Homemade Sub Rolls
Soft and chewy, these rolls are so easy to make and are the perfect start to your favorite sub sandwiches!
INGREDIENTS
5 teaspoons dry active yeast (2 pkgs)
1⁄4 cup sugar
2-1/2 cups water, warm
3 tablespoons vegetable oil
2 teaspoons salt
7 cups all-purpose flour
DIRECTIONS
Dissolve sugar in water and add yeast to proof. Rest one to two minutes.
Add oil and stir to combine. Combine salt and flour in a medium mixing bowl.
Using a stand mixer, or by hand, add the wet mixture to the dry mixture. Beat until smooth on medium speed. If dough is too wet, add a little more flour to make the dough soft.
On a lightly floured surface (or in the mixer bowl with bread hook), knead dough until smooth and elastic, about 5-6 minutes.
Lightly grease a large bowl with a bit of oil and place dough into bowl, turning once to coat. Cover with dish towel and let rise for 45 minutes, or until doubled in size.
Line a baking sheet with parchment paper and set oven to 200C/400 degrees.
Punch down dough and, on a lightly floured surface, divide into 10 balls. Shape and roll each ball into a log. Arrange the rolls on parchment paper about 2 inches apart. Cover again and let rise an additional 25 minutes. Before baking slice a slit across the top of each roll.
Bake 15-20 mins. or until they become nice golden brown on top.
Remove from oven and let cool on wire rack.
Notes*
- I use my stand mixer, proofing the yeast in the bowl, adding the flour, and mixing and kneading with the dough hook.
- I like to use white corn flour to sprinkle on the baking sheets and on top of the rolls.
- I do 5 rolls to a baking sheet.
INGREDIENTS
5 teaspoons dry active yeast (2 pkgs)
1⁄4 cup sugar
2-1/2 cups water, warm
3 tablespoons vegetable oil
2 teaspoons salt
7 cups all-purpose flour
DIRECTIONS
Dissolve sugar in water and add yeast to proof. Rest one to two minutes.
Add oil and stir to combine. Combine salt and flour in a medium mixing bowl.
Using a stand mixer, or by hand, add the wet mixture to the dry mixture. Beat until smooth on medium speed. If dough is too wet, add a little more flour to make the dough soft.
On a lightly floured surface (or in the mixer bowl with bread hook), knead dough until smooth and elastic, about 5-6 minutes.
Lightly grease a large bowl with a bit of oil and place dough into bowl, turning once to coat. Cover with dish towel and let rise for 45 minutes, or until doubled in size.
Line a baking sheet with parchment paper and set oven to 200C/400 degrees.
Punch down dough and, on a lightly floured surface, divide into 10 balls. Shape and roll each ball into a log. Arrange the rolls on parchment paper about 2 inches apart. Cover again and let rise an additional 25 minutes. Before baking slice a slit across the top of each roll.
Bake 15-20 mins. or until they become nice golden brown on top.
Remove from oven and let cool on wire rack.
Notes*
- I use my stand mixer, proofing the yeast in the bowl, adding the flour, and mixing and kneading with the dough hook.
- I like to use white corn flour to sprinkle on the baking sheets and on top of the rolls.
- I do 5 rolls to a baking sheet.
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