My new favorite cooking blog, Baking Bites, shared this recipe and I had to try it. I must admit that I have never had Cuban rolls so I couldn't tell you if these taste authentic. However, what I can tell you is that these are the very best sandwich rolls ever.
OK - I'm sorry about the picture. It was taken when "Teddy" from Aidan's kindergarten class came home with us for a weekend. Teddy helped make Cuban rolls.
I would not change a thing about this recipe except I increase the salt. I also take half the dough and either refrigerate it or freeze it because they are big enough to feed our family of 3. We make turkey and cheese or ham and cheese sandwiches and I have made this several times in the past month at Jeff's request. I even doubled the recipe and made them for family and friends when they joined us for Halloween.
slightly adapted from Baking Bites blog
2 1/2 tsp active dry yeast (1/4-oz)
1 tbsp sugar
2 cups warm water
4 cups all purpose flour, plus more for kneading
1 1/2 tbsp salt [original recipe calls for 1 T salt]
In a large bowl, combine yeast, sugar and warm water. Let stand for 10 minutes, until yeast is foamy. Stir in 4 cups of all purpose flour and the salt and mix well, until dough is smooth and elastic. It will be sticky, but the dough will still pull towards the spoon (or dough hook, if using an electric mixer) as you stir. Cover bowl with plastic wrap.
Let dough rise for 2 - 2 1/2 hours, until doubled in size.
Generously flour a flat work surface. Scrape dough out onto the board
and gently knead in additional flour until dough is no longer sticky
and forms a smooth ball. You may knead in anywhere from 1/2 cup to 1
cup of flour (high humidity will cause you to need more flour for
kneading). Don’t be afraid to let your hands get sticky as you work.
Let dough rest for 15 minutes.
*At this point, if you plan on freezing or refrigerating dough, do so here by wrapping in Pam sprayed plastic wrap and putting it in the fridge or freezer. I wrap again in freezer paper. Thaw on counter and then continue with next step.
Divide the dough ball into 4 pieces and shape each into a baguette
about 1 1/2-inches thick. Place all baguettes onto a parchment-lined
baking sheet and cover with a clean dish towel.
Let shaped dough rise for 45 minutes.
Meanwhile, preheat the oven to 400F.
Bake baguettes for 30-35 minutes, until an instant read thermometer
inserted into the bottom of one of the loaves reads 200-210F.
Cool loaves completely on a wire rack before slicing.
Makes 4 sandwich-sized baguettes.