Meatball Sub Series: Part 1…The Bread!

So I decided to have a little fun this week! I had a major craving for meatballs subs over the weekend, so I spent an entire day crafting all the necessary components for the perfect meatball sub. Rather than write one single post trying to explain all the steps, I decided I would write it as a four part series! Today is Part 1…The Bread!

Not to me, a meatball sub needs a soft flavorful roll that can be easily crisped and can hold its structural integrity. This recipe made delicious rolls, and I made the final results in different sizes so I could pick the perfect size for my meatball subs.

RECIPE: One Roll to Roll them all! 
Makes 6 Servings

Measuring Utensils
Ring Holder
Baking Sheet
Oven set to 400 degrees
Cooling Rack

1.5 Cups Warm Water
1 Tablespoon Yeast
1 Tablespoon Sugar
3/4 Tablespoon Salt
3/4 – 1 Cup Sour Dough Starter
5 Cups Flour, plus extra
Corn Meal

1) In the mixer, combine the warm water, yeast, sugar, and salt. Let sit to let the yeast activate a little.
2) Slowly mix in the flour until a dough is formed.
3) Before removing the dough, make sure you are not currently wearing any jewelry. If I knead dough with my rings on, I spend another hour just making sure I picked all the dough out of them!
4) Remove the dough from the mixer and place on a floured surface. Use just enough flour to keep it from sticking.
5) Knead the dough for 3-5 minutes of until you see some elasticity forming. Let it breath for a minute, and then knead it again for another minute or two.

6) Grease a bowl, and put the dough into it. Cover with a towel and set aside for 2 hours in a warm location. I put mine on the stove behind the sauce cooking on low, since it would be the warmest spot.
7) After two hours, dived the dough into six pieces. Knead and shape into desired rolls.
8) Sprinkle the baking sheet with corn meal and lay down your dough.
9) Slice your dough two to three times on top.
10) Bake for 15 to 20 minutes in a 400 degree oven or until done.
11) Let cool on a rack for use later. If made ahead, store in an airtight container.

DSCF0316I’m not sure if the picture shows it well enough, but the entire crust on all of these are a nice golden brown!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s