Whole Wheat Artisan Sandwich Rolls

9 hrs 45 mins

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a large bowl, combine water, yeast, and salt. Stir together.
2. No need to wait until yeast is bubbly. Add in flour all at once and stir together. All portions of the dough should be moistened so that no flour is left uncombined.
3. Cover mixture with lid or plastic wrap and leave at room temperature for two hours, or until doubled in size.
4. Place bowl of dough, still covered, in fridge for at least 6 hours and up to 14 days
5. Line a pizza peel (or large cookie sheet or cutting board) with parchment paper and sprinkle very generously with corn meal. You want to make sure your loaf doesn’t stick when you slide it off onto the pizza stone or cookie sheet.
6. Remove bowl from refrigerator. Sprinkle a “cloak” of flour over the dough – you’re not trying to mix it in or make your dough less sticky.
7. Cut off a grapefruit-sized piece of dough. Divide this pieces into two equal parts.
8. Form each piece into a cylinder about 2 inches in diameter by gently stretching and elongating the dough. Flour hands if dough is sticking to them. Don’t worry about making the bottom of the loaf look smooth.
9. Repeat until you have formed all of your dough into rolls.
10. Let rolls rest for 30 minutes (or more, if kitchen is drafty or cool). Most of the actual rising will take place in the oven.
11. 20 minutes before baking, place pizza stone in oven on the second to bottom rack, and place broiler pan on the rack below that; preheat to 450.
12. After 30 minutes have passed, sprinkle top of each roll with flour (to keep knife from sticking).
13. Using a serrated knife, make two 1/4 inch cuts crosswise on the top of the rolls.
14. Now, with a quick motion, flick the rolls onto the pizza stone, then pour a cup of hot water into the broiler pan. Shut oven as quickly as possible to retain steam.
15. Bake at 450 for 30-40 minutes, or until crust is browned and hardened.
16. Remove from oven and place on cooling rack; don’t slice it until cooled because it will release essential moisture.

9 hrs 48 mins

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a large bowl, combine water, yeast, and salt. Stir together.
2. No need to wait until yeast is bubbly. Add in flour all at once and stir together. All portions of the dough should be moistened so that no flour is left uncombined.
3. Cover mixture with lid or plastic wrap and leave at room temperature for two hours, or until doubled in size.
4. Place bowl of dough, still covered, in fridge for at least 6 hours and up to 14 days
5. Line a pizza peel (or large cookie sheet or cutting board) with parchment paper and sprinkle very generously with corn meal. You want to make sure your loaf doesn’t stick when you slide it off onto the pizza stone or cookie sheet.
6. Remove bowl from refrigerator. Sprinkle a “cloak” of flour over the dough – you’re not trying to mix it in or make your dough less sticky.
7. Cut off a grapefruit-sized piece of dough. Divide this pieces into two equal parts.
8. Form each piece into a cylinder about 2 inches in diameter by gently stretching and elongating the dough. Flour hands if dough is sticking to them. Don’t worry about making the bottom of the loaf look smooth.
9. Repeat until you have formed all of your dough into rolls.
10. Let rolls rest for 30 minutes (or more, if kitchen is drafty or cool). Most of the actual rising will take place in the oven.
11. 20 minutes before baking, place pizza stone in oven on the second to bottom rack, and place broiler pan on the rack below that; preheat to 450.
12. After 30 minutes have passed, sprinkle top of each roll with flour (to keep knife from sticking).
13. Using a serrated knife, make two 1/4 inch cuts crosswise on the top of the rolls.
14. Now, with a quick motion, flick the rolls onto the pizza stone, then pour a cup of hot water into the broiler pan. Shut oven as quickly as possible to retain steam.
15. Bake at 450 for 30-40 minutes, or until crust is browned and hardened.
16. Remove from oven and place on cooling rack; don’t slice it until cooled because it will release essential moisture.
17. When rolls are completely cool, divide among freezer bags, label, and freeze.

1 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: Countertop
2. Use as indicated in recipes or reheat in microwave.