Description
Handmade Sub Rolls are soft, chewy, and perfect for holding hearty sandwich fillings. With a slightly crisp crust and fluffy interior, they’re ideal for hoagies, meatball subs, or toasted sandwiches made fresh at home.
Ingredients
- 4 cups all-purpose flour
- 1 1/4 cups warm water (about 110°F)
- 2 1/4 tsp active dry yeast
- 1 tbsp sugar
- 1 1/2 tsp salt
- 2 tbsp olive oil or vegetable oil
- 1 egg (for egg wash, optional)
Instructions
- In a mixing bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add flour, salt, and oil. Mix until a shaggy dough forms.
- Knead the dough by hand or with a dough hook for 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size (about 1–1½ hours).
- Punch down the dough and divide into 6–8 equal pieces.
- Shape each piece into a 6–8 inch log and place on a parchment-lined baking sheet.
- Cover rolls loosely and let rise again for 30–45 minutes until puffy.
- Preheat oven to 375°F (190°C). Brush tops with beaten egg for a shiny finish, if desired.
- Bake for 18–22 minutes, or until golden brown and hollow-sounding when tapped.
- Let cool slightly before slicing and serving.
Notes
- Brush with garlic butter after baking for extra flavor.
- Top with sesame or poppy seeds before baking for a decorative touch.
- Replace part of the flour with whole wheat flour for a heartier roll.
- To freeze, wrap cooled rolls tightly and store for up to 3 months.
- Bake with a pan of water for a crustier top.
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 2g
- Sodium: 280mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg
