I waited yesterday for about 8 hours while a pork shoulder was cooking in my backyard smoker. I took it out of the smoker last night and then pulled it apart this morning. The one thing missing from a great sandwich was the carrier for the pork. I decided to make a sandwich roll which is a cross between a dinner roll and a sub bun.
3 cups bread flour
1 1/4 cup warm water (100 – 110 degrees)
1 oz. dry active yeast
1 teaspoon salt
3 teaspoons sugar
1 oz. dry milk
3 teaspoons unsalted butter (soften)
1 egg
In a small bowl add the yeast and the warm water then whisk to dissolve. In a stand mixer add the flour, salt, sugar, dry milk, butter and 
egg fitted with a dough hook. Add the yeast mixture and mix at a medium speed for approximately 10 minutes. Remove the dough and knead another 1 -2 minutes on a lightly floured surface. Place the dough into a greased bowl, flip coating both sides, cover with a kitchen towel and place in a warm area to proof. (Until double in size) Prepare a sheet pan by spraying with vegetable spray and pre-heat your oven to 400 degrees. Punch down the dough and remove from the bowl and place on a lightly floured surface. Divide the dough into 5oz pieces and roll into logs 10″ long and place 2″ apart on the prepared sheet pan. Place in a warm area and allow to double, egg wash and bake 12 – 18 minutes until golden brown. Coat each roll with butter while hot, allow to cool slightly then remove from the pan and place onto a cooling rack.
Enjoy
Chef Brian Klauss
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