What makes these sourdough sub rolls so delicious?
So, you may be thinking what makes these sourdough sub rolls so delicious compared to others? I honestly don’t know what theirs taste like. However I have eaten my fair share of subs, created many different sub bread recipes that just sorta, fell flat. These are far superior to all of those, and in my opinion, to those of the big chain sub places you may go to if you were eating out.
My kids even agree, and in fact have begged me to keep these in constant rotation in our home from now on. They used to always ask me to take them to the sub place around the corner from our house. Now they ask me to make sub rolls, so they can make their own. I am more than happy to oblige. Not only are they skipping the chemicals, sugar, and pesticides, but it saves me a ton of money! We try to be as intentional as possible with what we put into our bodies. Or, I am for all of us. If they had it their way we would eat ice cream and chocolate for every meal.
Make these delicious sub rolls your own.
One of my favorite things about making our own sub rolls, aside from the health benefits of course, is that you can make them your own. You can add things like everything bagel seasoning, sesame seeds, poppy seeds, cheddar and jalapenos, or as we did here mozzarella, asiago and a bit of Italian seasoning. You really can add in whatever you want, maybe some garlic butter. Yum!
You can even speed up the process and make them a same day sourdough sub roll by adding 8 to 10 grams of yeast to the water and starter at the beginning. You will still get some of the gut health benefits, just not as much as if you let them ferment longer. The sourdough flavor really does develop more the longer you ferment them as well. If you want some of the benefits but don’t care for the sourdough flavor so much, opt for the faster fermentation.
Here is how to make these delicious sourdough sub rolls.
Without further ado here is how to make these delicious sourdough sub rolls. This is a perfect recipe for beginners as well as seasoned sourdough artisans. I promise you will not be disappointed.
Assembly of the dough: First you want to grab your stand mixer bowl and throw in 1 cup of water and 1 cup of active starter, (here is where you would add in roughly a tablespoon of yeast if you are opting for the faster method). Mix these together until the starter is dissolved. Now add in 2 tablespoons of honey, 1/4 of a cup of room temperature butter, 3 1/2 cups of unbleached all purpose flour, and 1 1/2 teaspoons of salt. If you opted for the yeast version make sure the salt does not come into direct contact with the yeast.
Using your dough hook, mix everything for about 10 minutes to form a dough ball and develop the gluten. Place the dough in an oiled bowl and cover with a damp tea towel. Set in a warm spot and allow to ferment for 8-12 hours, or overnight.
Now for the assembly and baking.
The next morning, or about 2 hours later, depending on your method of choice, remove your dough from the bowl and grab your scale. Alternatively you can just divide into 6 to 8 equalish sections using a bench scraper. I make mine about 5oz each. If your dough is a bit sticky, it’s okay just wet your hands a little while working with it.
Form your sections into small loaves and place on a parchment lined sheet. Cover with a wet tea towel and allow to rise for about two hours in a warm spot. While you are waiting you can sit down with a good book, or play with your kids for a bit.
Once they have about doubled in size pre-heat your oven to 375℉. While you are waiting you can add any toppings your heart desires. Pop them in the oven for 15-20 minutes. Remove to cooling rack and cool for about 30 minutes if you are enjoying them today, or an hour if you are going to store them for later. I recommend eating them within 3 days of making them for the freshest taste.
How we enjoy our them in our home.
How we enjoy our delicious sourdough sub rolls the most is at lunch time, toasted with extra cheese, organic lunch meat, and all of the organic whole veggies we can cram in there! Oh, so good and delicious! We also like to have them for dinner with meatballs, marinara, provolone and parm. We would love to hear how you and your family enjoy or plan to enjoy them. Leave us a comment and let us know!
