Submarine Sandwich Rolls
Soft, airy, and light bread rolls – perfect for sandwiches, meatball subs, Bahn mi, and toasted garlic bread.
Equipment
- stand mixer
- oven
Ingredients
- 2 cups bread flour
- 2 cups all-purpose flour
- 2 T sugar
- 1 T instant yeast
- 1 ¾ cup warm water 120-130 degrees Farenheit
- 2 T olive oil
Instructions
- Combine bread flour, sugar, and yeast in the bowl of your mixer.
- Add warm water and oil.
- Mix on low speed for 2 minutes.
- Gradually add in the all-purpose flour.
- Continue mixing on low speed until the dough leaves the side of the bowl.
- Allow dough to rest for 5 minutes.
- Mix 2-3 more minutes until the dough is no longer sticky. Remove hook.
- Remove the dough and place into a greased bowl. Cover with plastic wrap.
- o Allow to rise until doubled, 1-2 hours.
- Cut dough into 8 equal pieces and shape dough into long rolls
- Place each roll on a lined baking sheet.
- Slash tops of loaves with a sharp knife or lathe.
- Cover with damp towel.
- o Allow to rise until doubled, 1-2 hours.
- Heat oven to 350 degrees Fahrenheit.
- Bake for 20-22 minutes, until lightly golden and aroma escapes your oven.
- Remove from oven; allow to cool.
Notes
I use SAF instant yeast. If you can’t find it in your local grocery store, you can order it on Amazon via subscribe and save.
I keep a small portion of yeast in the refrigerator; the rest is stored in a freezer bag or jar in the freezer. Yeast stores and keeps extremely well in the freezer.
The shape of these submarine rolls is more consistent if you flatten them on the counter and roll them up. Then pinch the ends together.