Bayport BBQ Sandwich Rolls

Total Time:
14 hr 35 min
20 min
14 hr
15 min

15 servings

  • 1 tablespoon table salt
  • 1 teaspoon yeast
  • 3 pounds high-gluten bread flour, plus more for dusting
  • Vegetable oil, for greasing
  • Cornmeal, for dusting
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.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Cranberry BBQ Turkey Sandwich

    Recipe courtesy of Jeff Mauro