Classic Submarine Sandwich Rolls
Make homemade super soft French bread for sandwiches using this beginner-friendly recipe. If you need more than two rolls, the recipe can easily be doubled and / or shaped in different ways and it freezes well too.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 270 g water, warmed to approx 110°F (1 cup + 2 Tbsp)
- 13 g sugar (1 Tbsp)
- 4 g instant yeast (1 tsp)
- 13 g oil (1 Tbsp)
- 390 g flour, 195g all purpose and 195g bread flour (3 cups)
- 7 g salt (1 1/2 tsp)
- optional one egg and 1 Tbsp water, whisked together, to brush on the dough if you want the crust to be shiny
Instructions
- 1
Mixing can be done in a stand mixer with the dough hook attachment or by hand. For the latter, use the Rubaud method for about 5 minutes to develop gluten in the dough.
- 2
Combine the warm water, sugar, and instant yeast in the stand mixer bowl. Let the yeast bloom for 3-5 minutes.
- 3
Add the oil, flour, and salt. Mix on low speed to incorporate the ingredients, then on medium speed for about 5 minutes.
- 4
Lightly oil a bowl or straight-walled bucket, place the dough inside, fold it a few times and flip it smooth-side up. Cover and let rise until doubled in size, about 45-90 minutes. Dough temp was in the 80s and it doubled in 45 minutes.
- 5
After the first rise, place the dough on a lightly floured work surface and divide it in two. Roll the pieces into balls to pre-shape, cover, and let rest for 10-15 minutes.
- 6
For the final shape, flatten the balls with your palm or a rolling pin a bit, then shape the dough into tubes using either method depicted in the videos below.
- 7
Place the tubes seam-side down on a parchment-lined baking sheet. (If the dough feels very slack, place each tube in the well-floured channel of a linen couche.) Cover and proof about 30 minutes. The dough should be puffier with minimal rebound when poked.
- 8
Preheat the oven and a metal tray on a lower shelf to 375°F.
- 9
Brush the dough with egg wash if you want a shiny crust or water for a matte finish. Score diagonal slashes or a single line down the center. You may need to work the blade through the dough a couple of times since it is wet.
- 10
Load the baking sheet into the oven and toss 3-4 ice cubes on the metal tray underneath.
- 11
After 5-7 minutes of baking, re-score one side of each cut to encourage greater bloom. Continue baking for a 20 minutes. Total bake time is 25 minutes.
- 12
For an extra-soft crust, remove the breads from the oven. For some crisp, leave the bread in the oven (off) for 15 minutes with the door propped open with a wooden spoon.
- 13
Store in a bag or closed container for several days or wrap tightly and freeze. Defrost uncovered at room temperature or in the oven at 325°F for about 12-15 minutes.