Uploaded June 2026 | Updated September 2026, 3 weeks ago

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Welcome to the recipe-only version of our submarine sandwich bread tutorial! This cut gets straight to the point so you can start baking right away.
About This Recipe:
This recipe makes 5 soft and fluffy bread rolls. We use a combination of tangzhong and poolish to create the perfect texture. The recipe calls for an osmo-tolerant yeast to handle a sugar content of 5-10%. Because the dough runs on the weaker side and gets sticky quickly, using a stand mixer is recommended. The bread bakes at 175° Celsius for 20 minutes. We brush the dough with milk before baking to add shine and ensure a lighter golden color. These rolls are soft and light but have enough strength to handle heavy fillings. They are the perfect versatile bread for making meatball subs, veggie subs, and more.
#subway #sandwich #tangzhong


Ingredients
Sandwich Rolls (5 rolls)
Ingredients Weight (g)%
Total Flour 325.0 100.0%
Hydration 230.0 70.8%


Tangzhong
Bread Flour 65.0 20.0%

Boiling Water 100.0 30.8%

Poolish
Bread Flour 80.0 24.6%
Water 80.0 24.6%
Instant Yeast 0.80 0.2%

Final Dough
Bread Flour 180.0 55.4%
Sugar (Sucrose) 25.0 7.7%
Butter 25.0 7.7%
Salt 6.0 1.8%
Water 46.0 14.2%


Total Fat 20.0 6.2%
Total Dough 607.8