Sub Roll Recipe
Servings: 4
Prep: 15 minutes
Cook: 25 minutes
Rise Time: 1 hour hr 30 minutes
Total: 2 hours 10 minutes
Ingredients:
1 cup warm water
1½ tablespoons yeast
1 tablespoon sugar
1½ teaspoons salt
4 tablespoons olive oil
2½-3½ cups all-purpose flour
butter
Directions:
In a large bowl or the bowl of a stand mixer, dissolve the yeast and sugar in the warm water. Let it sit for five minutes until bubbly and foamy.
Add the salt, olive oil, and 1 cup of flour, and mix until combined.
Add another cup of flour and mix to combine. Add flour,¼ cup at a time, until a soft dough is formed. The dough should pull away from the sides of the bowl but stick slightly to the bottom of the bowl. Knead the dough (using a dough hook or your hands) until it is smooth and pliable.
Shape the dough into a ball, cover, and let rise 30 minutes.
Divide the dough into four equal-sized pieces for footlong rolls, or eight equal-sized pieces for 6-inch rolls.
Roll each piece of dough out into a rectangle that is approximately 4 or 5 inches wide. Roll up the rectangle, starting at the long edge, to form a long skinny loaf, and place, seam side down, on a baking sheet lined with parchment or a baking mat.
Repeat with the remaining dough, placing each loaf at least two inches apart. Cover and let rise one hour, or until doubled in size.
Near the end of the rise time, preheat the oven to 350°F.
Bake 25 minutes, or until golden brown. After removing from the oven, rub the loaves with butter and cover with a towel to keep them moist. Let cool before slicing and filling.
Notes:
Recipe tips:
Be sure you activate the yeast properly so that the dough rises well.
Knead the dough until it’s smooth and pliable, usually 3-5 minutes with a mixer or 5-7 minutes by hand. Over-kneading can also lead to tougher rolls.
Find a warm spot for the dough to rise. We like to use a slightly warm oven (turned off!), a sunny spot near a window, or a proofing drawer.
Fill the sub rolls with sliced deli meats and toppings, roast beef, tuna salad, egg salad, or meatballs.
Freeze the dough. After you have shaped the dough, place it on a baking sheet, but do not let it rise a second time; instead, place it in the freezer. Once solid, transfer them to a freezer Ziploc and freeze for 2-3 months.
To bake: Place the frozen rolls on a lined baking sheet, cover loosely with plastic wrap or a clean kitchen towel, and let them thaw in the refrigerator overnight or at room temperature for several hours until they are doubled in size and no longer frozen. Bake as directed.
Store. Let the baked rolls cool completely on a wire rack. Store them in an airtight container at room temperature for 2-3 days, or wrap each roll with plastic, place in a freezer bag, and freeze for 2 months.
Nutritional Facts:
Calories: 254kcal, Carbohydrates: 27g, Protein: 4g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 877mg, Potassium: 48mg, Fiber: 1g, Sugar: 3g, Vitamin C: 0.01mg, Calcium: 8mg, Iron: 2mg
Nutrition information is automatically calculated, so it should only be used as an approximation.
Recipe courtesy of Lil Luna.com