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Recipe courtesy of Bayport BBQ

Bayport BBQ Sandwich Rolls

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  • Level: Intermediate
  • Total: 14 hr 35 min (includes rising time)
  • Active: 20 min
  • Yield: 15 servings
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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

Special equipment:
five 4-by-12-inch loaf pans
  1. 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.
  2. Place the dough into an oiled tub, cover and proof for about 12 hours.
  3. Grease the pans with oil and then dust with cornmeal.
  4. 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.
  5. Preheat the oven to 425 degrees F.
  6. 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.