Soft & Chewy Sub Roll Recipe
A bakery-style sub roll recipe designed for the perfect sandwich. Soft and pillowy on the inside with a golden, sturdy exterior that holds up to sauces and heavy fillings. No fancy equipment required.
Equipment
- Stand Mixer (Optional)
- Baking Sheet
- Digital Scale
- Parchment Paper
Ingredients
Dough
- 450 g Bread Flour (approx. 3.5 - 4 cups) - High protein is key
- 1.5 tsp Instant Yeast
- 1 tbsp Sugar
- 1.5 tsp Fine Sea Salt
- 2 tbsp Olive Oil
- 300 ml Warm Water 110°F (43°C)
Finishing
- Cornmeal for dusting
- 1 Egg beaten with 1 tbsp water for egg wash
Instructions
- Mix and Knead: In a stand mixer bowl, whisk together bread flour, sugar, instant yeast, and salt. Add warm water and olive oil. Mix on low until combined, then increase to medium-low and knead for 8-10 minutes until the dough passes the 'windowpane test'.
- First Rise: Form dough into a smooth ball and place in a lightly oiled bowl. Cover and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- Shape the Rolls: Punch down dough and divide into 6 equal pieces (approx 120g each). Flatten each piece into a rectangle, roll up tightly like a jelly roll while creating tension, and pinch seams shut tightly. Roll under palms to elongate to 6-8 inches.
- Second Rise: Place rolls seam-side down on a baking sheet lined with parchment and dusted with cornmeal. Cover loosely and let rise for 45-60 minutes until puffy.
- Bake: Preheat oven to 400°F (200°C). Brush rolls with egg wash and score the tops. Place in oven and (optional) toss ice cubes on oven floor for steam. Bake for 18-22 minutes until golden brown and hollow sounding.
- Cool: Let cool completely on a wire rack for at least 30 minutes before slicing.
Notes
Storage: Best eaten within 24 hours. Store in paper bag day 1, plastic bag thereafter. Freeze for up to 3 months.
Flour Tip: Use Bread Flour for the best chewy texture. If using All-Purpose, rolls will be softer.