One thing that I miss since ditching store-bought flour years ago is a good sub sandwich. These fluffy sub rolls using fresh-milled flour are so delicious. I don’t have to deprive myself anymore and neither do you.
Ingredients
Yeast
Warm and Room Temperature Water
Hard White Wheat Flour (fresh-milled) or All-Purpose Flour
Khorasan Flour (fresh-milled) or All-Purpose Flour
Sunflower Lecithin
Raw Local Honey
Extra Virgin Olive Oil
Real Salt
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Directions
- If using fresh-milled flour, grind your wheat-berries on the bread (or fine) setting.
- Using a food scale, scoop hard-white flour and the khorasan flour into a mixing bowl. Measure each one in the amount of grams by hitting the “tare” button.
- Combine the yeast into the warm water. Stir and allow to sit for a minute.
- Sprinkle the lecithin and salt on top of the flour.
- Combine the room temperature water, honey and olive oil. Stir together.
- Add the yeast to the bowl. Next, add the honey/olive oil mixture.
- Stir altogether until thoroughly combined. Place your mixing bowl onto your stand-up mixer’s base.
- Attach the dough hook and start kneading on the #4 setting. Gradually increase as needed. Knead for 8-10 minutes.
- Cover the bowl with a towel and allow to rise until it reaches double in size.
- Now, divide the dough evenly into six pieces. Roll into the shape of a small loaf of bread.
- Place them either on a parchment lined baking sheet or using a couche, stack each roll in between the cloth. See below for diagram. Cover with a towel and allow to rise.
- Once risen, place the rolls on either a baking sheet or use a baguette pan.
- Place in the oven and bake at 375°for 18-20 minutes. My oven is a convection oven and 18 minutes is the perfect time. Allow to cool and make your sandwich.
Tips
- For extra prettiness, make a straight slice down the middle or make short slices diagonally with a knife or razor blade.
- Spray tops of each sub roll with water. This will allow them to get a little crispy.
- Double the recipe and freeze some for later.
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Sub Roll Ideas
Here are a few ways we like to eat these sub rolls. Once I make the rolls, if we are wanting hot subs, I just pile everything on the roll. Place in a 300°oven and allow the cheese to melt. So yummy!
- Club Sub – Ham, Turkey, Roast Beef, Cheese, Lettuce Tomato, Pickles, Mustard, Mayo
- Meatball Subs – Meatballs, Favorite Marina Sauce, Provolone Cheese
- Cheesesteak – Thin sliced beef, Sautéed Veggies, Provolone Cheese, Mustard, Mayo
What Size Are These Sub Rolls?
They are approximately six inches long. I always have extra dough so I end up creating my doggies their own little version of what I’m making. Look at this tiny sub roll on the left below. Isn’t it cute?
Do These Sub Rolls Freeze Well?
Yes, yes they do! I love making a double or triple batch of these and popping some in the freezer. All you do is allow them to cool completely. Place them in a ziplock bag and freezer them for 2-3 months. When you are ready to defrost them, place them on your counter. They will be just like the day you baked them once they are ready to use.
Beginner’s Guide: Mill Your Own Flour
Learn how to grind your own flour and make nutritious baked goods.
Items Used in This Post
- Stand-up Mixer
- Grain Mill – Receive $20 off
- Wheat-Berry Grains (two of my favorites here and here) Both are discounted.
- Bread Couche (made from flax linen)
- Baguette Pan
- Bread Lame
- Food Scale
Fluffy Sub Rolls (Using Fresh-Milled Flour)
Ingredients
Method
- If using fresh-milled flour, grind your wheat-berries on the bread (or fine) setting.
- Using a food scale, scoop hard-white flour and the khorasan flour into a mixing bowl. Measure each one in the amount of grams by hitting the “tare” button.
- Combine the yeast into the warm water. Stir and allow to sit for a minute.
- Sprinkle the lecithin salt on top of the flour.
- Combine the room temperature water, honey and olive oil together. Stir together.
- Add the yeast to the bowl. Next, add the honey/olive oil mixture.
- Stir altogether until thoroughly combined. Place your mixing bowl onto your stand-up mixer's base.
- Attach the dough hook and start kneading on the #4 setting. Gradually increase as needed. Knead for 8010 minutes.
- Cover the bowl with a towel and allow to rise until it reaches double in size.
- Now, divide the dough evenly into six pieces. Roll into the shape of a small loaf of bread.
- Place them either on a parchment lined baking sheet or using a cloche, stack each roll in between the cloth.See below for diagram. Cover with a towel and allow to rise.
- Once risen, place the rolls on either a baking sheet or use a baguette pan.
- Place in the oven and bake at 375° for 18-20 minutes. My oven is a convection oven and 18 minutes is the perfect time. Allow to cool and make your sandwich.
Notes
- For extra prettiness, make a straight slice down the middle or make short slices diagonally with a knife or razor blade.
- If using an alternative flour, you might need more or less water, depending on the flour you use. Start slowly and as you mix the dough, you’ll see it form properly. You can also do the windowpane test to check to see if it’s ready.
- Spray tops of each sub roll with water. This will allow them to get a little crispy.
- Double the recipe and freeze some for later.
I hope you enjoy these fluffy sub rolls. Get creative and I’d love to see how you make yours. Please share this post over on Pinterest and tag me on Instagram if you make these.
Wendy Lea Walker, NTP
Nutritional Therapy Practitioner
I’m Wendy. A wife, empty-nester mama, homemaker, homebaker, gardener and small-time farmer. I love sharing wisdom and mistakes I’ve learned along the way. Anyone can garden or homestead, no matter where you live. It’s a mindset. You just have to start somewhere. I believe food is medicine. Feed the body real whole foods and healing will begin. I’m an advocate for eating real food and enjoy sharing all my fresh-milled flour recipes. I’ve learned to slow down over the years from all the noise that came with life and enjoy creating a simple cottage home.
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