Bayport BBQ Sandwich Rolls

Total Time:
14 hr 35 min
Prep:
20 min
Inactive:
14 hr
Cook:
15 min

Yield:
15 servings
Level:
Intermediate

Ingredients
  • 1 tablespoon table salt
  • 1 teaspoon yeast
  • 3 pounds high-gluten bread flour, plus more for dusting
  • Vegetable oil, for greasing
  • Cornmeal, for dusting
Directions
Watch how to make this recipe.
  • Special equipment: five 4-by-12-inch loaf pans

  • Combine 4 cups water, the salt and yeast into the bowl of a stand mixer fitted with a dough hook. Set the mixer to low speed and add the flour gradually until fully incorporated. Increase the speed to medium until a ball of dough forms, 1 to 2 minutes.

  • Place the dough into an oiled tub, cover and proof for about 12 hours.

  • Grease the pans with oil and then dust with cornmeal.

  • Dump the dough onto a floured surface and cut into five 1-pound portions. Shape and place the loaves into the prepared pans, and then dust the tops of the loaves with more cornmeal. Cover the pans with a towel and proof for 2 hours.

  • Preheat the oven to 425 degrees F.

  • Remove the towels and bake the loaves for 15 minutes. Remove the bread from the pans and cool on a wire rack. Cut each loaf into thirds and then halve each portion for the buns.

Cook's Note: Proofing times are based on a 70 degree F room temperature.

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.


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