Italian Rolls
This type of roll was popularized by Italian American immigrants, who filled them with Italian-style cured meats, cheese and pickled vegetable antipasti (like giardinera). The original “Italian” sub inspired many variations that are now famous in their own right, like the Philly Cheesesteak (recipe below!). These rolls contain just enough oil and sugar to make the crust thinner and softer than a baguette or other “straight’ dough (dough without sugar or oil), but not as soft as a hamburger bun or sandwich loaf. They freeze well, so go ahead and make big batch to keep on hand for when you need a quick sandwich fix.
- Yield: 6 8-inch rolls 1x
Ingredients
- 21 ounces bread flour
- 2 teaspoons salt
- 2 tsp instant yeast 2 tsp honey 2 cups water 2 ounces butter or vegetable oil
Instructions
- Combine wet and dry ingredients to form a medium hydration dough.
- Fold every 30 minutes until the dough is doubled in size and develops good strength (2-4 times). Drier dough need less folding. Never force your dough to fold. If it’s tight and tearing when you go to fold it, just let it rest. If it’s slack and loose, fold it extra thoroughly. Either way, make sure it doubles in size (about 2 hours).
- Once doubled, cut into about six 7-to-8-ounce portions. flatten and roll into 8-inch logs. place on a lined baking tray, dust with flour, and cover with plastic.
- Allow to rise until more than doubled in size. When fully risen, rolls should not spring back when poked.
- Preheat oven to 400 degrees for at least 30 minutes prior to baking.
- slash down the center of the roll to allow for expansion, and load into the oven. Before shutting the door, pour 3 ounces of water onto the bottom of your oven to create steam steam. Bake for about 30 minutes, or until they are lightly browned and the center temperature reaches 200.
- Cool on a wire rack, then slice lengthwise to fill with your favorite sub fixings.
- Category: rolls
- Cuisine: Italian
Philly Cheesesteak
Like many of the world’s most scrumptious food inventions, this iconic sub, born in the city of brotherly love, inspires passion and debate. From its humble origins in the 1930s as “frizzled beef and onions” at Pat and Harry Olivieri’s hotdog cart, the Philly Cheesesteak was a winner. It was such a hit that by 1940, the brothers had made enough money to open a brick and mortar shop called “Pat’s King of Steaks,” which is still running today. When they opened the shop, they upgraded the hotdog bun to a long, crusty roll (recipe below) but they didn’t put the cheese in cheesesteak until a few year later, thanks to a Pat’s employee who liked to add provolone to his steak sanwhich. In the 1950s, Cheez Whiz became a popular option. To me, what makes a really great Philly Cheesesteak if is adding pickled hot cherry peppers, either sliced or in relish.
- Yield: 2 8-inch subs 1x
Ingredients
- 1 pound ribeye or other steak
- 1 medium yellow onion
- 6–8 ounces provolone or Cheese Whiz
- Salt and pepper
- Two 8-inch sub rolls
(optional)
Green bell peppers
Mushrooms
Cherry pepper hot relish
Mayo
Instructions
- Get your steak as firm as possible in the freezer
- Slice your cheese and dice your onions to a medium dice
- Slice your steak as thin as possible, then chop roughly
- Heat your skillet to medium high and add your onions (and green peppers and mushrooms if desired)
- After 5 minutes, add your steak to the pan. Fry for another 3 minutes, occasionally stirring with the onions.
- Fill the roll with the s teak and onion mixture, top with cheese, and place under broiler until cheese is melted.
- Add any additional condiments, close the roll around the filling and enjoy!
Philly Cheesesteak
Like many of the world’s most scrumptious food inventions, this iconic sub, born in the city of brotherly love, inspires passion and debate. From its humble origins in the 1930s as “frizzled beef and onions” at Pat and Harry Olivieri’s hotdog cart, the Philly Cheesesteak was a winner. It was such a hit that by 1940, the brothers had made enough money to open a brick and mortar shop called “Pat’s King of Steaks,” which is still running today. When they opened the shop, they upgraded the hotdog bun to a long, crusty roll (recipe below) but they didn’t put the cheese in cheesesteak until a few year later, thanks to a Pat’s employee who liked to add provolone to his steak sanwhich. In the 1950s, Cheez Whiz became a popular option. To me, what makes a really great Philly Cheesesteak if is adding pickled hot cherry peppers, either sliced or in relish.
- Yield: 2 8-inch subs 1x
Ingredients
- 1 pound ribeye or other steak
- 1 medium yellow onion
- 6–8 ounces provolone or Cheese Whiz
- Salt and pepper
- Two 8-inch sub rolls
(optional)
Green bell peppers
Mushrooms
Cherry pepper hot relish
Mayo
Instructions
- Get your steak as firm as possible in the freezer
- Slice your cheese and dice your onions to a medium dice
- Slice your steak as thin as possible, then chop roughly
- Heat your skillet to medium high and add your onions (and green peppers and mushrooms if desired)
- After 5 minutes, add your steak to the pan. Fry for another 3 minutes, occasionally stirring with the onions.
- Fill the roll with the s teak and onion mixture, top with cheese, and place under broiler until cheese is melted.
- Add any additional condiments, close the roll around the filling and enjoy!