<?xml version='1.0' encoding='UTF-8' standalone='yes' ?><recipes><recipe id="2bd1b530-cc9f-4ec2-b23f-9592b907616f" dateModified="1774230288565"><title>Homemade Sub Rolls</title><description>Ultra-soft, mochi-mochi sub rolls, enriched with Tangzhong and Poolish.</description><imageUrl>https://adisasta.com/MyRecipe/Subway_2025/subway_rolls_1_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop</imageUrl><prepTime>3h 30m</prepTime><cookTime>30m</cookTime><servings>5</servings><categoryId>1</categoryId><scaleFactor>1.0</scaleFactor><youtubeVideoId>UK88XjySuZA&amp;t=1161</youtubeVideoId><ingredientSections><section title="Tangzhong "><ingredient name="Bread Flour" amount="65" bakerPercentage="20.0%" /><ingredient name="Boiling Water" amount="100" bakerPercentage="30.8%" extraLiquidPercentage="100.0" /></section><section title="Poolish"><ingredient name="Bread Flour" amount="80" bakerPercentage="24.6%" /><ingredient name="Water" amount="80" bakerPercentage="24.6%" extraLiquidPercentage="100.0" /><ingredient name="Instant Yeast" amount="0.8" bakerPercentage="0.2%" /></section><section title="Main Dough"><ingredient name="All of the Tangzhong" amount="" bakerPercentage="0.0%" /><ingredient name="All of the Poolish" amount="" bakerPercentage="0.0%" /><ingredient name="Bread Flour" amount="180" bakerPercentage="55.4%" /><ingredient name="Sugar" amount="25" bakerPercentage="7.7%" /><ingredient name="Butter" amount="25" bakerPercentage="7.7%" extraLiquidPercentage="16.0" /><ingredient name="Salt" amount="6" bakerPercentage="1.8%" /><ingredient name="Water" amount="46" bakerPercentage="14.2%" extraLiquidPercentage="100.0" /></section></ingredientSections><instructions><step text="Day one. Tangzhong and Poolish." extraInfo="For superior flavor and texture, prepare the Poolish and Tangzhong the night before; while same-day prep works, the overnight rest is the secret to an incredible bread." extraImage="https://adisasta.com/MyRecipe/Subway_2025/tangzhong_and_poolish_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Prepare the Tangzhong. Our kitchen is at 27°C. If your workspace is cooler, pre-warm the mixing bowl first to prevent the boiling water from losing heat too rapidly. Pour a small amount of extra boiling water into the bowl, swirl it to heat the surface, and discard it. Now, place the warm bowl on the scale and add the boiling water. With the flour already measured, add it to the bowl." extraImage="https://adisasta.com/MyRecipe/Subway_2025/tangzhong_flour_in_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Using a spatula, quickly mix it into the hot water." extraInfo="If the boiling water loses too much heat before the mixture is finished, it results in fewer gelatinized starches. This means the flour cannot effectively bind as much water. A failed Tangzhong can make the dough become excessively sticky and difficult to handle, ultimately losing the 'mochi-mochi' texture and the long-lasting freshness benefits of the Tangzhong method." extraImage="https://adisasta.com/MyRecipe/Subway_2025/tangzhong_mixing_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="It will immediately form a thick, gelatinous mass. Give it a few more folds to ensure all the flour is fully incorporated." extraImage="https://adisasta.com/MyRecipe/Subway_2025/tangzhong_gelatinization_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once it is finished, scrape the sides of the bowl and the spatula to gather the mixture. Cover the bowl tightly with a silicone cap to retain moisture. Allow it to cool to room temperature." extraImage="https://adisasta.com/MyRecipe/Subway_2025/tangzhong_cover_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Refrigerate it overnight." extraImage="https://adisasta.com/MyRecipe/Subway_2025/tangzhong_fridge_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Prepare the Poolish. Combine the bread flour and instant yeast. Use chopsticks to disperse the yeast before pouring in the water." extraInfo="Whisking instant yeast into the dry flour creates a physical buffer for the yeast cells. This protective layer prevents osmotic shock by slowing down rehydration, ensuring the yeast wakes up gradually rather than rupturing from sudden contact with water." extraImage="https://adisasta.com/MyRecipe/Subway_2025/poolish_yeast_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Pour in the water." extraImage="https://adisasta.com/MyRecipe/Subway_2025/poolish_water_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Mix thoroughly until no dry flour remains and the consistency is even. This takes about one minute of mixing." extraImage="https://adisasta.com/MyRecipe/Subway_2025/poolish_mixing_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=cropt" /><step text="Cover the bowl with a silicone cap and let it ferment at room temperature for 1 hour. Afterward, transfer it to the fridge to ferment overnight." extraInfo="These timings are based on a room temperature of 27-28°C; if your kitchen is cooler, give the poolish some extra time on the counter before moving it to the fridge." timerDurationMinutes="480" extraImage="https://adisasta.com/MyRecipe/Subway_2025/poolish_room_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=cropt" /><step text="The next day, the Tangzhong is at its prime. The Poolish should be a hive of activity—look for a 'bubbly-active' surface and a nice domed top. Keep an eye out for a 'tide mark' on the glass; if you see a dried streak above the dough, it’s already peaked and started to sink. We’re looking for that sweet spot where it’s at its peak height, smelling wonderfully sweet and tangy." extraInfo="Using a pre-ferment (like poolish, levain, or biga) at its peak is critical because it represents the moment when the balance of yeast activity, gas production, and flavor development is at its absolute best." extraImage="https://adisasta.com/MyRecipe/Subway_2025/poolish_ready_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=cropt" /><step text="Mise en Place. Prepare the Main Dough." extraInfo='Mise en place is a French culinary phrase meaning "to put in place" or "everything in its place".' extraImage="https://adisasta.com/MyRecipe/Subway_2025/mise_en_place_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=cropt" /><step text="Using a spatula, scoop out the Tangzhong and add it into the mixing bowl." extraImage="https://adisasta.com/MyRecipe/Subway_2025/add_tangzhong_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=cropt" /><step text="Then add the poolish, scraping it all in. Make sure to get every last bit of it." extraImage="https://adisasta.com/MyRecipe/Subway_2025/add_poolish_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=cropt" /><step text="Pour in the water." extraImage="https://adisasta.com/MyRecipe/Subway_2025/pour_in_the_water_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=cropt" /><step text="Add sugar and salt." extraImage="https://adisasta.com/MyRecipe/Subway_2025/add_sugar_salt_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=cropt" /><step text="Finally, add the remaining bread flour." extraImage="https://adisasta.com/MyRecipe/Subway_2025/add_flour_final_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=cropt" /><step text="Mix everything thoroughly with the spatula to incorporate the ingredients into a rough dough." extraInfo="This prevents the flour from flying out of the mixer and helps break down the Tangzhong and poolish for a more consistent mix." extraImage="https://adisasta.com/MyRecipe/Subway_2025/mix_everything_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=cropt" /><step text="Set the butter aside to soften; it will be added to the dough later." extraImage="https://adisasta.com/MyRecipe/Subway_2025/butter_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Transfer the bowl to the stand mixer fitted with a dough hook. Lock the bowl into place and mix on medium speed for 3–4 minutes, until the dough becomes smooth and begins to climb the dough hook." timerDurationMinutes="4" extraImage="https://adisasta.com/MyRecipe/Subway_2025/dough_mixing_1_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Stop the mixer and add the softened butter, using a spatula to ensure you get it all in." extraImage="https://adisasta.com/MyRecipe/Subway_2025/add_butter_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Lower the hook and turn the mixer back on. Set it to medium speed and continue mixing for another 5–6 minutes, until the dough is smooth, elastic, and fully wrapped around the hook." timerDurationMinutes="6" extraImage="https://adisasta.com/MyRecipe/Subway_2025/dough_done_mixing_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Stop the mixer and tear off a small piece of dough. Gently stretch it out between your fingers in all directions. If the dough stretches thin enough to see light passing through it without tearing, it has passed the windowpane test. If it tears immediately, continue mixing for another 1–2 minutes and test again." extraImage="https://adisasta.com/MyRecipe/Subway_2025/windowpane_test_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Lightly grease a large bowl with vegetable oil, ensuring the sides are well-coated. Pour a small amount onto your hands as well to prevent sticking." extraImage="https://adisasta.com/MyRecipe/Subway_2025/oil_bowl_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Using a dough scraper, scrape down the sides of the bowl and remove the dough." extraImage="https://adisasta.com/MyRecipe/Subway_2025/scrape_dough_1_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Quickly round the dough with your hands, forming it into a smooth boule. Place it into a lightly oiled bowl." extraImage="https://adisasta.com/MyRecipe/Subway_2025/dough_oil_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Cover the bowl and we'll let the dough rest for about an hour, or until it has almost doubled in volume. The exact time will depend on your room temperature, so keep an eye on it." extraInfo="These timings assume a 27°C environment; if your kitchen is cooler, simply extend the fermentation until the dough catches up" timerDurationMinutes="60" extraImage="https://adisasta.com/MyRecipe/Subway_2025/bulk_fermentation_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="When the time is up. Dust the work surface and dough with flour. " extraImage="https://adisasta.com/MyRecipe/Subway_2025/dust_dough_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Use a scraper to loosen the sides of the bowl and flip the dough onto the table to begin dividing and preshaping." extraImage="https://adisasta.com/MyRecipe/Subway_2025/scrap_dough_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Degas the dough and quickly roll it into a long, even log." extraImage="https://adisasta.com/MyRecipe/Subway_2025/long_log_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Use a digital scale to weigh the entire dough log. This ensures every roll is perfectly consistent and bakes evenly at the same rate." extraImage="https://adisasta.com/MyRecipe/Subway_2025/scale_dough_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Use a dough scraper to cut the log into five roughly equal pieces. For accuracy, aim for five portions of the same weight rather than eyeballing the size." extraImage="https://adisasta.com/MyRecipe/Subway_2025/cut_five_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Weigh each individual piece on the scale. Add or remove small bits of dough until all five portions are identical in weight." extraImage="https://adisasta.com/MyRecipe/Subway_2025/weigh_one_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Shape each piece into a round ball by tucking the edges into the center and rolling it under your palm to create tension." extraInfo="Throughout this step, ensure you properly degas the dough. Apply firm pressure to deflate large bubbles while preshaping the pieces into tight rounds." extraImage="https://adisasta.com/MyRecipe/Subway_2025/dough_ball_1_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once all five dough balls are preshaped, cover them and let them relax for 10 minutes. This quick bench rest allows the gluten to loosen for final shaping." timerDurationMinutes="10" extraImage="https://adisasta.com/MyRecipe/Subway_2025/cover_dough_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once the rest is over, lightly dust the dough and the work surface with flour." extraImage="https://adisasta.com/MyRecipe/Subway_2025/dough_dusting_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Pick up a piece of dough and flatten it, patting it down firmly to fully degas it." extraImage="https://adisasta.com/MyRecipe/Subway_2025/dough_flatten_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Use a rolling pin to roll and stretch the dough, forming it into a long oval shape." extraImage="https://adisasta.com/MyRecipe/Subway_2025/rolling_dough_1_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Lift the dough, rotate it, and gently stretch the edges to form a long rectangle shape." extraImage="https://adisasta.com/MyRecipe/Subway_2025/dough_rectangle_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Use the rolling pin to go over the dough again, making sure it's an even layer and completely degassed." extraImage="https://adisasta.com/MyRecipe/Subway_2025/rolling_dough_2_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Then roll the dough starting from the top, using your thumbs to tuck the edge firmly into itself as you go. This creates the tension needed for a tight, even roll." extraImage="https://adisasta.com/MyRecipe/Subway_2025/roll_tuck_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="After rolling, flip the dough over and firmly pinch the seam with your fingers to seal the roll." extraImage="https://adisasta.com/MyRecipe/Subway_2025/pinch_seam_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Tuck and pinch the edges inward to create clean, rounded tips at both ends of the roll." extraImage="https://adisasta.com/MyRecipe/Subway_2025/pinch_end_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Finally, with a light sprinkle of flour to prevent sticking, roll the dough to your desired length." extraImage="https://adisasta.com/MyRecipe/Subway_2025/d_roll_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once the bread roll is properly shaped, transfer it to a baking tray lined with a silicone mat for proofing" extraImage="https://adisasta.com/MyRecipe/Subway_2025/transfer_silicone_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Repeat these steps for the remaining dough balls until all five rolls are shaped." extraImage="https://adisasta.com/MyRecipe/Subway_2025/five_rolls_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Cover the rolls and let them proof for about one hour, or until they have nearly doubled in size." extraInfo="Timing is based on a 27°C room temperature. In a cooler kitchen, the dough will require more time to proof properly." timerDurationMinutes="60" extraImage="https://adisasta.com/MyRecipe/Subway_2025/cover_proof_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="While the dough is proofing, ensure you allow enough time to preheat your oven to 175°C." extraImage="https://adisasta.com/MyRecipe/Subway_2025/Preheat_oven_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once the proofing stage is complete, gently brush the dough with milk to give the rolls a beautiful, golden shine." extraImage="https://adisasta.com/MyRecipe/Subway_2025/dough_brush_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Bake at 175°C on the middle rack using top and bottom heat for 20 minutes." extraInfo="Every oven is different so make sure to adjust these settings to your oven, and you may need to rotate the tray to get an even bake." extraImage="https://adisasta.com/MyRecipe/Subway_2025/baking_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Immediately after baking, brush the rolls with melted butter for a rich, golden shine." extraImage="https://adisasta.com/MyRecipe/Subway_2025/sandwich_butter_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="There are so many delicious ways to enjoy this sub sandwich bread." extraImage="https://adisasta.com/MyRecipe/Subway_2025/sandwich_with_ham_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Sandwich with veggies" extraImage="https://adisasta.com/MyRecipe/Subway_2025/sandwich_with_veggies_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /></instructions></recipe></recipes>