Po’ Boy Sandwich Roll

by on December 7, 2011 » Add the first comment.
Print Friendly, PDF & Email

This creates a nice soft bollito that is great for making a po’ boy.


  • 1 TBL dry yeast
  • 1 TBL Nonfat Dry Milk
  • 1/2 TBL Sugar
  • 1 tsp Salt
  • 2 C AP flour (I plan to try swapping 1 Cup of cake flour next time)
  • 1 C Hot Water (120-130 F)
  • 1/2 TBL Butter
  • 1/2 TBL cold water


  1. Mix together 1 Cups flour, yeast, dry milk, sugar and salt
  2. Pour in the hot water and butter, mix well
  3. Add remaining flour 1/2 cup at a time. Switch to hook near the end of flour
  4. Add additional flour 1 TBL at a time to get to an elastic ball that is not TOO sticky, but better sticky than too dry.
  5. Knead on medium speed 2 for 10 minutes
  6. Turn dough out onto floured surface and knead with your hands, folding over and over until it is NOT sticky, and dough springs back when you push a finger into it.
  7. Shape into a ball, oil lightly, and place in large glass bowl at least 3x the size of the ball.
  8. Let rise until doubled in size – about 1 hour
  9. Turn out onto a lightly floured surface. Knead briefly to allow large bubbles to escape.
  10. Place pan of water in the oven
  11. Start oven preheating to 350º
  12. Divide into 2 pieces, shape into two torpedoes, and cover loosely with saran and let rise for another 60 minutes on top of the stove
    The dough should double easily in 45 min
  13. Brush dough with cold water, slash across the top and bake for 40 Minutes
  14. Rotate half way through for even color – do not over-bake
  15. Cool on a rack


Find more like this: Breads, Pasta, Potatoes, Starches, Lunches, Make Ahead - Serve Later, World Cuisine

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.