The BEST soft and chewy bread roll for hoagies/submarine/grinders. Pillowy soft rolls that are begging to be filled with deliciousness!
Depending on what part of the country, or world, you’re from these things are called various names. I’ve heard “Subs, Submarines, Hoagies, Grinders, Hero, Italian Sandwich, Torpedo, Blimpie, Po’ Boy and Rocket” just to name a few. However you call it, I’m talking about those luxurious sandwiches full of meats and cheeses then wedged into this chewy, soft bread roll.
At first cut, the bread insides are so soft and billowy. It’s as it it’s held together by pockets of air and strands of sweet dough. Mmmm…
Well, now you no longer have to order out or buy them at the bakery. These are SUPER simple to make and oh-so-good!
- 3 1/2 – 4 cups bread flour
- 1 3/8 – 1 1/2 cups warm water (110-115F degrees) *See note
- 2 Tbl sugar
- 1 Tbl active dry yeast
- 1 tsp salt
- 3 Tbl cold butter, cubed
- Add the yeast, sugar and 3/8 cup warm water in a bowl of a stand mixer.
- Using a whisk or spoon, mix and set aside for 5-10 minutes or until the yeast has bubbled quite a bit.
- In the bowl of a stand mixer fitted with the dough hook (this would be the same bowl your yeast mixture is in) add in 2 cups of flour and remaining cup of water. Start off on low. Mix for 4 minutes.
- Add in the salt and 1 cup at a time of the remaining flour and mix for 5-6 minutes until the dough is slack (See note). At this point, your mixer should be at medium speed. If your dough, after 5-6 minutes is not slack add in a bit more water (2-4 Tbl). The additional water will fully depend on how humid your room is.
- Add in the butter and mix for 1-3 minutes or until the dough comes back together. Remove from bowl and transfer to a greased, covered bowl until doubled in size. ~1 hour.
- Divide into 4-8 pieces and shape. I would advise using as little flour as possible when shaping these. The more flour you add, the tougher the hoagies will be. Transfer to a parchment lined tray and cover. Allow to rise again. ~30-45 minutes.
- Preheat oven to 375 and bake for 16-23 minutes or until golden brown.
- Allow to cool before cutting with a quality bread knife ( Sani-Safe S162-8SC-PCP 8″ Scalloped Bread Knife with Polypropylene Handle Pan )
3/8 cup is equal to 6 Tbl :). Depending on the type of bread flour as well as how humid your kitchen in you may need to increase the water to 1 1/2 cups (which is only another 2 Tbl more than originally). At times I’ve had to actually go up to 1 3/4 cups total but that was due to how humid my house was at the time.
Slack dough means when then dough cannot hold a shape; it has no elasticity or spring back at all. It’s wet dough but not too wet. It’s “billowy”. The dough is super, super soft and smooth.
I would HIGHLY recommend using a quality bread knife to slice these as the rolls are soft and chewy and nothing is worse when cutting into them with a crappy knife! You’ll love this knife! Sani-Safe S162-8SC-PCP 8″ Scalloped Bread Knife with Polypropylene Handle Pan
Coating your bread
- Whole egg: this will give your bread a sheen and color
- Egg Yolk: this will give your bread color and will help brown it
- Egg White: Will give you a firmer crust
- Milk: will give your crust color
- Butter: will make your crust softer and richer