Soft Sub Rolls Recipe

30m
Prep Time

16-23m
Cook Time

46m
Ready In

Recipe: #22977

February 27, 2016

Categories: Breads, Brunch, Christmas, Sunday Dinner, Thanksgiving, Oven Bake No Eggs, Vegetarian, Yeast Rolls, Flour, Kosher Dairy, more

recipe by:
KitchenMagician

"Depending on what part of the country, you reside in, these are called many different names.. Subs, Submarines, Hoagies, Grinders, Hero, Italian Sandwich, Torpedo, Blimpie, Po’ Boy and Rocket just to name a few, whatever you call it, these are the most perfect buns"

Original is 8 servings

Metric US

I've Tried It

Ingredients

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4 cups bread flour
1 3/8 cups warm water (110-115F degrees)
2 tablespoons granulated sugar

1 tablespoon active dry yeast
1 teaspoon salt
3 tablespoons butter (cold, cubed)

Nutritional

Serving Size: 1 (111.6 g)
Calories 259.1
Total Fat - 5.9 g
Saturated Fat - 3 g
Cholesterol - 11.4 mg
Sodium - 332.3 mg
Total Carbohydrate - 46.9 g
Dietary Fiber - 6.8 g
Sugars - 3.4 g
Protein - 8.6 g
Calcium - 23.6 mg
Iron - 2.2 mg
Vitamin C - 0 mg
Thiamin - 0.5 mg

Step 1

Add the yeast, 1 tablespoon sugar and 3/8 cup (6 tablespoons) warm water in a bowl of a stand mixer.

Step 2

Using a whisk or spoon, mix and set aside for 5-10 minutes or until the yeast has bubbled quite a bit.

Step 3

In the bowl of a stand mixer fitted with the dough hook (this would be the same bowl your yeast mixture is in) add in the flour and remaining cup of water and remaining 1 tablespoon of sugar. Start off on low. Mix for 4 minutes.

Step 4

Add in the salt and mix for 5-6 minutes until the dough is slack (see note). At this point your mixer should be at medium speed.

Step 5

Add in the butter and mix for 1-3 minutes or until the dough comes back together.

Step 6

Remove from bowl and transfer to a greased, covered bowl until doubled in size, about 1 hour.

Step 7

Divide into 8 pieces and shape. I would advise using as little flour as possible when shaping these. The more flour you add, the tougher the hoagies will be.

Step 8

Transfer to a sprayed, parchment lined tray and cover. Allow to rise again, about 30-45 minutes.

Step 9

Preheat oven to 375 and bake for 16-23 minutes or until golden brown.

Step 10

Allow to cool before cutting.

Step 11

*NOTE slack dough means when then dough cannot hold a shape; it has no elasticity or spring back at all, It’s wet dough but not too wet, it’s “billowy”. The dough is super, super soft and smooth*