I do love Submarine Rolls. They’re very verstatile, and can be used for lunches, as alternative for Hot Dogs or, primarily for me, for pulled meats like Pulled Pork or Pulled Beef. However, after extensive research (i.e. googling for fifteen minutes) I couldn’t really find a recipe that really jumped out at me that would give the result I desired. So, going out on a limb, I decided to go with my own variation on the recipe, and I was very happy with the result. It resulted in a flavoursome roll with a great texture that would accompany almost any filling you choose to put in it.
As I like my Submarine Rolls with a little bit of texture, I sprinkled these with Polenta over the top and it gave them a lovely bite and little bit of extra flavour. However, if you’d prefer yours to be simple plain rolls then you can just as easily leave it off if that’s how you roll.
See what I did there?
No? Nevermind. Let’s get to the recipe…
Submarine RollsPrint Recipe
- 500g Strong White Bread Flour
- 12g Fast Action Yeast
- 10g Salt
- 50g Lard (or Butter)
- 225ml Semi-Skimmed Milk
- 75ml Water
- Polenta, for dusting
Place the flour into a bowl and add the yeast to one side of the bowl, and the salt on the other.
Gently heat the milk in a pan and bring to the boil and then turn down to the lowest heat and add the lard or butter and allow it to melt. Remove from the heat and allow to cool to hand temperature.
Add the milk and fat mixture to the flour and mix together with a wooden spoon, while slowly adding the water - you may not need it all - until it comes together into a soft, sticky dough.
Turn it out onto a light floured surface, and knead for 10 minutes until the dough is soft, smooth and elastic.
Place in an oiled bowl and leave to rise for 1 to 2 hours or until doubled in size.
Remove from the bowl after the dough is risen, and divide into four equal pieces, this should be around 210g each, and shape into four long pieces. The shape is up you, they can be long and thinner or shorter and wider. I went for approximately 6" x 2" pieces.
Dust a baking sheet with polenta, place the dough pieces on the sheet and cover with a clean tea towel and leave to prove for another 2 hours or until doubled in size.
Preheat an oven to 190°C (170°C Fan)/375°F/Gas Mark 5.
Dust the rolls with the polenta until evenly covered, and make three diagonal slashes with a sharp knife and place the rolls in the oven for 30 minutes until golden.