DIY: Homemade Sandwich Thins

by Shawnda on September 1, 2010

in Bread,DIY,Lighter & Healthier

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


  1. * 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.
  2. In the bowl of your stand mixer, combine water, sugar and sprinkle the yeast on top. Let sit for 10 minutes.
  3. 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).
  4. Add the oil and egg and then turn the mixer on to low and mix until thoroughly combined.
  5. Cover and let rest 1 hour.
  6. Add the remaining dry ingredients and knead for 5 minutes. This dough will be sticky.
  7. 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.)
  8. Spray 2 baking sheets with cooking spray or line with parchment.
  9. Divide dough into 16 equal portions - I weighed the entire ball of dough to figure out the weight of each bun.
  10. Roll each portion of dough in your hands to form a ball, and then flatten it between your palms.
  11. Place it on the baking sheet and press down, working the dough into a thin 5-inch round.
  12. Brush the tops with water and then sprinkle with rolled oats.
  13. 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.
  14. Let cool completely before slicing.


Yields: 16 servings

Adapted from

Estimated time: 2 hours 30 minutes

Nutritional Information
Calories: 127.5 | Fat: 2.6 | Fiber 3
WW Points: 2

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