Reuben Rolls with Homemade Thousand Island Dipping Sauce

Delicious rolls filled with corned beef, swiss, sauerkraut and served with thousand island dip

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Prep Time 20

Cook Time 25

Resting time (if making dough) 1 30

Total Time 2 15

Course Appetizer, Bread, Lunch, Main Course

Servings servings

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 16x8 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.

Keyword Appetizer, Bread, Lunch, Main Dish, Snack