Cook1 hr 30 mins
When it comes to sub rolls, I prefer mine light and fluffy. I make up a big batch of these and freeze them for later use.
- Dissolve sugar in water and add yeast to proof. Rest one to two minutes.
- Melt butter and, along with the salt, stir into yeast mixture.
- Mix in flour, 1 cup at a time until desired consistency is reached (this dough should not be terribly stick to the touch, but should have plenty of "give" and not be too tough).
- Knead until VERY well developed (important!). Your dough is finished when you can tear a small piece off, roll into a ball and stretch to form a nearly transparent "window" between your fingers without it tearing.
- Cover with plastic wrap and let stand until doubled in bulk (approx 40 minutes).
- Lightly dust a small amount of corn meal over well-greased pans, roll your dough into long, thin "logs" and place about 3" apart on the pans. Slash each loaf every inch and a half with a knife, brush with egg white and sprinkle with sesame seeds if desired.
- Let double in size.
- Bake in a 400°F oven until golden brown.
Finally, a bread recipe that even I couldn't screw up. I halved the recipe, started with 1 cup of bread flour and added 1/2 cup at a time until it got to a texture that I liked. I also used vegetable oil on my hands and on the board instead of using more flour, that way I knew I wouldn't be adding more flour to the mix. I baked the bread for about 18 minutes, turning once for even browning on all loaves.
This recipe AS IS is not a good sub roll at all, it is way too salty and too dense. If I make these again I will try half the salt, but I wonder if this is a misprint and it is supposed to be 2tsp NOT 2 Tbsp?! I might try these again with this amount and see if it helps, they will be less salty for sure, but also will rise better and be a lighter roll.
This is my new sub recipe! Soft dough with a bit of crust but not too much. I did halve the recipe and only used one teaspoon of salt as I think like others that the tablespoon is a typo.