I grilled a flank steak yesterday, and decided to make sandwiches today from the leftovers. Thin-sliced flank steak, briefly reheated with a shot of Worcestershire sauce and some sliced piquillo peppers went onto the home-made buns, and I topped that with a cheese sauce.
As for the buns, I'm all for a crusty loaf of bread, but sometimes a soft roll makes more sense for a sandwich.
These buns were sturdy enough for my steak sandwiches and would be just as good for a sub sandwich (or depending one where you live, a grinder or a hoagie.)
2 1/4 teaspoons instant yeast
1 tablespoon sugar
1/2 cup instant mashed potatoes
1/2 cup semolina flour
2 cups (9 ounces) bread flour
1 teaspoon salt
1 tablespoon olive oil
Mix the water, yeast and sugar in the bowl of your stand mixer. Add the instant mashed potatoes and the semolina flour, and stir to combine.
Set aside for 10 minutes. It should get fluffy.
Add the bread flour and knead with the dough hook until the dough becomes smooth and elastic. Add the salt and olive oil and continue kneading until it is completely incorporated and the dough is smooth, shiny and elastic.
Form the dough into a ball, drizzle it with a bit of olive oil, and return it to the bowl. Cover the bowl with plastic wrap and set aside until the dough has doubled, about an hour.
Sprinkle cornmeal on a baking sheet and preheat the oven to 350 degrees.
Flour your work surface lightly and turn the dough out. Divide the dough into 4 pieces, and form each one into a log about 2-3 inches in diameter and place them seam-side down, on the prepared baking sheet.
Cover the pan with plastic wrap and set aside to rise until doubled, about 30 minutes. Bake at 350 degrees until golden brown, about 35 minutes.
This has been submitted to Yeastspotting.