Homemade Sub Rolls
These bakery-quality sub rolls are pillowy soft on the inside with a lightly golden crust, sturdy enough to hold any filling without falling apart, and made with simple pantry staples.
Equipment
- Stand mixer with dough hook attachment - or large mixing bowl for hand kneading
- Digital kitchen scale - for accurate flour measurement
- Large mixing bowl
- Bench scraper
- Rimmed Baking Sheet
- Parchment paper - or silicone baking mat
- Pastry brush - for egg wash
- Plastic wrap - or clean kitchen towel
- Wire cooling rack
- Sharp knife - or bread lame for scoring
Ingredients
- 2 cups bread flour - 240g
- 1 1/4 cups all-purpose flour - 150g, plus extra for dusting
- 2 1/4 teaspoons instant yeast - 7g, one standard packet
- 1 teaspoon granulated sugar - 5g
- 1 teaspoon fine salt - 6g
- 1 cup warm water - 240ml, 105-110°F / 40-43°C
- 2 tablespoons olive oil - 30ml
For the Egg Wash and Topping
- 1 large egg
- 1 tablespoon milk - 15ml, to thin the egg wash
- sesame seeds - for topping, optional
- poppy seeds - for topping, optional
Instructions
- Combine warm water, instant yeast, and sugar. Let sit for 5-7 minutes until foamy.
- Mix bread flour and salt in stand mixer bowl. Add yeast mixture and olive oil. Gradually add all-purpose flour until dough pulls away from sides.
- Knead with dough hook for 5-6 minutes until smooth and elastic. Dough should be slightly tacky but not sticky.
- Shape into a ball and place in oiled bowl. Cover and let rise in warm spot for 1-1½ hours until doubled in size.
- Turn dough onto floured surface and press down. Divide into 4 pieces for footlongs or 8 for 6-inch rolls.
- Flatten each piece into rectangle. Roll tightly into cylinder, pinch seam and ends, then gently roll to desired length.
- Place rolls seam-side down on baking sheet, cover, and let rise 45-60 minutes until puffy. Preheat oven to 375°F (190°C).
- Score each roll with shallow slash down center. Brush with egg wash and sprinkle with seeds if using.
- Bake on center rack for 18-22 minutes until deep golden brown and internal temperature reaches 190-200°F (88-93°C).
- Cool on wire rack for 15-20 minutes before slicing horizontally through the middle.
Notes
- Use bread flour for the best texture. All-purpose flour works in a pinch, but bread flour's higher protein content creates taller, chewier rolls.
- Measure flour by weight when possible. Scooping flour directly from the bag can pack in up to 20% extra flour, resulting in a stiff, dry dough.
- Do not rush the rise times. If your kitchen is cold, the dough may need more time; if it is very warm, keep an eye on it so it does not over-proof.
- Score before the egg wash, not after. Scoring after brushing can drag the wash and tear the surface.
- Space rolls properly on the pan. Crowding the rolls means they merge into each other as they rise and bake.
- Cool completely before storing. Sealing warm rolls in a bag traps steam and makes them chewy in the wrong way.
- To make ahead: After kneading, refrigerate dough overnight for up to 16 hours. Let come to room temperature for 30-45 minutes before shaping.
- Freeze baked rolls: Wrap individually in plastic wrap and place in freezer bag for up to 3 months. Thaw at room temperature.
- Reheat rolls: Sprinkle lightly with water, wrap in foil, and warm at 325°F (163°C) for 10-12 minutes.
- For whole wheat variation: Replace half the bread flour with whole wheat flour and add an extra tablespoon of water.