Bayport BBQ: Sandwich Rolls

Bayport BBQ: Sandwich Rolls

Looking to make your own BBQ sandwich from scratch? Well it' ain’t a sandwich without the bread. Check out this recipe and video with Bayport BBQ in Minnesota to get you on your way to delivering a mouth watering creation.

Unfortunantely, Bayport BBQ closed its doors, but that doesn’t mean you can’t benefit from their knowledge. This BBQ joint was featured on Diners Drive-ins and Dives.

Visit Food Network for the Bayport BBQ: Sandwich Rolls Recipe

Ingredients:

1 tablespoon table salt

1 teaspoon yeast 

3 pounds high-gluten bread flour, plus more for dusting

Vegetable oil, for greasing

Cornmeal, for dusting

Directions:

Grab a 4"x12" loaf pan

I combined 4 cups of water, salt, and yeast in the bowl of my stand mixer, which is fitted with a dough hook. With the mixer on low speed, I added flour gradually until it was fully incorporated. Then I increased the speed to medium until a ball of dough formed, which took about 1 to 2 minutes. After that, I placed the dough into an oiled tub, covered it, and let it proof for about 12 hours. I greased the pans with oil and then dusted them with cornmeal. After that, I dumped the dough onto a floured surface and cut it into five 1-pound portions. I shaped and placed the loaves into the prepared pans, and then dusted the tops of the loaves with more cornmeal. Next, I covered the pans with a towel and let them proof for 2 hours. Once the proofing was done, I preheated the oven to 425 degrees F. After removing the towels, I baked the loaves for 15 minutes. Finally, I removed the bread from the pans and let them cool on a wire rack. Once they were cool, I cut each loaf into thirds and then halved each portion for the buns.