Do Ahead

1. In the bowl of your electric mixer fitted with the dough hook, mix together the flour, salt and sugar. In a separate small bowl, whisk together the malt syrup, egg and oil. In another small bowl, whisk together the water, milk and yeast until dissolved. Add both wet ingredients to the dry and mix for 4 minutes on the lowest speed. Let dough rest for 5 minutes.
2. Mix for 2 minutes on medium speed so the dough becomes smooth, and tacky but not sticky. Transfer the dough to the counter (no flour needed) and knead for 1 minute and form into a ball. Place into a lightly greased bowl, cover tightly with plastic wrap and put it in the fridge overnight or up to four days.

On Baking Day

1. Remove the dough from the fridge about 2 hours before you plan to bake it and transfer it to the counter. Divide dough into 15 pieces for kaiser rolls or 8 pieces for hoagies. Shape into desired shape and place on sheet pan dusted with cornmeal. Spray the tops of the rolls with oil and cover the loosely with plastic wrap. Allow them to rise for 1 hour.
2. Remove the plastic wrap from the rolls and continue to proof for another 15 minutes uncovered. Use an extremely sharp razor blade or knife and cut a slit down the center of the roll. Let the dough rise another 15 minutes.
3. While rolls are rising, preheat your oven to 425 degrees with a cast iron frying pan or another sheet pan heating on the bottom rack of your oven during this time. This will be used as your steam pan.
4. Transfer the rolls to the oven and pour 1 cup of hot water into the steam pan. Quickly close the oven door and reduce the oven to 400 degrees. Bake 10 minutes then rotate the pan. Bake another 8-15 minutes (depending on roll size) until the rolls are golden brown. Cool on wire rack for 1 hour before slicing.