Category: Bread

Submarine rolls, also known as hoagie or sub rolls, are perfect for hearty sandwiches with their soft interior and slightly crisp crust. This recipe will give you bakery-quality rolls, with the option to create a beautifully crisp crust by adding steam to your oven. Follow this simple method to create the ultimate sandwich roll at home.

Ingredients

350ml warm water

7g yeast (instant or active dry)

525g strong bread flour

7g salt

14g sugar

42g butter (softened)

Step-by-step Instructions

1. Activate the Yeast:
   • If using active dry yeast, dissolve the yeast in the 350ml warm water with the 14g sugar. Let it sit for 5-10 minutes until it becomes frothy.
   • If using instant yeast, skip this step and add the yeast directly to the dry ingredients in the next step.
2. Mix the Dry Ingredients:
   • In a large mixing bowl, combine the 525g bread flour and 7g salt.
   • If using instant yeast, add it to the flour and salt at this stage (including the sugar).
3. Add the Wet Ingredients:
   • Add the 42g softened butter to the flour mixture. Rub the butter into the flour with your fingers until it’s fully incorporated.
   • If you activated the yeast, pour the yeast mixture into the flour. If using instant yeast, simply add the warm water at this point.
4. Mix and Knead the Dough:
   • Stir the mixture together until it forms a rough dough.
   • Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky. If it’s too sticky, sprinkle a little more flour as you knead.
   • Alternatively, you can knead the dough in a stand mixer with a dough hook for about 5-6 minutes.
5. First Rise:
   • Place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
6. Shape the Rolls:
   • Once the dough has risen, punch it down to release the air. Divide the dough into 6-8 equal portions depending on how large you want your rolls.
   • Roll each portion into an oval or long cylinder shape, about 6-8 inches long.
   • Place the shaped rolls on a baking tray lined with parchment paper, leaving space between each one.
7. Second Rise:
   • Cover the rolls with a damp towel or lightly oiled plastic wrap and let them rise again for about 30-45 minutes until they have puffed up slightly.
8. Preheat the Oven:
   • Preheat your oven to 220°C (425°F).
   • Place an empty tray at the bottom of the oven, as this will be used to create steam for a crisper crust.
9. Bake the Rolls:
   • Before placing the rolls in the oven, pour about 100ml of water into the empty tray at the bottom of the oven. The steam will help the rolls develop a beautiful crust.
   • Bake the rolls in the preheated oven for 15-20 minutes, or until golden brown and cooked through. They should sound hollow when tapped on the bottom.
10. Cool and Serve:

• Transfer the rolls to a wire rack to cool completely. Once cooled, they are perfect for slicing and making your favourite submarine sandwiches. The steam will give them a lovely crust, while the interior remains soft and fluffy.

Tips!

For an even shinier crust, brush the tops of the rolls with water or melted butter before baking. If you like seeds on your rolls, sprinkle sesame or poppy seeds on top before baking for added flavour and texture.

Ingredients

500g strong white bread flour

10g salt

7g instant yeast (or dry active yeast)

320g/320ml room temperature water

40ml (26g) olive oil, sunflower oil, or unsalted butter (melted)

Utensils

Large mixing bowl

Kitchen scale

Wooden spoon or dough scraper

Clean kitchen towel or plastic wrap

Baking tray

Parchment paper

Sharp knife or bread lame

Cooling rack

Step-by-step Instructions

1. Activate the Yeast (Skip to Step 2 if Using Instant Yeast):

• If you’re using dry active yeast, dissolve 7g dry active yeast in about 50ml of the 320ml water (slightly warm, around 38°C/100°F) and a pinch of sugar. Let it sit for 5-10 minutes until it becomes frothy and bubbly.
• If you’re using instant yeast, there’s no need to activate it separately. Simply skip to step 2.

2. Mix the Dry Ingredients:

• In a large mixing bowl, combine 500g strong white bread flour and 10g salt. If using instant yeast, add it to the flour at this point. Be sure to keep the salt and yeast on opposite sides of the bowl until mixed, as salt can inhibit yeast activity if it comes into direct contact.

3. Add the Wet Ingredients:

• If using dry active yeast, pour the frothy yeast mixture into the flour mixture, along with the remaining 270ml water.
• If using instant yeast, pour the full 320ml water directly into the flour mixture.
• Add 40ml (26g) olive oil, sunflower oil, or melted butter.

4. Mix and Knead the Dough:

• Stir the ingredients together using a wooden spoon or your hands until the dough begins to come together.
• Transfer the dough to a lightly floured surface and knead for 10-12 minutes until the dough is smooth, elastic, and slightly tacky. If the dough is too sticky, sprinkle a little extra flour, but avoid adding too much as it can make the bread dense.

5. First Rise (Bulk Fermentation):

• Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until the dough has doubled in size.

6. Shape the Loaf:

• Once the dough has risen, punch it down to release the gas. Transfer it to a lightly floured surface and gently shape it into an oval or loaf shape, tucking the edges underneath to create a smooth top.
• Place the shaped loaf onto a parchment-lined baking tray.

7. Second Rise (Proofing):

• Cover the shaped loaf with a clean towel or plastic wrap and let it rise again for 30-45 minutes, until it puffs up slightly.

8. Preheat the Oven:

• Preheat your oven to 220°C (425°F). Place an empty tray or baking dish on the bottom rack to fill with water later, which will create steam.

9. Score the Loaf:

• Once the loaf has risen, use a sharp knife or bread lame to make a few diagonal slashes across the top of the dough. This helps the bread expand properly while baking.

10. Bake:

• Right before placing the loaf in the oven, pour about 100ml water into the empty tray at the bottom of the oven to create steam.
• Bake the bread at 220°C (425°F) for the first 10 minutes, then reduce the oven temperature to 200°C (400°F) and bake for another 20-25 minutes.
• The bread is done when the crust is golden and it sounds hollow when tapped on the bottom.

11. Cool the Bread:

• Once baked, transfer the loaf to a cooling rack and allow it to cool completely before slicing.

Tips!

• Kneading: Proper kneading ensures a good texture. If you prefer, use a stand mixer with a dough hook for about 8 minutes.
• Creating Steam: Steam helps develop a crispy crust. If you don’t have a tray for water, you can spray the oven walls with water just before baking.
• Storage: Store the bread in a bread bag or airtight container at room temperature for up to 3 days, or freeze for up to a month.