Does anyone have a favorite to share for a sandwich roll dough that could be made the night before, refrigerated (preferably, already made into individual roll shapes) to bake the next day?

Hi Everyone,

I'm fairly new here and am still searching my way through all the informative posts. So please forgive me if this is a repeat question and kindly point me to right discussion.

I am trying to find a recipe that would help me make soft sandwich roll (sub like / torpedo) from whole rye + whole wheat. I would like rye to be around 20% but given the whole rye nature, I don't mind going down to 15% or 10% even.

My problem is that any recipe that I have tried with Rye, results in hard caramelized crust with dense structure. (OK AP + 15% mild rye was not dense - it was fluffy but crust was still hard).

Can you please point me to right direction (except for exit !!!) as I said I am fairly new here and relatively novice in bread making. (been experimenting for last year or two in non-continuous fashion.)

Thanks in advance,

NM

I am new to this forum but very glad to have found it.

I have been baking bread for years but recently discovered the joy of using my Kitchen Aid Mixer and Food Processor for preparing bread dough.  I now make all of our bread and want to venture into the land of sandwich rolls and buns.

Does anyone out there know of any specialty bun & roll (specifically hoagie) baking pans that are available.

Any help (& recipes of course) would be appreciated.