Sub Roll Bread Recipe: A Step-by-Step Guide to Bakery-Style Goodness
Are you craving those soft, pillowy sub rolls you get from your favorite deli? Look no further! This recipe will guide you through making delicious, bakery-style sub rolls right in your own kitchen. Forget store-bought – these homemade rolls will elevate your sandwiches to a whole new level! We'll cover everything from ingredient selection to achieving that perfect crust. Get ready to impress your family and friends!
Ingredients You'll Need:
This recipe yields approximately 12 sub rolls. Adjust quantities as needed.
- Yeast: 2 ¼ teaspoons (1 packet) active dry yeast (or 1 tablespoon instant yeast) – the heart of your fluffy rolls!
- Warm Water: 1 cup (105-115°F) – not too hot, not too cold!
- Sugar: 1 tablespoon – feeds the yeast and adds a touch of sweetness.
- Salt: 1 ½ teaspoons – enhances the flavor and controls yeast activity.
- Olive Oil: 2 tablespoons – adds richness and moisture.
- Flour: 3 ½ - 4 cups all-purpose flour – you might need a little more or less depending on the humidity.
- Egg Wash (for the top): 1 egg beaten with 1 tablespoon water – for a beautiful golden brown crust.
Step-by-Step Instructions:
1. Activate the Yeast: In a large bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy. This ensures your yeast is alive and ready to work its magic!
2. Combine Wet Ingredients: Add the olive oil and salt to the activated yeast mixture. Stir to combine.
3. Gradually Add Flour: Gradually add the flour, one cup at a time, mixing with a wooden spoon or your hands until a shaggy dough forms. Don't add all the flour at once!
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. This develops the gluten, resulting in a chewy texture. If using a stand mixer, knead with the dough hook attachment for about 5-7 minutes.
5. First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1 ½ hours, or until doubled in size. Patience is key here!
6. Shape the Rolls: Punch down the dough to release the air. Divide the dough into 12 equal pieces. Shape each piece into an oblong roll.
7. Second Rise (Proofing): Place the shaped rolls on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap and let rise for another 30-45 minutes, or until almost doubled in size.
8. Egg Wash and Bake: Brush the rolls with the egg wash. Bake in a preheated oven at 375°F (190°C) for 18-22 minutes, or until golden brown.
9. Cool and Enjoy: Remove the rolls from the oven and let them cool on a wire rack before slicing and serving. Resist the urge to eat them too hot!
Tips for Sub Roll Success:
- Use a Kitchen Scale: For best results, weigh your ingredients for accuracy.
- Don't Overknead: Overkneading can result in tough rolls.
- Proper Rising Time: Allow sufficient time for both rises. A warm environment accelerates the process.
- Experiment with Flavors: Add herbs, cheese, or seeds to the dough for extra flavor.
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