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.
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.
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