About This Recipe for Sub Rolls
This particular homemade recipe for sub rolls is extremely easy to make in the bread machine using everyday bread flour. This is part of our Bakery Recipes Category.
Following these steps, you learn how to make homemade sub rolls. You then just roll it out, cut it into 4 pieces, shape each roll, rise and bake. The longest of the time is the waiting for the bread machine to make the dough, and the rising time for the yeast to work. The special aspect is that you can control the softness or hardness of the exterior crust.
On this recipe for sub rolls, the absolute softest will come from egg whites whisked with a bit of water. The crustiest will be from doing nothing to brushing it with oil. Both types of crust still result in a great flavor and chewy sub roll.
For a sub roll sandwich recipe, here are some various types, like Italian and Chicken Salad subs. The Italian sub is the most popular type of sub sandwich to make. You can freeze (or refrigerate) these baked sub rolls and pull them out when you want a sub sandwich; it’s very handy.
Do you have some sub sandwiches recipes to use this sub roll?
Here are some sub sandwiches that are here for you to check out:
Who invented the sub roll?
There are tons of stories across every large American city and some are myths. The professional chefs tend to agree that the term “sub” merely came from its shape, as it looked like a submarine. There is one interesting story (or is it a myth?) about an Italian named “Benedetto Capaldo”.
He was a shop keeper in New London who made large sandwiches for workers at an actual submarine yard. Eventually, he sold over 500 a day. The workers nicknamed it as a “grinder”. Other nicknames across the country called this kind of sandwich: hoagie, po’ boy, spuckie, hero, and wedge. There are specific meanings, however, for each nickname. The recipe for sub rolls on DarnGoodRecipes.com™ is today’s history.
How do you store sub rolls?
While chefs and bakers are typically against this method, you can refrigerate or freeze them. It’s said that it alters the bread flavor and texture. However, if you want to avoid all the additives and preservatives, you’ll make you own. If you put them into a good food storage bag, you can store them in the fridge or freezer.
How do you prepare a frozen sub roll to use it?
If from the freezer, it may take about 2-3 hours. If from a fridge, it’s about an hour.
If you need them immediately, there is a way to use the microwave. You fully enclose each roll in a paper towel. Run it on a cycle of your choosing. For a gentle reheat cycle, it’s about 1-3 minutes usually. If you get it too hot, you’ll need to let it cool down before using it. With practice, you can almost time it to be a little above room temp.
How do I use a sub roll that has dried out a bit?
Assuming it’s not molded, and is still safe to consume, you can sprinkle some water droplets over it, wrap it in foil, and heat in a 350 F oven for about 15 minutes.
Or, you can use it, as is, for other things small, sliced and seasoned toasted appetizers.
What brand of Bread Flour is best to use?
There are many expensive bread flours online and many reviewers have been very happy using the King Arthur brand. I have used that and the regular store bought brands and am pleased with both. However, the recipe for sub rolls here have been particularly adjusted over the years to accommodate the use of the regular store brands so, you might not have a need for the pricier brands.
Nutritional Values of Sub Rolls
The nutritional values are shown in the <Print Recipe> option.
You have a big opportunity to make these sub rolls to everyone’s satisfaction. Also, try this popular white bread in bread machine recipe, which is designed to allow to bake directly in your bread machine. And, in keeping with Italian foods, try this homemade pizza dough recipe for your bread machine or an alternate homemade pizza dough recipe by hand.
Sub Rolls – Bread Maker to Oven
- 1 Bread Machine
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- 1 cup milk 2%, warmed from microwave 45 secs
- ¾ cup water hot tap
- 2 tsp salt non-iodized; regular or coarse sea salt
- 2 tbsp sugar
- 4 cups bread flour
- 1 tsp active, dry yeast
- 2 tbsp corn meal only for baking sheet
- Place all main ingredients (no corn meal) in the bread machine in order. Start it using the "dough" setting (for Zojirushi brand, it's course # 11). It usually takes about 2 hrs.
- When done, roll out the dough on a lightly floured surface into a rectangular shape about 24 inches long and about 8-12 inches wide.
- From the long side, roll it up to maintain the long length. Pinch the seam closed (using water as a sealant). Cut it into equal sections, 1 for each sub roll.
- Shape each section into a sub loaf. On the ends of each loaf, fold them towards the main seam and pinch closed.
- On a lightly greased baking sheet, sprinkle it with corn meal (maybe about 2 Tbsp).
- Lay the sub roll loaves onto the baking sheet, about 2 inches apart. Cut a very slight single slit down each center.
- Cover the baking sheet with a cloth for about 40-60 minutes to rise about double in size.
- Preheat the oven to 375°F. Position an oven shelf to the middle level.
- Remove the cloth. For regular results, don't brush the tops of dough with anything. For crusty results, lightly brush the tops with olive oil. For softer crust, brush the top(s) with water or else with egg white (whisked with 1 tsp water).
- Bake the dough at 375°F, middle shelf, for about 25 minutes. Optionally, put ½ cup water in a separate baking container (or pour at the oven bottom, if it's designed to handle that). The steaming effect will enhance the overall bread.
- Let the sub rolls cool for about 5-10 minutes before cutting or using.