Sausage and Peppers with Sub Rolls

Ingredients

• 1.5 cup warm water (105-115°F or 40-46°C)
• 2.25 tsp active dry yeast (one 1/4-ounce packet)
• 2 tbsp granulated sugar
• 4 cup bread flour (plus more for dusting)
• 1.5 tsp salt
• 2 tbsp olive oil
• 1 piece large egg (for egg wash)
• 1 tbsp water (for egg wash)

Instructions

1. 1

   Activate the Yeast (10 minutes)

   • In the bowl of a stand mixer or a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast.
   • Gently stir to dissolve the sugar. Let the mixture sit for 5-10 minutes until it becomes foamy and bubbly, which indicates the yeast is active.
2. 2

   Mix and Knead the Dough (10-15 minutes)

   • Add the bread flour, salt, and olive oil to the yeast mixture.
   • Using a dough hook attachment on your stand mixer, mix on low speed until a shaggy dough forms. Increase the speed to medium-low and knead for 8-10 minutes.
   • If kneading by hand, mix the ingredients with a wooden spoon, then turn the dough out onto a lightly floured surface and knead for 10-12 minutes.
   • The dough is ready when it is smooth, elastic, and passes the 'windowpane test' (a small piece can be stretched thin enough to see light through it without tearing).
3. 3

   First Rise (60-90 minutes)

   • Form the dough into a smooth ball and place it in a large bowl lightly coated with olive oil. Turn the dough to coat it lightly with oil.
   • Cover the bowl with plastic wrap or a damp kitchen towel.
   • Let the dough rise in a warm, draft-free location for 60 to 90 minutes, or until it has doubled in size.
4. 4

   Shape the Rolls (10 minutes)

   • Gently punch down the risen dough to release the air. Transfer it to a clean, lightly floured surface.
   • Divide the dough into 6 equal portions (each will weigh about 150g).
   • Working with one portion at a time, flatten it into a rectangle and then roll it up tightly into a log shape, about 6-7 inches long. Pinch the seam and tuck the ends under to seal.
5. 5

   Second Rise (30-45 minutes)

   • Place the shaped rolls on a large baking sheet lined with parchment paper, leaving at least 2-3 inches of space between them.
   • Cover the rolls loosely with greased plastic wrap and let them rise in a warm place for 30-45 minutes, until they look puffy and have increased in size by about 50%.
   • During the last 15 minutes of rising, preheat your oven to 400°F (200°C).
6. 6

   Bake the Rolls (18-22 minutes)

   • In a small bowl, whisk the large egg with 1 tablespoon of water to create an egg wash.
   • Gently brush the tops of the risen rolls with the egg wash. This will give them a beautiful golden, shiny crust.
   • Bake for 18-22 minutes, or until the rolls are a deep golden brown and sound hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read 190-200°F (88-93°C).
7. 7

   Cool and Serve

   • Immediately transfer the baked rolls from the baking sheet to a wire rack to cool completely.
   • Allowing them to cool fully before slicing prevents the soft interior from becoming gummy. Once cooled, slice and fill with your favorite sandwich ingredients.