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Thursday, October 5, 2023

Sub Rolls

12 Inch Sub Rolls


Ingredients
  • 1 1/2 cups water, lukewarm about 105F
  • 2 Tablespoons active dry or Instant yeast
  • 3 1/2 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 3 1/2 teaspoons vegetable oil
  • 4 cups all-purpose flour, spooned and leveled

Instructions
 
1. Add lukewarm water to a large bowl or the bowl of a stand mixer fitted with the kneading hook. Add the yeast and 1/2 teaspoon of the sugar. Let stand 5 minutes, then add the remaining sugar, salt and vegetable oil. Mix briefly to combine.

2. Add the flour, one cup at a time, mixing between additions. When all the flour has been added, continue mixing for a 3-4 minutes.  Cover with a clean tea towel. Let stand 15 minutes.

3. Remove dough to a floured work surface. Knead dough a couple of minutes, adding additional flour as needed, only if the dough is sticking to your hands or the work surface. Divide dough into 4 equal pieces. 
Form each piece of dough into a ball, cover with a clean tea towel and let rest 15 minutes.

4. Preheat oven to 375F 

5. Roll each piece of dough into an 8x8-inch square. Starting with the edge closest to you, tightly roll the dough up, jelly-roll style and pinch the seam together. Using your palms, roll the dough log on a work surface, gently and evenly stretching it out longer, until it is 11 to 12-inch long. Be sure that the dough is even thickness along the length of the dough. Remove dough to a large, un-greased baking sheet.

6. Repeat with the remaining dough pieces.
Brush the dough with water, cover and let rise 20-30 minutes, until puffy.

7. Brush the dough with water again and sprinkle with any toppings at this point (seeds, cheese, dried herbs etc.)

8. Bake 18-22 minutes, or until deep golden. 
Remove from the oven and immediately transfer to a cooling rack to cool completely.
Wrap and store at room temperature or in the fridge, to extend the freshness time. For longer storage, wrap well and freeze for up to 3 months.


Very good.
Easy but a bit time consuming but sure worth it.
We like them better than what we can buy.

You can also use the same recipe but instead of making sub rolls make round rolls for sandwiches or hamburgers.
Instead of rolling out the dough to make sub rolls I cut the dough into 8 pieces and shaped them into round rolls.
Only seven pictured because one was eaten before I took the picture.


3 comments:

  1. Perfect for subs, and maybe even french bread pizza.

    ReplyDelete
  2. Wow, thanks! Love subs and can't wait to try this.

    ReplyDelete
  3. OMGOSH, Karen. You are so ambitious and these look fantastic. xo Diana

    ReplyDelete

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