Sub Rolls
• 3 ½ cups bread flour
• 1 ¼ cups water
• 3 tablespoons sugar
• 2 ½ teaspoons instant yeast
• 1½ teaspoon salt
• ¼ cup vegetable oil
1. Add all ingredients to a stand mixer, bread machine, or mixing bowl (if you are kneading by hand.). Knead until smooth and stretchy, and “windows” appear in the dough. The dough should be smooth and slightly sticky to the touch but should clear the sides and bottom of the bowl. Allow the cycle to finish.
2. Place in a warm place to rise for. 1 hour, covered, until very puffy.
3. Divide the dough into 9 pieces and loosely shape into logs. . Remove the dough when the machine beeps and cut into eighths with a sharp knife. (It is easiest to divide into half, then quarters, etc.). Cover with plastic wrap and let rest at room temperature for about 10 minutes. This will make them easier to shape.
4. Prepare a baking sheet with parchment paper and dust cornmeal on top. Gently shape into oval rolls by pulling down the bottoms of the dough to smooth out the tops. Pinch the ends so they are smooth and no seams are visible from the tops.
5. Brush with melted butter. Place the rolls on the baking sheet and cover with heavily greased plastic wrap. Place the baking sheet in a warm place for the rolls to rise, until they are very puffy, about 45 minutes. Towards the end of the rising time, preheat your oven to 425° with a rimmed metal baking sheet on a lower rack.
6. When the oven is hot, pour 1 cup of water on the baking sheet to create steam. Immediately place the rolls inside. Bake for 15-19 minutes until golden brown. Remove and cool on a wire rack. Serve warm as dinner rolls or slice when cool for sandwiches. Eat within 2 days or freeze.
NOTES
Rolls freeze VERY well! Simply let them cool and place in a freezer bag. They will stay fresh a few months and can be defrosted one at a time.
Make sure you use a metal baking sheet for the steam; glass will shatter.
I recommend SAF instant yeast! #breadtok #breadbaking #subrolls
5 сен 2024
