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Tuscan-Herb Tavern Rolls

On the menu it’s Tuscan-Herb Tavern Rolls.

Long, soft, made the morning you need them. Holds a sandwich without falling apart.

Makes

6 large sub buns, about 8 inches each

Hands on

30 min

All in

2 h 40

Oven

190 °C (375 °F)

One step at a time, screen kept awake

What you need

• 1 cup (250 ml)warm water
• 2 tbsp (30 ml)sugar
• 2¼ tsp (11 ml)active dry yeast — one packet
• 3 tbsp (45 ml)olive oil
• 3 cups (720 ml)all-purpose flour
• 1½ tsp (7 ml)salt
• 1 tbsp (15 ml)dried Italian seasoning
• 1 tsp (5 ml)garlic powder
• 1 tsp (5 ml)onion powder
• 1 tbsp (15 ml)dried basil or oregano — optional, for extra aroma
• 1FOR THE TOPPING — egg white, for shine and sticking power
• 1 tbsp (15 ml)olive oil
• 1 tsp (5 ml)dried oregano
• 1 tsp (5 ml)dried basil
• ½ tsp (2 ml)dried thyme
• ½ tsp (2 ml)garlic powder
• ½ tsp (2 ml)onion powder
• ¼ tsp (1 ml)salt
• a pinchcrushed red pepper — optional
• 2 tbsp (30 ml)grated parmesan — optional

How it goes

1. 1

   Bloom the yeast in the warm water with the sugar, 5–10 minutes.

2. 2

   Add the olive oil, then mix in the flour, salt, Italian seasoning, garlic powder and onion powder.

3. 3

   Knead 8–10 minutes until smooth and elastic.

4. 4

   Cover and rise 1 hour, until doubled.

5. 5

   Divide into 6 pieces and shape into long sub rolls.

6. 6

   Rise 30–40 minutes on a parchment tray.

7. 7

   TOPPING — whisk the egg white and olive oil until smooth, then stir in all the herbs, the garlic and onion powder and the salt.

8. 8

   Brush it generously over the shaped buns right before baking. Sprinkle parmesan on top for extra aroma.

9. 9

   Bake at 375 °F (190 °C) for 18–22 minutes, until golden. The topping turns glossy and aromatic.

10. 10

    Cool fully before slicing.

A couple of things

• These are built for sub sandwiches — soft inside, slightly chewy crust, and they hold up to sauce, oil and heavy fillings without going to mush.
• The egg white is doing two jobs: it gives the shine, and it is the glue that keeps the herbs on the bun instead of in the oven.
• Do not refrigerate. Counter for 2–3 days, freezer for 2–3 months.

Contains : wheat, milk, eggs