Bayport BBQ Sandwich Rolls

1. 1

   Special equipment: five 4-by-12-inch loaf pans

2. 2

   Combine 4 cups water, the salt and yeast into the bowl of a stand mixer fitted with a dough hook.

3. 3

   Set the mixer to low speed and add the flour gradually until fully incorporated.

4. 4

   Increase the speed to medium until a ball of dough forms, 1 to 2 minutes.

5. 5

   Place the dough into an oiled tub, cover and proof for about 12 hours.

6. 6

   Grease the pans with oil and then dust with cornmeal.

7. 7

   Dump the dough onto a floured surface and cut into five 1-pound portions.

8. 8

   Shape and place the loaves into the prepared pans, and then dust the tops of the loaves with more cornmeal.

9. 9

   Cover the pans with a towel and proof for 2 hours.

10. 10

    Preheat the oven to 425 degrees F.

11. 11

    Remove the towels and bake the loaves for 15 minutes.

12. 12

    Remove the bread from the pans and cool on a wire rack.

13. 13

    Cut each loaf into thirds and then halve each portion for the buns.

* Per serving · 4 servings · Values may vary.

No additional tips available.