Homemade Subway sub rolls

Homemade Subway sub rolls

Earlier today I posted my first "Cook With Mitch" post.  I have made my Ultimate Meaty Spaghetti Sauce.  Well you gotta have bread to go with your spaghetti.

Mum and Dad bought me this sub pan back in 2014.  I have a recipe for making Subway buns but the recipe is made for about a dozen buns.  Way too much to make for me and Tonya.

So I started with the bread recipe that Nigel Hay shared with me one night.  Before you click on the video, be warned, there is a bit of swearing.  (Not a lot and I am sure you heard people swear before)

Do you like the Subway Parmesan Oregano sub rolls?  Mix Garlic Salt, Oregano and Parmesan cheese.  Then put over the sub rolls before putting them in the oven.

Homemade Bread by Nigel Hay

1 Tbsp Sugar

1 Tsp Salt

300 ml Water Tepid – see video above where Nigel explains

300 mg White Flour

1 Tbsp Olive Oil

1 packet of yeast or what you find in the bottle

Mix it up

Let it rise for an hour

Knock it down

Let it rise for another 30 minutes

You got bread

Oven at 350

Bread loaf 30 minutes

Dinner Rolls 20 minutes

Sub roll bake for 25 minutes

Subway Parmesan Rolls (mix some in the dough, keep some to sprinkle on top of the roll)
1/4 cup parmesan
1 tsp garlic salt
1 tsp oregano

No recipe is as easy as it sounds.  There is always the little stuff that cooks don't tell you.  Well I will.  I got nothing to hide and I don't work for a restaurant where the recipe is secret.

So I use milk vice Nigel using water.  He did say you could use 50/50 water/milk, but I just use 1% milk, put in the microwave for 90 seconds.  I let it cool for about 4 or 5 minutes. Otherwise when you add the yeast, your going to cook it.  That's another story.  Ask Ryan Milley about his first time trying to bake bread.  Add the sugar and yeast.  Let it set for about 10 minutes.  See in the picture how the mixture is all frothy.  Get a spoon in there and make sure there is no yeast that was caught in an air bubble at the bottom.  But adding the yeast after the milk should prevent this.

Add the flour/salt mixture.  I am using a Kitchenaid and I "could" add all the flour at once.  But the common sense way is to add about a 1/2 cup of flour at a time.  Let it mix and then add more and more until you have added it all.  Let this mix for about 10 minutes.  Yes, it does seem like a long time, but you need to gluten to work in the flour.

I am always torn at this point.  The bread looks "wet".  But you will not regret leaving it like this.   Add more flour if you want.  remember, cooks will tweak their recipes.  Cover and let rise for 1 hour.  I have been known to go as much as 90 minutes here.

Since I like the Subway Parmesan Rolls, I mix this up ahead of time.  OK, ok, I know, where is the appropriate measures.  There is none.  But if you need some.  1/4 cup parmesan, 1 tsp garlic salt, 1 tsp oregano.  Since the Dr told me to cut back on my salt, I just use 100% granulated garlic.  Vampires beware.

After 80 minutes, I punched it down.  Then floured up my hands and the counter top.  I pinched in 1/2 and made the loafs.

Remember to twist the loaf.  Not sure if this is important or not.  But it's pleasing to the eye, so what the hell.  Give'er a twist.

I liberally spread the topping and let it rise for another 30 minutes.  At this point, there is where I pre-heated my oven to 350.

Ahhh..  the results.

Anyone coming over for supper?

From here, I am likely going to put one of them in a bread bag and cut the other one into "circles".  (Sub rolls are round)  I will spread garlic/oregano butter and more Parmesan on them and bake for about 10 minutes at 350.

I will be doing up more pictures once Tonya gets home and I make the spaghetti noodles.  I will also be doing a remake of the Ultimate Meaty Spaghetti Sauce.  Or at least adding photos.  Not sure if I should remake or just add photos.

Comments and suggestions are ALWAYS welcome.