There are a few things related to food that I am unwilling to compromise on. Some might call me picky but I prefer to call it discerning. One thing I am especially particular about is having good bread, for basically anything and everything that requires bread. Sandwiches of all kinds, burgers, gyros, anything with tortillas, whatever. Mushy and tasteless are terms that sadly apply to so many commercial breads, but that have no business being part of my sandwich. Honestly, this particular quirk of mine has been the motivation to learn how to make homemade versions of as many breads as possible.
It has taken me a long, long time to find a sub roll that fit my requirements but finally, here it is. It has a crisp but delicate crust, a tender crumb, and it is sturdy enough to stand up to whatever you choose to sandwich into it. Also, it won’t shred your mouth when you bite into it and it won’t take ages to chew – two more crucial qualities. Though they are best when made with an overnight rest as described below, I have successfully made them from start to finish in a day on multiple occasions. See the timing notes below for more info on that. And enjoy!