Sandwich Rolls

Summertime and the living is easy.  And meals are less complicated.  In summer, when we get tired of eating sandwiches on my loaf bread, I make these sandwich rolls.  They can also be used for hamburgers or even barbeque sandwiches.  They are a lot sturdier than your average hamburger bun from the store.

Dough on scale

I generally double this recipe and get 22-24 rolls.  Because I cannot judge how much something weights, I use my kitchen scale to make sure the rolls are approximately the same size.  Each piece of dough is 2.4 ounces.  If you need to add a bit of dough to get the right weight, add it to the bottom of the larger piece of dough and pull the sides over it, pinching to seal and create a ball.

If you want larger or smaller rolls, adjust accordingly.  The original recipe called for 6 hoagie rolls.  I found these were too big, but that is also an option.

I have never had a bread recipe call for covering the rising dough with a damp cloth before.  I think this helps give the rolls a chewy crust.  And make sure the towel is only slightly damp.  Wring it out well.

I cannot get two large baking sheets side by side in my oven, so I bake them in shifts.  Even though the second sheet sits for 30 minutes longer, it really doesn’t affect them.  The second set is a bit larger, but that’s not a bad thing.

Because this recipe makes a lot of rolls, I freeze them.  You can defrost them on the counter, in the microwave or toast in a toaster oven.  If you plan to freeze them, you will want to cut them in half first.  Yes, a lesson learned the hard way.  Defrosting the rolls makes them very soft and soft is hard to cut without smashing them.  Plus they defrost faster.

Sub Rolls

makes 11-12 sandwich rolls or 6 hoagie rollsSandwich rolls

3 c bread flour
1 T dry active yeast
1 T granulated sugar
1 T vegetable shortening
1 ¼ c warm water
1 ½ t kosher salt

In a stand mixer fitted with a dough hook combine flour, yeast, sugar, shortening, and water. Mix on low speed until dough forms and pulls away from sides of bowl. Add salt and increase speed to medium; knead for 10 minutes.

Turn dough out onto a lightly floured surface and form into a ball. Lightly grease inside of mixing bowl and return dough to bowl. Cover with plastic wrap and set in a warm space to rise for 1 – 1 ½ hours until doubled.

Turn dough out onto a lightly floured surface and gently deflate dough. Divide dough into11-12 (about 2.4 oz.) balls. Cover with a clean kitchen towel and allow to rest for 15 minutes.  Place rolls onto a large baking sheet sprayed with oil, cover with a damp cloth, and let rise for 1 hour.

Preheat oven to 375º . Bake loaves until golden brown, about 30 minutes. Transfer to racks to cool completely. Slice and stuff with your favorite fillings. Enjoy!

Adapted from The Galley Gourmet

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