Description
These handmade sub rolls are soft, fluffy, and perfectly golden, ideal for making delicious sandwiches at home. Made with simple ingredients and a few hours of rising time, this recipe results in bakery-quality rolls with a tender crumb and slightly crisp crust.
Ingredients
Dough
- 1 Cup Whole Milk (245g, 110-115℉)
- 1 Tablespoon + 2 Teaspoons Sugar (30g)
- 2 ½ Teaspoons Active Dry Yeast (11g, one packet)
- 3 ¼ Cups Bread Flour (450g)
- 2 Teaspoons Fine Sea Salt (12g)
- 2 Eggs (beaten)
- 3 Tablespoons Unsalted Butter (41g, cold, cubed)
Egg Wash
- 1 Egg White (beaten)
- 1 Tablespoon Water
Instructions
- Bloom the yeast: In a medium sized bowl, add the warm milk, sugar, and yeast. Let it bloom for 5 to 10 minutes until the mixture is frothy, indicating the yeast is active.
- Mix dry ingredients: While the yeast mixture blooms, combine the bread flour and salt in the bowl of a stand mixer to evenly distribute the salt throughout the flour.
- Combine wet and dry: Add the yeast mixture and beaten eggs to the flour mixture. Knead on low speed for 3 to 5 minutes until a shaggy dough forms, scraping down the bowl sides as needed to incorporate all ingredients.
- Add butter and knead: Incorporate the cold, cubed butter to the dough and continue kneading for an additional 8 to 10 minutes until the butter is fully worked in and the dough is smooth and elastic. The dough should weigh approximately 880g at this point.
- Shape dough ball: Turn the dough out onto a lightly floured work surface and roll it into a tight ball, preparing it for the rising process.
- First rise: Lightly grease a large bowl and place the dough ball inside, turning it to coat in oil. Cover the bowl with a cloth and let the dough rest and double in size for about 1 hour.
- Divide and preshape: Punch down the risen dough and turn it out onto a lightly floured surface. Divide into six equal pieces, about 140g each, and roll each into smooth balls to relax the gluten.
- Form sub rolls: Using a rolling pin, flatten each ball into a rectangle approximately 9 inches wide by 5 inches tall, with thickness between ¼ to ½ inch. Starting from the long side, tightly roll each rectangle into a log shape. Pinch the seams closed smoothly and place the rolls seam side down on a parchment-lined baking sheet.
- Second rise: Cover the rolls with a damp kitchen cloth or place another baking sheet on top. Allow them to rise for an additional 30 minutes to puff up before baking.
- Preheat oven: While the rolls proof, preheat the oven to 400°F (204°C) to ensure it’s ready for baking.
- Apply egg wash: Mix the beaten egg white and water in a small bowl and gently brush this glaze over the tops of the rolls to promote a golden, shiny crust.
- Score the rolls: Using a lame, razor blade, or sharp knife, score three shallow slashes about ¼ inch deep along each roll to help the dough expand evenly while baking.
- Bake: Bake the rolls at 400°F for about 15 minutes, until golden brown or they reach an internal temperature of 195–200°F on an instant-read thermometer. Add 1 to 3 minutes to the bake time if necessary.
- Cool: Remove the rolls from the oven and transfer them to a wire rack. Allow them to cool completely before slicing to maintain their structure and softness.
Notes
- Make sure the milk is warm but not hot (110-115°F) to properly activate the yeast without killing it.
- Allow the dough to rise in a warm, draft-free area for best results.
- Cold butter worked into the dough creates a tender crumb by adding richness and moisture.
- Scoring the rolls helps control expansion and creates an attractive finish.
- Use an instant-read thermometer to ensure the rolls are perfectly baked internally.
- These rolls freeze well; slice after cooling and toast or warm before serving.
