Sub Rolls

These hoagie/grinder/sub rolls are my attempt to mimic those of my family’s favorite sub shop in Akron, NY. At 64% hydration, the crust should have a slight crackle while being soft and chewy inside.

Dissolve yeast in the water, then pour into the flour and stir until combined. Cover and let proof 8 to 12 hours/overnight. The longer ferment time allows the dough to develop more character from the yeast activity.

Stir yeast into the water until dissolved. Stir together flour, salt, the starter, the water and yeast, and the olive oil. Mix about 5 minutes until fully combined, then knead for 10 to 15 minutes until dough can be stretched thin without tearing. Turn the dough out onto a lightly-floured surface and form it into a ball. (It can be sticky, so a dough scraper may be useful here.) Place in a greased bowl, cover, and let rise until doubled in volume, about 90 minutes.

Turn dough out onto a lightly-floured surface. Divide into 4 equal portions. Pre-shape each portion into an oblong pillow, cover, and let relax for 15 minutes. Press a pillow into a rectangle, then start rolling into a cylinder. Pinch the seam closed, and roll and stretch into a cylinder about 10 inches long. Dust a baker’s couche with flour and arrange rolls between folds for support. Flatten slightly, allowing rolls to spread to about 3 to 3½ inches wide. Cover with a damp tea towel and let rise about 90 minutes.

Toward the end of the rise, pre-heat oven to 400° F, and set the rack in the middle of the oven. Transfer rolls to a parchment-lined baking sheet. Spray rolls with a heavy mist of water and place them in the oven. Quickly spritz the bottom and sides of the oven with more water to create steam. Do this twice more, waiting a minute or two between spritzes. Reduce heat to 375° F after 5 minutes and bake for a total of 18 to 22 minutes to a golden brown. Let cool completely.

If served a day or two later, before slicing them open, refresh the rolls’ crispness by toasting in a pre-heated 350° F oven for 5 minutes, placing them directly on the rack.