Name: Fresh-Milled Soft Sub Rolls
Yield: 6 rolls
Ingredients: 400 g fresh-milled hard white wheat flour; 150 g bread flour; 355 g warm water, hold back 25 g; 30 g honey; 35 g olive oil; 10 g fine salt; 7 g instant yeast

Yield6 rollsActive time25–35 minRisingAbout 2 hrBaking16–23 min

Fresh-milled cue: Mill finely just before mixing. Rest the dough to hydrate bran, hold back the noted liquid, and judge rises by size and feel.

Ingredients

400 g fresh-milled hard white wheat flour
150 g bread flour
355 g warm water, hold back 25 g
30 g honey
35 g olive oil
10 g fine salt
7 g instant yeast

Method

Mix flours, 330 g water and honey; rest 25 minutes.
Add yeast, salt and oil. Knead 6–8 minutes, adding reserved water gradually until supple and tacky.
Rise covered at 75°F until 60–75% larger, about 60–90 minutes.
Divide into six, rest 10 minutes, flatten and roll tightly into 8-inch logs. Seal seams.
Proof seam down 35–55 minutes until puffy. Brush with egg wash if desired.
Bake at 375°F for 20–23 minutes to 195°F inside. Cool before splitting.