Deli Sub Rolls

Soft-but-sturdy hoagie rolls — a tender crumb with enough chew to hold a loaded sandwich

4–6 rolls · 20 min

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4 cups bread flour
1½ cups warm water
2¼ tsp instant yeast (1 packet)
1 Tbsp sugar · 1½ tsp salt
2 Tbsp oil or soft butter
optional: egg wash + sesame/poppy/everything seed

What you need

Mix & knead. Stir the flour, yeast, sugar, salt, water, and oil into a shaggy dough, then knead 8–10 min until smooth and elastic (it should spring back). Rise, covered, until doubled — about 1 hr.
Shape tight. Divide into 4–6. Flatten each, roll up tightly into a 6–8″ log, and pinch the seam — a taut surface is what keeps the roll from splitting and going flat.
Proof. Set seam-down on parchment, cover, and proof ~40 min until puffy and pillowy.
Slash & top. Slash one shallow line down each roll (lets it expand without tearing); egg-wash and add seeds for a deli look, or leave plain.
Bake. 400°F, 18–22 min until deep golden and hollow-sounding (~200°F inside). For a crisp crust, put a pan of water in the oven for steam; for a soft roll, skip it and brush with butter warm.

Steps — tap one to keep your place

1. Mix & knead. Stir the flour, yeast, sugar, salt, water, and oil into a shaggy dough, then knead 8–10 min until smooth and elastic (it should spring back). Rise, covered, until doubled — about 1 hr.

2. Shape tight. Divide into 4–6. Flatten each, roll up tightly into a 6–8″ log, and pinch the seam — a taut surface is what keeps the roll from splitting and going flat.

3. Proof. Set seam-down on parchment, cover, and proof ~40 min until puffy and pillowy.

4. Slash & top. Slash one shallow line down each roll (lets it expand without tearing); egg-wash and add seeds for a deli look, or leave plain.

5. Bake. 400°F, 18–22 min until deep golden and hollow-sounding (~200°F inside). For a crisp crust, put a pan of water in the oven for steam; for a soft roll, skip it and brush with butter warm.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.