ITALIAN SANDWICH ROLL AND THE ITALIAN GRINDER

A SHORT TUTORIAL ON A VERY BASIC DOUGH FOR A VERY BASIC ROLL FOR A NOT SO BASIC SANDWICH

You are allowed to get creative. Think deli counter creative. Think Italian beachside creative. Think big sandwich creative. Salami, pepperoni, prosciutto, ham, mortadella, bologna, Calabrese, capicola……provolone or Swiss….Jarlsburg or Muenster to get fancy on the cheese……do you add mustard and mayo…..seeded or yellow……or straight broiled bun with butter and dripping in olive oil? Tomatoes, fresh…….Onions, thinly sliced….shred the lettuce……do you do pickle or pepperoncini….or both? Do you make a relish of it all, diced and mixed together in a bowl with salt and pepper and olive oil drizzle? Do you toast your bun? Do you keep it cold and soft? Definitely add the basil, fresh and ribboned……and if not the season a dash of dry basil with your salt and pepper. Definitely salt and pepper! A dressing like vinaigrette? Or simply a good virgin olive oil. So many choices! It is fun, it is big, it is delicious!

italian roll tutorial

Make it or buy it…….no judgment here…..But if you want to give a fresh Italian roll a go here is a quick how to that will take you a few hours time, but very little work

Ingridients and Process: Pre heat oven to 400 degrees F

Mix together in a small bowl or measuring cup….. wait 5 minutes until bubbly

1/4 cup warm water….1 tablespoon yeast……1/4 teaspoon sugar

In a mixing bowl or a stand mixer:

Mix: 1 cup warm water…..1 tablespoon sugar…….2 tablespoons olive oil…..1 1/2 cups flour

Add the yeast mixture and stir

Add another 1 3/4 cup flour

Knead dries into wets until dough is fully hydrated and supple……roughly 8 to 10 minutes

Place dough in an oiled bowl…….cover and let rest for 1 1/2 hours or until double in size

Once it has sufficiently risen, scale dough to 155g…..or there about…..you will end up with 5 pieces

Pre shape and bench rest for 10 minutes: Video tutorial above for shaping guidence

Final shape the dough into torpedo shaped small batards

Line a baking sheet with parchment, rest shaped rolls on tray, cover and let proof for 45 minutes.

Egg wash just before you put them in the oven: Egg wash: 1 egg yolk to 2 tablespoon heavy cream: Brush over rolls

Bake roughly 20 minutes or until golden brown