Sandwich Rolls/Pic

[Roxy15]

Sandwich Rolls:

 

This bread takes a while to make but its well worth the time. Use this to make sandwiches or it makes wonderful garlic bread to dunk into soups and stews, and bruschetta.

 

Biga-(Starter):

 

1-1/2 Cups All-Purpose Flour

 

***I use King Arthur Unbleached, But You Can Use Regular AP

1 Cup Water

1/8-(Tsp. Instant Yeast)

 

Dough:

 

Biga-(From Above)

 

1 Tsp. Instant Yeast

 

1-1/2 Cups King Arthur Unbleached All-Purpose Flour

 

1-1/4 Tsp. Salt

 

1 Tsp. Sugar

 

1 T. Baker’s Special Dry Milk Or Non-Fat Dry Milk

 

1/4 Cup Water

 

2 T. Olive Oil

 

 

Mix the biga ingredients in a small bowl until well combined. Let the biga rest overnight, covered, or for up to 24 hours.

 

Place all of the dough ingredients, including the biga, into the bowl of your mixer, and beat it at medium speed-(speed 4 on a KitchenAid)-using the flat beater, for at least 7 minutes until it's extremely smooth and VERY elastic; it'll be soft.

 

Transfer the dough to a lightly greased bowl, cover it, and allow it to rise for 2 to 2-1/2 hours, deflating it once midway through the rising time. Note: You may also prepare this dough in a bread machine programmed for the dough cycle. When the cycle ends deflate the dough, and let it remain in the machine an additional 90 minutes.

 

Loaves: Transfer the dough to a well floured surface. Lightly flour half sheet baking pan-(18" x 13")-or similar large pan, and your hands. Using a bench knife or your fingers, divide the dough in half. Handling the dough gently, stretch it into a log about 10" long, and place it crosswise on one half of the baking sheet. Flatten the log with your fingers till it's about 4" wide. Repeat with the remaining piece of dough. Lightly cover the dough with flour and cover with plastic wrap or a proof cover, and allow it to rise for 1 hour. Using your fingers, gently poke deep holes all over the dough, re-cover the dough, and allow it to rise for an additional hour. While the dough is rising, preheat the oven to 425°F.

 

Rolls: Turn the dough out onto a well-floured surface, and shape it into a 6" x 12" rectangle. Using a bench knife or pizza wheel, cut out eight 3" square rolls. Place the rolls, floured side up, onto parchment paper. Let them rise for about 45 minutes, lightly covered, until they're puffy.

 

Place a pan with 1 cup of water for steam while baking. Bake them for 18 to 20 minutes, or until they’re golden brown. Turn off the oven, remove the bread from the baking sheet, and return them to the rack in the oven, propping the oven door open a couple of inches with a folded-over potholder. Allow the bread to cool completely in the oven; this will give them a very crisp crust.

 

 

Yield: 2 Loaves.

 

***Freeze the loaves and rolls by wrapping them individually with Glad Press N Seal and let them freeze solid in the freezer then place them in Zip-Top bags for storage.

 

 

The rolls and loaves stay extremely fresh this way.