--- 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." url: "https://briansunter.com/recipes/philly-sandwich-rolls" --- # 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. 25 minutes cook 30 minutes prep 5 hours total 8 servings bread rolls sandwich baking Scale Units ## 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 1 bread cloche or Dutch oven digital scale stand mixer or mixing bowl dough scraper baking parchment spray bottle ### Same-Day Method 2 Combine 500 g bread flour and 10 g diastatic malt powder in the stand mixer bowl. 3 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 . 4 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). 5 Transfer to a lightly oiled container. Perform 3 sets of stretch and folds at 30 minute intervals. Let rise until doubled, about 2 hours . 6 Divide into 8 equal portions, about 140 g each. Shape into balls and rest 15 minutes covered. 7 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. 8 Preheat oven and bread cloche or Dutch oven to 450 F (230C) for 45 minutes . 9 Bake 2-3 rolls at a time: covered for the first 10 minutes , then uncovered until golden brown, 10-15 minutes more. 10 Cool on a wire rack a minimum of 30 minutes before cutting. Note Spritz rolls with water just before closing the cloche for better steam. ### Overnight Method ### Evening Mix (Day 1) 11 Follow the same mixing process as above with these modifications: use cold water (45F/7C) and reduce yeast to 2 g instant yeast . 12 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) 13 Remove dough from the refrigerator and rest at room temperature for 1 hour . 14 Proceed with dividing and shaping as above. Final proof will take longer, about 60-90 minutes . 15 Bake following the same cloche method. Note Maintain dough temperature. Use cold water if the kitchen is warm. Note Rolls should feel light and puffy before baking. Note Ensure the cloche is thoroughly preheated for 45+ minutes. Note Do not rush the cooling process, it affects final texture. Note If crust is too thick, reduce uncovered baking time. Note If interior is dense, extend final proofing time. Note If holes are too large, reduce bulk fermentation time. Note If crust is too pale, increase uncovered baking time. ### Storage 16 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. Note Recipe can be doubled but maintain the same baking batch size of 2-3 rolls per cloche. View Cooklang Source recipe.cook ``` --- 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 rating: 4.5 --- == 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. ```