Grinder Rolls

There is a very specific moment of disappointment that happens when you make a beautiful sandwich on subpar bread. You take a bite, and the bread either disintegrates in your hands or is so tough that all the filling shoots out the back. I’ve been there, and that is exactly why I spent weeks developing this sub roll recipe. I wanted a roll that had a “bakery-style” chew—soft and pillowy on the inside, but with a golden, sturdy exterior that can hold up to heavy sauces, meatballs, or a mountain of cold cuts. When you pull these out of the … Read more