Meatball and Marinara Sub Rolls

Servings: 6

Total time: 3 Hours including rising time

INGREDIENTS

For rolls:
6 cups (720g) all purpose flour
2 tablespoons granulated sugar
3 teaspoons Diamond Crystal® Baking Salt
2 tablespoons instant yeast
½ cup extra virgin olive oil
2 cups warm water (about 105°F - 110°F)
1 egg, beaten
For meatballs:
1 pound lean ground beef
½ cup Italian style breadcrumbs
¼ cup grated Parmesan cheese
1 egg, beaten
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon Diamond Crystal® Kosher Salt
¼ teaspoon ground black pepper
2 cups marinara sauce
2 cups shredded mozzarella cheese
Chopped fresh basil, for garnish

DIRECTIONS

For rolls: Combine flour sugar baking salt and yeast in bowl of a stand mixer fitted with a dough
hook attachment.
Add water and olive oil, stirring until a dough forms. Knead dough until completely smooth, about 8-10 minutes. Transfer dough to a lightly oiled bowl and cover tightly with plastic wrap. Set in a warm location and let rise until doubled in size, about 1-1 ½ hours.
Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
Punch down the risen dough and divide into 6 equal portions, shaping each into a long oval shape about 6-inches in length. Place shaped rolls onto prepared baking sheet about 2-inches apart.
Cover rolls with a damp tea towel and let rise for an additional 30 minutes, until puffy.
Brush tops of rolls gently with egg and bake until golden-brown and internal temperature of 190°F is reached, about 20-25 minutes. Let cool completely before slicing.
For meatballs: Raise oven temperature to 400°F. Line rimmed baking sheet with parchment paper and set aside.
Combine beef, breadcrumbs, Parmesan, egg, garlic, oregano, kosher salt, and pepper in large bowl until all ingredients are evenly distributed. Portion meat mixture into 1-inch meatballs and place onto prepared baking sheet.
Bake meatballs until browned and cooked through, about 15-20 minutes.
Heat marinara sauce in large saucepan over medium heat until gently simmering. Add cooked meatballs, cover and reduce heat to low to keep warm.
Meanwhile, set broiler to low. Slice open cooled rolls, leaving a hinge, and place back onto baking sheet. Broil, watching carefully, until lightly toasted, about 1-3 minutes. Remove from oven and fill rolls evenly with meatballs and sauce. Top each roll with mozzarella cheese and return to oven. Broil, watching carefully, until cheese is melted and bubbling, about 3-4 minutes. Garnish with basil and enjoy!