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Delicious Homemade Sub & Kaiser Roll Recipe

Updated on February 9, 2015
Recipe halved to make two large loaves.  The bread is bigger than the baked ziti - and oh, so delicious!
Recipe halved to make two large loaves. The bread is bigger than the baked ziti - and oh, so delicious! | Source

Why is it braided?

Well...

As I mentioned, I've gone through about 40 pounds of flour trying to get consistent bread. The recipe is awesome but getting the size and shape has been the bane of my bread-making existence. I woke up in the middle of the night with a eureka moment and couldn't wait to try a braid and...
It worked!

Besides...

I don't have a baker's couche and I wasn't about to fabricate one. If you have one definitely use it!

Homemade Bread

Whether you call it a hoagie, sub, torpedo, grinder or hero sandwich - there is nothing like a sandwich made on homemade bread, especially when it's still warm from the oven and oh, so soft!

I had been on a quest to make a consistent bread for my deli sandwiches and subs. When I say this recipe, the steps, and pictures are the results from experimenting with about 40 pounds of flour in two weeks I am not exaggerating. Hopefully my experiences will save you the time, effort and ingredients for perfect bread every time.

This is a great recipe for kaiser rolls too!

If I can do it then so can you!

...to make bread that looks like this.

I WISH!  No - It's not my roll.  Without a couche it's pretty darn near impossible - but I'm very happy with my braids - thank you very much :)
I WISH! No - It's not my roll. Without a couche it's pretty darn near impossible - but I'm very happy with my braids - thank you very much :)

Rate the braided bread recipe

Cast your vote for Braided Hoagie Roll
Prep time: 1 hour 45 min
Cook time: 15 min
Ready in: 2 hours
Yields: approximately 10 hoagie rolls or 15 sandwich rolls

What you need

  • Large mixing bowl
  • Large bowl (for resting/rising bread)
  • Thermometer
  • Sharp knife
  • Whisk or Fork
  • Clean hand towel
  • Food scale (nice, but optional)
  • Enough flat pans to bake your bread
    don't use cookie sheets with no edges
  • Cornmeal
    this could be on the ingredients list but you're really using it as a tool

Ingredients

  • 2 packets or 4½ tsp. chilled active yeast, dry
  • ½ cup + 1½ cup hot water, between 110° & 115° F
  • 1 + 3 or 4 TBSP sugar
  • ⅓ cup + a little more extra virgin olive oil
  • 2 tsp iodized salt
  • 4+ cups all-purpose flour
  • 2 cups semolina
My version of a "kaiser roll" using the same bread recipe
My version of a "kaiser roll" using the same bread recipe | Source

Let's get started!

Yeast & Sugar power - ACTIVATE!
Yeast & Sugar power - ACTIVATE! | Source
My tap water runs anywhere between 110° to 125°F
My tap water runs anywhere between 110° to 125°F | Source

Why?

Why chill the yeast?

I don't know exactly but here's my theory. Think of your cold yeast shivering and ready to break out.

Why the exact heat of the water?

Again, I have no idea but if it's not hot enough the yeast doesn't activate. Too hot and you kind of singe it. Like Goldilocks - you want it just right.

Let's begin

In your large mixing bowl combine:

  • 2 packages (or 4½ tsp.) of chilled Active Dry Yeast

I prefer Fleischmann's because I trust the brand

  • 1 TBSP sugar
  • ½ cup hot water

** must be between 110° & 115° F **

Using your whisk or fork - mix the ingredients until the yeast & sugar have disolved.

Then let it sit & bubble for about 5 minutes.

While your yeast is doing it's thing start gathering your other ingredients.

As you can see, I have approximately 6 cups of all-purpose flour in a container with my 1 cup measuring cup nearby. The sugar and salt is measured out and I have my ⅓ cup of olive oil ready to pour.

In five minutes the water tends to lose its temperature so I refill it to keep the water between 110° & 115° F - and my ½ cup measuring cup is on the side.

Gather your ingredients

While your yeast & sugar is doing its thing start gathering your other ingredients
While your yeast & sugar is doing its thing start gathering your other ingredients | Source
Grab it, squeeze it, twist it, break it
Grab it, squeeze it, twist it, break it | Source
It's going to be a little dry to begin with but keep working it until the crumblies are well combined.
It's going to be a little dry to begin with but keep working it until the crumblies are well combined. | Source

Combine your ingredients

After the five minutes add your remaining ingredients into the large bowl.

Let's recap so you don't have to scroll up:

  • 2 tsp. of salt
  • 3 or 4 TBSP of sugar
    (it depends whether you like a sweeter bread. I personally use 5 TBSP. total for my recipe)
  • ⅓ cup extra virgin olive oil
    (you can use canola or vegetable oil as a replacement though there will be a slight variance to taste)
  • begin with 2 cups of all-purpose flour and 2 cups of the semolina

Get your hand in there and start mixing. It is going to be pretty sticky but you want to combine those ingredients really well.

Add the last 2 cups of flour to your mix and get in there with both hands!

It is going to feel dry and crumbly. Don't give up on it. Keep mixing it in the bowl until most of the crumbs are combined. Once you are satisfied - remove it from the bowl onto a clean flat surface and start kneading it.

It's going to start off dry.  Keep kneading!
It's going to start off dry. Keep kneading! | Source
And kneading
And kneading | Source

Keep kneading

There is nothing like kneading bread to get rid of a little stress. Maybe that's why I've been so laid-back lately! haha! Anyway...

You are going to want to knead the dough for about 5 to 8 minutes to get a nice elastic feel to the dough.

We're getting there!  See the elasticity?
We're getting there! See the elasticity? | Source
Light coat of oil.
Light coat of oil. | Source
Covered and sitting in a warm spot you can see how much it's risen after an hour.
Covered and sitting in a warm spot you can see how much it's risen after an hour. | Source

Let it rise

  • Lightly grease your other large bowl with a little olive oil then place the dough in it.
  • Turn it a little and flip it over so there is a light coat of oil over the entire ball.
  • Cover with a clean kitchen towel and place in a warm area. This is important! If it's not in a warm area the dough will not rise.
  • Leave it alone for about an hour. You can see the difference between the before & after pic.
  • Punch down the dough then flip it out of the bowl onto a clean, flat surface.
  • Instead of flour I actually use a little olive oil to keep the dough slightly moist while working it into the braid for my bread.

Cut the half pound of dough into 3 equal pieces
Cut the half pound of dough into 3 equal pieces | Source

Time to weigh in

I've found that cutting the dough with a sharp knife and weighing it to about a half pound makes a really nice sub-sized roll. (for kaiser rolls I weigh it between .25 to .35 pounds)

Once you've cut and weighed the dough you want to cut it into 3 equal pieces.

Then roll each piece with your hands until they are rope-like - about 12 to 15 inches long.

Take your three pieces and lay them side by side so you can begin the braid.


How to braid bread

Optional egg wash

An egg wash is optional but if you like a nice glaze on your bread with a slightly crispy texture try this.

  • One egg
  • 1 TBSP water
  • Scramble well
  • Apply by pastry brush before you let the dough rise a second time

A cheesecloth or paper towel works just as well if you don't have a pastry brush

How to get a kaiser roll shape

Prepping to bake

Take your pan and sprinkle the bottom with cornmeal.

Trust me. I've tried flour, oil, parchment paper and a combination of them all, but nothing works better than lining your pan with cornmeal to get a nice golden bottom without sticking or burning. Just grab a small handful of it and sprinkle it on the bottom of the pan. You don't have to cover the entire thing.

Place your braids about 2 inches apart, cover again and place the pan in a warm place.

Optional:

  • Egg wash
  • Poppy or Sesame Seeds
Note: the poppy or sesame seeds will not stick to the bread unless you have an egg wash. Just saying.

Let the dough rise for 30 to 45 minutes.

Preheat your oven to 350°

Bake for 12 to 15 minutes until the tops are golden.

Place finished bread on cooling rack or on a clean towel.

Eat. Enjoy!

The final product!  YUM.
The final product! YUM. | Source

Have you tried baking homemade bread? Share your experience or thoughts on this recipe!

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    • Hendrika profile image

      Hendrika 3 years ago from Pretoria, South Africa

      The reason why the water for the yeast should not be too hot is that the water that is too hot kills the yeast plant that make the bread rise because of the gas it producing when it is growing. If it is too cold it will simply not grow and thus not produce any gas to let the bread rise. So the dough basically rises because of a plant growing in it. Keeping the yeast in the fridge also keeps the yeast plant too cold to grow. It will start growing as soon as it reaches the right temperature.

    • merej99 profile image
      Author

      Meredith Loughran 3 years ago from Florida

      For years I have always said that yeast scared me. LOL

      I never understood why it was so important for temperature to play a role except in the baking part! Then again, I haven't done this much baking since...ever. Homemade cookies, yes, but anything else was cake in a box or store-bought bread. Having a little artisan-type deli with homemade goods has forced me to tweak many recipes and I wasn't kidding about the amount of flour I used to find the right combination!

      Thank you for the lesson on yeast and taking the time to post :)

    • Glimmer Twin Fan profile image

      Glimmer Twin Fan 3 years ago

      Beautiful bread recipe, now if I could just get over my fear of yeast I'll give it a try.

    • merej99 profile image
      Author

      Meredith Loughran 3 years ago from Florida

      LOL Glimmer Twin Fan - After many years and many tries I no longer fear the yeast. It does sometimes vex me though. If you try it make sure you have a thermometer! Thanks for stopping by :)

    • pstraubie48 profile image

      Patricia Scott 3 years ago from sunny Florida

      Please pass me one or two....looks divine Making bread is a favorite food experience for me. thanks for sharing

      angels are on the way to you this morning. ps

    • merej99 profile image
      Author

      Meredith Loughran 3 years ago from Florida

      Hi pstraubie48! Thank you for leaving a message. I think making bread by hand is fast becoming one of my favorite things to do. What a GREAT stress-buster, don't you think?

    • janshares profile image

      Janis Leslie Evans 3 years ago from Washington, DC

      Great looking hub, merej99. Your layout is top-notch. Congratulations on making a top ten in the challenge! This is a wonderful recipe for bread. Your pics are fabulous. Excellent job. Voted up and useful.

    • RTalloni profile image

      RTalloni 3 years ago from the short journey

      Nicely done, and I can smell the bread in your photos! :) Don't know if it's just on my end or what but the braiding video isn't working for me yet, but the kaiser roll vid is a pleasure to watch!

    • merej99 profile image
      Author

      Meredith Loughran 3 years ago from Florida

      Thank you @janshares! I really need to give my husband photo credit.

      @RTalloni - if I didn't have so much background noise & maybe a mini tripod I would probably video myself doing the braid ** BUT ** I hate being in front of the camera. You know what they say - it puts 10 pounds on you? So I'd have to lose about 30. Too much bread perhaps! hehe

    • Xinyang Zhang profile image

      Xinyang Zhang 3 years ago from Dublin, Ireland

      Great looking hub and great looking bread. I could smell it all the way over here. :)

    • midnightbliss profile image

      Haydee Anderson 3 years ago from Hermosa Beach

      Your "Super Duper Hoagie Rolls Recipe" looks delicious. I love bread...all kinds...and I could honestly live on bread, wine, and cheese. Thanks for sharing. ; )

    • Foodeee profile image

      Foodeee 3 years ago from Pennsylvania

      The only way that would be better is if it was sitting on my kitchen table :)

    • Jenny30 profile image

      Jennifer 3 years ago from Canada

      All I can say is yum! Love bread! Will Have to try this one out for sure!

    • merej99 profile image
      Author

      Meredith Loughran 3 years ago from Florida

      @Xinyang Zhang - thank you! I'm finally getting over my fear of yeast. LOL

      @midnightbliss - bread, wine and cheese are necessities! I'm also a big fan of crackers. If you try the recipe please let me know how it turns out!

    • merej99 profile image
      Author

      Meredith Loughran 3 years ago from Florida

      @foodeee - start baking. If I can do it ANYONE can. LOL

      @Jenny30 - thank you for commenting. I really love this recipe and the stress-busting benefits of it. :)

    • kerlund74 profile image

      kerlund74 3 years ago from Sweden

      Nothing taste sweeter than bread you made on your own. Great hub and tips!

    • merej99 profile image
      Author

      Meredith Loughran 3 years ago from Florida

      It took about 40 pounds of flour to get over my fear of yeast. Respect the yeast and eat well. :)

    • teaches12345 profile image

      Dianna Mendez 3 years ago

      The bread looks so pretty. I do love homemade vs. store bought any day. You have done a wonderful job on this post. Thanks for the recipe.

    • profile image

      Angela Mobley 2 years ago from Bowling Green, KY

      This looks beautiful! And even doable for a newbie. I haven't used yeast either. Thanks for sacrificing your 40 pounds of flour to ensure that we get great results right away.

    • merej99 profile image
      Author

      Meredith Loughran 2 years ago from Florida

      I've been fearful of yeast for years. Keep track of your water temperature and let the dough rise in a warm area. Glad you stopped by!

    • Lady Guinevere profile image

      Debra Allen 2 years ago from West By God

      Hey, it has been so long since I last touched base with you. I hope that you are going to be writing more hubs.

      I love this recipe and will give it a try some day.

    • merej99 profile image
      Author

      Meredith Loughran 2 years ago from Florida

      @LadyGuinevere - It has been a long while since I've been active on HP. My energy level has been at an all time low especially when it comes to researching for the next article. I'm still kicking around at Bubblews - even with all the changes.

      This is a great recipe. Tasty too. Hope you come back and let me know how it turned out when you give it a try!

    • Larry Rankin profile image

      Larry Rankin 22 months ago from Oklahoma

      Looks just delicious. I'll have to give this recipe a try.

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