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Handmade Sub Rolls

Handmade Sub Rolls

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  • Author: Amelia
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 people 1x
  • Category: Appetizer
  • Method: Cooking
  • Cuisine: American

Description

Discover the secret to delicious Handmade Sub Rolls with this easy recipe! Try it today.

Ingredients

Scale
  • 1 Cup Whole Milk ((245g) 110-115℉)
  • 1 Tablespoon + 2 Teaspoons Sugar (30g)
  • 2 ½ Teaspoons Active Dry Yeast ( (11g) One Packet)
  • 3 ¼ Cups Bread Flour ((450g))
  • 2 Teaspoons Fine Sea Salt ((12g))
  • 2 Eggs (Beaten)
  • 3 Tablespoons Unsalted Butter ((41g) Cold, Cubed)
  • 1 Egg White (Beaten – For Egg Wash)
  • 1 Tablespoon Water (For Egg Wash)

Instructions

  1. Step 1: In a medium sized bowl, add the warm milk, sugar, and yeast. Let bloom for 5 to 10-minutes until frothy.
  2. Step 2: As the yeast mixture blooms, combine the bread flour and salt in the bowl of a stand mixer.
  3. Step 3: Add the yeast mixture and beaten eggs to the flour and salt. Knead on low speed for 3 to 5-minutes until a shaggy dough forms, scraping down the sides of the bowl with a spatula as needed.
  4. Step 4: Add in the cold, cubed butter, and knead for an additional 8-10 minutes until butter is fully incorporated and the dough is smooth. (The dough ball should weigh approximately 880g at this point).
  5. Step 5: Turn the dough out onto a lightly floured work surface, and roll into a tight ball.
  6. Step 6: Lightly grease a large bowl, turning the dough ball to coat and cover. Cover and let rest for 1-hour, or until doubled in size.
  7. Step 7: Turn the dough out onto a lightly floured work surface, and punch the dough down. Divide into six equal pieces (approximately 140g each) and roll into individual dough balls.
  8. Step 8: Using a rolling pin, roll each dough ball into a rectangle that is approximately 9 inches wide by 5inches tall. The dough should be between ¼ to ½-inch thick. Starting with the long side, tightly roll the dough into a log shape. Pinch the end seams together until they are smooth. Place seam side down on a baking sheet lined with parchment paper.
  9. Step 9: Cover the rolls with a damp kitchen cloth, or a second baking sheet, and let rise for an additional 30 minutes.
  10. Step 10: While the dough is proofing, preheat the oven to 400°F.
  11. Step 11: Mix the egg white and water in a small bowl and gently brush over the rolls.
  12. Step 12: Using a lame, razor blade, or sharp kitchen knife, score the dough ¼ deep in three spots.
  13. Step 13: Bake for 15 minutes until golden brown, or they register 195 – 200°F internally on an instant-read thermometer. (Add 1 – 3 minutes if needed). Remove from oven and transfer to a wire rack. Allow them to cool completely before slicing.

Notes

Try This Recipe and Leave a comment Below, your opinion matters to me!

Nutrition

  • Serving Size: 4 serving
  • Calories: 400
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 15g
  • Cholesterol: 50mg

Find it online: https://cookingcircuit.com/handmade-sub-rolls/