These handmade sub rolls are perfect for any kind of sub sandwich, grinder, or hoagie—whatever you prefer to call them! Originally created to pair with my homemade meatball sub sandwiches, these versatile rolls are ideal for all your favorite sandwiches.
EQUIPMENT
- Instant-Read Thermometer (Optional)
- Stand Mixer with Dough Hook (Optional)
- Rolling Pin
- Parchment Paper
- Baking Sheet
INGREDIENTS
- 1 cup whole milk (245g) – warmed to 90°F
- 2 ½ tablespoons granulated sugar (30g)
- 2 teaspoons or 1 packet active dry yeast (11g)
- 3 cups bread flour (450g)
- 2 teaspoons fine sea salt (12g)
- 2 eggs, beaten
- 3 tablespoons unsalted butter (42g) – cold and cubed
- 1 egg white, beaten (for egg wash)
- 1 tablespoon water (for egg wash)
INSTRUCTIONS
- Activate the Yeast: In a medium bowl, combine the warm milk, sugar, and yeast. Allow the mixture to sit for 5–10 minutes until it becomes frothy.
- Prepare the Dry Ingredients: While the yeast blooms, mix the bread flour and salt in the bowl of a stand mixer.
- Form the Dough: Add the yeast mixture and beaten eggs to the flour and salt. Knead on low speed for 3–5 minutes until a shaggy dough forms, scraping down the sides of the bowl as needed.
- Incorporate the Butter: Add the cold, cubed butter and knead for an additional 8–10 minutes until the butter is fully incorporated and the dough becomes smooth. The final dough should weigh approximately 880g.
- First Rise: Transfer the dough to a lightly floured surface and shape it into a tight ball. Grease a large bowl, place the dough inside, and turn to coat. Cover and let rise for 1 hour, or until the dough doubles in size.
- Shape the Rolls: Punch down the dough and divide it into six equal portions (approximately 140g each). Shape each piece into a ball. Roll each ball into a rectangle about 9 inches wide and 5 inches tall, with a thickness of ¼ to ½ inch. Starting from the long side, roll the dough tightly into a loaf shape, pinching the seams until smooth. Place the loaves seam-side down on a parchment-lined baking sheet.
- Second Rise: Cover the dough with a damp kitchen towel or another baking sheet and let rise for 30 minutes.
- Prepare for Baking: Preheat your oven to 400°F. In a small bowl, mix the egg white and water to make an egg wash. Gently brush the wash over the proofed loaves. Use a lame, razor blade, or sharp knife to score each loaf ¼ inch deep in three spots.
- Bake: Bake the rolls for 15–20 minutes, or until golden brown and the internal temperature reaches 195–200°F on an instant-read thermometer.
- Cool and Serve: Remove the rolls from the oven and transfer them to a wire rack. Let them cool completely before slicing and serving.
