Sandwich Rolls So Tasty

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Sandwich Rolls

"I suppose many human beings could be amazed at simply how simple those homemade rolls are. Besides the exquisite obvious reasons why these are higher than those from the supermarket, you can cause them to the exact size and form you want."

Ingredients :

1 (.25 ounce) bundle active dry yeast
1 half cups warm water (one hundred to 110 stages F)
1 half of teaspoons pleasant salt
19 oz bread flour

Instructions :

Prep : 5M	Cook : 6M	Ready in : 3H

Place yeast and warm water in the bowl of a stand mixer; whisk to mix. Add flour and salt.
Knead with dough hook until aggregate paperwork a tender, sticky dough ball and easily pulls faraway from the perimeters and the hook, about five minutes. (If nevertheless too sticky, upload a bit extra flour and knead a few more seconds.) Transfer dough to a piece surface and form right into a easy ball. Place dough returned inside the blending bowl. Drizzle the dough and sides of bowl a few drops of vegetable oil. Spread a movie of oil over the surface of the dough.
Cover the bowl and switch to a heat, draft-unfastened place until dough is doubled in length, 60 to 90 minutes.
Transfer dough to a floured work surface. Form right into a rectangle shape and cut into 6 identical pieces. Using your cupped hand and the paintings floor, roll every segment of dough into a smooth spherical ball. Cover with a easy, dry cloth and permit rest 15 mins.
Flatten dough balls into 6- or 7-inch lengthy ovals. Starting with an extended part, roll the dough right into a cylinder, applying more strain to the ends to form pointy tips for a conventional French roll form. Transfer to parchment-covered baking sheets (do now not crowd them) and cover with easy dry towels till doubled, about 1 hour.
Preheat oven to 450 stages F (230 stages C). Place a pan of water on the bottom rack.
With a totally sharp knife, score every roll approximately 1/4 inch deep along one facet somewhere between the facet and the pinnacle. Spritz loaves lightly with water from a twig bottle.
Bake in preheated oven approximately 20 minutes. Spritz loaves again and rotate pans for a more even bake. Bake till loaves are golden brown, about 10 extra minutes. Transfer to a cooling rack; cool completely earlier than reducing.

Notes :

19 ounces of bread flour equals about four 1/4 cups.
Reynolds® parchment can be used for less difficult cleanup/removal from the pan.

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