Fresh Milled Sub Rolls or Hoagies
Soft, chewy sub rolls that hold together without crumbling!
Equipment
- Mill
- Baking Sheet
- Stand Mixer
Ingredients
- 500 g freshly milled hard white wheat
- 370 g warm milk
- 1 egg *See notes for substitution
- 25 g cane sugar/honey
- 10 g salt
- 9 g active dry yeast
Instructions
- Mill the flour.
- Heat milk to about 100-110℉ and combine with flour in a stand mixer. Mix until no dry flour remains.
- Autolyse: Cover and rest, allowing the flour to hydrate with the milk for 20-30 minutes.
- Add in the egg, sugar, yeast, and oil, and mix until combined. Finally, mix in the salt last. Knead until smooth, stretchy, and slightly tacky (8-10+ minutes).
- Cover and allow dough to rise until doubled, about 45-60 minutes.
- Divide the dough into 6 even pieces, and shape into sub rolls. Create surface tension by dragging the dough on the counter or pulling the sides of each roll down and pinching the seam at the bottom.
- Place rolls on a parchment lined baking sheet and cover, allowing the rolls to rise for another 45-60 minutes until puffy and nearly doubled in size.Meanwhile, preheat the oven to 375℉.
- Bake sub rolls in at 375℉ for 18-20 minutes until golden on top.
Notes
*Egg substitution: A flax egg can be substituted for eggs. Combine 1 Tbsp flax meal with 3 Tbsp water and allow to sit for 5 minutes before adding.
*I use hard white instead of hard red for this recipe because I find they hold together better.
*See my notes in the blogpost above for measurements in cups, tablespoons, and teaspoons