Sub Rolls

I have been on the lookout for a recipe like this for some time. This dough was not easy to work with at all because it was so sticky, and these rolls wont win any beauty contests, but hopefully it was worth the mess. While handling it try to have some olive oil or flour on your hands and work surface to make things a little less sticky. This dough did come together quickly and the rise time wasn’t too long either, so from start to finish it should take less than three hours, and most of that is just your rise and bake time.

Verdict: These came out light colored, but they did bake through all the way. It’s hard for me to resist leaving loaves in longer than the recommended amount of time when this happens. There is hardly any fat in this recipe – only 2 teaspoons of olive oil, so they probably aren’t meant to be any darker than this. The interior was nice and light with big bubbles and a thin, crisp crust and they held up well to our sandwich filling. Overall, I’m happy with how these turned out but I’m sure I’ll find an excuse to try a new recipe soon. Thanks for reading, enjoy!

Long Loaves – adapted from Cookistry

  •  2 cups lukewarm water
  • 1 tablespoon yeast
  • 1 tablespoon sugar
  • 1/2 cup semolina flour
  • 4 cups (18 ounces) bread flour
  • 2 teaspoons salt
  • 2 tablespoons olive oil
Directions –
1. In a bowl of a standing mixer, combine all dry ingredients and pour the wet over top. Mix until a rough dough is formed, then knead with the dough hook for 5 to 7 minutes. Dump the dough in a lightly oiled bowl and cover with oiled plastic wrap. Let it sit at room temp for 50-60 minutes or until it has doubled in size.
2. Lightly flour your work surface.  Turn out the dough and divide it into 4 roughly equal pieces. Roll each piece into a log about 12 inches long. Place 2 logs on each baking sheet. They’re look a little narrow, but they will grow impressively.
3. Cover the dough with plastic wrap and set aside to rise for 20 minutes. Remove the plastic wrap. If it seems to be sticking, flour the surface a bit – rice flour is nice for this but regular flour is fine. Slash the loaves as desired, and cover them with plastic wrap again. Let rise for another 10 minutes. They should be doubled in size – maybe a little more.
4. Bake at 350 degrees until golden brown, about 25 minutes, rotating the pans about halfway through the baking time. Let the loaves cool completely on a rack.
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