Description
These quick and easy handmade sub rolls are soft, fluffy, and perfect for sandwiches. Made from scratch with simple ingredients like bread flour, yeast, and butter, these rolls offer a slightly sweet and tender crumb with a golden crust. Ideal for homemade subs, hoagies, or any sandwich of your choice, this recipe takes just over two hours including proofing and baking time.
Ingredients
Dough
- 1 Cup Whole Milk (90℉)
- 2 ½ Tablespoons Granulated Sugar (30g)
- 2 Teaspoons Active Dry Yeast (or 1 Packet, 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
- Bloom the yeast: In a medium-sized bowl, combine the warm milk at 90℉, 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: While the yeast blooms, combine the bread flour and fine sea salt in the bowl of a stand mixer.
- Combine wet and dry ingredients: Add the yeast mixture and beaten eggs to the flour and salt. Knead on low speed for 3 to 5 minutes until a shaggy dough forms, scraping down the sides as needed.
- Add butter and knead: Incorporate the cold, cubed unsalted butter into the dough by kneading for an additional 8 to 10 minutes until butter is fully blended and the dough becomes smooth. The dough ball should weigh approximately 880 grams at this stage.
- Form dough ball: Turn the dough onto a lightly floured surface and shape it into a tight ball.
- First proof: Lightly grease a large bowl, place the dough ball inside, turning to coat lightly with oil. Cover and let it rest for 1 hour or until doubled in size.
- Divide dough: After the dough has risen, punch it down on a floured surface. Divide it into six equal portions of approximately 140g each and roll each portion into individual dough balls.
- Shape rolls: Use a rolling pin to flatten each dough ball into a rectangle roughly 9 inches wide and 5 inches tall, with thickness between ¼ to ½ inch. Tightly roll the dough starting from the long side into a loaf shape and pinch seams closed. Place rolls seam side down on a parchment-lined baking sheet.
- Second proof: Cover the shaped rolls with a damp kitchen cloth or another baking sheet and let them rise for an additional 30 minutes.
- Preheat oven: While the dough proofs, preheat your oven to 400°F (204°C).
- Apply egg wash: Mix the egg white and water in a small bowl and gently brush over each loaf to achieve a shiny golden crust.
- Score the rolls: Using a lame, razor blade, or sharp knife, make three ¼-inch deep slashes on each roll to allow for expansion during baking.
- Bake: Bake the rolls in the preheated oven for 15 to 20 minutes until they are golden brown and reach an internal temperature of 195 to 200°F (90-93°C). Remove from oven and transfer to a wire rack to cool completely before slicing.
Notes
- Ensure milk is warmed to approximately 90℉ to activate yeast properly without killing it.
- Cold butter helps create a tender crumb by being incorporated slowly during kneading.
- Allow adequate proofing time for both rises to develop flavor and texture.
- Use an instant-read thermometer to check the internal temperature for perfectly baked rolls.
- Egg wash gives the rolls a shiny, golden crust but can be omitted for a matte finish.
- These rolls freeze well; cool completely before freezing in an airtight bag.
- Bring frozen rolls to room temperature and warm slightly before serving.
