Sub Rolls

1. 1
   mix · ~10 min

   Activate the yeast.

   In a small bowl, combine lukewarm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.

   TIPWater temperature should be around 105-110°F. Too hot will kill the yeast.
2. 2
   mix · ~2 min

   Combine the dry ingredients.

   In a large mixing bowl or the bowl of a stand mixer, whisk together the all-purpose flour and salt.

3. 3
   knead · ~10 min

   Knead the dough.

   Add the yeast mixture and olive oil to the flour. Mix until a shaggy dough forms, then knead for 8-10 minutes by hand on a lightly floured surface, or 6-7 minutes with a dough hook on medium speed. The dough should be smooth, elastic, and slightly tacky but not sticky.

   TIPResist adding too much extra flour. A slightly tacky dough yields softer rolls.
4. 4
   rest · ~60 min

   Let the dough rise.

   Place the dough in a lightly oiled bowl, turning once to coat. Cover with a damp kitchen towel and let it rise in a warm, draft-free spot for about 1 hour, or until doubled in size.

   TIPAn oven with just the light on provides an excellent warm proofing environment.
5. 5
   prep · ~5 min

   Shape the sub rolls.

   Punch down the risen dough gently to release the air. Divide it into 4 equal portions. Roll each portion into a 6-inch long, slightly flattened oval log. Place them seam-side down on a parchment-lined baking sheet, leaving 3 inches between each roll.

   TIPFor a classic sub shape, taper the ends slightly so they are not completely rectangular.
6. 6
   rest · ~45 min

   Proof the shaped rolls.

   Cover the shaped rolls loosely with oiled plastic wrap or a kitchen towel. Let them proof for 30-45 minutes until noticeably puffy and nearly doubled.

   TIPPress a finger lightly into the dough. If the indentation springs back slowly, it's ready to bake.
7. 7
   prep

   Preheat the oven and prepare for steam.

   Preheat the oven to 400°F (200°C). Place an empty metal baking pan on the bottom rack of the oven. This will be used to create steam.

8. 8
   bake · ~1 min

   Score and mist the rolls before baking.

   Using a sharp lame or knife, make one long, shallow diagonal slash down the center of each roll. Mist the rolls lightly with water from a spray bottle. Dust lightly with flour if desired for a rustic look.

   TIPMisting and creating steam prevents the crust from setting too quickly, allowing for maximum oven spring.
9. 9
   bake

   Bake the sub rolls with steam.

   Place the baking sheet with the rolls on the middle rack. Carefully pour 1 cup of hot water into the empty hot pan on the bottom rack. Quickly close the oven door to trap the steam.

   TIPThe steam creates that classic thin, crispy, and chewy artisan crust. Be careful of the burst of steam when opening the oven.
10. 10
    bake · ~20 min

    Bake until golden brown.

    Bake for 18-22 minutes, rotating the pan halfway through, until the rolls are a deep golden brown and sound hollow when tapped on the bottom.

    TIPInternal temperature should read around 190°F for a perfectly baked roll.
11. 11
    rest · ~60 min

    Cool the rolls completely.

    Transfer the baked rolls to a wire rack. Let them cool completely before slicing. This allows the crumb to set properly.

    TIPSlicing a warm roll can result in a gummy interior.

Cuisines we love