Community Pick
My Favorite Sub (Hoagie) Rolls
photo by Tali G.
- Ready In:
- 2hrs
- Ingredients:
- 9
- Serves:
-
16
ingredients
- 5 teaspoons dry active yeast (2 pkgs)
- 1⁄4 cup sugar
- 2 cups water, blood warm
- 3 tablespoons butter, melted
- 2 teaspoons salt
- 6 -7 cups all-purpose flour
- cornmeal
- 1 egg white
- sesame seeds (optional)
directions
- 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.
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Reviews
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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.
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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.
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This is a perfect sub roll recipe!! I halved it with no issue, using 1tsp of salt. I let my Kitchenaid mixer do all of the kneading. The dough rose nicely and I ended up with 4 beautiful sub rolls to use to make grinders for dinner last night. I regret now not making the whole recipe because me and the family want an encore tonight. Edit: I've made this recipe at least a half dozen times so far, it has become my go-to grinder/sub roll recipe. Perfect every time!!!
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RECIPE SUBMITTED BY
SAHM who loves to cook when there's time!
<img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/photo-swap-7sticky.jpg">