From Scratch Sub Rolls

Details

Makes: 8 Rolls

Prep Time: 15 Minutes

Dough Rise Time: 2 Hours (if not more)

Bake Time: 16-22 Minutes

Total Time: 2.5 Hours

Difficulty: Easy

My family was blown away by these sandwich rolls that we typically buy at the store. I had never even thought about making these before! Well, I was craving chicken Caesar sandwiches but did not want to pay the hefty price of $8 for sub rolls from Whole Foods. A quick Google search led me to a simple recipe, and with some tweaks, we had beautiful sub rolls for dinner and kept talking about them days later.

Perfect for your favorite type of sandwich…Meatball subs, chicken caesar sandwiches, chicken parm, blts, and more.

Ingredients List

• 1 ½ Cups Warm Water
• 1 Tablespoon Instant Yeast
• 1 Tablespoon Sugar
• 1 Tablespoon Honey
• 3 ¾ Cups All-Purpose Flour
• 1 Tablespoon Salt
• 3 Tablespoons Unsalted Butter, cubed
• 1 Egg White
• 1 Tablespoon Milk

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Method

1. Using a mixer, add warm water, yeast, sugar, and honey. Allow to foam up for about 5 to 10 minutes.
2. Add flour and, using a dough hook, mix for 4 minutes on low. Increase the speed to medium and add the salt, mixing for another 3 minutes.
3. Add the cold butter, one tablespoon at a time, and mix for another minute or two after each addition. Mix until no pieces of butter remain. Tit will be odd to see that butter slapping around in there, but as you mix, the dough will firm up and be silky, and all the butter will be incorporated.
4. Place the dough in a lightly oiled bowl, turning over to coat, cover with a towel, and allow to rise for 1 to 2 hours.
5. Place on parchment paper on a baking sheet and shape the dough into 4-8 hoagies, depending on size preference. I like to flatten each piece into a rectangle, fold one end up like an envelope, turn 180 degrees, and fold up the other end over the first. Repeat until you’ve formed a hoagie and pinch shut the seam and end seams. Place the seam side down.
6. Cover lightly with a towel and allow to rise another 1 to 2 hours.
7. Whisk together the egg white and milk. Make a slit down the top of each roll. Brush each top with the egg mixture.
8. Preheat the oven to 375ºF, place the hoagie rolls on the baking pan, and bake for 16 to 22 minutes.
9. Remove from the oven when they are lightly golden and feel hard when you tap the crust.
10. Rub with a little butter if desired and allow to cool. The bread is hard upon removal but quickly softens.

The Success Tips

• Foam = good sign: If the yeast doesn’t foam after 10 minutes, start over. This step is crucial.
• Cold butter is correct: It may look strange at first, but resist the urge to add more flour. The dough will come together and become smooth.
• Don’t skip the rise time! Plan this recipe on a day when you are home and around the house to ensure they can rise the full two hours, if not longer.

Storage + Reheating

• We put our remaining rolls in an airtight container on the counter and ate them within 2 days. I haven’t tried anything else! I recommend the same method.

Let me know if you make these!

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