There’s something magical about biting into a sandwich made with fresh, crusty Italian hero bread. The crackle of the crust, the soft, chewy interior, and the way it holds up to even the juiciest fillings—it’s a game-changer. But here’s the thing: you don’t need to run to the bakery to get it. With this Italian hero bread recipe, you can create bakery-quality rolls right in your own kitchen.
Why settle for store-bought when you can make bread that’s crisp on the outside, tender on the inside, and packed with flavor? Whether you’re crafting a classic Italian sub, a meatball hero, or just want to dunk it in olive oil, this recipe is your ticket to sandwich bliss.
Why This Italian Sandwich Rolls Recipe Works
Let’s be honest—bread-making can feel intimidating. But this recipe is designed to be approachable, even for beginners. Here’s why it’s worth the effort:
- Two-Day Flavor Development: A slow-fermented starter (called a biga) gives the bread depth and complexity.
- Perfect Texture: Crispy crust, soft crumb—no more soggy sandwiches or bread that falls apart.
- Versatile: Use it for subs, hoagies, or even as a side for soups and salads.
What Makes Italian Hero Bread Special?
Italian hero bread isn’t your average loaf. It’s inspired by rustic Italian baking traditions, where simplicity meets perfection. Unlike the soft, uniform slices you find in supermarkets, this bread has character. It’s hearty, flavorful, and designed to stand up to bold fillings.
Think about it: have you ever had a sandwich where the bread just disappears under the weight of the ingredients? That’s not going to happen here. This bread is sturdy enough to hold layers of meat, cheese, and veggies without falling apart.
Ingredients You’ll Need
Before we dive into the steps, let’s talk ingredients. You don’t need anything fancy—just a few pantry staples:
For the Starter (Biga):
- 2 ½ cups (320g) unbleached all-purpose flour
- ½ teaspoon instant yeast
- ¾ to 1 cup warm water (100-105°F)
For the Dough:
- 2 ½ cups (320g) unbleached all-purpose flour
- 2 teaspoons kosher salt
- 1 tablespoon sugar
- 1 teaspoon instant yeast
- 1 tablespoon olive oil
- ¾ to 1 cup warm water (100-105°F)
- Semolina flour or cornmeal (for dusting)
- 1 egg (for egg wash)
Step-by-Step Instructions
Day 1: Make the Starter (Biga)
- Mix the Ingredients: In a medium bowl, combine the flour and yeast. Slowly add ¾ cup of warm water and mix until a rough dough forms. Add more water if needed.
- Knead and Rest: Transfer the dough to a floured surface and knead for a few minutes until smooth. Place it in a lightly oiled bowl, cover, and let it sit at room temperature for 3 hours.
- Chill Overnight: After 3 hours, move the bowl to the fridge and let the starter chill overnight. This slow fermentation builds flavor.
Day 2: Bake the Bread
- Prepare the Dough: In a large bowl, mix the flour, salt, sugar, and yeast. Cut the chilled biga into small pieces and add them to the bowl. Pour in the warm water and olive oil, then mix until a dough forms.
- Knead the Dough: Use a stand mixer with a dough hook (or your hands) to knead the dough for 5-7 minutes. It should be smooth and slightly sticky.
- First Rise: Place the dough in an oiled bowl, cover, and let it rise until doubled (about 2 hours).
- Shape the Rolls: Divide the dough into 6 equal pieces. Shape each piece into a torpedo (sub roll) shape.
- Second Rise: Place the rolls on a parchment-lined baking sheet dusted with semolina or cornmeal. Cover lightly with plastic wrap and let them rise for another hour.
- Bake: Preheat your oven to 450°F (220°C). Brush the rolls with egg wash and score them with a sharp knife. Place a pan of hot water on the lower rack to create steam. Bake the rolls for 17-20 minutes, until golden brown.
Tips for Success
- Don’t Skip the Starter: The biga is what gives this bread its incredible flavor and texture.
- Use a Thermometer: For best results, check the internal temperature of the bread. It should read 190°F when done.
- Experiment with Shapes: If you prefer smaller rolls, divide the dough into 12 pieces instead of 6.
How to Use Your Italian Hero Bread
Now that you’ve baked the perfect rolls, it’s time to put them to work. Here are a few ideas:
- Classic Italian Sub: Layer on cured meats, provolone, lettuce, tomatoes, onions, and a drizzle of olive oil and vinegar.
- Meatball Hero: Stuff with homemade meatballs, marinara, and melted mozzarella.
- Grilled Veggie Sandwich: Load up with roasted peppers, zucchini, and goat cheese.
Crusty Italian Sandwich Rolls
Ingredients
For the Starter (Biga):
- 2 ½ cups 320g unbleached all-purpose flour
- ½ teaspoon instant yeast
- ¾ to 1 cup warm water 100-105°F
For the Dough:
- 2 ½ cups 320g unbleached all-purpose flour
- 2 teaspoons kosher salt
- 1 tablespoon sugar
- 1 teaspoon instant yeast
- 1 tablespoon olive oil
- ¾ to 1 cup warm water 100-105°F
- Semolina flour or cornmeal for dusting
- 1 egg for egg wash
Instructions
- Day 1: Make the Starter (Biga)
- Mix the Ingredients: In a medium bowl, combine the flour and yeast. Slowly add ¾ cup of warm water and mix until a rough dough forms. Add more water if needed.
- Knead and Rest: Transfer the dough to a floured surface and knead for a few minutes until smooth. Place it in a lightly oiled bowl, cover, and let it sit at room temperature for 3 hours.
- Chill Overnight: After 3 hours, move the bowl to the fridge and let the starter chill overnight. This slow fermentation builds flavor.
- Day 2: Bake the Bread
- Prepare the Dough: In a large bowl, mix the flour, salt, sugar, and yeast. Cut the chilled biga into small pieces and add them to the bowl. Pour in the warm water and olive oil, then mix until a dough forms.
- Knead the Dough: Use a stand mixer with a dough hook (or your hands) to knead the dough for 5-7 minutes. It should be smooth and slightly sticky.
- First Rise: Place the dough in an oiled bowl, cover, and let it rise until doubled (about 2 hours).
- Shape the Rolls: Divide the dough into 6 equal pieces. Shape each piece into a torpedo (sub roll) shape.
- Second Rise: Place the rolls on a parchment-lined baking sheet dusted with semolina or cornmeal. Cover lightly with plastic wrap and let them rise for another hour.
- Bake: Preheat your oven to 450°F (220°C). Brush the rolls with egg wash and score them with a sharp knife. Place a pan of hot water on the lower rack to create steam. Bake the rolls for 17-20 minutes, until golden brown.
Notes
- This recipe is adapted from Peter Reinhart’s The Bread Baker’s Apprentice.
- For the best flavor, allow the dough to chill overnight. However, you can make these rolls in one day if needed.
- These rolls are perfect for sandwiches, especially with hearty fillings like Italian beef or meatballs.
Tips & Variations
- Add Herbs: Mix in dried oregano, basil, or rosemary into the dough for an herby twist.
- Cheese-Stuffed: Add shredded mozzarella or Parmesan into the dough before shaping for cheesy rolls.
- Seeded Rolls: Brush the rolls with egg wash and sprinkle sesame seeds, poppy seeds, or everything bagel seasoning before baking.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
- Make Ahead: The dough can be made ahead and stored in the fridge for up to 2 days before baking.
- Freezing: These rolls freeze well. Once cooled, wrap them tightly in plastic wrap and freeze for up to 3 months. Reheat in the oven before serving.
Enjoy these Crusty Italian Sandwich Rolls as the perfect base for your favorite sandwiches!
Final Thoughts
There’s nothing quite like the satisfaction of baking your own bread. This Italian hero bread recipe is a labor of love, but the results are worth every minute. Whether you’re a seasoned baker or just starting out, this recipe is a great way to bring a taste of Italy into your kitchen.
So, what are you waiting for? Preheat that oven, roll up your sleeves, and get ready to bake the best sandwich rolls of your life. And don’t forget to let me know how it turns out in the comments below!
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Tried This Recipe?
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