Bay Cities Deli sandwich roll recipe

Looks somewhat like it was made from a croissant dough.

Is it tender, or chewy?

Whatever the formula, the dough was retarded overnight.  That's what causes the blisters on the crust.

My goodness, that's a huge sandwich!

id like to duplicate a similiar bread. here in nj, plenty of cheesesteaks and hoagie shops use that kind of bread. my guess its a mixture of buguette and semolina with the use of shortening to soften the bread.

Here's a recipe from Cook's Country that makes amazing rolls. Just shape them like Hoagie Rolls, omit the egg wash and throw some ice water in the bottom of your oven to get some steam going. That should help get a blistery crust but the interior of these rolls are top notch.

Soft and Chewy Rolls

•  
• 1 1/4 cups water, heated to 110 degrees
• 2 tablespoons extra virgin olive oil
• 1 tablespoon sugar
• 2 1/4 teaspoons fast rise yeast or instant yeast (1 package)
• 3 cups all-purpose flour
• 1/2 cup instant potato flakes
• salt
• 1 egg, lightly beaten

Preheat oven to 200°F When oven reaches 200°F, turn it off.

Line baking sheet with parchment. Grease large bowl.

Whisk water, oil, sugar, and yeast in liquid measuring cup until yeast dissolves.

Mix flour, potato flakes, and salt in large bowl. Make well in flour, then add water mixture to well. Stir until dough becomes shaggy and difficult to stir. Turn out onto floured work surface and knead until dough is smooth and forms cohesive ball, about 10 minutes.

Cover with plastic wrap and place in turned-off oven until dough has doubled in size, about 45 minutes.

Punch down dough on lightly floured work surface. Divide dough into quarters and cut each quarter into 3 equal pieces. On clean surface, form each piece into rough ball by pinching and pulling the edges unders so that the top is smooth. Then cup each round with your palm and move in a circular motion on an unfloured surface to shape a smooth ball. Transfer to prepared baking sheet. Cover loosely with plastic wrap and return to turned-off oven until doubled in size, about 20 minutes. (Or refrigerate rolls for up to 24 hours.).

Remove rolls from oven and discard plastic wrap. Heat oven to 400°F Brush rolls with egg and sprinkle lightly with salt. Bake until golden brown, about 15 minutes, rotating sheet halfway through cooking. Cool rolls on sheet 10 minutes. Serve.

That's a nice looking roll. I think  if you use the BBA formula for Italian with Biga and keep the dough temp upward of 80F, and wash the dough with egg wash you would be close to what you see. PR's Italian includes malt powder which helps with browning but I think this has a gloss that would come from an egg wash or really heavy steam. The cut/slash looks like it was heavily steamed also.

Eric

I googled the recipee and the other place listed also didn't have the salt quantity/   :o)  Since I had alrready mixed everything else, I took a guess and added 1 teaspoon, then a pinch more salt and it did work.

The recipe did turn out tastey rolls, but imho more of a  dinner roll than something for sandwiches.  Don't take that as a negative, as I did enjoy the experiment, and the rolls baked.  I was just looking for a different type of roll :)

You can search here by recipes.  Some filone is made with semolina and is very chewy.