My Favorite Sub (Hoagie) Rolls

By wandab0811

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.

Ingredients

• 5 teaspoons dry active yeast (2 pkgs)
• 1/4 cup sugar
• 2 cups water, blood warm
• 3 tablespoons butter, melted
• 2 tablespoons salt
• 6 -7 cups all-purpose flour
• cornmeal
• 1 egg white
• sesame seed (optional)

Details

Servings 16
Preparation time 30mins
Cooking time 170mins
Adapted from food.com

Preparation

Step 1

Directions:

1 Dissolve sugar in water and add yeast to proof. Rest one to two minutes.

2 Melt butter and, along with the salt, stir into yeast mixture.

3 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 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 Cover with plastic wrap and let stand until doubled in bulk (approx 40 minutes).

6 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 Let double in size.

8 Bake in a 400°F oven until golden brown.