Making homemade sub rolls and fried flatbreads! Yum!

Still not feeling well...and hard breathing today...but I made myself get busy for your reading and recipe pleasure. Lol!

 Mike's Sub Sandwich Rolls

Ingredients:

Flour 100%          815 grams
High gluten flour. I use pizza flour.

Water 55%          448 grams

Salt 2.25%            18 grams

Yeast 1%                8 grams

Egg whites 2.25%   18 grams

Shortning 2.25%    18 grams

Sugar 2.25%          9 grams
I use honey in place of sugar.

Malt powder 1.125.  9 grams

Mix flour and salt in mixer bowl. Combine water, sugar, malt and yeast. Let it sit till it foams. Add egg whites and shortning to water mixture and pour into flour. Turn mixer on number 1 speed and mix till it comes together. Switch to number 2 for about 2 minutes, then number 4 for about three minutes.

Take out of mixer and shape into ball. Put on a lightly oiled pan, cover and let rise till double in size..about 1 hour. Cut into 6 oz portions to make 8 inch rolls. Cover and let sit about 10 minutes. Roll them up and put on a pan lined parchment with cornmeal on it. Cover and let rise. From cutting, rising and scoring to bake should be approximately another hour in time again.  Maybe and hour and a half. Score, eggwash, and seed, then bake at 400 first ten minutes with a water pan in oven for steam. Turn oven down to 375 and continue to bake approximately 20 minutes or until they look done and sound hollow when you tap the bottom of the roll.  Use an aluminum colored pan...a dark pan really cooks the bottom a little too much for subs. Let cool off, then bag them up and freeze till ready to use. Take out what you need about an hour before using. Enjoy a great cheesesteak sandwich or an awesome Italian sub with my homemade Italian Dressing!

P.S. heat the bread, meats and cheese in oven, then add the lettuce, tomato, onions and dressing with a little salt, pepper and oregano sprinkled on top. Another variation would be to heat the meats and cheese in the oven with some of my pizza pizza sauce on top, then add lettuce, tomato, and onion. Enjoy! For the Italian sub, I like to use ham, Genoa salami or hard salami, pepperoni, capicola and provolone! cheese.

I cut five into 6 ounces for subs. Then I did 3 ounces for flat breads. I rolled out the flatbreads and let them sit about 20 minutes then fried them with just a little spray coating in the pan. I had them on medium high for about 3 minutes each side...give or take. I loved the way they came out. If too dark for you, you can try medium heat. You just have to see how your stove works. For the rolls I rolled out and rolled up to form the rolls...put them on the cornmealed parchment....covered and let them rise till double, then egg wash, seeded and scored, then cooked as directed!

All ingredients weight out and ready.

Put flour and salt in mixer.

Add yeast, malt and honey to water and let sit 5-10 minutes.

Add egg whites and shoretning to water.

Pour wet ingredients in with flour and turn on low speed!

Once the dough comes together, switch to number 2 for about 2 minutes.

Then switch to number 4 for about three minutes.

Have a lightly greased pan ready!

Roll finished dough out, seam side down. 

Push dough down to flatten some, lightly spray dough and cover with plastic wrap.

Let rise for 1 hour. 

I boil water for heat and moisture in a shut off oven.

Put the dough and the water in oven, shut the door and let rise.

After 1 hour it is ready to punch down.

Punch down and roll.

Cut into desired weights, keeping covered so they don't dry out.

After letting balls rest 10 minutes, roll out with rolling pin.

Start rolling up. 

Rolled.

Once rolled, pinch the seams good to seal.

Roll in just a little cornmeal.

Put on parchment. This roll is done. Keep them covered as you go along so the don't crust over.

Cover after rolling and shaping.

Put back in oven with reboiled water to rise for 40 minutes.
take out of oven, turn oven on 400 to heat up.

While oven is heating, egg wash the rolls and seed.

All seeded.

Then score the tops with a sharp serrated knife. 

Rolls after baking and flatbread after frying.

Oh, that looks yummy.

A flatbread I made from a Pizza dough.

Cut in half then cut open and stuffed with meat and cheese. then added mustard. It was good.

Flatbreads made from the sub dough frying.
1

Finished frying.

All done. 

Made a quesadilla...well I had to try it out. One word, AWESOME! 

The inside, soft and tender.

Pizza turnovers for my Grandson and
daughter. 

OMG they look so good.

My Grandson likes his sauced!

Thanks so much for coming back. I hope you try and enjoy the recipes. First time I used the sub dough to fry for flatbread. The outside was crisp and the inside was soft and tender. Loved it...they can be so versatile. Pizzadilla's...pocket sandwiches...rolls for burgers, you name it. They are easy and good!

Thanks again, Mike P. Blessings!