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5 from 1 vote

Italian Style Long Roll

Ingredients

  • 1 packet active dry yeast
  • 2 tablespoon suger
  • 1 cup water warm
  • 1 cup milk warm
  • 5 grams amylase enzyme
  • 4 cups flour up to 5
  • 2 tablespoon salt

Instructions

  • combine the yeast, sugar, water, milk, and the amylase enzyme. Let  this bloom for30 minutes
  • add in the flour and salt and let that combine. Add in the bloomed  yeast mixture and mix on low for 2 minutes
  • rest for 15 minutes
  • knead for another 15 minutes, on low
  • shape it into a ball and place into an oiled bowl,  in the fridge overnight
  •  divide into 4 pieces and  shape your long rolls
  • place on pan, sprinkle cornmeal, lest rise for 30 mins
  • brush with egg whites and dust with cornmeal
  • proof for 1 -2 hours.
  • Preheat your oven to 450 degrees Fahrenheit and place a pan into the bottom of the oven (for ice cubes to create steam)
  • Add in some ice cubes to help to create steam and a nice color on the bread. Bake  your long rolls for 20 minutes or until golden brown