Florians Sandwich Rolls Food

FLORIAN'S SANDWICH ROLLS

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

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.

FLORENTINE ROLLS

Steps:

• Preheat oven to 375. Grease 12 muffin cups and set aside.
• In a large skillet, heat 1 tablespoons oil and cook green onions and garlic until tender.
• Add spinach and basil; cook and stir over medium heat until just wilted. Drain off excess liquid. Stir in salt and pepper; set aside to cool.
• On a well-floured surface, unroll pizza dough and shape into a 12x8 rectangle. Brush surface of dough with remaining olive oil. Spread spinach mixture to within one inch of the edges of the dough. Sprinkle with feta and pine nuts.
• Starting with a long side, roll into a spiral. Slice roll into 12 pieces and place cut-side up in prepared muffin cups. Brush with butter and sprinkle with parmesan cheese.
• Bake for 18-20 minutes or until golden brown. Let stand in muffin cups for 2 minutes. Remove carefully and serve warm.