Description
These Handmade Sub Rolls are perfect for any sandwich, grinder, hoagie, gyro (whatever they’re called)! Soft yet sturdy and delicious.
Ingredients
Scale
- 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