Description
These Handmade Sub Rolls are soft, fluffy, and perfect for sandwiches. Made from scratch with simple ingredients like milk, yeast, bread flour, and butter, these rolls have a golden crust achieved by an egg wash and careful scoring before baking. Ideal for making your own subs or hoagies with a tender inside and a slightly crusty exterior.
Ingredients
Dough
- 1 Cup Whole Milk (90℉)
- 2 ½ Tablespoons Granulated sugar (30g)
- 2 Teaspoons, or 1 Packet Active Dry Yeast (11g)
- 3 Cups Bread Flour
- 2 tsp Fine Sea Salt (12g)
- 2 Eggs (Beaten)
- 3 Tablespoons Unsalted Butter (Cold, Cubed)
Egg Wash
- 1 Egg White (Beaten)
- 1 Tablespoon Water
Instructions
- Activate Yeast: In a medium-sized bowl, combine warm milk (90°F), granulated sugar, and active dry yeast. Let the mixture sit for 5 to 10 minutes until it becomes frothy, indicating the yeast is active.
- Mix Dry Ingredients: In the bowl of a stand mixer, combine the bread flour and fine sea salt, ensuring even distribution.
- Form Dough: Add the frothy yeast mixture and beaten eggs to the flour and salt mixture. Knead on low speed for 3 to 5 minutes until a shaggy dough forms, scraping the bowl sides as needed.
- Incorporate Butter: Add cold, cubed unsalted butter and continue kneading for 8 to 10 minutes until the butter is fully incorporated and the dough is smooth and elastic. The dough ball should weigh approximately 880 grams.
- Shape Dough Ball: Turn out the dough onto a lightly floured surface and roll into a tight ball.
- First Proof: Lightly grease a large bowl, coat the dough ball with oil, cover, and let it rest for 1 hour or until it doubles in size.
- Punch and Divide: Turn the risen dough onto a floured surface, punch it down to release air, then divide it into six equal portions of about 140 grams each. Shape each piece into a smooth dough ball.
- Roll and Shape Rolls: Using a rolling pin, roll each ball into a rectangle approximately 9 inches wide by 5 inches tall, with a thickness between ¼ to ½ inch. Starting from the long side, tightly roll the dough into a loaf shape, pinching seams to seal. Place seam side down on a parchment-lined baking sheet.
- Second Proof: Cover the shaped rolls with a damp kitchen cloth or a second baking sheet, and let them rise for 30 minutes.
- Preheat Oven: While the rolls proof, preheat the oven to 400°F (204°C).
- Apply Egg Wash: Mix the beaten egg white and water together, then gently brush this mixture over the surface of the rolls for a shiny golden crust.
- Score the Dough: Using a lame, razor blade, or a sharp knife, score the dough about ¼ inch deep in three evenly spaced spots to allow expansion during baking.
- Bake: Bake the rolls for 15 to 20 minutes until they are golden brown and register between 195°F to 200°F internally on an instant-read thermometer.
- Cool: Remove the rolls from the oven and transfer them to a wire rack. Allow them to cool completely before slicing and serving.
Notes
- Make sure the milk is warmed to around 90°F to properly activate the yeast without killing it.
- Use bread flour for better gluten development and a chewier texture.
- Cold butter adds richness and tenderness but requires thorough kneading to fully incorporate into the dough.
- Proper proofing ensures soft, airy rolls — do not rush the rising times.
- Using an egg wash gives the rolls a lovely golden color and a slight shine.
- Scoring the loaves allows them to expand without cracking unevenly during baking.
- Let the rolls cool completely before slicing to prevent squashing the soft crumb.
