Wednesday, February 24, 2016

Vietnamese Sandwich Rolls

Makes 6 Sandwich Rolls

1 package dry active yeast (2 1/4 tsp)
1 1/2 cups warm water (100 F.)
1 1/2 tsp fine salt
4 1/4 cups (19 oz. ) bread flour (sifted)


Mix together yeast and water. Set aside for 2 to 3 minutes to proof.

Sift in the flour

Add salt and mix
Mix until combined
Knead 5-6 minutes.
Shape it in to a ball and place it into a greased bowl
Cover with plastic wrap and let it rise for and hour or until doubled in size.
After its doubled in size transfer into a floured surface.
Shape it into a rectangle shape.
Cut into 6 pieces.    
Separate all dough pieces.
Cover dough with plastic wrap or kitchen towel for 30 minutes.

To shape each baguette, use lightly floured hands, gently press dough into an 8- by 5-inch rectangle.
Fold the top third down and the bottom third up.

Gently seal the edges.
After shaping baguettes let them rise for an hour.

Meanwhile, put a pan with 1 inch of hot water in it on bottom of oven. Preheat the oven to 450°F.

When the loaves have risen enough, they're ready for baking. Fill the spray bottle with water. Mist the loaves with 4 to 6 sprays of water.

Use a razor or sharp knife make slashes lengthwise.
Place loaves in oven and bake for 20 minutes.
Transfer each loaf to a rack to cool.
Use these rolls on a Bunh Mi sandwiches.

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