I love Oroweat Sandwich Thins. They’re super thin, which lets me save my carb indulgences for dessert and they’re one of the very few items you can find under a grocery store roof that isn’t made with high fructose corn syrup. It’s the only store-bought bread product I still buy regularly because I consider them pretty unique as far as bread goes.
They’re not terribly expensive – $3 for a package of 8 or $6 for 3 packs at Costco – but every once in while, I like to make something at home just because I can. You’ve heard this story eleventy billion times over: Idea + Google + recipe = covered in flour and 3 loads of dishes.
Okay, so they weren’t 3 loads of dishes messy… just the Kitchenaid dough hook, bowl, two baking sheets and my apron. It was a tad messy forming the buns – keep your hands oiled because the dough is sticky – but not very hard at all. Cutting them in half can be a bit challenging – they’re thin and slightly unforgiving of wayward bread knives. They freeze and thaw well so I store them in a large ziploc bag and just take them out as I need them.
Homemade Sandwich Thins
Make your own sandwich thins at home.
- 1 1/4 cups warm water
- 1/4 cup sugar
- 1 pkg (2 1/4 tsp) yeast
- 2 cups whole wheat flour
- 1-1 1/2 cup all-purpose flour*
- 1/2 cup wheat bran*
- 2 Tbsp vital wheat gluten*
- 1 tsp salt
- 1 egg
- 2 Tbsp olive oil
- 2 Tbsp rolled oats
- * I didn't have wheat gluten so I subbed in some AP flour for the whole wheat flour. Also, what I thought to be wheat bran ended up being wheat germ and I didn't realize it 'til I was putting the package away. It worked.
- In the bowl of your stand mixer, combine water, sugar and sprinkle the yeast on top. Let sit for 10 minutes.
- Mix the dry ingredients in a separate bowl (start with only 1 cup of the AP flour) and add half to the mixer bowl (or just measure out half of each one).
- Add the oil and egg and then turn the mixer on to low and mix until thoroughly combined.
- Cover and let rest 1 hour.
- Add the remaining dry ingredients and knead for 5 minutes. This dough will be sticky.
- Add additional AP flour by the tablespoon so that dough forms a ball. (It doesn't have to perfectly clean the sides of the bowl, but you don't want a gloopy mess.)
- Spray 2 baking sheets with cooking spray or line with parchment.
- Divide dough into 16 equal portions - I weighed the entire ball of dough to figure out the weight of each bun.
- Roll each portion of dough in your hands to form a ball, and then flatten it between your palms.
- Place it on the baking sheet and press down, working the dough into a thin 5-inch round.
- Brush the tops with water and then sprinkle with rolled oats.
- Preheat oven to 350 degrees while you let the buns rest for 30 minutes before docking - I used the narrow end of a chopstick to poke holes in the buns before baking for 12-15 minutes.
- Let cool completely before slicing.
Yields: 16 servings
Estimated time: 2 hours 30 minutes
Calories: 127.5 | Fat: 2.6 | Fiber 3
WW Points: 2