Homemade Submarine/Po-Boy Rolls

With game days and the Super Bowl around the corner, I wanted to share a couple of sandwiches this week and next to enjoy while you watch. But before I give this week’s sandwich recipe, I want to share the bread that cradles all the goodness.

I wrote about this dough in a different form not too long ago, so I won’t go into a lot of detail about the crisp crust and tender inside. The base formula of these rolls is the New Orleans French Bread recipe. It is perfect for sandwiches like Po-Boys and submarines when you want the fillings and fixings to be the star. You can make the rolls as big or as small as you like. I usually make 6-8 depending on what else we are having, but I have even made them smaller for deli sandwiches to pack in school lunches. Speaking of deli sandwiches– stay tuned for a classic!

Sub/Po-Boy Rolls
makes 6-8 rolls

3 cups bread flour
1 tablespoon dry active yeast
1 tablespoon granulated sugar
1 tablespoon vegetable shortening
1 1/4 cups warm water
1 1/2 teaspoons kosher salt

In a stand mixer fitted with a dough hook combine the flour, yeast, sugar, shortening, and water. Mix on low speed until a dough forms and pulls away from the sides of the bowl. Add the salt and increase the speed to medium; knead for 10 minutes. Turn the dough out onto a lightly floured surface and form it into a ball. Lightly grease the inside of the mixing bowl and return the dough to the bowl. Cover with plastic wrap and set in a warm, draft-free space to rise for 1 1/2 hours or until doubled in size.

Turn the dough out onto a lightly floured surface and gently deflate the dough. Divide the dough into 6 (about 4 ounces each) or 8 (about 3 ounces each) balls. Cover with a clean kitchen towel and allow them to rest for 15 minutes. Form each ball into a 6-8 inch long roll. Place the rolls onto a large parchment lined baking sheet, cover with a damp cloth, and set aside in a draft-free space to rise for 1 hour.

Preheat the oven to 375ºF. Bake the loaves until golden brown, about 30 minutes. Transfer to racks to cool completely. Slice and stuff with your favorite fillings. Enjoy!

Sub/Po-Boy Rolls

By Nicole Prep: 20 minsCook: 30 minsRise and Rest Time: 2 hrs 45 minsTotal: 3 hrs 35 mins Servings: 6 Tender on the inside and crisp on the outside, these sub rolls are a MUST for any homemade sandwich!

Equipment

• Stand mixer

Ingredients 

• 3 cups bread flour
• 1 tablespoon dry active yeast
• 1 tablespoon granulated sugar
• 1 tablespoon vegetable shortening
• 1 ¼ cups warm water
• 1 ½ teaspoons kosher salt

Instructions 

1. In a stand mixer fitted with a dough hook combine the flour, yeast, sugar, shortening, and water. Mix on low speed until a dough forms and pulls away from the sides of the bowl. Add the salt and increase the speed to medium; knead for 10 minutes. Turn the dough out onto a lightly floured surface and form it into a ball. Lightly grease the inside of the mixing bowl and return the dough to the bowl. Cover with plastic wrap and set in a warm, draft-free space to rise for 1 1/2 hours or until doubled in size.
2. Turn the dough out onto a lightly floured surface and gently deflate the dough. Divide the dough into 6 (about 4 ounces each) or 8 (about 3 ounces each) balls. Cover with a clean kitchen towel and allow them to rest for 15 minutes. Form each ball into a 6-8 inch long roll. Place the rolls onto a large parchment lined baking sheet, cover with a damp cloth, and set aside in a draft-free space to rise for 1 hour.
3. Preheat the oven to 375ºF. Bake the loaves until golden brown, about 30 minutes. Transfer to racks to cool completely. Slice and stuff with your favorite fillings. Enjoy!

Nutrition

Calories: 254kcal, Carbohydrates: 48g, Protein: 8g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.3g, Sodium: 583mg, Potassium: 69mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1IU, Vitamin C: 0.002mg, Calcium: 10mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.