Homemade Italian Sub Roll Recipe

Super Soft Sub, Italian & Hoagie Rolls Budget101

WEBJan 6, 2018 · Super Soft Sub, Italian & Hoagie Rolls Recipe Using Bread Machine Rapid Rise Yeast. Combine 2 cups of flour, yeast, and sugar in …

Rating: 4.6/5(11)

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Crusty Italian Sandwich Rolls All Our Way

WEBApr 4, 2023 · If needed, add up to 1 cup of water. Transfer the dough to a lightly-floured surface and knead for a few minutes until it becomes …

Rating: 4.9/5(119)
1. To make the starter or biga, combine the flour and yeast in a medium bowl, slowly add the 3/4 cup water. Mix until a rough dough forms. If needed, add up to 1 cup of water. Transfer the dough to a lightly-floured surface and knead for a few minutes until it becomes smooth. Place the dough in a lightly oiled bowl, turn to coat, then cover and let stand at room temperature for about 3 hours.
2. Transfer to the refrigerator and let it chill overnight. In the morning, remove the biga from the refrigerator and let it stand at room temperature at least 1 hour before proceeding.
3. Mix the flour, salt, sugar and yeast thoroughly in a large mixing bowl.
4. Cut the biga into small pieces (10-12) and add them in, then, finally the 3/4 cup of the water with the 1 Tablespoon olive oil. Stir together until a dough starts to form. Knead on low with your stand mixer dough hook. Continue to knead the dough for about 5 to 7 minutes -- until a soft dough forms. If needed, add in some of the remaining water a little at a time. The dough should be smooth and elastic -- just barely sticky.

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Italian Sub Rolls Recipe King Arthur Baking

WEBFlatten the cylinders slightly; dough rises more in the center, so this will give a gently rounded top versus a high top. Place the loaves on a lightly …

1. To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. Mix the starter ingredients in a small bowl, cover, and let rest at room temperature overnight., Combine the starter and the remainder of the dough ingredients, and mix and knead by hand, or using a stand mixer, to make a smooth dough.
3. It won't be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands., Place the dough in a lightly greased bowl or other container.
4. Cover it, and let it rise at room temperature until it's very puffy, about 90 minutes, turning it over and gently deflating it after 45 minutes., Turn the dough out onto a lightly oiled work surface.

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