sugar
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- salt to taste
Instructions
- If making your own dough, start the dough about 2.5 hours before you want to bake the rolls. Combine all the dough ingredients in a stand mixer with dough hook and mix on medium low until it forms a ball. Add a little water if it is dry.
- Continue mixing on medium low until the dough comes together into a smooth, cohesive ball and passes the window pane test. This could be anywhere from 5-10 minutes depending on your mixer. Grease the bowl and cover with plastic wrap and let the dough rise for 1.5 hours or so.
- Preheat the oven to 375 and line a baking sheet with parchment. Mix together the sauce ingredients so they have time to meld well before serving.
- On a floured countertop, roll out the dough into a rectangle about 16×8 or so with the longer side towards you. Leaving a 1 inch open space at the far end and lay out your cheese to cover the dough. Lay the corned beef over that. Squeeze the moisture out of the sauerkraut and lay that all over too.
- Tightly roll up the dough, rolling away from you towards the open edge. When you finish rolling, pinch the dough you left open into the roll to seal it well. Roll over onto the seam and using a sharp serrated knife, divide the roll into 4 equal logs.
- Cut each log into 3 rolls and place all the rolls on the baking sheet. Cover with a towel or plastic wrap and let rise about 30 minutes. Place into the oven and bake for 25 minutes or so, until the rolls are golden and the dough in the center is at least 200 degrees. They should look fully baked through the swirl and you should not see any raw dough anywhere. Serve warm with the dipping sauce.
What a great idea and they look good too!
Thank you. I loved this version of a Reuben 😀