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Banh Mi Roll

Vietnamese Banh Mi Rolls

302kcal
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Prep 30 minutes
Cook 20 minutes
Total 3 hours 35 minutes
An exceptional recipe for authentic Vietnamese short baguettes. Featuring a paper-thin, crackly, shatteringly crisp exterior crust and an ultra-light, airy, cloud-like crumb. A brief autolyse period builds gluten strength naturally, while a touch of neutral oil ensures the interior remains pillow-soft.
Servings 6 servings
Cuisine Vietnamese

Ingredients

Ingredients

Equipment

Method

Instructions
  1. In your stand mixer bowl, whisk together the lukewarm water, instant dry yeast, and sugar until completely dissolved. Add the bread flour and salt. Mix thoroughly by hand or on the lowest speed just until no dry flour patches remain and a shaggy mass forms.
  2. Cover the bowl and let the mixture rest undisturbed for 30 minutes for the autolyse phase to activate gluten development.
  3. Pour the 20g of neutral flavorless oil directly over the rested, lumpy dough. Knead with your machine's dough hook or vigorously by hand for 5 to 7 minutes until the oil is completely absorbed and the dough transforms into a smooth, elastic ball.
  4. Cover tightly and let the dough proof for 1 hour to 1.5 hours at warm room temperature until it has successfully doubled in volume.
  5. Lightly dust your workspace with flour. Tip the puffy dough out and divide it cleanly into 6 equal pieces weighing roughly 100g each.
  6. Flatten each dough piece slightly, then roll it tightly from the top edge downward into a dense cylinder. Pinch the final seam firmly to seal, then gently roll the log under your palms, applying slightly more pressure to the outer edges to create tapered, pointed tips. Repeat for all 6 portions.
  7. Place the shaped mini baguettes seam-side down into a baguette pan or onto a parchment-lined baking sheet. Cover loosely and let them proof for 1 hour at a warm temperature until noticeably plump.
  8. Transfer the proofed rolls directly into the refrigerator for 15 minutes to firm up the surface skin, which makes clean scoring much easier.
  9. While the rolls are chilling, preheat your oven to its high baking temperature setting with an empty, deep baking tray positioned on the lowest rack underneath.
  10. Remove the cold rolls from the fridge. Using a sharp bread lame held at a shallow angle, make one confident, swift cut down the length of each roll, leaving an uncut inch at both ends.
  11. Slide the baguettes into the oven. Immediately pour 1 cup of boiling water directly into the preheated hot tray below to generate a massive burst of steam, and quickly shut the door.
  12. Bake with steam for exactly 10 minutes. Carefully remove the steam tray from the oven, turn the rolls for even browning, and bake for an additional 10 to 12 minutes without steam until the crust turns a crisp, even golden brown. Cool completely on a wire rack.

Nutrition

Calories302kcalCarbohydrates55gProtein9gFat5gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat2gCholesterol2mgSodium98mgPotassium93mgFiber2gSugar7gVitamin A3IUVitamin C0.05mgCalcium14mgIron1mg

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