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French Deli Rolls

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French Deli Rolls also know as Italian Sub Rolls. ONLY FOUR INGREDIENTS to create these crusty chewy hoagie rolls that will hold up to any sandwich ingredient. These amazing rolls won’t get soggy and are quite honestly the perfect sandwich roll. No special tools, No mixer and No kneading is required to make your very own bakery rolls.

French Deli Rolls
Scroll down to see how you can create a steam oven and the secret to making a crusty exterior. Whether you’re in the market for a steak roll, long roll or kaiser roll these incredible French Deli Rolls are just what you need.

How do I get a Crusty Exterior like a Bakery?

French Deli Rolls
The short answer is with steam. Most of us don’t have steam ovens so we have to create our own. There are three ways to achieve steam.
  1. A Spray Bottle: Mist the loaf (before placing it into a hot oven) with warm water. Spray the oven once the bread is loaded, and then again about 5 minutes into baking. THIS IS THE METHOD I USED
  2. Boiling Water: After loading the bread into the oven, pour boiling water (about ½ cup) into a cast iron skillet on the shelf below.
  3. Covering the Loaf: Enhance #2 method by placing a metal bowl over the bread (this technique works best with a loaf) letting the front of the bowl overhang the cookie sheet, leaving a gap that lines up with the skillet on the bottom rack. Allow to bake this way for 15 minutes and then remove the bowl.

The difference between Active Dry Yeast and Instant Yeast.

No Knead Crusty Bread
Dry Yeast is granular with a consistency similar to cornmeal.. It’s a living organism that’s dormant until proofed (dissolved in lukewarm water). Instant Yeast is milled into fine particles. Because of this, it dissolves faster and activates quickly and does not need to be proofed.

The Oven Light Method for Cold Kitchens

French Deli Rolls
During the winter months kitchens can become cold. All you’ll need to do to solve this problem is, place the covered (with plastic wrap for the first rise) bowl in the oven, turn on the oven light and close the door. What you’ll get is a beautifully risen dough.

All Purpose Flour vs Bread Flour

French Deli Rolls
All-purpose flour has a lower protein count of 8 to 11 percent while bread flour contains between 12 to 14 percent. Using bread flour will result in a lightly higher rise, but you’ll still be a good rise with all-purpose flour. For this recipe, I used all-purpose flour.

Tips for Making a Delicious Bread

  • Use Instant, Rapid or Quick Yeast
  • DO NOT USE BOILING WATER. The water should not exceed 130°
  • Be patient and let the dough rest/rise for at least 3 hours.
  • Don’t skip the creating a stem oven step.

HOW TO MAKE FRENCH DELI ROLLS

French Deli Rolls
French Deli Rolls
Add all four ingredients to a large bowl.
French Deli Rolls
Cover with plastic wrap, towel and place in a oven with the light on for 3 hours.
French Deli Rolls
Until it almost doubles in size.
French Deli Rolls
Flatten each ball into 6 – 7 inch ovals.
French Deli Rolls
Starting with the long edge, roll the dough into a cylinder, applying extra pressure to the ends to form pointy tips for a classic French Roll shape.
Easy Hamburger Buns
Transfer to parchment lined cookie sheets. Place in a cold oven, cover with a lint free towel, turn on the light, close the door and let rise 2 hours or until doubled in size.
French Deli Rolls
Take out of the oven (if using the oven light method). Preheat oven to 450°.
French Deli Rolls
Score rolls, lightly spray water on the rolls with a spray bottle, place rolls in preheated oven, spray the walls of the oven with water, close door.
French Deli Rolls
Bake 20 minutes, spritz loaves and oven walls again. Finish baking 5 to 10 minutes or until golden. Cool completely before cutting.

MORE HOMEMADE BREAD RECIPES

French Deli Rolls

French Deli Roll Recipe

Yield: 6 Sub Rolls

 Make your own bakery sandwich rolls by creating an at home steam oven!

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon instant yeast
  • 1 teaspoon salt
  • 1½ cups hot water, NOT BOILING, temperature should not be over 130°

Instructions

  1. To a medium bowl add the flour yeast and salt, stir and make a well in the center.
  2. Pour water into the center, stir to combine.
  3. Cover with plastic wrap and a towel.
  4. Place in a cold oven, turn on the oven light (the heat from the light will give out just the right amount of heat to help the bread rise), let rise 3 hours or until doubled in size.
  5. On a lightly floured surface shape dough into a 5x9 inch rectangle, divided dough into 6 equal portions, roll into a ball.
  6. Flatten each portion into a 6 or 7 inch long oval, roll (like a cinnamon roll)the dough into a cylinder, applying pressure at the ends to form pointy tips.
  7. Transfer to a cookie sheet lined with parchment paper ( three rolls per cookie sheet).
  8. Place cookie sheets into a cold oven, cover with lint free towels, turn on oven light and let rest/rise 1 to hours or until doubled in size ( I let mine rise for 2 hours).
  9. Once the rolls have risen, take them out of the oven and preheat the oven to 450°.
  10. Take off the towel, lightly spritz the rolls with water using a spray bottle.
  11. Place the rolls in the preheated oven, spray the walls with water, close the oven door.
  12. Bake 20 minutes. Spritz the rolls and oven walls one more time.
  13. Bake rolls 5 to 10 minutes or until golden brown.
  14. Cool completely before cutting.

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© Sheryl
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French Deli Rolls

Comments

French Deli Rolls — 9 Comments

    • Hi Joanna,
      I don’t see why you couldn’t freeze the dough. I think the dough would be good at least up to 3 months in the freezer. 🙂

      Reply ↓

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