Sub/Hoagie/Sandwich Rolls

I had Meatball Subs on the menu for the week and thought about buying sub rolls, but decided to try my hand at making them myself.  I was worried they would turn out crusty and like hard rolls, but these turned out so soft and fluffy on the inside and though I didn't have any left to freeze, I imagine if you wrapped and froze them, they'd still be perfect thawed and just warmed through.  We used these for the Meatball Subs as well as for lunchtime sandwiches the next day, both times they were delicious!!!

I halved the recipe for 8 rolls with no issues at all, but the recipe below makes 16 rolls.

Homemade Sandwich Rolls
Recipe courtesy of Recipezaar

  • 5 teaspoons dry active yeast (2 pkgs)
  • 1/4 cup sugar
  • 2 cups water, about 110 degrees
  • 3 tablespoons butter, melted
  • 2 tablespoons salt
  • 6-7 cups all-purpose flour
  • cornmeal (I omitted)
  • 1 egg white
  • sesame seed (optional) 
  • Dissolve sugar in water & add yeast to proof. 
  • Rest one to two minutes.
  • Melt butter.
  • Stir melted butter & salt into yeast mixture.
  • Mix in flour, 1 cup at a time until desired consistency is reached (not too sticky to the touch but with plenty of give)
  • Knead until VERY well developed, about 10-12 minutes (important!)
  • Cover with plastic wrap and let stand until doubled in bulk (approx 40 minutes).
  • Lightly dust a small amount of corn meal over well-greased pans/Silpat, roll your dough into long, thin "logs" & place about 3" apart on the pans. 
  • Slash each loaf every inch & a half with a knife, brush with egg white & sprinkle with sesame seeds if desired.
  • Let double in size.
  • Bake in a 400°F oven until golden brown.

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