Post by Loupy on Nov 1, 2013 0:54:16 GMT -7
Homemade White Whole Wheat Sub Rolls
By Jessica @ goodcheapeats.com/
Enjoy fresh-baked sub rolls, enriched with white whole wheat flour. Better than a five-dollar footlong.
Preparation time: 2 hours
Cooking time: 20 minutes
Makes: 8
Ingredients
1 1/4 cup milk
1 large egg
1/3 cup olive oil
3 tablespoons sugar
2 cups white whole wheat flour
2 cups unbleached, all-purpose flour
1 tablespoon vital wheat gluten
2 teaspoons salt
1 tablespoon yeast
Instructions
Combine the milk, egg, oil, sugar, flours, vital wheat gluten, salt, and yeast in the pan of your bread machine according to the manufacturer’s directions.
Set on the dough cycle and start the machine.
If making the dough by hand:
Place the milk, oil, and sugar in a medium saucepan and warm slightly.
Transfer the mixture to a large bowl and add the yeast.
Stir and allow the yeast to proof for 5 minutes.
Add the egg, flours, vital wheat gluten, and the salt.
Stir to combine well.
Turn the mixture onto a lightly floured surface and knead.
Continue kneading for 5 minutes to create a smooth, elastic dough, adding more of the all-purpose flour as necessary.
Transfer to a greased bowl and turn the dough ball to coat.
Allow to rise until doubled in bulk, about 1 hour.
Line a large baking sheet with parchment paper or a silicone baking mat.
When the machine beeps or the dough has doubled in bulk, remove the dough from the pan and divide it into eight equal parts.
Form each part into a long, thin oval and place equidistance apart on the prepared baking sheet.
Preheat the oven to 350ºF.
Allow the rolls to rise for 20 minutes or longer, until doubled in bulk.
Bake the rolls for 15 to 20 minutes until golden brown.
Cool on a rack before serving.
© 2008–2013 Good Cheap Eats.
By Jessica @ goodcheapeats.com/
Enjoy fresh-baked sub rolls, enriched with white whole wheat flour. Better than a five-dollar footlong.
Preparation time: 2 hours
Cooking time: 20 minutes
Makes: 8
Ingredients
1 1/4 cup milk
1 large egg
1/3 cup olive oil
3 tablespoons sugar
2 cups white whole wheat flour
2 cups unbleached, all-purpose flour
1 tablespoon vital wheat gluten
2 teaspoons salt
1 tablespoon yeast
Instructions
Combine the milk, egg, oil, sugar, flours, vital wheat gluten, salt, and yeast in the pan of your bread machine according to the manufacturer’s directions.
Set on the dough cycle and start the machine.
If making the dough by hand:
Place the milk, oil, and sugar in a medium saucepan and warm slightly.
Transfer the mixture to a large bowl and add the yeast.
Stir and allow the yeast to proof for 5 minutes.
Add the egg, flours, vital wheat gluten, and the salt.
Stir to combine well.
Turn the mixture onto a lightly floured surface and knead.
Continue kneading for 5 minutes to create a smooth, elastic dough, adding more of the all-purpose flour as necessary.
Transfer to a greased bowl and turn the dough ball to coat.
Allow to rise until doubled in bulk, about 1 hour.
Line a large baking sheet with parchment paper or a silicone baking mat.
When the machine beeps or the dough has doubled in bulk, remove the dough from the pan and divide it into eight equal parts.
Form each part into a long, thin oval and place equidistance apart on the prepared baking sheet.
Preheat the oven to 350ºF.
Allow the rolls to rise for 20 minutes or longer, until doubled in bulk.
Bake the rolls for 15 to 20 minutes until golden brown.
Cool on a rack before serving.
© 2008–2013 Good Cheap Eats.
