First, the recipe for the sub rolls. Although I thought I did really well getting the wheat flour to liquid ratio correct, I was disappointed with the outcome. The rolls seemed too flat. Once I started thinking about it though, the recipe was supposed to make 8 sub rolls. I made 7 rolls and 8 mini-rolls for the daycare kids. They probably would've been thicker/larger if I had only made 8 rolls. But, after eating the sandwich, Hubby and I decided that we liked them flatter. They have a great flavor, hold together even with the juiciness of the meatballs, and weren't too big to get your mouth around. I think I'm going to start making them for sandwiches instead of wheat bread (way fewer crumbs). I liken them to the sandwich deli flatbreads or bagel thins that are popular right now.
|6 sandwich rolls and 2 mini rolls|
Mix water, sugar and yeast in a large bowl (or stand mixer). Let sit 5 minutes until yeast is foamy. Add oil, and salt and about half of the flour. Mix by hand or with mixer. Continue to add flour until you have a workable dough. Shape dough into 8 sub shaped rolls. I made mine flatter so it would be more sandwich like (and not so much like a hot dog bun). Place on a greased baking sheet. Use a bread knife to make diagonal slits across the top (2-4 depending on how big the rolls are). Cover and let rest 45 minutes. After resting, remove cover and mist the tops of the rolls with water. I used a spray bottle that Hubby puts grill fires out with. Bake in a preheated 425 degree oven for 20-25 minutes. Cool on a wire rack. Slice through the center and stuff with your choice of sandwich ingredients.
*If you want to go dairy-free on this one, they are just as good without the paremsan and you can use tomato juice in place of the milk-especially if you are going to serve them with a marinara sauce anyway. A milk alternative could also be used. And make sure that your milk isn't flavored... yeah, vanilla flavored cream of mushroom soup is NOT tasty!
Mix all the ingredients together in a large bowl. Use your hands to make the meatball the size you want them.. I made mine about an inch (for daycare) or an inch-and-a-half (for family). For the daycare batch, I put the meatballs in a greased, mini muffin pan. With the sides going up around them, they browed quickly and cooked in about 10 minutes in a 425 degree oven (baking rolls at the same time). The bigger ones wouldn't fit well in the muffin wells, so I just placed them on a stoneware jelly roll pan and baked them in about 20 minutes. They didn't get as brown, but with the sauce on them, who could tell anyway?
For the sauce, I used a store-brand, organic jarred marinara. Since getting rid of canned goods, I was trying out jarred sauce to see how it would be. It was good. This summer, I hope to make my own, but at $2.50 a jar, it will work just fine for now.
So, there you have it, made from scratch meatball subs. Enjoy!