Handmade Sub Rolls
These Handmade Sub Rolls are a delightful addition to any meal. Soft yet sturdy, they make the perfect base for sandwiches, hoagies, or even gyros. With simple ingredients and straightforward techniques, these rolls are easy to prepare and suitable for various occasions—from family dinners to backyard barbecues. Once baked, their golden-brown crust and fluffy interior will have everyone reaching for more!
Why You’ll Love This Recipe
- Versatile Use: Perfect for any type of sandwich, these rolls can be filled with your favorite ingredients.
- Great Texture: The soft yet sturdy consistency holds up well, making them ideal for hearty fillings.
- Simple Ingredients: Made with common pantry staples, you won’t need anything special to create these delicious rolls.
- Homemade Goodness: There’s nothing quite like the taste of fresh bread right from your oven.
Tools and Preparation
Before you begin making your Handmade Sub Rolls, gather the necessary tools. Having everything ready will streamline the process and ensure a successful bake.
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Essential Tools and Equipment
- Stand mixer
- Medium bowl
- Rolling pin
- Baking sheet
- Parchment paper
Importance of Each Tool
- Stand mixer: Makes kneading dough easier and more consistent than manual methods.
- Rolling pin: Ensures uniform thickness when rolling out the dough, promoting even baking.
- Baking sheet: Provides a stable surface for baking multiple rolls at once.
Ingredients
Here are all the ingredients needed to make your Handmade Sub Rolls:
- 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)
How to Make Handmade Sub Rolls
Step 1: Bloom the Yeast
In a medium sized bowl, add the warm milk, granulated sugar, and active dry yeast. Let this mixture bloom for about 5 to 10 minutes until it becomes frothy.
Step 2: Mix Dry Ingredients
As the yeast mixture blooms, combine the bread flour and fine sea salt in the bowl of a stand mixer.
Step 3: Combine Ingredients
Add the yeast mixture and beaten eggs to the flour and salt. Knead on low speed for about 3 to 5 minutes until a shaggy dough forms. Scrape down the sides of the bowl with a spatula as needed.
Step 4: Incorporate Butter
Add in the cold, cubed unsalted butter. Knead for an additional 8 to 10 minutes until the butter is fully incorporated and the dough is smooth. The dough ball should weigh approximately 840g at this point.
Step 5: Shape Dough Ball
Turn the dough out onto a lightly floured work surface and roll it into a tight ball.
Step 6: Let Dough Rise
Lightly grease a large bowl. Place the dough ball inside it, turning to coat. Cover with plastic wrap or a kitchen towel and let it rest for about 1 hour, or until it has doubled in size.
Step 7: Prepare Individual Rolls
Turn the dough out onto a lightly floured work surface again and punch it down. Divide into six equal pieces (approximately 140g each) and roll each piece into individual dough balls.
Step 8: Shape into Rectangles
Using a rolling pin, roll each dough ball into a rectangle that is approximately 9-inches wide by 5-inches tall. The dough should be between ¼ to ½-inch thick. Starting with one long side, tightly roll into a loaf shape. Pinch end seams together until they are smooth. Place seam side down on a baking sheet lined with parchment paper.
Step 9: Second Rise
Cover the shaped rolls with a damp kitchen cloth or another baking sheet. Let rise for an additional 30 minutes.
Step 10: Preheat Oven
While the dough is proofing, preheat your oven to 400°F.
Step 11: Prepare Egg Wash
Mix the beaten egg white and water in a small bowl. Gently brush this mixture over each loaf before baking.
Step 12: Score Dough
Using a lame, razor blade, or sharp kitchen knife, score each loaf about ¼ inch deep in three spots along its length.
Step 13: Bake
Bake in your preheated oven for about 15 to 20 minutes until golden brown or they register between 195°F and 200°F internally on an instant-read thermometer. Remove from oven and transfer them to a wire rack. Allow them to cool completely before slicing.
How to Serve Handmade Sub Rolls
Handmade Sub Rolls can be served in many delightful ways. Their soft, sturdy texture makes them perfect for various fillings and toppings. Here are some creative serving suggestions to enjoy your freshly baked rolls.
Classic Sandwiches
- Deli Meats: Pile on your favorite deli meats like turkey, ham, or roast beef for a classic sandwich.
- Cheese and Veggies: Layer with cheeses and fresh veggies for a quick and delicious vegetarian option.
Grilled Options
- Panini Style: Fill with meats, cheeses, and vegetables, then grill for a warm panini.
- Toasted Garlic Bread: Use as a base for garlic bread by spreading butter and garlic before toasting.
Creative Wraps
- Mediterranean Wrap: Stuff with grilled chicken, hummus, and fresh veggies for a Mediterranean twist.
- BBQ Pulled Pork: Fill with pulled pork and coleslaw for a flavorful BBQ meal.
Breakfast Rolls
- Breakfast Sandwich: Use the rolls to create breakfast sandwiches filled with eggs, cheese, and bacon or sausage.
- French Toast Rolls: Slice open and fill with cream cheese or fruit filling, then dip in egg mixture and cook like French toast.
How to Perfect Handmade Sub Rolls
Perfecting your Handmade Sub Rolls is all about attention to detail. With these tips, you’ll ensure each batch is deliciously irresistible.
- Use Warm Milk: Ensure the milk is at the right temperature (90℉) to activate the yeast effectively.
- Knead Properly: Knead until the dough is smooth; this develops gluten which helps achieve that perfect texture.
- Don’t Rush the Rise: Allow the dough ample time to rise. This step is crucial for airy rolls.
- Score Before Baking: Scoring allows steam to escape during baking, creating a beautiful crust.
- Cool Completely: Let the rolls cool completely before slicing; this helps maintain their shape.
Best Side Dishes for Handmade Sub Rolls
Handmade Sub Rolls pair wonderfully with various side dishes that enhance any meal. Here are some great options to consider:
- Chips: A classic pairing that adds crunch; opt for kettle-cooked or homemade varieties.
- Pickles: Add tangy pickles on the side for a refreshing contrast to your sandwiches.
- Salad: A light green salad can balance out the richness of your sandwich fillings.
- Soup: Serve alongside tomato or vegetable soup for a comforting meal combination.
- Fries: Crispy fries make an excellent companion; consider sweet potato fries for variety.
- Coleslaw: Creamy coleslaw adds crunch and flavor that complements hearty sandwiches.
- Roasted Vegetables: Toss seasonal veggies in olive oil and roast them as a healthy side option.
- Fruit Salad: A refreshing fruit salad can provide a sweet touch alongside savory rolls.
Common Mistakes to Avoid
When making Handmade Sub Rolls, it’s easy to make small errors that can affect the final product. Here are some common mistakes to watch out for.
- Not Blooming the Yeast: Skipping this step can lead to dense rolls. Always let the yeast mixture sit until it’s frothy to ensure proper activation.
- Using Cold Ingredients: Cold butter or eggs can hinder the dough’s rise. Make sure all ingredients are at room temperature before mixing.
- Over-Kneading: Kneading too long can make the dough tough. Aim for a smooth, elastic texture without overworking it.
- Inadequate Rising Time: Don’t rush the rising process; allow the dough to double in size for light and airy rolls.
- Skipping the Egg Wash: Missing this step can result in a dull appearance. Brush the loaves with egg wash for a beautiful golden finish.
Storage & Reheating Instructions
Refrigerator Storage
- Store your Handmade Sub Rolls in an airtight container.
- They will stay fresh for up to 3 days in the fridge.
Freezing Handmade Sub Rolls
- Wrap each roll tightly in plastic wrap or aluminum foil.
- Place them in a freezer-safe bag or container. They can be frozen for up to 3 months.
Reheating Handmade Sub Rolls
- Oven: Preheat your oven to 350°F. Wrap rolls in foil and heat for about 10-15 minutes, until warmed through.
- Microwave: Place rolls on a microwave-safe plate and cover with a damp paper towel. Heat for 10-15 seconds until warm.
- Stovetop: Heat a skillet over low heat and toast rolls lightly on both sides until warm.
Frequently Asked Questions
How long do Handmade Sub Rolls last?
Handmade Sub Rolls will stay fresh for up to 3 days when stored properly in an airtight container in the refrigerator.
Can I freeze Handmade Sub Rolls?
Yes, you can freeze them for up to 3 months. Just make sure they are wrapped tightly to prevent freezer burn.
What is the best way to reheat Handmade Sub Rolls?
The best methods include using an oven at 350°F wrapped in foil, microwaving with a damp paper towel, or lightly toasting on the stovetop over low heat.
Can I customize my Handmade Sub Rolls?
Absolutely! You can add herbs, spices, or even cheese directly into the dough for added flavor and variety.
What types of fillings work well with Handmade Sub Rolls?
These rolls are perfect for various fillings such as deli meats, cheeses, roasted vegetables, and spreads like hummus or pesto.
Final Thoughts
Handmade Sub Rolls offer incredible versatility and flavor, making them an excellent choice for sandwiches or standalone snacks. You can customize these rolls with different seasonings or fillings, ensuring they suit any palate. Try making them today and enjoy their delightful taste!
Handmade Sub Rolls
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
These Handmade Sub Rolls are perfect for any sandwich, grinder, hoagie, gyro (whatever they’re called)! Soft yet sturdy and delicious.
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)
Instructions
- Step 1: In a medium sized bowl, add the warm milk, sugar, and yeast. Let bloom for 5 to 10-minutes until frothy.
- Step 2: As the yeast mixture blooms, combine the bread flour and salt in the bowl of a stand mixer.
- Step 3: 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.
- Step 4: 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 840g at this point).
- Step 5: Turn the dough out onto a lightly floured work surface, and roll into a tight ball.
- Step 6: 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.
- Step 7: 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.
- Step 8: 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.
- Step 9: Cover dough with a damp kitchen cloth, or second baking sheet and and let rise for an additional 30 minutes.
- Step 10: While the dough is proofing, preheat the oven to 400°F.
- Step 11: Mix the egg white and water in a small bowl and gently brush over loaves.
- Step 12: Using a lame, razor blade, or sharp kitchen knife, score the dough ¼ deep in three spots.
- Step 13: Bake for 20 – 25 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.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (approximately 140g)
- Calories: 348
- Sugar: 7g
- Sodium: 823mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 74mg
