Homemade Sub Rolls

This is a recipe that calls for a starter mix. I am happy to share the starter mix recipe just email me for it.

Because there are 11 people in my family I doubled the recipe that is originally made for hamburger buns and just shaped them into sub rolls





I start by adding 4 tablespoons of active dry yeast to 3 cups of warm water (keep in mind this recipe is doubled).


I let that sit in the bowl for about 10 minutes to let the yeast get foamy.








While the yeast sits I beat together 4 eggs and 1/2 cup oil











I stir in the eggs and oil into the yeast and water, and blend for about 30 seconds.







I then add 10 cups of HOT ROLL MIX (again email me for the recipe) 1 cup at a time.

After all of the mix has been blended in I let the dough rest for 2 minutes.



Then I add enough mix to form a soft dough, switch to my dough hook and let it knead for about 4 minutes. (if you hand knead this which I have done you will need to knead for about 7 minutes)






Allow the dough to rise till it is doubled in size, then punch it down. Allow the dough rest for about 10 minutes before turning it out onto your table or board.



I pull off largish portions and roll them like a play dough snake and then flatten them a bit.

Place them on a greased baking sheet (or in my case 3) and make shallow slits in the top to allow venting. Let the rolls rise about 20 minutes before placing them in a 350 degree oven for about 10-15 minutes.