Description
These handmade sub rolls are soft inside and hold fillings well, perfect for sandwiches or subs.
Ingredients
Scale
- 1 Cup Whole Milk (90℉)
- 2 ½ Tablespoons Granulated Sugar (30g)
- 2 Teaspoons Active Dry Yeast (11g)
- 3 Cups Bread Flour
- 2 Teaspoons Fine Sea Salt (12g)
- 2 Eggs (Beaten)
- 3 Tablespoons Unsalted Butter (Cold, Cubed)
- 1 Egg White (Beaten – For Egg Wash)
- 1 Tablespoon Water (For Egg Wash)
Instructions
- In a medium sized bowl, add the warm milk, sugar, and yeast. Let bloom for 5 to 10 minutes until frothy.
- Combine the bread flour and salt in the bowl of a stand mixer.
- 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.
- Add in the cold, cubed butter, and knead for an additional 8-10 minutes until smooth.
- Turn the dough onto a floured surface, roll into a tight ball, and let rest in a greased bowl for 1 hour or until doubled in size.
- Punch down the dough, divide into six equal pieces, and roll into individual dough balls.
- Roll each dough ball into a rectangle (9 inches wide, 5 inches tall) and roll into a loaf shape. Place seam side down on a baking sheet.
- Cover and let rise for 30 minutes.
- Preheat the oven to 400°F.
- Mix the egg white and water; brush over loaves and score them.
- Bake for 15-20 minutes until golden brown and internal temperature reaches 195-200°F. Cool before slicing.
Notes
For a light shine and good color, brush with egg white before baking. You can also experiment with toppings like sesame seeds or garlic herb butter.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg