Ingredients
-
5
-
1/4
-
2
-
3
-
2
-
6 - 7
-
-
1
-
-
-
-
-
-
-
Directions
My Favorite Sub (Hoagie) Rolls,When it comes to sub rolls, I prefer mine light and fluffy. I make up a big batch of these and freeze them for later use.,Just like eating a cloud. Soft and airy.
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Steps
|
1
Done
|
Dissolve Sugar in Water and Add Yeast to Proof. Rest One to Two Minutes. |
|
2
Done
|
Melt Butter and, Along With the Salt, Stir Into Yeast Mixture. |
|
3
Done
|
Mix in Flour, 1 Cup at a Time Until Desired Consistency Is Reached (this Dough Should not Be Terribly Stick to the Touch, but Should Have Plenty of "give" and not Be Too Tough). |
|
4
Done
|
Knead Until Very Well Developed (important!). Your Dough Is Finished When You Can Tear a Small Piece Off, Roll Into a Ball and Stretch to Form a Nearly Transparent "window" Between Your Fingers Without It Tearing. |
|
5
Done
|
Cover With Plastic Wrap and Let Stand Until Doubled in Bulk (approx 40 Minutes). |
|
6
Done
|
Lightly Dust a Small Amount of Corn Meal Over Well-Greased Pans, Roll Your Dough Into Long, Thin "logs" and Place About 3" Apart on the Pans. Slash Each Loaf Every Inch and a Half With a Knife, Brush With Egg White and Sprinkle With Sesame Seeds If Desired. |
|
7
Done
|
Let Double in Size. |
|
8
Done
|
Bake in a 400f Oven Until Golden Brown. |
