Description
Crafting handmade sub rolls is a rewarding baking experience yielding deliciously superior bread.
Ingredients
Scale
- 1 cup whole milk (90°F)
- 2 ½ tbsp granulated sugar (30g)
- 2 tsp active dry yeast (or 1 packet, 11g)
- 3 cups bread flour
- 2 tsp fine sea salt (12g)
- 2 eggs, beaten
- 3 tbsp unsalted butter, cold and cubed
- 1 egg white (for egg wash)
- 1 tbsp water (for egg wash)
Instructions
- Begin by activating the yeast. In a mixing bowl, combine the warm whole milk and granulated sugar, mixing gently. Sprinkle the active dry yeast over the mixture and let it sit for about 5-10 minutes until it becomes frothy.
- In a separate bowl, combine the bread flour and fine sea salt. Pour the frothy yeast mixture into a large bowl and slowly incorporate the dry ingredients along with the beaten eggs. As the mixture forms a shaggy dough, add the cold, cubed butter. Continue kneading until the dough becomes smooth and elastic, which will take about 8-10 minutes of hand-kneading.
- Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm environment for about an hour, or until it doubles in size.
- Once the dough has risen, transfer it onto a lightly floured surface and gently punch it down to remove excess air. Divide the dough into six equal pieces. Shape each piece into a smooth ball, pinching the seams underneath. Flatten each ball with a rolling pin into a rectangle approximately 9 inches wide and 5 inches tall. Roll each rectangle into a tight loaf, pinching the seam to seal.
- Preheat your oven to 400°F (200°C). Arrange the formed rolls seam side down on a parchment-lined baking sheet. Cover them with a damp cloth and allow them to rise for another 30 minutes. Before baking, gently brush each roll with an egg wash, made from beaten egg white and water, for a glossy finish. Use a sharp knife to score three shallow slashes on each roll. Bake for 15-20 minutes until they’re golden brown and the internal temperature reaches 195-200°F (90-93°C).
Notes
If your kitchen is particularly cool, consider proofing the dough in an oven turned off with the light on for extra warmth.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Bread
Nutrition
- Calories: Approximately 210 per roll
- Sodium: Approx. 240mg per roll
- Protein: Approx. 6g per roll