Food

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Submarine Rolls Recipe

adam

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Submarine rolls (aka hoagies) are light yet sturdy sandwich vessels with a soft, pillowy interior and a slightly crisp crust. This straightforward method uses common pantry ingredients and an optional steam trick for bakery-quality results—perfect for piled-high fillings or simple deli-style subs.

Ingredients

  • 350 ml warm water (about 38 °C/100 °F)
  • 7 g instant or active-dry yeast (1 packet)
  • 14 g granulated sugar (1 tbsp)
  • 525 g strong bread flour (about 4 cups)
  • 7 g fine salt (1 tsp)
  • 42 g softened unsalted butter (3 tbsp)
  • Optional for topping: sesame or poppy seeds

Method

  1. Activate Yeast (if using active-dry):
    • In a small bowl, stir yeast, sugar, and warm water.
    • Let stand 5–10 minutes until foamy.
    • Skip directly to step 2 if using instant yeast.
  2. Combine Dry Ingredients:
    • In a large bowl, whisk flour and salt (and sugar if using instant yeast).
    • Rub the softened butter into the flour until evenly distributed.
  3. Form the Dough:
    • Pour in the yeast mixture (or warm water plus sugar for instant yeast).
    • Stir with a wooden spoon or dough hook until a shaggy dough forms.
  4. Knead:
    • On a lightly floured surface, knead 8–10 minutes until smooth and elastic, adding small pinches of flour if it’s too sticky.
    • (Or knead 5–6 minutes in a stand mixer with a dough hook.)
  5. First Rise:
    • Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap.
    • Let rise in a warm spot for 1–1½ hours, until doubled.
  6. Shape Rolls:
    • Punch down the dough. Divide into 6–8 equal pieces (depending on preferred size).
    • Roll each piece into a 6–8 inch (15–20 cm) log.
    • Arrange on a parchment-lined baking tray, spacing them evenly.
  7. Second Rise:
    • Cover loosely and let proof 30–45 minutes, until puffy.
  8. Preheat & Steam (optional):
    • Preheat oven to 220°C/200°C fan.
    • Place an empty metal tray on the lowest rack.
  9. Bake:
    • Just before baking, pour 100 ml hot water into the tray for steam.
    • Score each roll lightly (one or two shallow slashes).
    • Bake 15–20 minutes until golden and hollow-sounding when tapped.
  10. Cool:
    • Transfer to a wire rack and cool completely before slicing.