I run a hot dog stand and make some of my own stuff, mainly chili and NY onion sauce. I serve brats and Italian sausage on sub rolls and everyone absolutely loves them. They are a little pricey through $3.50 for 6. I’m thinking I could probably make 4-6 sub rolls from this recipe. I really enjoy making my own pasta noodles and pizza crusts, so I may just implement making my own buns and rolls. Problem is a go through about 50 buns and sub rolls combined a day. But since I enjoy doing this anyway, it might also be cheaper.
I just made these and they turned out great! Made a couple of adjustments to suit me. I used Oatly oat milk in place of cows milk, and it worked just fine. I also didn't knead by hand (can't with my arthritic hands), I just gave the dough a few folds in the bowl, turned it inside out a couple of times and did another 10 minutes in the mixer. I also doubled the quantity on everything to make 4 footlong buns. Excellent result. Great recipe. I have no idea what diastatic malt is, or what it does, but this has been my best hoagie roll to date, so it must be doing something!
Beautiful, just what I was looking for. Could also make a single loaf for my spaghetti dinner. I have used diastatic malt before and it makes a big difference. Thank you.
I made these tonight for some sausage and pepper subs. They turned out great. The family loved them. I didn't have 2% milk, so I was forced to use skim milk. Still came out great. Next time I'll be sure to have the correct milk on hand. Thanks for sharing.
I can’t thank you enough for sharing this video. I made this recipe just as you showed and my sub rolls were perfect and delicious! I’ve searched and tried a few sub roll recipes that were total failures and not what I’ve been looking for. Your recipe was an absolute hit for me. I’m making mini sub rolls for a party. You can’t buy them and I know it’ll be less expensive to make them. Next I’ll perfect shaping them, though I came pretty close on my first attempt. Thank you again!
That's great! Thank you for your comment, it makes me feel good to know that it worked out so well. This video was the result of so much experimentation and wasted ingredients, and I'm glad it's helped you and others.
I was looking for a soft tender white sub roll recipe along with very detailed procedures. These came out perfect the first time. I have made them three days in a row and perfection every time. I will definitely subscribe and visit your website. Thanks So Much.
Perfect timing on this recipe. I just tried another sub recipe that didn't work out at all. Your recipe and the level of detail you provide is much appreciated. Just ordered the diabolic ....er diastatic malt. When that arrives it will be hoagie cooking 101 over here. Thanks again for the time you put into your curated content. Regards, Greg in Vancouver
Awesome details!! Italian from Jersey now living in Michigan, it is so hard to find a good Italian sub/hoagie roll here. I miss all the Italian markets with the breads & Italian meats!! Definitely going to give this a go and see how it works, I will be back to let you know, but I have high hopes!! 👍
This is the most helpful video on making these type of hoagie rolls and I've watched them all. I'm making them tonight. Thank you. The tip on the Diastolic powder is valuable. I've never had a foamy yeast mixture until now, it was always just kinda foamy.
Eventually! I need to make it something different and better than what I'm already doing here. What I have in mind probably can't happen for a little while, but I'm definitely making plans.
Everything went well for me except the cooking stage as we have a newer oven that is a combo regular/convection oven, and such ovens do NOT have a burner element in the bottom like an older oven, there is a fan in the rear wall of the oven where the heat emanates from, whether you use the convection oven mode or not. So. . . , my buns came out quite dark and much more done than I wanted, I may have to experiment with a lower cooking temp or shorter cooking time. I tried various shapes and that went well, took half the dough and made 2 hoagie longer buns, made 4 buns out of half the dough, 2 round, which came out nice looked just like a hamburger bun, and 2 longer buns. However, it all was overdone, much too crunchy on the outside.
That's a bummer. I don't ever use the convection feature on my stove, but I know it tends to reduce bake time by a notable amount. There is probably a way for you to use only the bake function and not the convection in yours. Otherwise, yea, you'll need to figure out how to adjust the time.
That can definitely help. But ultimately it's not about imperial vs. metric. It's about measuring volume vs. measuring weight. With ingredients that can be compact, loose, or anywhere in between, it's near impossible to perfectly and consistently measure by volume.
I tried this, followed everything exactly to the recipe, I added 265ml of 1.8% milk (recipe called for 265g of milk). I ended up with a very wet dough even after kneading by hand for 25 minutes so I had to add much more flour to get it to the slightly tacky state as in your video? I am in the UK so maybe flour is different here?? Anyway I really appreciate your great detailed video, just wanted to share my experience and see if anyone had any advice? Thanks!
Water is the same in mls and grams, but milk is not. It is heavier than water, so 265ml of milk weighs approx 275 grams. Ten extra grams of liquid made your dough too wet.
I’m trying the recipe without it as it’s a bit too hard and expensive to get ahold of in my country. I’ve just set it to proof for the first 1.5 hours so I can let you know how it goes if you’d like. I also just used AP Flour (and 3.5% fat milk).
I ordered Diastatic Dry Malt Powder and on the packaging, it says to use only up to 0.5% of the flour weight. And in your recipe, you have added 10g which is about 2.5%. How much should be added actually? What are the ratios? Educate us. Thanks
A lot of this is experimentation. I had results I liked better with my particular recipe. But give it a shot using the bag's recommended ratio. Next time, try 2.5%. See which one you prefer. The diastatic malt contributes to more rise and oven spring, and a softer texture, so the higher amount ought to produce a bigger, softer bun. In any case, 0.5% seems like a very small amount to me, to the point where I'd wonder if it was having any effect on the dough at all.
this looks great and all but man...I don't have time for this! I wish I could just mix some flour, yeast and water; form it into a long piece of dough and throw it in oven just like that.
You can do it that way. Though in my experience, my dough doesn't come out as well if I only use the stand mixer. I'm not sure why, when I know people use kitchen aid mixers all the time for this reason. But at a certain point, it doesn't seem like it's really kneading anymore, but rather the dough hook is just twisting the lump of dough round and round. Maybe the bigger mixers do a better job than the one I have. Anyhow, for me, with my mixer, my results are much worse if I use only the mixer for kneading and don't do a bunch of it by hand.
You can. My personal experience with this leads me to doing some of it by hand, but the results should be decent if you just keep going with the mixer.
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This video is just what I knead. Thanks for video.
Haha
I run a hot dog stand and make some of my own stuff, mainly chili and NY onion sauce. I serve brats and Italian sausage on sub rolls and everyone absolutely loves them. They are a little pricey through $3.50 for 6. I’m thinking I could probably make 4-6 sub rolls from this recipe. I really enjoy making my own pasta noodles and pizza crusts, so I may just implement making my own buns and rolls. Problem is a go through about 50 buns and sub rolls combined a day. But since I enjoy doing this anyway, it might also be cheaper.
Maybe you could make part of them and freeze them. I freeze my rolls before the Holidays, that might help.
Buy a subway oven/ proofer bud. You can buy good used ones from subways that have closed for pennies on the dollar of new price, and they work great.
I just made these and they turned out great! Made a couple of adjustments to suit me. I used Oatly oat milk in place of cows milk, and it worked just fine. I also didn't knead by hand (can't with my arthritic hands), I just gave the dough a few folds in the bowl, turned it inside out a couple of times and did another 10 minutes in the mixer. I also doubled the quantity on everything to make 4 footlong buns. Excellent result. Great recipe. I have no idea what diastatic malt is, or what it does, but this has been my best hoagie roll to date, so it must be doing something!
Beautiful, just what I was looking for. Could also make a single loaf for my spaghetti dinner. I have used diastatic malt before and it makes a big difference. Thank you.
I made these tonight for some sausage and pepper subs. They turned out great. The family loved them. I didn't have 2% milk, so I was forced to use skim milk. Still came out great. Next time I'll be sure to have the correct milk on hand. Thanks for sharing.
That's great, thanks for sharing how they came out Will.
I can’t thank you enough for sharing this video. I made this recipe just as you showed and my sub rolls were perfect and delicious! I’ve searched and tried a few sub roll recipes that were total failures and not what I’ve been looking for. Your recipe was an absolute hit for me. I’m making mini sub rolls for a party. You can’t buy them and I know it’ll be less expensive to make them. Next I’ll perfect shaping them, though I came pretty close on my first attempt. Thank you again!
That's great! Thank you for your comment, it makes me feel good to know that it worked out so well. This video was the result of so much experimentation and wasted ingredients, and I'm glad it's helped you and others.
Thank u. Very informative demonstration .I wil definitely make
I was looking for a soft tender white sub roll recipe along with very detailed procedures. These came out perfect the first time. I have made them three days in a row and perfection every time. I will definitely subscribe and visit your website. Thanks So Much.
That's great, I'm glad these worked out so well for you!
I love bread more then the filling lol ❤
Perfect timing on this recipe. I just tried another sub recipe that didn't work out at all. Your recipe and the level of detail you provide is much appreciated. Just ordered the diabolic ....er diastatic malt. When that arrives it will be hoagie cooking 101 over here. Thanks again for the time you put into your curated content. Regards, Greg in Vancouver
Thanks Greg, I appreciate it. I hope they turn out great!
Our son made these. Best sub rolls I have ever had. At my age that is saying something😊
That's great, I'm glad you all enjoyed them!
Thanks for tbe great presentation on making hogie buns. I will be trying your dough recepie and process.
love that you embrace grams.
did it, ate it, loved it 10/10
That's great!
Wow! Do these look so good!
Thanks Rachel!
@@GreatLakesPrepping Love you’re channel. You are a very through teacher. Keep up the good work!
After taking out, brush with butter and cover with a dish towel. They will be very soft
Beautiful Bun’s !
Thanks!
Awesome details!! Italian from Jersey now living in Michigan, it is so hard to find a good Italian sub/hoagie roll here. I miss all the Italian markets with the breads & Italian meats!! Definitely going to give this a go and see how it works, I will be back to let you know, but I have high hopes!! 👍
I love Tubby subs!
This is the most helpful video on making these type of hoagie rolls and I've watched them all.
I'm making them tonight. Thank you. The tip on the Diastolic powder is valuable. I've never had a foamy yeast mixture until now, it was always just kinda foamy.
Oh. And the ice in the oven trick. Thank you so much. 🤩
I'm glad the video was helpful, and I hope your sub buns turn out great!
@@GreatLakesPrepping Yes they did. Really good. Glad I got the powder. Brilliant.
Impressive
*Spectacular Recipe*
Well done and thank you. A new permanent staple!
You've earned the like and subscribe, my friend!
Thanks, I'm glad you like the sub buns!
❤thx for sharing
You really need to start up that cooking channel, Great Lakes! 😊
Eventually! I need to make it something different and better than what I'm already doing here. What I have in mind probably can't happen for a little while, but I'm definitely making plans.
@@GreatLakesPrepping Good to hear it, Great Lakes! I'm sure it'll be awesome! You definitely have the knack for it!
?
That is the cleanest baking sheet I've ever seen,..
Nice! I will try this one. I put my homemade hamburger buns on silicone sheets, and they never stick.
Everything went well for me except the cooking stage as we have a newer oven that is a combo regular/convection oven, and such ovens do NOT have a burner element in the bottom like an older oven, there is a fan in the rear wall of the oven where the heat emanates from, whether you use the convection oven mode or not. So. . . , my buns came out quite dark and much more done than I wanted, I may have to experiment with a lower cooking temp or shorter cooking time. I tried various shapes and that went well, took half the dough and made 2 hoagie longer buns, made 4 buns out of half the dough, 2 round, which came out nice looked just like a hamburger bun, and 2 longer buns. However, it all was overdone, much too crunchy on the outside.
That's a bummer. I don't ever use the convection feature on my stove, but I know it tends to reduce bake time by a notable amount. There is probably a way for you to use only the bake function and not the convection in yours. Otherwise, yea, you'll need to figure out how to adjust the time.
Never had problems with imperial measures, usually people scoop compacting the flour use a spoon to fill the cup
That can definitely help. But ultimately it's not about imperial vs. metric. It's about measuring volume vs. measuring weight. With ingredients that can be compact, loose, or anywhere in between, it's near impossible to perfectly and consistently measure by volume.
Love these videos. Great job! I did a video yesterday in mini French bread loaves. I pointed out they would be great for sub sandwiches, hoagies v
Made this twice now no eggs,milk or diastatic malt still good used one with KA bread flour and a batch with KA 00 pizza flour
I tried this, followed everything exactly to the recipe, I added 265ml of 1.8% milk (recipe called for 265g of milk). I ended up with a very wet dough even after kneading by hand for 25 minutes so I had to add much more flour to get it to the slightly tacky state as in your video? I am in the UK so maybe flour is different here?? Anyway I really appreciate your great detailed video, just wanted to share my experience and see if anyone had any advice? Thanks!
Water is the same in mls and grams, but milk is not. It is heavier than water, so 265ml of milk weighs approx 275 grams. Ten extra grams of liquid made your dough too wet.
When all else fails, follow instructions. He specifically said to weight the ingredients. ml is a volume measurement.
Do you have a similar recipe for honey wheat soft hoagies?
I don't have one for hoagie rolls, though I did make a video for whole wheat honey bread. Not quite the same though.
I have been looking everywhere for diastatic malt powder. It's like you can only get it on line...
I’m trying the recipe without it as it’s a bit too hard and expensive to get ahold of in my country. I’ve just set it to proof for the first 1.5 hours so I can let you know how it goes if you’d like. I also just used AP Flour (and 3.5% fat milk).
I ordered Diastatic Dry Malt Powder and on the packaging, it says to use only up to 0.5% of the flour weight. And in your recipe, you have added 10g which is about 2.5%. How much should be added actually? What are the ratios? Educate us.
Thanks
A lot of this is experimentation. I had results I liked better with my particular recipe. But give it a shot using the bag's recommended ratio. Next time, try 2.5%. See which one you prefer. The diastatic malt contributes to more rise and oven spring, and a softer texture, so the higher amount ought to produce a bigger, softer bun.
In any case, 0.5% seems like a very small amount to me, to the point where I'd wonder if it was having any effect on the dough at all.
You sound awfully kneedy 😆
If you have lop sided bunns try palettes 😂 just havin alittle fun thanks for all your videos 👍
Am I the only one that has trustt issues with my scale? I think it's out to get me lmao these look good, though! I'm starting a batch immediately.
i came from my left ear to this.
Can u please type one specific ingredient added? Full weigted ingredients recipe will be appropriated. Very clear instruction. Thank you❤
There is a link to the full recipe in the video description.
Is it possible to make this without diastetic malt? Couldn't get it
For sure. It's an optional enhancer that just helps the dough come out a bit better.
@@GreatLakesPrepping alright thanks
It's kinda intimidating making dough, so thanks so much for making this easier on people like me ~ w ~
Just add some honey with the yeast
this looks great and all but man...I don't have time for this! I wish I could just mix some flour, yeast and water; form it into a long piece of dough and throw it in oven just like that.
Can you use whole milk?
Yes, I'm sure that would be fine.
did i miss the quantiles?
There's a full text recipe in the video description for these buns
Can I just use my stand mixer to do all the kneading for about 15-20 minutes instead of using my hands. Thanks in advance
You can do it that way. Though in my experience, my dough doesn't come out as well if I only use the stand mixer. I'm not sure why, when I know people use kitchen aid mixers all the time for this reason. But at a certain point, it doesn't seem like it's really kneading anymore, but rather the dough hook is just twisting the lump of dough round and round. Maybe the bigger mixers do a better job than the one I have. Anyhow, for me, with my mixer, my results are much worse if I use only the mixer for kneading and don't do a bunch of it by hand.
can you alter this recipe for 6-inch buns?
For sure. Once you have the dough, you can really make the buns any size you want.
Just divide dough into 4 instead of 2, making 4- 6” long rolls.
How can I do 50 of these? Will take forever!
Get a bigger mixer, bigger pans, and a bigger oven! Or do a bunch of small batches.
cant you just let it stay mixing in the mixer longer VS kneading it by hand for 15 minutes?
You can. My personal experience with this leads me to doing some of it by hand, but the results should be decent if you just keep going with the mixer.
I don't see nor hear the amounts of products used in this recipe. Have a nice day I will find it elsewhere!
There is a link in the video description to the full, written recipe.
Try to be quick your just wasting my data one step almost 30minutes anyway I love it
you need a rolling pin my dude!