You can call it a Hero, Grinder, Po Boy, Hoagie, Sub, Torpedo, Italian rolls, or whatever else you’d like. The list of regional names for these long sandwich rolls that look like a submarine is extensive. They were introduced to the East Coast of the United States by early Italian immigrants. Typical of the American diet, sub rolls are meant to be overstuffed with ingredients and can be eaten on the run. The highlight of these rolls is a crisp crust with bread soft enough not to be chewy, but hearty enough to hold up to wet and hot fillings.

Submarine Roll

If you follow the measurements and ingredient exactly, you'll end up with a sub roll that will make even a lunch sandwich taste likes it's from a gourmet bakery. Like most yeast breads, the prep and cooking times are fairly quick but resting the dough to rise (proofing) can seemingly take forever.

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Course: Bread, Lunch

Cuisine: American, American Mid-Atlantic, North American

Prep Time: 35

Cook Time: 15

Proofing: 2

Total Time: 2 50

Servings: Rolls

Author: My Hungry Traveler

Equipment

Stand Mixer with mixing and dough hook attachments
Baking pan lined with parchment paper, wire rack
Large bowl with cover
Instant read thermometer

Ingredients

4¼ cups Unbleached bread flour
1½ cups Lukewarm water
2¼ tsp Rapid rise yeast
2 tsp Kosher salt
1 tbsp Sugar
2 tbsp Unsalted butter or lard, melted in microwave
1 large Egg, beaten with 1 tbsp water (egg wash)
Cornmeal for dusting pan

US Customary – Metric

Instructions

Make Dough – Turn on lights in oven. In the bowl of a stand mixer with dough hook, combine the flour, yeast, sugar, and salt. Mix for 30 seconds. Pour in the melted butter and half the warmed water. Knead on low speed until dough is smooth and elastic, about 10 minutes. Add 1 tbsp water at a time if dough is not coming together.
Place dough in a large, lightly greased bowl. Cover and leave in the warmed oven to rise for 1 hour.
Make the Rolls – Dust a large baking pan with cornmeal. Turn dough out onto a lightly floured work surface. Punch down the dough and then divide it into 6 equal pieces. Roll each piece into a 7 or 8-inch cylinder. Place cylinders on the cornmeal-dusted baking pan. Flatten the cylinders slightly, and then cover tightly with plastic wrap for another hour to rise again. Preheat oven to 425°F (220°C) right before rising is finished.
Bake Rolls – Brush rolls with egg wash and cut a lengthwise ¼-inch deep slit using a very sharp serrated knife or razor blade. Place in oven and bake for 15 to 20 minutes until the rolls become a rich golden brown and the internal temperature reads 190° (88°C). Place on a wire rack 15 minutes to cool.