Easy Homemade Sub Rolls

Ingredients

• 1.5 cup Water (Lukewarm, about 105°F (41°C))
• 2 tbsp Active dry or instant yeast (The source specifically calls for tablespoons, not teaspoons)
• 3.5 tsp Sugar (Use 1/2 teaspoon initially and the remainder later)
• 1.5 tsp Fine salt
• 3.5 tsp Vegetable oil
• 4 cup All-purpose flour (Spoon and level the flour; additional flour may be needed for kneading and the work surface)
• Water (For brushing the rolls before rising and again before baking)
• Toppings (Optional: seeds, cheese, dried herbs, or other toppings)

Steps

1. 1

   Add the lukewarm water to a large bowl or to the bowl of a stand mixer fitted with a kneading hook. Add the yeast and 1/2 teaspoon of the sugar. Let the mixture stand for 5 minutes.

2. 2

   Add the remaining sugar, salt, and vegetable oil. Mix briefly to combine.

3. 3

   Add the flour one cup at a time, mixing between additions. Once all the flour has been added, continue mixing for 3–4 minutes to develop the dough.

4. 4

   Expect the dough to be quite wet and sticky at this stage. Do not add extra flour immediately; it will tighten as it rests. If using a mixer, remove the kneading hook and cover the bowl with a clean tea towel. Let the dough stand for 15 minutes.

5. 5

   Turn the dough out onto a floured work surface. Knead it for a couple of minutes, adding additional flour only if it sticks to your hands or the work surface.

6. 6

   Divide the dough into 4 equal pieces. For evenly sized rolls, weigh the entire dough and divide that weight by 4, then weigh out each piece.

7. 7

   Form each piece into a ball. Cover the dough balls with a clean tea towel and let them rest for 15 minutes.

8. 8

   Roll each dough ball into an 8 × 8-inch square.

9. 9

   Starting with the edge closest to you, tightly roll each square up jelly-roll style. Pinch the seam closed.

10. 10

    Using your palms, roll each dough log on the work surface, gently and evenly stretching it to 11–12 inches long. Keep the dough an even thickness along its length.

11. 11

    Transfer each shaped roll to a large, ungreased baking sheet. If the sheet tends to stick, lightly dust it with flour or line it with parchment paper. Repeat the shaping process with the remaining dough pieces.

12. 12

    Brush the tops of the rolls with water. Cover them and let them rise for 20–30 minutes, until puffy.

13. 13

    While the rolls rise, preheat the oven to 375°F (regular bake, not fan-assisted).

14. 14

    Brush the risen dough with water again. Sprinkle with optional toppings such as seeds, cheese, or dried herbs.

15. 15

    Bake for 18–22 minutes, or until the rolls are deep golden.

16. 16

    Remove the rolls from the oven and immediately transfer them to a cooling rack. Let them cool completely.

17. 17

    Wrap and store the rolls at room temperature or in the refrigerator to extend their freshness. For longer storage, wrap them well and freeze for up to 3 months.

Notes

The recipe can be doubled, but the resulting dough is a large amount, so ensure the mixer can accommodate it. The source emphasizes weighing the flour or using the stir, spoon, and level method. Resist adding extra flour before the initial 15-minute rest; add only what is needed during kneading. Optional toppings are not quantified.

Nutrition per serving

• bread
• rolls
• baking
• vegetarian
• freezer-friendly
• sandwich bread
• homemade