Soft Sub Rolls

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.

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