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Recipes > Italian Sub Rolls > ?srsltid=AfmBOoqHRVpC EWhyCtO2R3mdf1Ewt35mLyczxRRp0NO3p7nHQ86G4fd

Italian Sub Rolls

Recipes > Italian Sub Rolls > ?srsltid=AfmBOoqHRVpC EWhyCtO2R3mdf1Ewt35mLyczxRRp0NO3p7nHQ86G4fd

Italian Sub Rolls

Recipe by RedmanShop

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RedManShop
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Crispy outside, soft and a little chewy inside, these are the perfect vehicle for two fisted sandwiches with juicy fillings.

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Prep

20 mins

Bake

20 - 25 mins

Total

45 mins

Yield

6 rolls

Ingredients

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Overnight Starter

  • All-Purpose Flour – 3/4 cup (90g)
  • Water, lukewarm – 1/2 cup (113g)
  • Instant Yeast – 1/8 teaspoon

Dough

  • Instant Yeast – 2 teaspoons
  • Water, lukewarm – 2/3 cup (152g)
  • All-Purpose Flour – 2 3/4 cups (330g)
  • Table Salt – 1 1/4 teaspoons (8g)

Glaze

  • Large Egg White, beaten with water – 1 egg white + 1 tablespoon water

Featured Products

INSTANT YEAST 125G (#50615)

INSTANT YEAST 125G (#50615)

$3.40

PLAIN FLOUR UNBLEACHED 1KG (#1242)

PLAIN FLOUR UNBLEACHED 1KG (#1242)

$2.65

COARSE SALT 100G (#66401)

COARSE SALT 100G (#66401)

$3.35

Instructions

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  1. To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the starter ingredients in a small bowl, cover, and let rest at room temperature overnight.
  2. Combine the starter and the remainder of the dough ingredients, and mix and knead by hand, or using a stand mixer, to make a smooth dough. It won’t be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands.
  3. Place the dough in a lightly greased bowl or other container. Cover it, and let it rise at room temperature until it’s very puffy, about 90 minutes, turning it over and gently deflating it after 45 minutes.
  4. Turn the dough out onto a lightly oiled work surface. Divide it into six pieces.
  5. Roll the pieces into cylinders, 4 1/2″ in length. Flatten the cylinders slightly; dough rises more in the center, so this will give a gently rounded top versus a high top.
  6. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until almost doubled, about 45 minutes. While they’re rising, preheat the oven to 425°F.
  7. Brush the rolls with the egg white mixture. If you like a classic look, slash diagonally several times (as you’d do with a baguette); or make one long slash the length of the roll. Bake for 20 to 25 minutes, or until the internal temperature reaches 190°F.
  8. Remove the rolls from the oven and transfer them to a rack to cool. Store, well-wrapped, at room temperature for several days; freeze for longer storage.

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Submit your review
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RedManShop
Average rating:  
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Shop This Recipe

PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.65

INSTANT YEAST 125G (#50615)

3.40

COARSE SALT 100G (#66401)

3.35

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