Dana's Sandwich Rolls

Ok, I finally made some sandwich buns I'm happy with!!!  I've been working on this for quite a few years.  The next step is increasing the whole grain flour while keeping the great texture.  These are soft on the inside and chewy on the outside!  Yum!

Recipe:

Biga
2 1/4 C AP flour
1/2 tsp instant yeast
1 C warm water

Mix well, adding more flour or water as needed to get a very tacky (not sticky) dough and then knead for approximately four minutes.  Place in oiled bowl, rise for 2 hours, punch down and place in refrigerator for 8-36 hours.

Dough
Biga
1 C AP flour
1 1/2 C hard whole wheat or Durham flour (I like 1 C Durham 1/2 C hard wheat)
1 1/2 tsp instant yeast
3 Tbs raw wheat germ
1 Tbs sugar
1 1/2 tsp salt
2 tsps malted barley powder
3/4 C warm whole milk
2-6 Tbs warm water
1 Tbs olive oil
¼ C sesame seeds (optional)
1 tsp rosemary (optional) or any other herb you'd like

Have everything at room temperature but water. Place everything but the sesame seeds in the bowl of a mixer fitted with dough hook. Mix on low until the ingredients are combined, about 3 minutes, scraping the dough down the sides if needed and adding more water or flour as needed. The dough should be very soft and tacky but not real sticky. Knead for 5 minutes.  Turn dough into an oiled bowl, cover and allow to rise 3 hours, degassing and turning over after each hour. (It should have risen 2-2 1/2 times in size).

Turn out on oiled counter and divide into 3-4 ounce portions (about 10-15).  Be careful with the dough and try not to totally degas.  Form each portion into a ball, cover and let rest 15 minutes.  

Working with one piece at a time, and keeping the rest covered, pop some of the bubbles with your fingertips while stretching into a rectangle.  Fold the short ends in to meet in the center and press down firmly to seal. With the shorter edges parallel to the end of the work surface, fold the bottom edge of the dough to the center. Pat across the whole seam firmly with the heel of your hand or fingers. Fold the top edge of the dough over the seam by at least 1 inch. Seal the seam in the same manner. Fold the dough once more so that the top and bottom edge meet. Seal the seam. Tuck in the loose dough at each end and press firmly to get a clean seal. Turn the dough seam side up. Place one hand on top of the other, palms down, in the center of the dough and start rolling it into a cylinder 5-6 inches long. As the dough begins to stretch, uncross your hands and continue rolling with light, even pressure, moving your hands to each end. Do not taper the ends. Depending on how soft your dough is this may be a quick movement. If using sesame seeds, spritz the top of each roll with a spray bottle and roll the top of each one in the sesame seeds. Place each roll on parchment or Silpat-lined sheet pans, six or eight to each pan. 

Cover with a cloth and let them rise until double, about 1 hour. Preheat the oven to 500°F at least 1 hour before baking, placing an empty pan at the bottom or on the floor of the oven. Be sure the oven racks are placed well apart. Score each roll with a razor blade as desired.   Place pans in oven, pour 1 C boiling water into the empty pan, covering the oven door with a towel.  Remove the towel and shut the oven door.  After 30 seconds, spritz the walls of the oven with plain water.  Spray the oven 3 times in total with 30 seconds in between.  Turn oven to 450°F and bake 15 minutes.  Brush tops with butter. Cool on wire rack.