Description
These Handmade Sub Rolls are soft, fluffy, and perfect for making delicious sandwiches at home. Crafted with a blend of bread flour, whole milk, eggs, and butter, they have a tender crumb and golden crust, ideal for house-made subs or hoagies.
Ingredients
Scale
Dough Ingredients
- 1 Cup Whole Milk (90℉)
- 2 ½ Tablespoons Granulated Sugar (30g)
- 2 Teaspoons (1 Packet) Active Dry Yeast (11g)
- 3 Cups Bread Flour (approx. 375g)
- 2 Teaspoons Fine Sea Salt (12g)
- 2 Eggs (Beaten)
- 3 Tablespoons Unsalted Butter (Cold, Cubed)
Egg Wash
- 1 Egg White (Beaten)
- 1 Tablespoon Water
Instructions
- Bloom the yeast: In a medium bowl, combine warm milk at 90°F, granulated sugar, and active dry yeast. Let it rest for 5 to 10 minutes until the mixture is frothy and bubbly, indicating the yeast is active.
- Mix dry ingredients: While the yeast blooms, mix bread flour and fine sea salt together in the bowl of your stand mixer to ensure even distribution of salt.
- Form initial dough: Add the frothy yeast mixture and beaten eggs to the flour and salt. Using a dough hook on low speed, knead for 3 to 5 minutes until the dough looks shaggy, scraping the bowl as needed.
- Incorporate butter: Add cold, cubed unsalted butter to the dough and knead for another 8 to 10 minutes on medium-low speed until the butter is fully incorporated and the dough is smooth and elastic. The dough ball should weigh roughly 880g.
- Shape and first rise: Transfer dough onto a lightly floured surface, shape into a tight ball. Lightly grease a large bowl, place dough inside turning to coat with oil, cover, and allow it to proof for 1 hour or until doubled in size.
- Divide and shape rolls: Punch down the risen dough on a lightly floured surface and divide it into six equal pieces (about 140g each). Roll each piece into a ball. Use a rolling pin to flatten each ball into a rectangle measuring around 9 inches wide by 5 inches tall, with thickness between ¼ to ½ inch. Starting at the long edge, roll tightly into a loaf shape, pinching the seams to seal. Place seam side down on a parchment-lined baking sheet.
- Second rise: Cover the shaped rolls with a damp cloth or a second baking sheet and let them rise for 30 minutes to puff up.
- Preheat oven: Preheat your oven to 400°F (204°C) as the dough proofs.
- Apply egg wash: Mix beaten egg white with water and gently brush the mixture evenly over the tops of each roll for a shiny golden crust.
- Score the rolls: Using a sharp knife, lame, or razor blade, score three shallow slashes about ¼ inch deep across each roll to allow oven spring and decorative appeal.
- Bake: Bake the rolls in the preheated oven for 15 to 20 minutes until they are golden brown and an instant-read thermometer inserted inside registers between 195°F to 200°F (90°C to 93°C).
- Cool: Remove the rolls from oven and transfer to a wire rack. Allow them to cool completely before slicing to maintain structure and texture.
Notes
- Use bread flour for optimal gluten development and chewiness, but all-purpose flour can be substituted with slightly different texture.
- Ensure milk is warmed to about 90°F; too hot may kill yeast, too cool will slow fermentation.
- Cold butter added during kneading enriches the dough and creates a soft crumb and tender crust.
- Proofing times may vary depending on room temperature; ensure dough doubles in size on first rise and is puffy on second rise.
- Egg wash provides a shiny, golden crust but can be omitted or replaced with milk for a softer crust.
- Allow rolls to cool completely to prevent gumminess when slicing.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sub roll (approx. 140g)
- Calories: 260 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 60 mg
Keywords: sub rolls, sandwich rolls, handmade bread, homemade sub rolls, hoagie rolls, sandwich buns, bread rolls recipe
