Atlantic City Sub Roll Recipe

Atlantic City subs are known world wide as the best subs in the world. From the White House, to Sack O’ Subs, to Atlantic City Sub Shops, Sugar Hill and a host of others, the key ingredient in making a good sub is the roll. There are no better rolls than those made in Atlantic City. Now you can make them at home!

Ingredients:

• 3 1/2 to 4 Cups All Purpose or Bread Flour
• 1 1/4 Cups 110-120 degree water (Atlantic City water is best)
• 2 Tablespoons to 1 1/2 Cups 110-120 degree water
• 2 Tablespoons Sugar
• 1 Packet of Yeast or 2 1/4 Teaspoons
• 1 Teaspoon Kosher Salt
• 4 Tablespoons cold butter divided into 4 equal parts
• Cooking Spray or Oil of choice
• Egg
• Milk

Directions:

1. For active dry yeast add sugar, yeast, and 1/4 cup of water to mixing bowl and whisk. Sit for 5 – 10 minutes until yeast has bubbled
2. Slowly add 2 cups of flour and 1 cup of water. Mix with spoon and stand mixer with a dough hook on low power for about 5 minutes.
3. Add the salt and slowly add flour 1 cup at time for a total of 1 1/2 – 2 cups of flour keeping the dough slack.
4. Mix at medium speed for another 5 minutes. If dough is not slack add additional water 1 Tablespoon at a time until it is.
5. Add butter and mix for another 2-4 minutes until the dough comes back together.
6. Lightly oil a bowl with cooking spray or oil, add dough and cover for about an hour until the dough almost doubles in size.
7. Press the dough down and place on a very lightly floured surface. Divide into 2-8 pieces (depends how long you want your rolls)
8. Shape the dough using as little additional flour as possible
   1. Gently pat into a rectangle that is about 1/4 on an inch thick.
   2. Fold into thirds and seal the dough with your hands as you fold it.
   3. Rotate the dough 180 degrees.
   4. The dough should be shaped like a log
   5. Cup your hands over the center of the dough and gently roll it back and forth with no pressure to reinforce the seal and roll it into a log
   6. Grab the ends and pull out lightly to stretch the dough – about an inch.
   7. Cup the ends of each roll and move them in opposite directions with a back and forth direction then tuck the ends under the roll.
9. Transfer to a parchment lined tray, oil plastic wrap and cover to proof for another 30 – 45 minutes until almost doubling in size again.
10. Preheat oven to 375 degree.
11. Whisk the egg and milk then brush the combination on the dough. 
12. Bake for about 20 minutes until golden brown. Internal temperature should be about 200 degrees. Allow to cool before cutting.

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