New Orleans Po ‘Boy Rolls (Bread Machine)
New Orleans Po 'Boy Rolls are known for their light crispy crust and fluffy interior. There are different stories as to the origin of the term Po 'Boys, but a popular view is that it's the Louisiana rendition of "poor boys." Because of their fluffy interior, New Orleans Po 'Boy Rolls are perfect for sopping up the various fillings that adorn them.
- 1 cup plus 3 Tablespoons (9.5 ounces) filtered water
- 1 Tablespoon granulated sugar
- 1-½ teaspoons Kosher salt
- 1 Tablespoon olive oil (0.5 ounces)
- 3 cups bread flour (15 ounces)
- 1 Tablespoon instant yeast
Place all ingredients in the order listed in the pan of the bread machine. Select dough cycle, and press start. If making dough ahead of time, remove as soon as kneading finishes, place in oiled bowl. Cover with plastic wrap and refrigerate overnight. If making dough for immediate use, allow dough cycle to finish.
Place dough on floured surface; divide into 6 pieces that are 4.25 ounces each. Form each piece of dough into a 6 to 7-inch loaf. Place on parchment lined baguette pan and/or perforated French bread pan.
Turn electric oven on for exactly 1 minute and 45 seconds. Place dough in oven to rise for around 1 hour and 30 minutes or until doubled in bulk.
Preheat oven to 400° F. Place cast iron pan on bottom rack.
Slash rolls with sharp knife; mist with water.
When oven reaches temperature, add boiling water to cast iron pan. Place rolls in oven; bake for 20 minutes, or until golden brown.
Cool on wire rack.
Yield: 6 New Orleans Po 'Boy Rolls.
Calories: 256kcal | Carbohydrates: 47g | Protein: 7g | Fat: 3g | Sodium: 195mg | Potassium: 68mg | Fiber: 1g | Sugar: 2g | Calcium: 9mg | Iron: 0.6mg