These sandwich rolls are tender and soft, but hearty enough to handle shredded pork and BBQ sauce without instantly going soggy. Plus, these are great to freeze and thaw later on. Makes 8 sandwich rolls. Modified from Food & Wine Magazine June 2020.
Keyword: yeast bread
Servings: 8large rolls
Author: Beth Cato
2 2/3cupsbread flour
1/3cuppotato flour available from King Arthur Flour and Bob's Red Mill
1/3cupnonfat dry milk powder
2 1/2Tablespoonswhite sugar
2 1/4ozactive dry yeast or one store-bought envelope
1cupwarm water100 to 110-degrees
5Tablespoonsunsalted butter divided
In the bowl of a stand mixer, combine the warm water and 4 Tablespoons of melted butter. Add the bread flour, potato flour, milk powder, sugar, salt and yeast, and mix using the dough hook. Beat until the dough is cohesive, about 3 minutes.
Increase the mixer's speed and beat for another 6 minutes to make it smooth and elastic. Dough might be sticky. Grease another large bowl and dump the dough in there. Cover with plastic wrap or a towel and let it rise for 45 minutes to 1 hour.
Place parchment paper on a large baking sheet. Use the food scale to weigh the dough. To make rolls of a good sandwich size, divide the total by eight; if smaller rolls are desired, go smaller. Pull off pieces of dough and shape into rounds. To smooth the surface, keep a saucer with water in it nearby, and use moistened fingers to smooth the dough. Set rounds spaced out on parchment. Loosely cover rolls with plastic wrap or a towel and let rise until they are puffy, about 35 to 45 minutes.
Preheat oven at 350-degrees. Remove plastic wrap or towel. For sandwich-sized rolls, bake for 15 to 19 minutes, until the outside is nicely browned. Dip the basting brush into the remaining tablespoon of butter, and paint butter atop each roll to make glossy.
Let rolls cool at least 15 minutes before cutting in. Rolls will keep for at least 2 days in a sealed bag at room temperature. They can also be frozen and thawed for later consumption.