February 7, 2013

Wheat Sub Rolls

I wanted to make chicken cheesesteaks because I had a recipe that looked delicious. I thought about buying rolls but decided there was no reason not to make them. I found a recipe at Teri's Kitchen that worked well. These rolls have a hearty wheat flavor and hold up to ooey gooey sandwich fillings.

Wheat Sub Rolls
2 1/2 tsp. rapid rise dry yeast
1 1/2 cups warm water
1 1/2 cups bread flour
2 1/2 cups whole wheat flour
1/4 cup wheat gluten
3/4 tsp. salt
2 Tbsp. canola or other vegetable oil

Dissolve yeast in warm water. Add remaining ingredients, and knead until soft dough is formed. Add more flour as needed to achieve the right consistency.

Cover dough, and let rise until doubled, about 45 minutes. When the dough is ready, punch down and separate into 8 equal portions.  For sub rolls, shape each portion into 6 to 8-inch logs depending on desired length and width. Place on two parchment lined baking sheets, cover with lightly oiled plastic wrap and a towel, and place in a warm, draft-free area. Let rise until doubled, about 40 minutes.

Meanwhile, preheat oven to 425° F. When the rolls have doubled in size, use a very sharp or serrated knife to cut several slits about 1/4-inch deep in the tops. Spray lightly with water. (Laugh as your 16-month-old son spritzes himself with water repeatedly.) Bake on two separate oven racks until done, 15 to 20 minutes depending on size, rotating the pans after 8 minutes. Rolls are done when they sound hollow when tapped on the bottom.

Place the rolls on a cooling rack until completely cooled. Rolls can be used that day or wrapped in foil, placed in storage bags and refrigerated for several days or in freezer bags and frozen for up to six months. Makes 8 rolls.

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