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SUB ROLL FORMULA AND PROCEDURE
Yield: Approximately 194 individual rolls with a unit scaling weight of 3.5 ounces.
"These rolls can be used for making typical sub-rolls, hoagies, or grinders. Additionally, they can be used for making a multitude of open-face, hot sandwiches."
FORMULA:
25 lbs flour (strong bread flour) - 100.00%
8 oz salt - 2.00%
12 oz sugar - 3.00%
.25 oz oil or shortening - 5.00%
14 oz compressed yeast - 3.50%
14.25 lbs water (variable) - 57.00
Adjust water temperature to approximately 70 degrees F and add to the mixing bowl. Add the flour and all of the remaining ingredients. Using a dough hook, mix at low speed for four minutes, then at medium speed for about 15 minutes, or until the dough is smooth and fairly well developed. Target dough temperature is 80 degrees F.
After mixing, scale the dough into 3.5 ounce pieces and form into balls, allow the dough balls to rest on a floured bench top for 20 to 30 minutes, then roll out to form a thin sheet about 1/4 inch thick. Roll the sheeted dough piece (jelly roll fashion) to form a small loaf about seven inches long. Place each formed loaf/roll onto a lightly oiled sheet pan with the seam side down to prevent the dough from becoming unwrapped during proofing. Be sure to separate the individual dough pieces by about two inches to prevent them from baking together
Place the formed dough pieces into a proof box at 100 degrees F and 75 percent relative humidity, and allow to proof for 45 to 60 minutes.
Using a razor blade, make a slit along the entire top of each roll about 3/16 to 1/4 inch deep, lightly mist the rolls with water and bake at 425 degrees F for about 20 minutes, or until the rolls are lightly browned. Remove the rolls from the pans soon after baking and allow to cool on wire screens or racks.
As soon as the rolls have cooled to an internal temperature of 100 degrees F they can be placed into cardboard boxes lined with an approved, polyethylene bag and sealed closed for storage. The rolls can be kept for three to four days at room temperature.
Source: Article - Subs Raise Sinking Lunch Sales by Tom Boyles
Source: PMQ's' Pizza Magazine, September/October 2003
Dear Lutie,
Please note that I have not tried this recipe. I hope someone with have a tested recipe to share. One suggesion, if you aren't used to working with large batches of yeast dough you might want to check with local bakeries about baking rolls for you or maybe even providing you with raw dough that you can bake yourself. Then you can try out new recipes when you have more time to experiment with them. If you do try this recipe please let us know the results.
Happy Baking!
Betsy
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