If you’re like us, going to the time and effort to make a delicious sandwich, then you don’t want to compromise your bread, you’ll want something like Crusty Italian Sandwich Rolls to hold your tasty filling. This bread has a crispy crust but with a soft interior that doesn’t crumble. And it certainly won’t injure the roof of your mouth with too crisp of a crust nor will it take ages to chew and swallow.
These Italian sandwich rolls are a type of sub or hoagie rolls that are made in the style of a classic Italian bread. This isn’t the typical bread they call Italian bread in the US — it’s more like the Italian bread made in the rustic tradition.
We went on a quest to find the perfect bread for our Picante Italian Beef – Chicago Style. When I’m looking for bread recipes the first book I go to is Peter Reinhart’s The Bread Baker’s Apprentice. When I started seriously baking bread this is the first book I bought and, believe me, it has been well used. He is an absolute genius with bread and I trust his recipes and directions — they are thorough and easy to follow.
Growing up, homemade bread was very important in our household. Several times a week I can remember our house filled with the aroma of bread baking. I’ll never forget our first reaction to commercial bread. You know the kind I’m talking about — it has the colored balloons on the outside and inside you find perfectly uniform slices. That day Mamma reached inside the loaf and took out a slice for each of us. It was as light as a feather and looked like a cloud surrounded by a brown ridge. We took a bite and chewed. We looked at each other and then took another bite and slowly chewed. No-one spoke.
Finally, my papà broke the silence, “Ma che cos’è?” (But what is it?)
The bread was spongy, snow white and quite tasteless. It certainly wasn’t the hearty bread we were used to! Needless to say, mamma and papà didn’t buy any more commercial bread. Instead, mamma made all the bread that we ate at home. When I was at school I ate what was offered, although it wasn’t always easy. The taste and texture of many of the foods were totally foreign. The first time I had beef stew I gagged — I couldn’t eat it. I think it was something about the taste of the carrots. 🙁
The Crusty Italian Sandwich Rolls recipe is a two-day recipe, this is optimal for the best taste. You can fudge a little and do it in one day — but letting the flavors develop overnight will give you the greatest flavor. To begin with, you make a starter or a biga. The following day you make the dough, form the rolls and then bake. Treat yourself and your family to some homemade Crusty Italian Sandwich Rolls.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
Crusty Italian Sandwich Rolls
Ingredients
For the starter or biga
- 2 1/2 cups 320 grams unbleached all-purpose flour
- 1/2 teaspoon instant yeast
- 3/4 to 1 cup warm water about 100-105 F
For the Dough
- 2 1/2 cups 320 grams unbleached all-purpose flour
- 2 teaspoon kosher salt or sea salt
- 1 Tablespoon sugar
- 1 teaspoon instant yeast
- 1 Tablespoon olive oil
- 3/4 to 1 cup warm water 100-105 F
- Semolina flour or cornmeal for dusting
- 1 egg beaten with 1 Tablespoon water for egg wash
- 1 cup hot water for steam pan
Instructions
- To make the starter or biga, combine the flour and yeast in a medium bowl, slowly add the 3/4 cup water. Mix until a rough dough forms. If needed, add up to 1 cup of water. Transfer the dough to a lightly-floured surface and knead for a few minutes until it becomes smooth. Place the dough in a lightly oiled bowl, turn to coat, then cover and let stand at room temperature for about 3 hours.
- Transfer to the refrigerator and let it chill overnight. In the morning, remove the biga from the refrigerator and let it stand at room temperature at least 1 hour before proceeding.
- Mix the flour, salt, sugar and yeast thoroughly in a large mixing bowl.
- Cut the biga into small pieces (10-12) and add them in, then, finally the 3/4 cup of the water with the 1 Tablespoon olive oil. Stir together until a dough starts to form. Knead on low with your stand mixer dough hook. Continue to knead the dough for about 5 to 7 minutes -- until a soft dough forms. If needed, add in some of the remaining water a little at a time. The dough should be smooth and elastic -- just barely sticky.
- Place the dough in a lightly oiled bowl, turning once to coat, and cover. Let rise until doubled, about 2 hours.
- Remove the dough to a lightly-floured surface. Cut it in 2 being careful not to deflate too much. Cut each piece into 3 equal parts. Shape each piece into a torpedo.
- Place the shaped dough on a parchment covered making sheet that was sprinkled with cornmeal or semolina. Spray the shaped rolls lightly with oil, then tent lightly with plastic wrap to rise until they are puffy and almost doubled, about 1 hour.
- Lightly brush each roll with egg wash then score the rolls with a sharp knife or lamé either on the diagonal or down the middle.
- Place a metal baking pan on the lower rack of the oven for use as a steam pan and preheat the oven to 450 F/220 C. When the oven is preheated pour hot water into the metal baking pan and transfer the roll pan to the oven. Bake about 17-20 minutes, until the tops are a golden brown and the internal temperature measures 190 F.
- Transfer to a wire rack to cool.
- Alternate version: Italian Dinner Rolls
- When you are ready to shape the dough measure out 2 oz. pieces and shape them into balls. We got 17 of them. Then follow the directions above until you are ready to bake. Brush an egg wash--1 egg white mixed with 1/2 cup cool tap water -- on the rolls. Score the top by snipping with scissors then proceed as the rolls above. Bake for 20 minutes or until nicely brown.
Notes
- Adapted from Peter Reinhart's recipe in The Bread Baker's Apprentice
Nutrition
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Jennifer says
Marisa,
I am so excited about this recipe as I have struggled for years with finding bread for my Italian Beef Sandwiches here in Nashville. I have one question. I don’t have unbleached flour because I wasn’t paying attention when I grabbed the flour at the store. Does that matter too much?
Marisa Franca says
Hi, Jennifer! You’ll be okay with the bleached. We just use the unbleached because we find it’s better. Let me know how it turns out. Happy Baking!
Stephanie Gill says
Would it be possible to skip the refrigeration if I am trying to cut down the time? So could I make the biga, let it stand at room temp for 3 hours and then jump right to Step 3?
Marisa Franca says
The delay helps in the taste of the bread. You could go ahead and make it but it won’t be as good.
Stephanie says
Would it be possible to skip the refrigeration if I am trying to cut down the time? So could I make the biga, let it stand at room temp for 3 hours and then jump right to Step 3?
Marisa Franca says
I’m sorry but delaying the time helps in the taste and texture of the bread.
Natalie says
Thank you for this recipe! If I need to make the bread in a crunch, and can’t wait overnight, what would the minimum amount of time you would suggest for the bigga to rest beyond the 3 hours?
Marisa Franca says
Hi, Natalie! The resting time is important for the flavor. We’ve always let it sit in the fridge overnight. If you made the bread in the morning, let it sit for 3 hours, then give it an additional 3-4 hours in the fridge. That would slow down the process somewhat. What are you going to use the rolls for? We have a recipe for onion buns I could send you that is a quicker version than the crusty Italian Rolls. Just let me know.
Natalie says
Hi Marisa! Thank you for your reply! I was able to get the bigga made in enough time to let it sit overnight, and I am so glad that I did. I am using the bins for beef dip sandwiches – something that will hold up to being dipped in hot beef consume. These buns are perfect! But, since you mention onion bins (be still my tastebuds), I would love your recipe. I am so glad I came across your site!
Natalie says
Also, are the “cups” in your recipes US or British/Canadian cups? My scale has broken.
Marisa Franca says
Hi, Natalie! I would be using the US measure – Oh, poor you! We’ve become so dependent on our scale. It sure is easier to just dump and weigh, isn’ it?
Marisa Franca says
That’s wonderful, Natalie. Those buns will hold up to the beef dip sandwiches. I’ll write out the onion buns recipe and send it to you. We never had a chance to but it on the blog — but it sounds like a good idea. The buns are really good. Hope it’s not as cold where you are as it is here.
Polly says
Thank you so much for the story and great recipe! It encouraged me to give it a shot, and I have been having such a great time! The recipe is adaptable and so forgiving. For example, after making exactly as you described a few times, I changed it up and added multi-grains (oat and whole wheat). I had no room in the fridge, so I kept the biga out on the counter overnight. It worked out fine! Another time, I needed more than a few loaves, so I took 1/2 the biga and made 1 batch in the mixer. Used the other 1/2 and made another batch. Got 8 tasty loaves, no problem!
Yes, we freeze loaves, and enjoy this recipe with excellent results.
Marisa Franca says
Thank you for your sweet comment, Polly!💕 I’m so glad the recipe worked out for you. And yes, isn’t it fun to experiment with different flours and grains? I bet you’ve made some delicious loaves for Thanksgiving!! Hope you have a wonderful day. Sending a big 🤗
Polly says
Thanksgiving is such a great foodie holiday! We enjoyed our feast and included the multigrain loaves at our table. Got lots of compliments when I said the bread, too, was homemade. 🙂
Sending a big hug back, and wishing you and yours a very happy holiday season. 😀
Cathleen @ A Taste of Madness says
Haha. Your dad had the right idea. Commercial bread is garbage!! Homemade all the way. Yours looks amazing!
michelle says
I can’t say no to good crusty bread with fresh butter, sometimes i’ll eat more of it than my meal!