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Friday, January 8, 2010

Torpedo Rolls - Foodie Friday






From the kitchen of One Perfect Bite...Why torpedo rolls? I've been searching for a recipe that would produce a roll similar to the one that is used to make a banh mi, or Vietnamese sandwich. In the course of that search I stumbled on this recipe. While this wouldn't work as the base for a banh mi, I can happily report it does make a wonderful Italian-style submarine sandwich. The roll lacks the crackly crust associated its French or Italian counterparts, but it has a lovely soft interior that makes for a wonderful sandwich. These rolls are easy to do if you have a stand mixer with a dough hook. The machine really does all the work and no kneading is required. The dough is soft and very sticky and you may need to flour your hands to form the rolls. Resist the temptation to add too much flour to the dough as you mix it. I stop adding flour when the dough leaves the sides of the bowl and climbs the dough hook. You can select the shape you want to make. I've chosen torpedo rolls which are coincidentally named for their resemblance to torpedoes. I've also used the recipe to make sandwich rolls. To be truthful the recipe can also be used to make wonderful dinner rolls. For under $4 you can have 16 sandwich or torpedo rolls or 3 dozen dinner rolls that taste a bit like challah. My biggest problem is having the rolls ready when I want to use them. I usually make a double batch and freeze them for future use. I've cut back - way back - on the amount of sugar used in the original recipe. I know you'll love these if you give them a try. Here's the recipe.

Torpedo Rolls...from the kitchen of One Perfect Bite adapted from The Pastry Queen by Rebecca Rather

Ingredients:
1 tablespoon active dry yeast
1 cup lukewarm water
1/4 cup vegetable oil
1 large egg
1/3 to 3/4 cup granulated sugar (I use 1/3 cup)
1-1/2 cups water
6-1/2 cups all-purpose or bread flour
1 tablespoon kosher or sea salt
Pinch of ground cinnamon
Extra-virgin olive oil to brush on warm rolls

Directions:
1) In the large bowl of a stand mixer, sprinkle yeast over 1 cup of warm water. Let sit for 5 minutes, or until foamy. Add vegetable oil, egg, sugar and remaining 1-1/2 cups water and mix, using dough hook, until well combined. Add flour a cup at a time. Mix on medium-low speed until dough holds together, about 5 minutes. If it does not come together add water a tablespoon at a time until it does. Let dough rest in mixing bowl for 20 minutes to relax. Add salt and cinnamon and mix dough for 1 minute on low speed. Transfer to an oiled bowl. Cover with plastic wrap and let rise in a warm spot until doubled in volume, about 90 minutes.
2) Preheat oven to 350 degrees F. Line two baking sheets or cookie pans with parchment paper. Set aside.
3) Punch dough down. If it's sticky, flour your hands. If making dinner rolls, pinch off and roll golf ball-size pieces of dough. If making sandwich or torpedo rolls, pinch off tennis ball-sized pieces or dough and shape them as you choose. Place rolls on prepared pans, leaving 2-inches of space between them. Cover loosely with plastic wrap and let sit for about 20 minutes, or until rolls feel like soft marshmallows. Bake for 20 to 30 minutes, or until rolls are golden brown. Remove from oven and brush very lightly with olive oil. Rolls may be served hot or at room temperature. Yield: 16 torpedo or 32 dinner rolls.

This recipe is being linked to:
Designs By Gollum - Foodie Friday

This recipe is linked to:
Wild Yeast - Yeast Spotting

55 comments :

Mary said...

Sure looks good!

Jolita said...

Very beautiful rolls! Must be delicious with some smoked turkey and vegetables!

bj said...

ummm, these look devine, Mary..

Michael Lee West said...

I love food quests of any kind, and I enjoyed reading about your adventure with Torpedo Rolls. Wow, they look good.

Martha said...

These look wonderful -- I should try them for I love the smell of baking bread especially on these snowy days!

Lynda said...

These look dainty and delicious and I bet would make a lovely sandwich roll, as you say. I like the addition of cinnamon to the dough - it sounds interesting ... unusual, too ! Hope you have a wonderful 2010 ....

Joy said...

What a treat these will be. I am excited! Lovely helpful directions. Thankyou!

Donna-FFW said...

Gorgeous rolls. I so have to try my hand at bread. No excuse not too, and it looks so worth the time and effort.

KathyB. said...

I love to make and bake breads and rolls and these look a real treat!

Hootin' Anni said...

They do look perfect in every way. I bet your home is just filled with all the richness of fragrances while you cook/bake away to your hearts content. [and there is nothing compared to the fragrance of bread baking!!]

Happy Friday Mary!

Megan said...

I'm trying these. I think my daughter would love these for packing her lunch. She likes that soft roll type bread and they are not cheap. This sounds like a perfect solution. Cheap, easy, and a perfect bite! (hehehe)

noble pig said...

I've never seen these, and they are beautiful.

George Gaston said...

Mary, I'd like to order a "baker's dozen" please! These look absolutely delicious.

Thanks for the terrific recipe...

Claudia said...

Wow, Mary - they are perfect! I love the name torpedo rolls. Do you take orders?

Joycee said...

Looks like I'll be baking bread today! Thanks Mary and have a great weekend...joycee

Karen said...

This looks like it would be a really tender bread - sounds so delicious, I may give them a try!

Federica said...

complimenti per la bellissima ricetta e foto!

The Cooking Photographer said...

Wow. Those are really neat Mary!

A Year on the Grill said...

very very good... I am on a bread kick, and will be making these soon...

BTW, I made another batch of Anadama rolls from your recipe... this time, with sesame seeds on teh top and they were terrific!

A Year on the Grill said...

Mary... have you done a hamburger bun recipe? i am looking for one to start for this evening, so get back to me and leave a comment on my site if you have ASAP... and thanks

Rhonda @ Shellbelle's Tiki Hut said...

I've always wanted to make homemade sandwich rolls, but thought they would be difficult. You make this sound doable for someone like me. Thanks for sharing this recipe Mary.

The Blonde Duck said...

I like them for the name alone!

Yvonne @ StoneGable said...

Hi Mary, I am so glad you came to visit, and through that I found you. What a mouth-watering blog!
And just so beautiful. I was peeking at a few of your recipes. Yummy.
You make me want to bake, and that is an endeover I don't do often.
I LOVE to cook, but baking is to precise. I have just of late had my interest peaked, and your blog just may win me over.
I am your newest follower. Keep the yumminess coming!
Yvonne

Mary said...

Welcome, Yvonne. We try to keep things different and interesting. I'm so glad you decided to follow us.

Vanillastrawberryspringfields said...

Oh Mary-thanx a ton to ya i found ur wonderfull blog full of elicious recipes and most of all a wonderfull u...
Sure these rolls look fantastic though i know nothing of the background u mentioned but love to hear-and i sure would love 'em when i try 'em out....

Mike said...

Those look like the perfect home for some choice bahn mi fillings. Beautiful rolls!

The Tablescaper said...

These look delicious, but I must admit, I haven't played around with yeast in years. I'm about to scroll down to your individual quiche recipe which looks much more my speed.

- The Tablescaper

Sharon said...

Wow, those are seriously beautiful rolls!

Joyce said...

Now finally someone who knows what a torpedo roll really is. When I ask for these down south they sort of look at me funny. I forget that different areas of the country call rolls and sandwiches by different names ex: hero sandwich, hoagie, foot long etc.
Joyce

Designs on 47th Street said...

Hi there. I'm so glad I linked to Foodie Friday today and that you stopped by to see me. I had lost you! You always have the best recipes and these rolls are no exception. Thank you for another great recipe. I hope you enjoy my white chili.
Donna

Helen said...

Thanks for stopping by .... your blog header photo One Perfect Bite is indeed perfect!

Lea Ann said...

Saving this one. I just got a stand mixer for Christmas and am doing some break experimenting. Thanks for the recipe.

Memória said...

These look great!! They almost look like bolillos for Mexican tortas. I'm bookmarking this recipe!

Kristen said...

I am going to have to try these. I have been looking for a good sandwich roll.

The Chef In My Head said...

Dear Mary,
So it's now begun...I have to start learning how to bake bread. I made your beer bread earlier this week and my husband hasn't stopped talking about how good it was. I will try these Torpedo Rolls this weekend. Gee Mary, what have you started??? :-)) LeslieMichele

Libby Murphy said...

Torpedo Rolls sure sound out of this world and look delicious. You continue to amaze me with the finds on your site. You are one busy lady.
Happy Twirls

Nancy Jane said...

When I show these to my husband, I know he'll want me to try them right away. I can think of lots of delightful fillings to complement these beauties... Nancy

xinex said...

Mmmmm, I love yummy home baked bread...Christine

Pam said...

They look golden brown and perfect - you are the best bread baker Mary.

Deborah said...

These look fantastic!

Alicia said...

My mouth is watering. I can just imagine the delicious smells that must come from your kitchen when you're baking these!

Coleen's Recipes said...

The shape of these rolls makes them extremely versatile!! Great job!!!

Troy said...

Wow, I can smell them baking just by looking at the picture!

They sound wonderful.

Thanks for visiting my blog.

Troy

My Little Space said...

Perfect looking roll for my sandwiches!

Katy ~ said...

I've been craving the activity of making bread. These rolls look superb!

storyteller said...

Ohmygosh ... these look tasty! I bet you'd enjoy my Friday post at Sacred Ruminations where I shared all about making tamales with my sister. I was a Foodie on Friday and didn't even realize it ;-)
Hugs and blessings,

g said...

Pinch of cinnamon! What an interesting touch.

Regarding banh mi rolls - I understand the baguettes in Vietnamese bakeries use a proportion of rice flour - I'm not sure how much, but I remember reading that somewhere. It gives them the crust their characteristic crackly crunch.

Mary said...

Thanks for the tip "g".

Terie said...

I know these aren't difficult but I am such a chicken. I have been making bread using a bread machine for so long that now I'm afraid to do it by hand. I need to just get right down to it. I'll have to try these - maybe tonight, if I start now :-|

L'Chicken said...

These are beautiful. And when you find the perfect Bahn Mi recipe, I will be waiting with yeast in hand. That is my favorite sandwich. BBQ pork with jalapeno and cilantro...yum!! Happy New Year, Mary!

Rachelle @ Olivia's Cottage said...

Thank you for the post! I love many Thai Dishes. This is the first I have tried. All of the recipes on your site look so wonderful.

MC said...

These little golden torpedoes look deliciously plump and soft. They remind me of the "pains au lait" my Mom used to buy for us as a treat when I was a child, back in Paris. We used to make chocolate sandwiches with them. Very very yummy...

Cathy (breadexperience) said...

Those look beautiful and tasty! Can I have some? Happy Baking!

robbie said...

I recently came across your blog and have been reading along. I thought I would leave my first comment. I don't know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.

Lucy

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Tamarah Bartmess said...

I'm gonna try and get that crusty effect with my batch by having some water in a roasting pan while I bake the bread. It's what I normally do with my artisan bread to get the crust more crunchy.

Thank you! Sunday dinner is gonna be amazing!

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