There’s a local bakery chain in Boston called Flour. One of my favorite items is their breakfast sandwiches. Going out for breakfast, however, is a challenge when you don’t live close to said bakery and you have two young children.
I’ve long sought to replicate the experience at home. Fortunately, my recent experiences with pizza dough have made it much easier to reproduce these treats. I’ll go through the fillings in a subsequent post, but the rolls are dead simple to make. You’ll need a pizza peel (or the back of a baking sheet), parchment paper, and a baking stone in your oven. If you don’t have a baking stone, you can probably get away with just cook these on a baking sheet, but you may have to cook them a bit longer.
This recipe makes 4 rolls, but feel free to scale up or down as needed.
The night before you intend to eat these, mix the following ingredients in a bowl (choose one big enough to allow room for more than doubling):
- 280g bread flour (I like Caputo 00, but you can use whatever is convenient; even AP will do in a pinch)
- 1/4 tsp instant yeast
- 3/4 tsp salt
- 196g room temperature water
Mix the dry ingredients together then add in the water. With a spoon, stir the mixture until all the flour is absorbed, but you don’t have to kneed the dough. The gluten will develop on its own. Cover the bowl with plastic wrap and leave at room temperature overnight.
The next morning, place a piece of parchment paper on a pizza peel (the back of an overturned baking sheet will do if you don’t have one). Brush the surface with a thin coating of olive oil. Preheat your oven to 375 °F, turning on convection if you have it. If you have a baking stone or baking steel (I use the latter), make sure you give your oven adequate time to warm up (at least 30 minutes).
Turn out the dough onto a floured countertop and divide into four equal portions. The dough will be wet, so leave some extra flour around to dust the dough as needed. Fold each piece down while rotating it in your hands so the dough forms a ball with the folds connecting at the bottom. You should be able to accomplish this with about four quarter-turns of the dough. The idea is you want the out surface of the dough to be stretched to help the dough ball keep its shape.
As you finish each roll, place it on the parchment paper. When you are done, brush each lightly with olive oil. For a sweet version (my son loves these), you can then take some of these rolls and toss them gently in a bowl with cinnamon sugar (e.g. 1 teaspoon cinnamon and 4 teaspoons sugar, mixed well) before returning to the parchment.
Use the peel to shuttle the parchment paper onto the baking stone/steel and cook for 15 minutes. The internal temperature should be above 200° F. Let the rolls cool on a baking rack, ideally for around 30 minutes, though I’ve been known to be impatient.
Cut the rolls in half horizontally and make a sandwich of your choosing (e.g. egg, tomato, bacon). The cinnamon sugar version is great with cream cheese.