Fresh homemade sandwich bread (Print Version)
# Ingredients:
→ For the Dough
01 -
1 Cup Whole Milk (245g - 90℉)
02 -
2 ½ Tablespoons Granulated sugar (30g)
03 -
2 Teaspoons, or 1 Packet Active Dry Yeast (11g)
04 -
3 Cups Bread Flour (450g)
05 -
2 teaspoon Fine Sea Salt (12g)
06 -
2 Eggs (Beaten)
07 -
3 Tablespoons Unsalted Butter (42g - Cold, Cubed)
→ For the Egg Wash
08 -
1 Egg White (Beaten)
09 -
1 Tablespoon Water
# Instructions:
01 -
In a medium sized bowl, add the warm milk, sugar, and yeast. Let bloom for 5 to 10-minutes until frothy.
02 -
As the yeast mixture blooms, combine the bread flour and salt in the bowl of a stand mixer.
03 -
Add the yeast mixture and beaten eggs to the flour and salt. Knead on low speed for 3 to 5-minutes until a shaggy dough forms, scraping down the sides of the bowl with a spatula as needed.
04 -
Add in the cold, cubed butter, and knead for an additional 8-10 minutes until butter is fully incorporated and the dough is smooth. (The dough ball should weigh approximately 880g at this point).
05 -
Turn the dough out onto a lightly floured work surface, and roll into a tight ball. Lightly grease a large bowl, turning the dough ball to coat and cover. Cover and let rest for 1-hour, or until doubled in sized.
06 -
Turn the dough out onto a lightly floured work surface, and punch the dough down. Divide into six equal pieces (approximately 140g each) and roll into individual dough balls.
07 -
Using a rolling pin, roll each dough ball in to a rectangle that is approximately 9-inches wide, by 5-inches tall. The dough should be between ¼ to ½-inch thick. Starting with the long side, tightly roll the dough into a loaf shape. Pinch the end seams together until they are smooth. Place seam side down on baking sheet lined with parchment paper.
08 -
Cover dough with a damp kitchen cloth, or second baking sheet and and let rise for an additional 30 minutes.
09 -
While the dough is proofing, preheat the oven to 400°F.
10 -
Mix the egg white and water in a small bowl and gently brush over loaves.
11 -
Using a lame, razor blade, or sharp kitchen knife, score the dough ¼ deep in three spots.
12 -
Bake for 15 - 20 minutes until golden brown or they register 195 - 200°F internally on an instant read thermometer. Remove from oven and transfer to a wire rack. Allow them to cool completely before slicing.
# Notes:
01 -
These sub rolls are perfect for any sandwich, grinder, hoagie, or gyro. They're soft yet sturdy enough to hold hearty fillings.
02 -
You can divide the dough into 4 pieces instead of 6 for larger rolls, or 8 pieces for smaller rolls. Adjust baking time accordingly.
03 -
For best results, use a kitchen scale to measure ingredients, especially the flour.
04 -
The dough can be made by hand if you don't have a stand mixer - just be prepared for a longer kneading time (about 12-15 minutes).