Florians Sandwich Rolls Recipes

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FLORIAN'S SANDWICH ROLLS



Florian's Sandwich Rolls image

This recipe is brought to us by Florian Bellanger, the pastry chef of the New York City-based Fauchon.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 23 rolls

Number Of Ingredients 10

3 firmly packed tablespoons fresh yeast
1 1/2 cups mineral water, room temperature
2 1/2 cups unbleached bread flour
5 1/4 cups cake flour (not self-rising), plus more for work surface
1 tablespoon plus one pinch fine sea salt
1/2 cup soybean oil
1/2 cup Simple Syrup
4 large egg yolks
1 cup milk
1 large whole egg, lightly beaten

Steps:

  • In a 2-cup glass measuring cup, dissolve yeast in mineral water; set aside. In the bowl of an electric mixer fitted with the dough-hook attachment, combine bread flour and 1 1/4 cups cake flour. With the mixer on low, gradually add the yeast mixture to the flour, and continue to mix until combined. Turn off the mixer and let rest, covered, for 10 minutes.
  • In a medium bowl, whisk to combine the remaining 4 cups cake flour and 1 tablespoon salt. In a medium bowl, whisk to combine oil, simple syrup, and egg yolks. With the mixer on low, gradually add milk to the flour mixture, and beat until combined. Gradually pour in three-quarters of the oil mixture, and beat until the dough no longer sticks to the side of the bowl. Add the remaining one-quarter oil mixture, and continue to beat on medium-low for 3 minutes.
  • Remove dough to a lightly floured baking sheet. Cover with plastic wrap, and let rest for 10 minutes.
  • Preheat oven to 450 degrees. Line baking sheets with parchment paper. Divide dough into 23 three-ounce pieces. On a lightly floured work surface, roll each piece into a ball and place on baking sheets 4 inches apart. Let rise in a warm place until doubled in size, about 20 minutes. In a small bowl, whisk together egg and the remaining pinch salt. Brush dough with egg mixture, and bake until golden brown, 18 to 20 minutes. Remove from oven and cool on a wire rack. These are best eaten the same day.

SANDWICH ROLLS



Sandwich Rolls image

I think many people will be surprised at just how simple these homemade rolls are. Besides the super obvious reasons why these are better than the ones from the supermarket, you can make them the exact size and shape you want.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 3h

Yield 6

Number Of Ingredients 4

1 (.25 ounce) package active dry yeast
1 ½ cups warm water (100 to 110 degrees F)
1 ½ teaspoons fine salt
19 ounces bread flour

Steps:

  • Place yeast and warm water in the bowl of a stand mixer; whisk to mix. Add flour and salt.
  • Knead with dough hook until mixture forms a soft, sticky dough ball and easily pulls away from the sides and the hook, about 5 minutes. (If still too sticky, add a bit more flour and knead a few more seconds.) Transfer dough to a work surface and form into a smooth ball. Place dough back in the mixing bowl. Drizzle the dough and sides of bowl a few drops of vegetable oil. Spread a film of oil over the surface of the dough.
  • Cover the bowl and transfer to a warm, draft-free place until dough is doubled in size, 60 to 90 minutes.
  • Transfer dough to a floured work surface. Form into a rectangle shape and cut into 6 equal pieces. Using your cupped hand and the work surface, roll each section of dough into a smooth round ball. Cover with a clean, dry cloth and let rest 15 minutes.
  • Flatten dough balls into 6- or 7-inch long ovals. Starting with a long edge, roll the dough into a cylinder, applying extra pressure to the ends to form pointy tips for a classic French roll shape. Transfer to parchment-lined baking sheets (do not crowd them) and cover with clean dry towels until doubled, about 1 hour.
  • Preheat oven to 450 degrees F (230 degrees C). Place a pan of water on the bottom rack.
  • With a very sharp knife, score each roll about 1/4 inch deep along one side somewhere between the side and the top. Spritz loaves lightly with water from a spray bottle.
  • Bake in preheated oven about 20 minutes. Spritz loaves again and rotate pans for a more even bake. Bake until loaves are golden brown, about 10 more minutes. Transfer to a cooling rack; cool completely before cutting.

Nutrition Facts : Calories 327.5 calories, Carbohydrate 65.6 g, Fat 1.5 g, Fiber 2.4 g, Protein 11.2 g, SaturatedFat 0.2 g, Sodium 444.2 mg, Sugar 0.3 g

SOUR CREAM SANDWICH ROLLS



Sour Cream Sandwich Rolls image

After years of testing, this has become the one tried-and-true bread recipe that I use. Makes soft and delicious sandwich rolls or a loaf.

Provided by Dhyana

Categories     Roll and Bun Recipes

Time 50m

Yield 12

Number Of Ingredients 10

3 cups all-purpose flour
1 cup wheat flour
1 tablespoon buckwheat flour
3 tablespoons raw sugar
1 ¾ teaspoons active dry yeast
1 ¾ teaspoons salt
1 cup warm water
⅓ cup sour cream
1 large egg
3 tablespoons coconut oil

Steps:

  • Stir together all-purpose flour, wheat flour, buckwheat flour, sugar, yeast, and salt in a medium bowl.
  • Add water, sour cream, egg, and oil to a bread machine; then top with dry ingredients. Set machine to Dough cycle and let run until finished.
  • Preheat the oven to Warm setting (not above 200 degrees F, or 90 degrees C). Line a cookie sheet with parchment paper.
  • When dough is ready, deflate and gently form into a tube about 12 to 14 inches long. Cut into 12 equal pieces. Roll in the palm of your hand and pinch together at bottom to form equal balls. Place evenly on the prepared cookie sheet.
  • Let rise in the warmed oven until doubled in size, 20 to 30 minutes. Remove from the oven and increase oven temperature to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool rolls completely on a rack. Cut in half and make yourself a nice sandwich.

Nutrition Facts : Calories 215.9 calories, Carbohydrate 35.8 g, Cholesterol 18.3 mg, Fat 5.6 g, Fiber 1.3 g, Protein 5.3 g, SaturatedFat 4 g, Sodium 296 mg

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