Sub Grinder Hoagie



These rolls can be used for making typical sub-rolls, hoagies, or grinders. Additionally, they can be used for making a multitude of open-face, hot sandwiches.


  • Flour (strong bread flour) 100.00% 25 pounds
  • Salt 2.00% 8 ounces
  • Sugar 3.00% 12 ounces
  • Oil or Shortening 5.00% 1.25 pounds
  • Compressed yeast 3.50% 14 ounces
  • Water (variable)57.00% 14.25 pounds


Adjust water temperature to approximately 70F and add to the mixing bowl. Add the flour and all of the remaining ingredients. Using a dough hook, mix at low speed for four minutes, then at medium speed for about 15 minutes, or until the dough is smooth and fairly well developed. Target dough temperature is 80F. After mixing, scale the dough into 3.5 ounce pieces and form into balls, allow the dough balls to rest on a floured bench top for 20 to 30 minutes, then roll out to form a thin sheet about 1/4 inch thick. Roll the sheeted dough piece (jelly roll fashion) to form a small loaf about seven inches long. Place each formed loaf/roll onto a lightly oiled sheet pan with the seam side down to prevent the dough from becoming unwrapped during proofing. Be sure to separate the individual dough pieces by about 2 inches to prevent them from baking together.

Place the formed dough pieces into a proof box at 100F and 75 percent relative humidity, and allow to proof for 45 to 60 minutes. Using a razor blade, make a slit along the entire top of each roll about 3/16 to 1/4 inch deep, lightly mist the rolls with water and bake at 425F for about 20 minutes, or until the rolls are lightly browned. Remove the rolls from the pans soon after baking and allow to cool on wire screens or racks. As soon as the rolls have cooled to an internal temperature of 100F they can be placed into cardboard boxes lined with an approved, polyethylene bag and sealed closed for storage. The rolls can be kept for 3 to 4 days at room temperature.

Additional Information

Recipe Source: Chef Submissions
Submitted By: Tom Lehmann, The Dough Doctor