Sandwich rolls

Mix a package of dry active yeast with warm water in the stand mixer bowl, then add bread flour and salt.

Knead with the dough hook about 5 minutes to a smooth, soft, slightly sticky dough that pulls clean from the bowl and hook; add flour if it smears.

Ball it, coat with a few drops of vegetable oil in the bowl, cover and rise somewhere warm and draft-free an hour to an hour and a half until doubled.

Press into a rectangle, cut in half and each half into three; round into six balls (weighing for exact portions), cover with a cloth and rest 15 minutes.

Press each into an oval rectangle six or seven inches wide, roll up tight seam down, and taper the ends by rolling from the center out with hands at 45 degrees.

Space on parchment-lined baking sheets, cover with towels and rise about an hour until doubled.

Slash down the length with a very sharp knife at 45 degrees about a quarter inch deep, between side and top, then spritz all over with water.

Bake in the center of a 450 degree oven with a pan of water on the oven floor, about 20 minutes; halfway, rotate the pans and spritz again.

Cool completely on a rack before cutting so they do not lose moisture.