Homemade Sub Sandwich Rolls that Taste like the Deli
Most submarine sandwich rolls suck. They don't have a good crumb, the inside isn't airy, and they don't smell like anything - these actually taste, smell, and hold up to any meat, oil, veg combo you can think of.
Ingredients
In a Large Bowl Combine Everything
- 318g Bread Flour higher gluten is ideal
- 194g water
- 3.2g instant yeast
- 4.1g Diamond Crystal kosher salt
- 14.3g Crisco vegetable shortening this is strongly recommended
- 6.4g Diastatic Malt powder
- 12.7g Dough conditioner
Instructions
- Combine bread flour, water, yeast, salt, shortening, malt powder, and dough conditioner in a large bowl.
- Rest covered for ~20 minutes.
- Knead on work surface for 5 minutes, form into ball, return to bowl. Let dough double in size (~45 minutes).
- Divide into 2, 3 or 4 equal portions then roll into balls, let double in size again (60 minutes).
- Flatten each ball into triangle with a rolling pin - so 3 distinct corners/edges.
- Roll from the top of the triangle down.
- Pinch the seam closed, then roll out to 9-12 inches depending on the number of rolls you're making. For 3 or 4 rolls, aim for ~9-10 inches, for 2 rolls aim for ~11-12.Roll the ends of the rolls down.
- Place on parchment paper, cover with a damp towel, and proof for 1 hour.
- Preheat oven to 425F.
- Transfer rolls to baking sheet with steam-trapping cover.
- Bake covered 12 minutes, then uncovered 6-9 minutes, rotating every 3 minutes.
- Remove when golden brown - pay close attention during the 6-9 minute mark.
- Cool completely on rack before storing.
Notes
Do not cut into the rolls until fully cooled.