How I Made the PERFECT Cheesesteak Roll

[@CharlieAndersonCooking]

Save 20% on your first Native purchase! Click here bit.ly/nativeanderson and use my code ANDERSON #AD

[@w00master]

For years I’ve just used a baking stone and a turkey toaster lid (preheated in the oven with stone). It can accommodate nearly any shape: boule, battard, bannaton, or 2 standard length baguettes. Super affordable and practically no shape restrictions.

[@lazy_dad]

thanks! that is a great idea.

[@ChefChrisDay]

I had the same thought. Was gonna look for a lid at my Dad's house next time I'm there.

[@alwayschristine4712]

For a baking stone, I use unglazed Saltillo floor tiles. They work perfectly, and they're cheap. Been using them for 20 years.

[@praics]

Brilliant! I am going to try this right now. And I am like DUH why didn't I think of that? hahaha

[@anti-ethniccleansing465]

@@ChefChrisDay You stole your dad’s lid, or planned to if he had one? Dang.

[@Legoless]

I've never had a cheesesteak in my life but I still watched this entire video

[@zimmejoc]

Try one, you’ll like it

[@ginismoja2459]

Same

[@Gabe-hk3tt]

Same here

[@datsumcrzysht]

You can make the perfect cheesesteak at home very easily.

[@drakes1515]

Missing out. Definitely delicious.

[@petep5003]

I've made a lot of bread in my life and this is the best video i've ever watched on the topic. Actually answers questions you build in your head when you bake a lot at home.

[@jeffj5080]

Absolutely incredible series and really appreciate the multiple methods to bake. The salt content is super interesting here

[@CharlieAndersonCooking]

Yeah it was a big realization for me! It makes a huge difference

[@railasvuo]

This is one of the best cooking channels on KZbin

[@Treyorrrr]

HOW DID I KNOW you were going to drop this video today? I spent the day making cheesesteak rolls based on your last video 😂 They actually came out amazing, only adding 2% sugar since I don't have access to diastatic malt powder. Came out incredible. Best roll I've had since moving to the west coast in 2005.

[@CharlieAndersonCooking]

That's awesome to hear, I'm glad you liked it!

[@cdomeier122112]

the pedantic element in these videos is brilliant especially for a beginner baker. you are killing it charley!

[@kylejamesv]

Charlie, first off you’re videos are awesome and the results are incredible. I just bought the challenger bread pan. Looking at the roll you baked in that looks like it came from a factory. Keep up the great work. I’m inspired.

[@CharlieAndersonCooking]

Thank you! Yeah I do love my challenger bread pan, I hope you like it too! It's great for rolls and small baguettes, and you can even bake two small bread loaves at once, which is usually what I use mine for.

[@Tobiah80]

Wow. Your videos are LEGIT. Just discovered you, and so glad that I did. Not many folks get as in depth and nuanced as you do. These are the types of things that I geek out about and experiment with, as well; methods, percentages, vessels, temps, etc… You have a new subscriber, for sure!

[@georgepapp3913]

Love this series. Nice work. I’m frothing at the mouth for the finale. I’m gonna make it immediately. 🤟

[@mikesweeney2324]

Dude. I rarely find cooking videos where I learn anything any longer and you've given me a ton of tips and hints that are super useful. I wish I found this video days ago.

[@TableTopic]

I am a big fan of the food science on display, and the thoughtfulness for the home cook. Looking forward to the final result!

[@alextilson9741]

Any kind of cast iron skillet will also work in place of a pizza steel. I believe butter also has some natural emulsifiers which can have a similar effect to crisco.

[@rapidsharekoko]

Did you try spritzing the rolls with water before and while they were in the oven instead of covering the rolls? I think this is how french baguettes are made.

[@tonkaGuy888]

I’m a proficient baker, and I made these this morning per your recipe and technique and they are outstanding! Best rolls ever. Dude, I’m almost seventy, been cooking since I was ten, but I’ve still learned a ton from your videos. I plan to watch them all, even if I don’t intend to make whatever you’re demonstrating, just because they are so well made and interesting. Though there are at least a dozen other cooking channels I follow, I can’t say the same for any of them. Would you consider doing a deep dive on fish and chips? I know there are probably hundreds already, but none are as methodical as your approach to nailing a dish. Either way, I appreciate your channel. You should have a million subscribers, but I think you’ll get there in time.

[@CharlieAndersonCooking]

That's great to hear! And I really appreciate the kind words. I think fish and chips would make a good series! I'll definitely add that one to the list.

[@haircutdeluxe]

Rockfish in traditional tempura batter with beer in it, it isn’t going to get much better than that.

[@DJ_UKINSELKA]

If you dont have a roasting pan etc. to put on top of your bread, at least in EU we usually have fitted oven trays that you can slide on top of your breads to the rack above them. This is to trap steam like a pan, but with things that usually come with your oven. Just make sure that you also put a some kind of steam source under the things you are baking. I've baked two sourdoughs at a time (because of the increased electricity costs and whatever) with this method and it works ok. Though its still its better to use a tray or something like the challenger to make sure the steam traps nicely. But the tray method is worth a shot if you dont have anything else!

[@mannsonthemove2958]

Do you know that in south Philadelphia the Italian bakers used whey in their dough. One of the unique things about a Phila roll that makes those cheese steaks the best in the world.

[@spencerkravis8635]

I have been making the Brian Lagerstrom hoagie recipe for a few years now, and before that the Ethan Chlebowski recipe, and while they are both great recipes for top tier sandwich bread, they were lacking something I couldn't put my finger on. There is a certain quality to the bread you get from the Italian Delis on the east coast that I had never been able to replicate at home before, but this recipe is the answer. I love the process laid out in this series and how Charlie isolates each ingredient and baking method and compares to the actual bread from Philly. This is my new go to video whenever I'm in the mood to make an 11/10 madone sangweech, and is definitely worth a try. Even with a disposable foil pan over my baking steel the results were spectacular, though I opted for a generous amount of sprays from a spray bottle in place of using ice (to avoid the misshaping issue).

[@taystorm]

You're videos are so interesting. I'm a new subscriber from Philly. Love this series!

[@ranakeen9884]

WOW. I absolutely love love love the intense science talk behind the baking of his bread rolls!

[@cbuffalino]

Over proofed this on my first attempt but made them again this weekend and they came out bomb! The crust especially came out just as expected. I used the oven steel, one ice cube, solid square tin lid for 10min.

[@mikesweeney2324]

With a couple of personal tweaks on my end (need to lower the rack to the bottom, maybe not use convection) these came out absolutely perfect. These are the hoagie/sandwich rolls I've always wanted to make at home. Thank you for all your hard work.

[@BoldFlavorVegan]

Charlie! Wow! This is incredible and I can’t imagine the amount of work you did off camera to give us this gift of a video. I’ve had a Detroit pizza style pan in my cart for a while, and I think now is the time to hit the buy button as it has more than one use. Curious what brand you use or recommend?

[@jamesstein5087]

Lloyd pans are great for pizza products.

[@CharlieAndersonCooking]

Yes I was going to say, I think Lloyd pans are pretty much the standard! The Detroit style pans come in two different sizes, so I have both linked in the video description. The one I have is the smaller one though.

[@davidc720]

I baked up your rolls today and they are absolutely wonderful with amazing appearance, crumb, crust and flavor. I think it's the diastatic malt extract that pushes them over the top. I used EVOO because we were out of Crisco and skipped the overnight ferment to have the them on the table in three hours. For me they were the star of the meal. Next bake is later this week using Crisco and the overnight ferment. Thanks!

[@MoonkeyAcid]

Thanks Charlie. This series has been super fun

[@CharlieAndersonCooking]

Thanks, I’m glad you’re enjoying it!

[@WhiskeyCurious]

I would have tried a spray of water, you're in there anyway...removing lids, turning pans...just hit em with a spritz. That's how we did bagels at the bakery. And crisco is a good hack for making cookies stay soft and tender longer. Swap out 10-15% of the butter for crisco.

[@betterbreadthandead6708]

Great work on this series! I think Crisco works best for this because it's solid at room temp and makes things feel moister & more tender instead of oily like a liquid oil would. That's been a thing people have applied to donut frying forever. I wonder if lard would provide some extra flavor to the dough?

[@wyldeman7]

I have a 1954 middleby marshall rotating oven. It's like a giant rotisserie. 6 metal racks, each can hold 3 full sized sheet pans. It's 8ftx8ftxx8ft. Quite large so trapping steam is rough Funny thing is, there is a water pipe going to it that never got hooked up, so it's meant to spray water inside for steam. Anyway, I just spray water inside for the first 10-15 on Baguettes and cover my Sourdough with steam table pans It's not the best, but it works!

[@SuperMrgentleman]

I've tasked my wife with making a fantastic cheesesteak for me for Father's Day- this will aid her quest.

[@Noctaire]

Ok, I’ve hit my stride with this one. I do not have a Challenger cast iron bread cloche, nor can I afford one, BUT I do have a big ole Graniteware roaster with lid. I followed the recipe as provided (except I used oil instead of shortening). I did my final proof in the roaster - parchment paper, corn meal, divided/shaped dough. I baked it at 500° BUT first I ran water around the lid then added a few ice cubes to the bottom of the pan. 10m later I opened it to a blast of steam, baked uncovered another 6m, ran a stick of butter over it and let it cool. Came out super crounchy on the outside, nice and soft on the inside.

[@Skeppys_popcorn]

Bought the challenger oven. Best decision I’ve ever made

[@MsLori1973]

I love these I can smell them. I love that you can make them thicker. The stores are never thick enough n gettoo crispy when u toast them. I love love te shaped one's. My dad loves these. When I wasa kid he ate them like crazy. Imma make him some tom for him n freeze some for me too. Thank you. This will def go in my recipe book I'm gonna make for each if my kids, their friends n myself 😊

[@DennisInVenice]

I had success with an oval shaped Le Creuset and also a Tramontina 5-Quart ($49 at Costco) - I put aluminum foil over it before I put the lid on for a better seal. The Tramontina comes with an insert for steaming.

[@eschmabriel]

a lot of the food science in KZbin videos is rather intuitive, but these videos always seem to teach me something I wouldn't have thought of

[@tommaj5657]

Best sub rolls I’ve ever made! Excellent technique and excellent recipe. I’ve done Ethan’s and Bri’s in the past and while they were serviceable they never really became something I wanted to show off when company came over. That changes now! I’ll be using this to build out some party sub rolls in the near future.

[@Tyler_Stowers]

Love this. I would love to see a recipe where you get the emulsifying benefits of Mono- and diglycerides without the use of vegetable oils. Mono- and diglycerides are available for purchase online and I'm wondering if you dissolved them in, say olive or avocado oil, heck even tallow, if you would still achieve the awesome results you're getting with crisco...

[@nickshadow2622]

Charlie, I am very impressed and experience my best efforts at sub rolls (I multi use them) with this receipe and process. i have tried several others with success, but these are the best. My supply of homemade burger buns was running low so I made 4 burger buns with this receipe and baked them in my lodge baker cooker thingy. long story short, it makes great burger buns. They weighed out at 103 grams each, and I probably need to bump the receipe a bit, as I think about 115 is ideal. Just an FYI, thanks.

[@jjak1991]

I just made this today for a banh mi sandwich. Turned out perfect! I did the ol' put some ice on a pan method with my rolls on a sheet tray and it turned out great with some time and temp tweaking🎉🎉

[@DennisInVenice]

Many years ago, there was a front page article in the Wall Street Journal on why cheesesteaks outside of Philadelphia just didn’t compete with the real thing. They concluded that it was the bread. No one could duplicate what the Italian bakers came up with. Until now. You did it Charlie. Next is the Chicago Italian Beef rolls.

[@jarrodjones5943]

I use a cast iron roasting pan covered in foil to bake longer bread loaves, baguettes, and sandwich rolls and it works just fine.

[@WarChortle]

A cheaper alternative to the bread pan might be to use a baguette holder that has perforated holes and you can move a baking rack up to the top and put sheet trays to help block some of the evaporation? Then do the traditional water pan below or mist the rolls with a spray bottle.

[@donscott6431]

DUDE; your work is SO pertinent to the culinary world! Thanks, SO much….!! I’d like you to consider the science of tangzhong!!!

[@foofghtr]

Cheese Steaks and the rolls we make them on are an Italian invention. Italian bread is generally not made to be soft, we like hard breads. I was a baker at an Italian bread bakery for 7 years. Our dough was made with Kyrol and All Trumps High Gluten baking flour, water and dry Red Star yeast. Only time salt was used was for large Italian long and round breads. Also anytime your dough is exposed to elements of your kitchen, make sure all windows and doors are closed and no fans or air conditioning. Air will skin your dough and the product is ruined. Lastly during cooking the bottom of our bread rose on a baking peel coated with cornmeal. That’s what prevents sticking in the cooking process, Italians don’t use flour or cook in pans.

[@Intense_Realism]

I tried the recipe and it was PERFECT 🤩

[@michaelbrutallyhonest6026]

Interesting about the salt Charlie, perhaps this is why you'll sometimes see coarse salt sprinkled on top, instead of baked in.

[@heathertheisen4103]

Thanks for all of the work and insight. My only wish is that someone like you would delve into the science of freshly milled flour. I have given up on all milled grain bread for the moment as it’s nearly impossible to get good gluten development. I am trying this with 1/3 hard red wheat berries and as usual remove part of the flour as the fresh wheat is so thirsty. I am also shortening the rise because the yeast goes crazy and will overproof with the fresh wheat. Fingers crossed. Thanks so much for all of the explanations for each ingredient.

[@Gig103]

This journey was amazing, you kept me up until like 1am! Can you do this for Martin's Potato Rolls, next?

[@lindsayjohnston7465]

I use a steel with an inexpensive roasting pan used for turkey on Thanksgiving turned upside down

[@kenanmehraliyev1741]

hey man! thx for the work you put into this! I think the proportions of the ingredients is a bit off on your website, because King Arthurs Bread Flour already contained about 0.5% malted flour. So, effectively when you add additional 2% malt powder you will end up with 2.5% of diastatic in your mix, now 2%

[@senryuuhoutaro3353]

I think with just ice cubes without covering works better. Theoretically more moisture improves heat conductivity to reach higher temps faster, to prevent drying out the bread by the delay of the peak optimal temp. Covering it in itself is its own, more cold with more ice the oven heat cannot penetrate, or with less ice either the heat is not directly heating the bread or just encasing heat that ambient oven temp is not the same covered.

[@MonkSupra]

Hey Charlie, check out Pan Sobao, it’s puertorican lard bread. It’s a mix between French baguette and Hawaiian rolls. Slightly sweet soft and delicious. I can’t wait to try this recipe! Great video!

[@theawesomposum]

I have been on a journey the past couple years trying to figure out how to make the perfect NY style pizza. I have been obsessed with pizza since i was a little kid. I have 2 NY style places in Downtown Olympia, WA. I decided it was time, so i took a trip to NYC with my misses for 5 days. I literally ate nothing but pizza 3-5 times a day, and every single time it was a new place. Never the same place twice with the exception of 1 place that was phenomenal and close by the airnbnb. Coming back to WA, i immediately same day tried both pizza places to compare. 1 was extremely close to NY style the other was unsatisfactory. Ive worked in many kitchens, even had a close friend who was private chef for Mr. Bill Gates for over 15 years. He was incredible, but even he didnt know the best NY style recipe. Your channel is a godsend, i have binge watched it all day. Philly steaks& NY style pizza? Phenomenal. I was very very pleased to find you have a website for your recipes, as i found it hard to follow an exact recipe just simply based on the videos length. !!ALTHOUGH!! Your videos are, again, PHENOMENAL. They explain the science behind it and why we need to do the things we have to behind the recipes processes. I dont think i need to comment on video and audio quality, you already know that part. BRAVOOOO! ❤ I am so happy to have found your channel. I have nothinf but the greatest desire to see you make a very nice living off of these videos. Whether you see this or not, doesnt matter. I had to leave my thoughts and praise, your videos and work are THAT (again) PHENOMENAL Best of luck, subscribed within minutes of the first video. THANKYOUUU!!

[@supernoobsmith5718]

Try an enamel roasting pan. They are very inexpensive. Same concept like an oval dutch oven, except made of enameled sheet steel. Very common item in everyday kitchens. Lots of sizes.

[@2001_SpaceOddity]

Can’t wait to try this! Would you recommend using Dough Conditioner, or is the malt powder better?

[@johndavidson940]

Thank you for these videos. I am not into baking bread per say. Mainly because of the time involved. I have used Frozen Bread Dough for a pizza dough. Results were not bad but not ideal either as I recall. I can't find a decent sub roll for Subs, Philly Cheesesteaks in my Metro area with a few Commercial Bakeries around. Can't find a good Brat Bun either. The grocery store bakeries Brat Buns are made with regular hotdog style bread dough. Just 6 to a pan instead of 8 to make them bigger. Not a good Brat Bun does it make. These types of educational videos are a god send to those that don't like or cant afford traditional schooling. Thank You.

[@khatdubell]

Love. The one secret ingredient was love.

[@1165slugman]

Regards to bahn mi I've been trying to reproduce. They ascorbic acid is key also. SAF yeast has ascorbic in it.

[@Grayald]

Oh man I've been waiting for this

[@RedboRF]

really great, thanks mate

[@rickf.9253]

Excellent! I've been on the same mission, and like you, I found that Bahn mi was close, but not exactly what I was looking for to make Philly Cheesesteaks. So thanks for sharing your tests.

[@scottcady2590]

Would you consider trying to modify this to a whole wheat version? I know it's not traditional, but it is healthier and to me tastier.

[@billnyethesciencedenier1516]

You have earned my subscription.

[@davidhalldurham]

Excellent video, Charlie!!!

[@CharlieAndersonCooking]

Thank you, I’m glad you liked it!

[@brendatravis4361]

I was wondering what you thought about using, the ice cube in the preheat pan method, but instead of regular bake use convection baking. Do you think that would give a better rise and crust?

[@yankeejade]

Thanks Charlie, great series! what is the difference between a Hoagie roll and Italian bread roll. They use Hoagie rolls for Cheesesteaks, correct?

[@bendeak5186]

I wonder if the size of the ice cubes makes a difference? Using one of those large spherical cubes that are used for cocktails vs smaller cubes.

[@BullsAndBeers]

I don’t know how this dude doesn’t have tens of millions of followers

[@teknix1]

Great video again! Will you be opening your own restaurant soon? You are definitely on your way to having a great menu.

[@nito209]

On the road to 100k LFG🎉

[@alandominguez6346]

If ur gonna use crisco just switch to lard with a squeeze of acid. Citric or sqiz lemon.

[@MattGarcyaDC]

those native deodorants seriously work. I used to use Gillette but swapped with native

[@proFRESHional717]

Bro! Thank you! ive been looking for someone to perfect the philly/jersey roll! Sarcones and liscios being my favorite as Angelos uses sarcones. I cant wait to try these when i get a chance! also what if i replace the yeast with sourdough. does that change everything? im new to the baking scene. i randomly stumbled onto your page. keep it up man! digging all the vids so far.

[@johnnyscott9509]

Charlie have you ever tested the baking steel VS a baking stone and if so what did you find to be the difference?

[@kylejamesv]

Charlie, can you post the temperature of what the water should be when adding it to the flour?

[@mistyluv261]

Bro, I LUUUUUUUUUUUUUUUV the video. Was hoping someone would try Angelos. I hope you can try to replicate their cheese pizza, which in my opinion, beats any New York pizza all day long. If you can replicate the Philly Italian Hoagie, Roast Pork/Broc Rabe, and Angelos Pizza you will be a GOD. I think the Italian Hoagie might be the brand of meats as wells the way they slice their meats and vegies, as well as the fact that they love sharp provolone. Well done my friend!

[@littlepotato2741]

OMG, you have a magic dog. I watched it disappear around 12:48!

[@JeffO-]

I also noticed the magic dog. I thought he'd point it out in the editing. Pretty cool.

[@tyso921]

14:54 if you put The dough under the baking steel for the first 10 minutes would that help the oven spring and help with over all quality of the rolls?

[@AhopAhop-nh5ty]

If I’m using a blodgert or Marshall stone pizza oven, will that affect the humidity? What should I do? Add ice cubes? This is for someone who’s making 50 rolls a day.

[@swervsplatt9672]

Put a steel fry pan in your oven for a half hour at temp before baking your rolls. 3-4 ice cubes every 3 minutes for the first half of the bake.

[@etamommy]

I've probably missed this but with all your percentages, how do you easily convert this to manageable units for your recipe? I'll try to look on your recipe to see if it's all spelled out there.

[@DennisInVenice]

Well, I tried this recipe yesterday (after a night in the fridge for the dough). I didn't have a means of steaming as used in the video, but I tried my oblong Le Creuset dutch oven as it has a heavy lid. I sprinkled the bottom with corn starch and the dough logs fit perfectly. After 6 minutes of steam the logs had swelled in size considerably. I simply took the lid off for browning and there I got into trouble. After ten minutes there was zero browning. I tried another few minutes, then more, then more.....I lost track of how long I had them in the 500 F heat.....As a last resort, I turned on the convection fan in the oven, and almost instantly the bread got a nice brown. Another issue I had was the darn rolls were "glued" to the bottom. It took me a while with a spatula to get them off. But after all that, the rolls were really good. I didn't have philly cheese steak meat handy, but I had Chicago Italian beef in the freezer.....and it was delicious. Next time, I think I'll stay with the dutch oven but use parchment paper to prevent sticking and use the convection oven for browning (I suspect the light colored walls of the Le Creuset were keeping radiation heat from the rolls. And next time will be a Philly cheese steak (I went to school in Philly when a cheesesteak was only $1).

[@xskinyx]

Crisco was reformulated to reduce trans-fats but it's still one of the most dangerous foods you could possibly put in your body. Margarine, also, is basically straight hydrogenated oil. I doubt you'd get the same texture, but butter or lard would be much safer to use

[@JatinGera]

Can you please suggest alterative to Crisco, I mean will butter or ghee work?.

[@BcBaxley]

TURN your oven off so it wont vent.....🤘🍻 SOoooo preheat to desired temp.... turn oven off... introduce steam method... let oven spring happen...remove bread...reheat... bake to desired doneness...

[@santabell2339]

Hi, I don't have the challenger bread pan but I have a 6qt dutch oven. can I make these rolls but change the size or shape of them so they will fit in there and have similar properties to your rolls? Even if they have to be round rolls like the shape of kaiser rolls , it would be ok if I can just use my dutch oven. or maybe 5" rolls. and fit a few in the dutch oven. what do you think? any advice you can provide on this would be great. and as well, are you putting ice in your challenger bread pan for this bake? thanks. I also have a baking steel but I don't think I have any good pans that will be sufficient to get good coverage and I would like to take advantage of the dutch oven.

[@underourrock]

Can you apply a pinch of flaky salt to the exterior before baking? Interior won't be affected, but you'll get that little bit of saltines in the bite. I would go very light so it is subtle. Medium holes in the interior are great for holding onto things. Nothing worse than biting a sandwich that pulls apart. To develop more flavor in the roll, could you age the dough in the fridge overnight? Pizza doughs and breads that are aged before baking taste a lot better. Is there a downside for rolls? Also, would ghee (clarified butter where the floating solids are skimmed off and the other solids are browned...) brushed on the dough before baking help at all? Flavor wise, that brown butter flavor with the high heat tolerance of the ghee (up to 500 degrees F) might be very nice. If it isn't good to cover the dough in it, it might be great brushed on the bottom.

[@drkmkt]

Brilliant!

[@buenacg]

I’m excited to try this recipe but I’m kinda surprised by the FOUR rises. Mix, rise, fridge (or not), rise, preshape, rise, shape, rise. I’ll be curious to see how the results turn out.

[@RodoMallard]

What temperature is the water you're using when you mix the dough?

[@dannybarton940]

Question: Why do you elect to use water instead of an egg wash?

[@EM10]

would like to see you run a restaurant one day--I know you'd be so meticulous with quality and the food would taste perfect.

[@dudemanproductions4529]

Half of the time this guy looks like he’s going to sneeze. lol Love the videos btw

[@TravelGeeq]

I really, really enjoy your content amigo. Carry onward.

[@sleepyhead7391]

So you've done NY Style Pizza and Philly Cheesesteaks. Whats next? New England Lobster Rolls would be fun 🤤

[@CharlieAndersonCooking]

That could be a good one! I have a few others on the list too

[@ChefChrisDay]

Great video bro!!

[@CharlieAndersonCooking]

Thank you!

[@ericdunkelberger6811]

The vast majority of the formulas I have seen have salt at least 2%. But I will give it a try and see how it goes. Your final iteration does look good, but it still pales (literally) in comparison to Angelo's. Thanks for the series and I look forward to the future videos.

[@rks1789]

Would brushing with salt water add back in some of the salty flavor without impacting the crumb?

[@jamesstein5087]

That’s a great idea.

[@davidmckean955]

I just plug the top vent on my oven when I create steam. And ice cubes are sort of weak, it is much better to have two junk cast iron pans on the oven floor and add about 1/2 cup of water to the first one when you start the rolls and then use 1/2 cup of water in the second pan after about 2 1/2 - 3 minutes. After the first 10 minutes steam is no longer desirable and you can unplug the top vent.

[@Maggies87]

@David McKean, GE says no pans on the bottom surface (voids oven warranty) but the bottom rack should work. Good idea.

[@cameronkrusemark]

Cuisiland Large Heavy Duty Cast Iron Bread & Loaf Pan

[@santabell2339]

I really like your channel I think you are very good!