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Thursday, October 13, 2016
Hot Roast Beef Sandwiches on Homemade Kaiser Rolls
1/4 oz packet Red Star active dry yeast
1/4 cup warm water
1/2 Tablespoon honey
3 cups All-Purpose Flour
2 Tablespoons sugar
1 1/4 teaspoons salt
1 large egg
2 tablespoons salted butter, softened
3/4 cup lukewarm whole milk
1 tablespoon milk or eggwash
2 tablespoons poppy or sesame seeds
2 large sweet onions, thinly sliced
2 Tablespoons unsalted butter
2 Tablespoons extra virgin olive oil
Salt & black pepper, to taste
10.75 oz Campbell's beef gravy
1 pound thinly sliced Roast Beef
3-4 slicedy baby swiss cheese
3-4 slices provolone cheese
Mix the yeast and honey into the lukewarm water. allow 5 minutes to activate.
Pour milk into a glass measuring cup and warm in the microwave. add the sugar and salt to the warm milk, mix well.
In a stand mixer using a paddle attachment add the flour, butter, egg, yeast mixture and milk mixture. Mix on low until well combined.
Remove the paddle attachment, replace with a hook attachment.
Then knead for 5 minutes in a stand mixer to make a smooth, supple dough.
Transfer the dough to a lightly greased bowl, allow the dough to rise until noticeably puffy, about 1 hour.
Gently deflate the dough, and transfer it to a lightly greased work surface.
Divide the dough into seven equal pieces. Using your hands roll the pieces back and forth to form a 12-inch long rope.
wrap the dough around three fingers, tie into a knot then wrap the two ends around twice. Using your thumb and index finger pinch the center to seal the end pieces.
Place the rolls cut-side up onto a parchment-lined baking sheet. Cover the rolls, and allow them to rise for 45 minutes to 1 hour, or until they've almost doubled in volume.
If adding a topping, turn the rolls cut-side up. Dip their tops in milk, and coat with poppy or sesame seeds, if desired.
Set the oven to 400°F. Do not wait for the oven to heat to 400°F immediately place the rolls in the oven on the middle rack once the oven is turned on. Bake for 12 to 14 minutes. Remove the rolls from the oven. Cut and assemble right away so they're still hot when served.
Instructions for the sandwich filling
Unfortunately, I did not take photos of these steps. I'll try to remember next time I make these so I can add them here.
In a saucepan over medium-low heat butter and evoo. Add onion slices, season with salt and pepper. Cook slowly until tender and caramelized.
In another saucepan over low heat add the gravy and roast beef. Allow it to heat up while the rolls bake. Melt equal amounts of provolone cheese and swiss cheese on the meat.
Spread desired amount of bacon horseradish dip on the inside of the rolls. Place meat on the bottom slice of the roll, top with caramelized onion. Serve immediately while hot.
Once the rolls are completely cooled store the leftover rolls at room temperature for a couple of days; or freeze them for longer storage.