Philly Sandwich Rolls
Philadelphia-style sandwich rolls with same-day and overnight fermentation methods. A bread cloche creates the perfect environment for a thin, crispy crust and light, airy interior.
Ingredients
- 500 g bread flour
- 10 g diastatic malt powder
- 320 g water
- 7 g instant yeast
- 9 g salt
- 15 g neutral oil
- to taste sesame seeds
Equipment
- bread cloche or Dutch oven
- digital scale
- stand mixer
- dough scraper
- baking parchment
- spray bottle
Instructions
Equipment
bread cloche or Dutch oven digital scale stand mixer or mixing bowl dough scraper baking parchment spray bottle
Same-Day Method
Combine 500 g bread flour and 10 g diastatic malt powder in the stand mixer bowl.
Mix 320 g water at 70F/21C with 5 g instant yeast in a separate container. Add the wet ingredients to the dry and mix until just combined. Cover and autolyse for 20 minutes .
Add 9 g salt and 15 g neutral oil . Mix on medium-low speed until the dough is smooth and passes the window pane test. Dough temperature should be 75-78F (24-26C).
Transfer to a lightly oiled container. Perform 3 sets of stretch and folds at 30 minute intervals. Let rise until doubled, about 2 hours .
Divide into 8 equal portions, about 140 g each. Shape into balls and rest 15 minutes covered.
Shape each ball into a 6-7 inch oval. Place on baking parchment , cover with a damp cloth, and proof until puffy, about 45-60 minutes . Brush with water and add to taste sesame seeds if using. Score lengthwise.
Preheat oven and bread cloche or Dutch oven to 450 F (230C) for 45 minutes .
Bake 2-3 rolls at a time: covered for the first 10 minutes , then uncovered until golden brown, 10-15 minutes more.
Cool on a wire rack a minimum of 30 minutes before cutting.
Overnight Method
Evening Mix (Day 1)
Follow the same mixing process as above with these modifications: use cold water (45F/7C) and reduce yeast to 2 g instant yeast .
After initial bulk fermentation of about 1 hour with 2 sets of folds, transfer to the refrigerator and store overnight for 12-15 hours .
Morning Process (Day 2)
Remove dough from the refrigerator and rest at room temperature for 1 hour .
Proceed with dividing and shaping as above. Final proof will take longer, about 60-90 minutes .
Bake following the same cloche method.
Storage
Best used same day. Store in a paper bag up to 2 days. Freeze up to 3 months. Refresh in a 350 F oven for 5 minutes before using.
View Cooklang Source
---
title: Philly Sandwich Rolls
description: "Philadelphia-style sandwich rolls with same-day and overnight fermentation methods. A bread cloche creates the perfect environment for a thin, crispy crust and light, airy interior."
servings: 8
total time: 5 hours
prep time: 30 minutes
cook time: 25 minutes
tags: [bread, rolls, sandwich, baking]
cuisine: American
difficulty: intermediate
---
== Equipment ==
#bread cloche or Dutch oven{}
#digital scale{}
#stand mixer{} or mixing bowl
#dough scraper{}
#baking parchment{}
#spray bottle{}
== Same-Day Method ==
Combine @bread flour{500%g} and @diastatic malt powder{10%g} in the #stand mixer{} bowl.
Mix @water{320%g} at 70F/21C with @instant yeast{5%g} in a separate container. Add the wet ingredients to the dry and mix until just combined. Cover and autolyse for ~{20%minutes}.
Add @salt{9%g} and @neutral oil{15%g}. Mix on medium-low speed until the dough is smooth and passes the window pane test. Dough temperature should be 75-78F (24-26C).
Transfer to a lightly oiled container. Perform 3 sets of stretch and folds at ~{30%minute} intervals. Let rise until doubled, about ~{2%hours}.
Divide into 8 equal portions, about 140g each. Shape into balls and rest ~{15%minutes} covered.
Shape each ball into a 6-7 inch oval. Place on #baking parchment{}, cover with a damp cloth, and proof until puffy, about ~{45-60%minutes}. Brush with water and add @sesame seeds{to taste} if using. Score lengthwise.
Preheat oven and #bread cloche or Dutch oven{} to 450F (230C) for ~{45%minutes}.
Bake 2-3 rolls at a time: covered for the first ~{10%minutes}, then uncovered until golden brown, ~{10-15%minutes} more.
Cool on a wire rack a minimum of ~{30%minutes} before cutting.
> Spritz rolls with water just before closing the cloche for better steam.
== Overnight Method ==
== Evening Mix (Day 1) ==
Follow the same mixing process as above with these modifications: use cold water (45F/7C) and reduce yeast to @instant yeast{2%g}.
After initial bulk fermentation of about ~{1%hour} with 2 sets of folds, transfer to the refrigerator and store overnight for ~{12-15%hours}.
== Morning Process (Day 2) ==
Remove dough from the refrigerator and rest at room temperature for ~{1%hour}.
Proceed with dividing and shaping as above. Final proof will take longer, about ~{60-90%minutes}.
Bake following the same cloche method.
> Maintain dough temperature. Use cold water if the kitchen is warm.
> Rolls should feel light and puffy before baking.
> Ensure the cloche is thoroughly preheated for 45+ minutes.
> Do not rush the cooling process — it affects final texture.
> If crust is too thick, reduce uncovered baking time.
> If interior is dense, extend final proofing time.
> If holes are too large, reduce bulk fermentation time.
> If crust is too pale, increase uncovered baking time.
== Storage ==
Best used same day. Store in a paper bag up to 2 days. Freeze up to 3 months. Refresh in a 350F oven for ~{5%minutes} before using.
> Recipe can be doubled but maintain the same baking batch size of 2-3 rolls per cloche.