Italian Sandwich Rolls

Materials
***Italian Sandwich Rolls (6 items)
Bread Crumbs 450 g
Whole wheat flour 50g
Salt 8 g
sugar 20g
yeast 4g (5g in winter)
olive oil 27g
butter 30g
milk 122 g
water 177 g
*Beef cheese sandwich Makes 3 sandwiches
Beef Carpaccio 350 g
Yellow onion 1/4
Slices of provolone or white American cheese 3 pieces
Black pepper Moderate
Garlic salt Moderate
Italian spices Appropriate amount (optional)
Oil 2 tsp
butter 20g
garlic 2 petals
Bell pepper 1/4 (optional)
Put all the dry powders (flour, salt, sugar, yeast) into a large bowl and mix well, making sure the yeast does not come into contact with the salt. Pour in olive oil, completely melted butter, milk, and water in turn.

First, use a food processor to mix at low speed until there is no dry powder. Switch to medium speed for five minutes and mix until the dough is smooth.
Take out the dough and knead it on the chopping board for a few times to make it into a smooth ball. Apply a little oil on the surface of the dough.

Put it in a bowl and let it ferment until it doubles in size.

Use your fist to deflate the dough, and roll it into a long strip on a chopping board. Divide it into six roughly equal portions.

Take a piece of dough and roll it into a rectangle about 1 cm thick using your hands or a rolling pin.

To make the shape look good, you can cut off a little bit of the two sides to make it straight. Then roll it up from the bottom to the top and pinch it tightly at the end.

Preheat oven to 180 degrees.
Secondary fermentation until twice as large.
Keep a certain distance between each loaf to prevent them from sticking. Cut the surface of the bread diagonally with a knife, and then brush it with egg wash.

Bake in the oven for 20 to 25 minutes, depending on the color of the surface.

Preparation of beef filling:
Slice the beef into thin slices. You can buy pre-cut beef slices directly. Or freeze the beef for half an hour until it is a little hard but not too hard, then you can slice it thinner.
Cut the onion into shreds. Cut the bell pepper into shreds as well.
Add 2 tsp oil to a wok, sauté onions until fragrant, then add beef slices and fry until cooked. Season with garlic salt, black pepper, and Italian spice powder (if any). Divide the beef into four portions and place a slice of cheese on each portion.

Bread preparation:
Chop garlic into a paste and mix thoroughly with softened butter.
Separate the bread along the middle but do not cut it completely.
Spread the garlic butter on both sides of the bread.

Use the toast function in a small oven for five minutes.
Put the beef into the hot bread while it is still hot. You can add mayonnaise on the surface.