Recipe: Po’ Boy Rolls

Po Boy Rolls

Po’ Boy Rolls (the third one in had an accident with its plastic cover during proofing)

These are a little softer and more compliant than most of my breads, which makes them good for po’ boys, subs, hoagies etc. Evolved from this thread on The Fresh Loaf which in turn attributes it to a succession of other people. It’s all good. Makes four 8 inch rolls.

375 g all purpose flour
50 g rice flour
1.5 t instant yeast
1 t salt (approximately 8 grams)
1 T sugar (approximately 15 grams)
1 T dried milk powder (approximately 10 grams)
300 g lukewarm water
2 t softened butter (approximately 10 g)

Method: place everything except the butter in a Kitchenaid/orbital mixer bowl and mix on low speed 2 minutes till thoroughly combined. Add butter and mix on second speed 8 minutes until dough is well developed but still sticky (it should barely clear the side of the bowl). Remove dough hook, cover the bowl with plastic wrap or a pate and rise 90 minutes or until doubled.

Po Boy Dough


Turn the dough out on a floured board, divide into quarters, form into balls, cover and let rest 20 minutes. Shape each ball into a cylinder about 8 inches long and place on a silicon non-stick sheet in a half-sheet pan. Cover and proof at room temperature until doubled, about 45 minutes.

Meanwhile, preheat oven to 425 degrees. Spray the rolls generously with water and bake, with steam, 20 minutes. Turn the pan and lower heat to 375 degrees and cook another 20 minutes or until brown, but not dark.

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