Since the start of my baking adventure (only six months ago), I have been searching for the perfect sandwich roll, one with a thin, crispy crust, a tender crumb so it’s squishable, but dense enough so it holds together with a burger or saucy filling, and airy but not too holey. I had good success with SylviaH’s excellent bun formula (http://www.thefreshloaf.com/node/17329/buns-sandwiches).
Then, Dvuong posted about Reinhart’s Vienna Bread rolls with Dutch Crunch topping (from BBA) a few days ago (http://www.thefreshloaf.com/node/22380/latest-bake-dutch-crunch#comment-159189). And I baked them today. The formula made enough dough for eight potato-shaped rolls of 4.5 oz each.
I can’t believe I hadn’t discovered this formula before! It’s even in a book I’ve been enjoying baking with. It’s a tasty white bread with a little egg , a little sugar and a little butter, using a good proportion of pate´ fermenteé. The texture is just what I’ve been looking for. The Dutch Crunch topping adds a nice …ummm…crunchiness.
They were perfect for turkey sandwiches. I also think this formula would be good for dinner rolls or a pan loaf, maybe topped with sesame seeds.
My Number One Taster says I’ll be baking these rolls again. And so I know I will. Pretty soon she’ll have so many favorites I’ll need to stop experimenting with new things.
Thanks--again!!--Professor Reinhart. And thanks for lead, dvuong! This is a winner!