SOFT (COMMERCIAL-STYLE) CHEESESTEAK ROLLS
INGREDIENTS (Makes 2 10” Rolls)
159g Bread Flour
97g Water (61% as a Baker’s Percentage)
1.6g (1/2 tsp) Instant Dry Yeast (1% as a Baker’s Percentage)
2.1g Salt (1.3% as a Baker’s Percentage)
7.1g Crisco (can substitute with Vegetable Oil, but Crisco is ideal) (4.5% as a Baker’s Percentage)
2.4g (1 1/4 tsp) Diastatic Malt Powder (2% as a Baker’s Percentage)
6.3g (~1 Tbsp) Scratch Dough Conditioner
STEPS
Combine all ingredients in a large bowl. Stir until thoroughly combined, then cover and let rest for 15-20 minutes.
Knead the dough for 3-5 minutes until smooth, then place it back into the bowl to rise until it has grown in size by 25-50%, about 30-60 minutes.
Place the dough out onto your counter and de-gas it. Divide it into two equal-sized pieces, then form each one into a ball and place them into spacious containers. Cover the containers, then place the dough into the fridge for anywhere between 12-48 hours (if you would like to bake the rolls the same day, however, you can keep them out at room temperature).
When you are ready to bake, bring the dough out to room temperature. It should have grown in size by at least 2X.
Form each dough ball into a roll shape using the following method:
Flatten the dough out using a rolling pin into a triangle shape, about 1/2” thick.
Starting with the narrow end of the triangle, roll the dough into a log, being sure to close off the seam at the end.
Starting in the center of the log. Apply pressure with your hands, rolling back and forth as you move your hands outward. The length of the shaped roll should be about 9”.
Sprinkle a piece of parchment with cornmeal, then place the rolls onto it. Cover the rolls with a slightly damp dish towel to allow them to rise one final time.
In the meantime, preheat your oven to 425F.
The rolls are ready to bake when they have about doubled in size and spring back slowly when poked with a finger.
Bake the rolls with steam for 12 minutes, then without steam for 4-6 more minutes (or until browned to your liking), rotating halfway through the uncovered period to ensure even browning.
NOTE: My preferred steaming method is using the Challenger Bread Pan, but I discussing steaming methods in more detail in this video.
Allow the rolls to cool completely (30-60 minutes), then place them into a plastic bag for at least 3-4 hours before cutting into them for the best results.
MY COOKING EQUIPMENT AND RECOMMENDED RESOURCES
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