Absolute French Bread Sub Rolls Recipe: Easy & Delicious

Ever bite into a sub and think, "This bread could be so much better?" Me too. That's why I started making my own french bread sub rolls. The store-bought stuff? It's often too soft, too bland, or just plain disappointing. But, imagine sinking your teeth into a sub made with a roll that's got a crisp crust and a soft, airy interior. That's the magic of homemade french bread sub rolls. This isn't some fancy, complicated recipe. It's a straightforward guide that'll show you how to bake rolls that'll make your sandwiches sing. We'll walk through the simple process, from mixing the dough to getting that perfect golden-brown crust. Plus, I'll share some tips to guarantee your rolls come out fantastic every single time. Get ready to ditch the store-bought bread and make some amazing french bread sub rolls!

Making the Perfect French Bread Sub Rolls

Okay, let's get real about making these rolls. It's not rocket science, but there are a few things that'll take you from "meh" to "wow!" First, you've gotta use the right flour. Bread flour is your best friend here, it has more protein, which is what gives you that nice, chewy texture. All-purpose flour is okay in a pinch, but the rolls won't have the same oomph. Don't skimp on the yeast either; make sure it's fresh. Dead yeast equals flat, sad rolls. And water temperature? Warm, not hot, think baby bathwater. Too hot and you’ll kill the yeast, and too cold and it won’t wake up.

Tips for Baking French Bread Sub Rolls

Alright, you've got the dough, now let's talk about baking. This is where the magic really happens. First off, you need a baking stone or a pizza stone. It helps to create that nice, crispy crust you're craving. If you don't have one, a heavy baking sheet will do in a pinch, but the stone is the real deal. Next, steam is your friend. When you bake, toss some ice cubes or pour hot water into a hot pan at the bottom of your oven. The steam helps the crust get nice and crunchy. Don't be shy with it, but be careful not to burn yourself. Think of it like a mini spa day for your rolls, they love the moisture!

And here's a little secret: score your rolls before they go in the oven. Use a sharp knife or a lame to make shallow cuts on the top. This controls how the rolls expand in the oven, and it also makes them look super professional. Also, don’t just throw them in and hope for the best. Keep an eye on them; it’s all about the visual cues. You want them to be a rich golden-brown and listen for that hollow sound when you tap the bottom. That’s how you know they are done. If they are browning too quickly, just tent them with foil.

Serving and Storing Your French Bread Sub Rolls

Serving Up Your Sub Rolls

Okay, your kitchen smells amazing, and you've got a batch of golden-brown french bread sub rolls. Now what? Well, the obvious answer is: sandwiches! But let's get a little creative. You can go classic with a meatball sub, piled high with marinara and cheese. Or how about a Philly cheesesteak, with thinly sliced steak, peppers, and onions? Don't limit yourself to just hot sandwiches. These rolls are also great for cold cuts, like turkey, ham, or even a veggie-packed delight. The key here is to use good quality ingredients that compliment your bread. Think of your roll as the star of the show, and the fillings as the supporting cast.

But it doesn't stop at just subs! These rolls are also amazing for dipping. Slice them up and serve with a warm bowl of olive oil and herbs. Or use them to soak up the delicious sauce from your favorite pasta dish. The possibilities are pretty much endless, and that’s the beauty of having homemade bread on hand. It’s not just about the sandwich, it’s about the experience.

Storing Your Homemade Rolls

So, you've baked a few too many rolls, or you're planning ahead (good for you!). How do you keep these beauties fresh? Well, the enemy of a good roll is air. If you leave them out, they'll turn stale pretty fast. The best way to store them is in an airtight bag or container. If you're planning on eating them within a day or two, you can just leave them at room temperature, inside the bag. But for longer storage, freezing is your best bet. Let them cool completely, then wrap them tightly in plastic wrap, and toss them into a freezer bag. When you're ready to use them, just let them thaw at room temperature or pop them in the oven for a few minutes to warm them up.

Just be aware that frozen bread can sometimes lose a little bit of its original texture. It's not a huge deal, but it might not be *exactly* the same as fresh-baked. But, honestly, it's still way better than store-bought. If you're looking to keep the crust crispy, you can also freeze them on a baking sheet first, then transfer them to a bag. This will prevent them from getting squished.

Reheating Tips

Okay, so you've got your frozen rolls ready to go. How do you get them back to their former glory? The microwave is an option in a pinch, but it can make them a little soggy. The best way is to pop them back in the oven for a few minutes at around 350°F (175°C). This will crisp up the crust and warm them through. You can also lightly brush the tops with water before you put them in the oven. This helps to re-crisp the crust. If you're really in a hurry, a toaster oven also works well. The key is to reheat them gently and not overdo it, or you'll end up with a rock-hard roll.

Don’t be afraid to experiment! If you have a convection oven, try using that to get an even more crisp crust. And if you are feeling adventurous, you can even add a little garlic butter to the top before you reheat them. It is a great way to elevate your already fantastic homemade french bread sub rolls.