Sandwich Buns (Hoagie and Cheesesteak Rolls) Peter Reinhart

[On baking day]

Sandwich Buns (Hoagie and Cheesesteak Rolls) Peter Reinhart

Category: Yeast bread

Ingredients
Unbleached bread flour	680 BC
Salt	2 tsp
Sugar	14 g
Barley malt syrup / or diastaltic malt powder (optional)	14 y. / 5 y.
Egg	1 PC. (50 g.)
Vegetable oil	43 g
Warm water (35C)	227 g
Warm milk (35C)	142 g
Saf instant yeast	1.5 tsp.

Cooking method

• Dough preparation:
• Mix flour, dry yeast, salt, sugar together.
• In another bowl, beat the malt syrup (add if desired and available), egg and vegetable oil.
• Boil the milk and cool until warm. Mix water and milk separately.
• Add the oil and water mixture to the flour mixture. Stir at low speed into a coarse dough ball. Let the dough rest for 5 minutes.
• Knead for 2 minutes on medium speed. The dough should be sticky, but lag behind your fingers when you touch it.
• Transfer the dough to a lightly floured surface and knead for 1 minute. Decorate in a ball.
• Dough preparation in a bread maker:
• put the ingredients in a cotton bucket in the order prescribed by the instructions. Boil the milk beforehand and cool until warm. Switch on the dough program and only knead it, do not let it stand.
• Round the finished dough, put in a bowl greased with olive / vegetable oil, cover with foil and put in the refrigerator overnight (the dough can be stored in the refrigerator and used up to 4 days).
• On baking day
• Remove the dough 2 hours before baking and place it on a floured work surface. Divide the cold dough into pieces of 113 g for 17 cm buns or 227 g for large (foot-long) buns. Flatten each piece, then arrange into a torpedo or batard. Give each piece a rest while you carve the others.
• Return to the first piece and roll out gently to 17.5 cm or more, and tapered the ends. Place on a baking sheet lined with baking paper, 5 cm apart. Sprinkle with oil, cover with foil, let rise at room temperature for about 1 hour.
• Remove the film, let it stand for another 15 minutes. The dough will rise slightly, no more than 1.5 times.
• Make an incision along the entire workpiece with a length of about 9 cm and a depth of 6 mm. Let the dough rise for another 15 minutes.
• Preheat oven to 220 C with an extra baking tray. Put the buns in the oven, pour 1 cup boiling water onto an additional baking sheet, reduce the temperature to 204 C.
• Bake 20-30 minutes until golden brown. Chill for 1 hour on a wire rack.

The dish is designed for

for 10 buns 17 cm long or 5 large buns (foot-long)

Note

Variations
Some of the bread flour can be substituted for whole grain wheat or other flours. In this case, increase the water by 1 tbsp. l. for every 56.5 g of whole grain flour.

According to the recipe, the use of barley malt syrup (Barley Malt Syrup) or unfermented malt (diastaltic Malt Powder) instead is optional, that is, you can add or do without these ingredients.
Malt Syrup (Barley Malt Syrup) is malt soaked in water and evaporated into a thick syrup. It is used to replace sugar in baked goods, and it imparts a certain aroma and flavor.
Diastaltic Malt Powder (diastatic malt powder - I don’t know how to correctly and accurately translate, it looks like white, unfermented malt) - gives a good rise to the dough, a special flavor shade, improves the structure of the baked goods and provides a ruddy crust.
The right ingredients, of course, are good if they are available. I have neither one nor the other.
I added 5 g of simple fermented malt (the brown one) to my baked goods.

The recipe makes good soft sandwich buns that go well with all kinds of fillings. The author says that Kaiser buns can also be made from this dough.
Recipe from the book "Artisan Breads Every Day" by Peter Reinhart.

[Anise]

Anise, Anya !! and this one to your bookmarks, you have such cuts: girl_love: mind-blowing, thanks for sharing.There is no doubt about these recipes. I will do it with whole grain, I began to love these very much, and children ... children love white

The beauty!! I just have white malt .... And the child loves such buns. BAKE !!!! Thanks for the recipe.

I read it carefully again and the question arose: what do you think - why BOOK the milk? Well, if it wasn't raw initially, of course. I take the usual, from the store, pasteurized. Maybe just heat it up?

why boil milk?

Raw milk contains many active substances / enzymes that can weaken the gluten of the dough.
Boiling milk just allows you to inactivate these enzymes.

[Galina]

I will do it with whole grain, I began to love these very much, and children ... children love white

Galina, in solidarity with you, I also prefer baked goods with whole grain flour, but I also make white bread for those who love it more.