There's something deeply satisfying about baking your own breads, especially when it comes to sandwich staples. This Homemade Sub Rolls Recipe is a perfect project for when you want fresh, soft yet sturdy rolls that hold up beautifully to all your favorite fillings. Making these from scratch means you control the flavor and texture, and you'll notice how the aroma fills your kitchen as they bake - it's honestly half the joy.
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Why This Recipe Works
This Homemade Sub Rolls Recipe strikes a fantastic balance between a soft crumb and a slightly chewy crust, making each roll ideal for loaded subs or dipped sandwiches. The method is approachable but precise, so even if you've never tackled bread baking before, you'll feel confident every step of the way.
- Consistent Texture: The dough's hydration and kneading time create rolls that rise well and aren't dense or gummy.
- Deep, Balanced Flavor: A subtle mix of olive oil, garlic powder, and optional Italian seasonings adds complexity.
- Simple Ingredients: Pantry staples combined to keep things fuss-free and budget-friendly.
- Fast Prep, Big Payoff: Two rises mean you get great volume without waiting all day.
Ingredient Game Plan
When tackling the Homemade Sub Rolls Recipe, the ingredients you choose will hugely influence your results. Since the flavors are subtle, quality flour and fresh yeast make a noticeable difference.
- Bread Flour: I like to use bread flour here because it helps give the rolls that perfect chewy texture, but all-purpose flour works well in a pinch.
- Active Dry Yeast: Make sure it's fresh and not expired-this ensures a good rise and that signature lightness.
- Olive Oil: A fruity extra virgin olive oil adds a nice depth; don't skip it!
- Warm Water: Critical to be between 105-110°F to activate the yeast without killing it.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Homemade Sub Rolls Recipe
Step 1 - Prep & Season
Begin by warming your water to between 105-110°F and mixing in the sugar. Sprinkle your yeast evenly over the surface and let it rest without stirring for 5 to 10 minutes. You'll know the yeast is ready when it's foamy and bubbling - this little cloud of activity means your dough is off to a great start. I usually whirl the bowl gently afterward and stir in the olive oil, which helps keep the dough tender.
Step 2 - Build Flavor
While the yeast activates, whisk your dry ingredients: the flour, salt, and garlic powder. Slowly add this flour mix to the wet yeast mix, stirring until a shaggy, sticky dough forms. This is where the magic is: you can feel the dough pulling together but still tender. Once combined, turn it out onto a lightly floured surface and knead. If you have a stand mixer with a dough hook, it'll save your hands and take about 6 to 8 minutes for a smooth, elastic ball that springs back when poked. If kneading by hand, expect closer to 8 to 10 minutes-you want that dough bouncy yet soft, not sticky or dry.
Step 3 - Finish for Best Texture
Place your dough into a bowl lightly coated with olive oil, cover it, and let it rise in a warm spot until doubled in size - usually about 1 to 1.5 hours. Afterward, gently punch it down to deflate and divide into 8 equal pieces. Shape each into oval rolls about 6 to 7 inches long - this may take a little practice to get them uniform, but they'll bake evenly and split beautifully. Place them on parchment-lined baking sheets dusted with cornmeal and cover again for a second rise, around 45-60 minutes. Before baking, slash each roll lengthwise to help expand and brush with egg wash for a golden, shiny crust. I add a sprinkle of sesame seeds and sea salt for that classic sub roll touch. Baking at 425°F with a pan of hot water inside creates steam that gives you the ideal crust: crisp on the outside, tender inside, browned perfectly in 18 to 20 minutes.
Pro Moves I Swear By
I've learned these tips through lots of trial and happy accidents that have ensured my Homemade Sub Rolls Recipe comes out great every time. Trust me, they'll make your baking journey so much easier.
- Doneness Cue: Tap a roll after baking; it should sound hollow indicating it's baked through.
- Temperature Trick: Using warm water is crucial-too hot kills yeast, too cold delays rise.
- Make-Ahead Move: You can shape the rolls and freeze them before the second rise; thaw and rise before baking.
- Skip This Pitfall: Don't over-slash the tops-about a ¼-inch deep cut is enough to let steam escape without deflating rolls.
Serve It Up
Finishing Touches
I love filling these Homemade Sub Rolls Recipe breads with Italian deli meats, fresh mozzarella, and roasted veggies, but you'll find their mild flavor makes them versatile for any fillings. A light brush of good quality olive oil or a swipe of mustard before piling on ingredients keeps things flavorful without overpowering the soft, tender bread. Plus, the slight crunch from sesame seeds and sea salt on top adds a nice contrast.
Great Pairings
These rolls shine alongside crisp pickle spears, a crunchy side salad, or some bright, tangy coleslaw. I often make a batch with a simple batch of baked chips or roasted sweet potato fries for a completely satisfying, balanced meal.
Easy Plating Wins
For a casual weeknight, just slice the rolls open, fill generously, and wrap in parchment paper for easy eating. For small gatherings, slice the rolls into smaller sandwich portions and serve on a rustic wooden board with picks-adding fresh herbs or a sprinkle of shredded cheese for a pop of color makes it feel extra special without fuss.
Make-Ahead & Storage
Storing Leftovers
Once fully cooled, store your sub rolls in an airtight container or resealable bag at room temperature for up to 2 days. If you keep them in the fridge, they can dry out, so I don't recommend long storage this way unless wrapped tightly. You'll notice the texture softens but may lose a bit of that fresh-baked crust crispness.
Freezer Notes
These rolls freeze beautifully. After the first rise and shaping, place them on a baking sheet, freeze until solid, then transfer to a freezer bag. When you're ready, thaw overnight in the fridge and allow to proof again before baking. This keeps the moisture and texture intact so they taste just like fresh.
Reheating Homemade Sub Rolls Recipe Without Drying Out
To refresh your sub rolls, preheat the oven to 350°F and wrap them in foil lightly brushed with a bit of olive oil or water for moisture. Heat for 10-12 minutes. You can also briefly microwave wrapped rolls with a damp paper towel to keep softness, then crisp quickly in a toaster oven if desired. Air fryers work well too; just keep an eye to avoid over-toasting.
Frequently Asked Questions
Yes, you can use all-purpose flour if bread flour isn't available. The rolls may be slightly less chewy and have a softer crust, but they'll still be delicious and hold together well.
If your yeast doesn't foam, it's likely inactive or the water temperature was off. Discard that batch and start again with fresh yeast and water between 105-110°F to ensure proper activation.
Absolutely! Adding ingredients like Italian seasoning, rosemary, or grated Parmesan cheese gives the rolls extra flavor without complicating the process. Just mix them in with the dry ingredients before combining with the wet.
Using the pan of hot water in the oven creates steam that helps develop a crisp crust while keeping the interior soft. Brushing with egg wash adds a golden glow and slight crunch without toughness.
Final Thoughts
PrintComplete Recipe
Homemade Sub Rolls Recipe
Homemade Sub Rolls are soft, fluffy bread rolls perfect for sandwiches and subs. Made from scratch with simple ingredients like flour, yeast, olive oil, and seasonings, this recipe guides you through activating the yeast, kneading, proofing, and baking to golden perfection. Optional toppings such as sesame seeds and Parmesan cheese add extra flavor and texture, making these rolls an ideal base for any filling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Dough:
- 4 cups 480g bread flour or all-purpose flour
- 1 ½ cups 355ml warm water (105-110°F)
- 2 ¼ teaspoon 1 packet active dry yeast
- 2 tablespoon granulated sugar
- 2 tablespoon olive oil (extra virgin preferred)
- 2 teaspoon salt
- 1 teaspoon garlic powder (optional)
For Dusting and Topping:
- 2 tablespoon cornmeal for dusting
- 1 egg beaten, for egg wash
- 2 tablespoon sesame seeds (optional)
- 1 teaspoon coarse sea salt for sprinkling
- olive oil spray for oiling bowl and pans
Optional Flavor Additions:
- 1 tablespoon Italian seasoning
- 1 teaspoon onion powder
- 2 tablespoon grated Parmesan cheese
- 1 tablespoon dried rosemary chopped
Instructions
- Activate Yeast: In a large bowl, combine warm water and sugar. Sprinkle the active dry yeast on top and let it sit for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is alive and active.
- Mix Dough: Stir in the olive oil to the yeast mixture. In another bowl, whisk together the flour, salt, and garlic powder. Gradually add the dry ingredients to the yeast mixture, stirring until a shaggy dough forms.
- Knead Dough: Turn the dough out onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook and knead for 6 to 8 minutes.
- First Rise: Shape the dough into a ball and place it in a bowl lightly sprayed with olive oil. Cover with a kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
- Shape Rolls: Punch down the dough to release air. Divide it into 8 equal pieces, each about 3.5 ounces. Shape each piece into a 6 to 7-inch oval and place on parchment-lined baking sheets dusted with cornmeal.
- Second Rise: Cover the rolls loosely and let them rise for 45 to 60 minutes until puffy.
- Prepare to Bake: Preheat the oven to 425°F (220°C). Place a pan of hot water in the oven to create steam. Using a sharp knife or razor blade, slash each roll lengthwise about ¼ inch deep to help expansion during baking.
- Egg Wash & Bake: Brush each roll with the beaten egg and sprinkle with sesame seeds and coarse sea salt if desired. Bake the rolls for 18 to 20 minutes until they turn golden brown and sound hollow when tapped. Remove from oven and cool on wire racks before serving.
Notes
- For a softer crust, brush rolls with melted butter after baking.
- To add more flavor, mix Italian seasoning, onion powder, Parmesan cheese, or rosemary into the dough or sprinkle on top.
- Warm water temperature is critical to activate yeast properly; water should be 105-110°F to avoid killing the yeast.
- Use a kitchen thermometer to check the internal temperature of the rolls; done bread should have an internal temp around 190-200°F.
- Cornmeal dusting helps prevent sticking and adds a slight crunch to the bottoms of the rolls.
- If you prefer a vegan version, omit the egg wash and instead brush with olive oil before baking.
- Make sure to create steam in the oven with a hot water pan to achieve a crusty exterior.
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