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Homemade Sub Rolls Recipe

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4.8 from 20 reviews

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.

Ingredients

Dough:

  • 4 cups 480g bread flour or all-purpose flour
  • 1 1/2 cups 355ml warm water (105–110°F)
  • 2 1/4 tsp 1 packet active dry yeast
  • 2 tbsp granulated sugar
  • 2 tbsp olive oil (extra virgin preferred)
  • 2 tsp salt
  • 1 tsp garlic powder (optional)

For Dusting and Topping:

  • 2 tbsp cornmeal for dusting
  • 1 egg beaten, for egg wash
  • 2 tbsp sesame seeds (optional)
  • 1 tsp coarse sea salt for sprinkling
  • olive oil spray for oiling bowl and pans

Optional Flavor Additions:

  • 1 tbsp Italian seasoning
  • 1 tsp onion powder
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp dried rosemary chopped

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Second Rise: Cover the rolls loosely and let them rise for 45 to 60 minutes until puffy.
  7. 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 1/4 inch deep to help expansion during baking.
  8. 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.

Find it online: https://hotsavors.com/homemade-sub-rolls-recipe/