First time semolina sub rolls

 I often seem to end up taking out  bread late in the evening...

The recipe and technique is given in Bake with Jack in his home baker's club.  And it is the touch of semolina on the outside before slashing and leaving to rise that make them a super little bun.  The recipe division of dough would give a very large sub, probably for sharing so I went for 140g of dough which is still on the very generous size for me.  I must put down chicken thighs and get on and try to follow Jack's technique for making a delicious sandwich filling.