I'm looking for a recipe for a sandwich roll that has a slightly chewy crust but inside that does not get soggy from dressings easily
for hoagies I use
Just be sure to develop the gluten enough and I do two rises. This does get a nice chew to the crust.
for hamburger/hot dog/knotted sandwich rolls (like a soft kaiser) I use James Beard's Buttermilk White and shape appropriately.
I now just add buttermilk powder and milk powder to the dry flour. These are softer crust,