Italian Sub Rolls
The secret to perfect homemade heroes, subs, and the sandwich of your dreams lies within Dom’s same-day sub rolls. Made with Caputo “00” Chef’s Flour, they’re soft, light, easy to digest, and far better than anything store-bought.
- Yield: 6 (4.5oz) Rolls
- Prep Time: 3 hr 30 min
- Cook Time: 20 min
Ingredients
Instructions
- Preheat your oven to 375°F.
- Using a mixer fitted with a dough hook attachment, add Caputo “00” Chef’s Flour to the mixing bowl.
- In a separate bowl, combine the water, yeast, and sugar. Whisk until fully dissolved and well combined.
- Pour the water mixture into the mixing bowl with the flour. Mix on speed 1 for 30 seconds, then increase to speed 2 and continue mixing for 2–3 minutes, or until the dough begins to come together.
- Add the salt and continue mixing on speed 2 for another 2–3 minutes.
- Cut the butter into small cubes and gradually add them to the mixer, 1–2 pieces at a time. Continue this process until all of the butter is fully incorporated into the dough.
- Remove the dough from the mixer and place it in a container lightly coated with Olitalia Extra Virgin Olive Oil. Cover with plastic wrap and let it rest at room temperature until it doubles in size, about 1 hour.
- Once risen, remove the dough and begin dividing and scaling it. Each portion should weigh 4.5 oz.
- Shape the dough into club rolls, rolling each out to approximately 6 inches. Place them on a parchment-lined sheet pan that has been lightly dusted with Caputo Semola Flour or cornmeal.
- Cover loosely with plastic wrap coated with Olitalia Extra Virgin Olive Oil (to prevent sticking) and let the rolls rest for 1–2 hours, or until they double in size.
- Once proofed, remove the plastic wrap. Using a lame or sharp knife, score each roll with a single straight line down the center.
- Bake in the oven for 20 minutes, or until the rolls are golden brown. To check doneness, tap the bottom of a roll—if it sounds hollow, it's ready.
- Let the bread rest for 30 minutes before slicing.
Products Used In The Recipe
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About the Chef
Meet Chef Domenico "Mimmo" Tolomeo
Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region. He joined the Orlando Foods team as our Corporate Chef in July 2022, and is currently the co-owner of Taglio Pizza in Mineola, NY. Mimmo trained under Award Winning Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio, under whose guidance he received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. His accomplishments include being part of the World Pizza Champions, being the recipient of the 2019 Caputo Rising Star Pizzaiolo at the Infamous Caputo Cup, and being the Capo Pizzaiolo at the world-renowned Keste Pizza e Vino.