Sub Rolls

I decided last week that I was going to try making my own sub rolls. I had been pretty unhappy with the ones offered at the grocery store of late. They tend to be pale, gummy things that essentially taste like a really huge cotton ball. Usually when making bread, I just toss all my ingredients into the bread machine and let it work its magic. But, this project was going to require me to get my hands a little dirty. Granted I allowed the machine to make the dough for me, but the shaping and second rise were up to me. They turned out incredibly well. Well enough for me to make a second batch the next day and double it! They are crusty and flavorful, well worth the time it took. Better yet, it only takes 4 ingredients!

While I am a cheater, standard bread making rules will easily apply with regards to kneading, rising and punching down.

Sub Rolls
(makes 4-8" rolls)

3 cups bread flour
1 cup water
2 tsp. salt
1 T. yeast

Toss all ingredients into bread pan and set for the dough cycle. When the cycle completes, remove dough and place on a lightly floured surface. Divide evenly into 4 parts and roll into 4 8' inch oblongs. Place the oblongs about 2-3" apart on a baking sheet lined with parchment paper and cover with a clean kitchen towel. Place the baking sheet in a draft free place for about an hour (I use my oven). 20 minutes prior to the end of the rising, remove the baking sheet and preheat the oven to 450*. When the oven comes to temperature, remove the kitchen towel and put the rolls in to bake for 5 minutes, either spritzing the oven with a spray bottle or tossing in a couple of ice cubes. After 5 minutes, lower the oven temperature to 400* and spritz/ice cube again, this time baking for 15 minutes. Remove from the oven and cool on a wire rack.

Edited to add: As it turns out, these are actually a bit salty for any application other than a cheesesteak. I have found a better, lighter roll with less salt that suffices beautifully.