introduction
This recipe makes soft, sturdy sub rolls you can fill with any sandwich. The rolls are slightly chewy with a light crust. They are good for cold cuts, meatball subs, or homemade hot sandwiches.
why make this recipe
- You get fresh rolls that taste better than store-bought.
- They hold fillings without falling apart.
- The dough is simple and uses common ingredients.
- You can make six rolls in one batch.
how to make Handmade Sub Rolls
Ingredients :
1 Cup Whole Milk (90℉), 2 ½ Tablespoons Granulated sugar ((30g)), 2 Teaspoons, or 1 Packet Active Dry Yeast ((11g)), 3 Cups Bread Flour (), 2 tsp Fine Sea Salt ((12g)), 2 Eggs (Beaten), 3 Tablespoons Unsalted Butter (Cold, Cubed), 1 Egg White (Beaten – For Egg Wash), 1 Tablespoon Water (For Egg Wash)
Directions :
In a medium sized bowl, add the warm milk, sugar, and yeast. Let bloom for 5 to 10-minutes until frothy., As the yeast mixture blooms, combine the bread flour and salt in the bowl of a stand mixer., Add the yeast mixture and beaten eggs to the flour and salt. Knead on low speed for 3 to 5-minutes until a shaggy dough forms, scraping down the sides of the bowl with a spatula as needed., Add in the cold, cubed butter, and knead for an additional 8-10 minutes until butter is fully incorporated and the dough is smooth. (The dough ball should weigh approximately 880g at this point)., Turn the dough out onto a lightly floured work surface, and roll into a tight ball., Lightly grease a large bowl, turning the dough ball to coat and cover. Cover and let rest for 1-hour, or until doubled in sized., Turn the dough out onto a lightly floured work surface, and punch the dough down. Divide into six equal pieces (approximately 140g each) and roll into individual dough balls., Using a rolling pin, roll each dough ball in to a rectangle that is approximately 9-inches wide, by 5-inches tall. The dough should be between ¼ to ½-inch thick. Starting with the long side, tightly roll the dough into a loaf shape. Pinch the end seams together until they are smooth. Place seam side down on baking sheet lined with parchment paper., Cover dough with a damp kitchen cloth, or second baking sheet and and let rise for an additional 30 minutes., While the dough is proofing, preheat the oven to 400°F., Mix the egg white and water in a small bowl and gently brush over loaves., Using a lame, razor blade, or sharp kitchen knife, score the dough ¼ deep in three spots., Bake for 15 – 20 minutes until golden brown or they register 195 – 200°F internally on an instant read thermometer. Remove from oven and transfer to a wire rack. Allow them to cool completely before slicing.
how to serve Handmade Sub Rolls
Slice rolls lengthwise when cooled. Fill with deli meats, cheeses, veggies, or hot fillings like meatballs or grilled chicken. Warm the filled roll briefly in the oven if you like melted cheese.
how to store Handmade Sub Rolls
Let rolls cool fully. Store at room temperature in a sealed bag for up to 2 days. For longer storage, freeze in a freezer bag for up to 3 months. Thaw at room temperature or warm in the oven.
tips to make Handmade Sub Rolls
- Keep milk around 90℉ so yeast blooms well. Too hot kills yeast.
- Use cold cubed butter so it blends in slowly for a soft crumb.
- Knead until the dough is smooth and elastic. This gives structure.
- Roll tightly when shaping to get a good sandwich shape.
- Let rolls cool before slicing so they don’t squash.
variation (if any)
- For sesame or poppy seed tops, brush with egg wash and sprinkle seeds before baking.
- Use whole wheat bread flour for a nuttier flavor (may change texture).
- Add 1 teaspoon dried herbs to dough for flavored rolls.
FAQs
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Use the same amount and mix directly with dry ingredients. The bloom step is optional with instant yeast.
Q: Can I make more or fewer rolls?
A: Yes. Multiply or divide the ingredient amounts. Keep each piece around 140g for similar size.
Q: Why are my rolls dense?
A: Likely under-kneaded or not risen enough. Knead until smooth and let them double in a warm place.
Q: Can I brush whole egg instead of egg white for wash?
A: Yes. A whole egg gives a darker, shinier crust.
Q: Do I need a stand mixer?
A: No. You can knead by hand but it takes more time and effort.
Conclusion
If you want the original recipe source and extra tips, see Handmade Sub Rolls (Soft & Sturdy Hoagie Rolls).