Sub rolls are the foundation of countless classic sandwiches, from hearty meatball subs to crisp veggie hoagies. Making your own at home is easier than you might think, and the result is a soft, golden roll that tastes fresher and better than anything store-bought. This beginner-friendly recipe walks you through each step, so you can enjoy bakery-quality sub rolls with minimal fuss.
Ingredients
- 3 1/2 cups (420g) bread flour (plus extra for dusting)
- 1 tablespoon (12g) granulated sugar
- 2 teaspoons (10g) kosher salt
- 2 1/4 teaspoons (7g, 1 packet) instant yeast
- 1 1/4 cups (300ml) warm water (about 110°F/43°C)
- 2 tablespoons (28g) unsalted butter, melted and cooled
- 1 large egg (for egg wash, optional)
- 1 tablespoon water (for egg wash, optional)
Instructions
- Prepare the dough: In a large mixing bowl, combine the bread flour, sugar, salt, and instant yeast. Stir until evenly mixed.
- Add wet ingredients: Pour in the warm water and melted butter. Stir with a wooden spoon or use the dough hook of a stand mixer on low speed until a rough dough forms.
- Knead the dough: If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it is smooth and elastic. If using a stand mixer, knead on medium speed for 6-8 minutes. The dough should be soft but not sticky—add a tablespoon of flour at a time if needed.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let it rise in a warm place for 60-90 minutes, or until doubled in size.
- Shape the rolls: Punch down the dough to release air. Divide it into 6 equal pieces (about 120g each for classic sub size). Shape each piece into a log about 6-7 inches long. Pinch the seams on the underside and place each roll seam-side down onto a parchment-lined baking sheet, spacing them at least 2 inches apart.
- Second rise: Cover the rolls loosely with a towel or lightly greased plastic wrap. Let them rise at room temperature for 30-45 minutes, until puffy and nearly doubled in size.
- Preheat the oven: About 20 minutes before baking, preheat your oven to 375°F (190°C). If you want a crispier crust, place an empty metal baking pan on the lowest rack to preheat as well (this will be used for steam).
- Optional egg wash: For shiny, golden tops, whisk together the egg and 1 tablespoon of water. Brush lightly over the tops of the rolls.
- Bake: Place the baking sheet on the center rack. If using steam, pour 1/2 cup of hot water into the preheated pan on the lower rack immediately after putting in the rolls, then quickly close the oven door. Bake for 18-22 minutes, until the rolls are golden brown and sound hollow when tapped.
- Cool: Transfer rolls to a wire rack and let cool for at least 20 minutes before slicing. This helps set the crumb and makes slicing easier.
Tips
- Flour substitutions: Bread flour yields the best chewy texture, but you can use all-purpose flour if that’s what you have. Expect slightly softer rolls.
- Mixing by hand: If you don’t have a stand mixer, this dough is very manageable by hand. Just be patient with kneading to develop gluten.
- Shaping: For uniform rolls, weigh your dough pieces. Use a light touch when shaping to avoid deflating the dough.
- Make-ahead: After shaping, you can refrigerate the rolls overnight. Let them come to room temperature and finish rising before baking the next day.
Serving Suggestions
- Slice and fill with deli meats, cheese, lettuce, tomato, and your favorite condiments for a classic sub sandwich.
- Top with meatballs, marinara, and mozzarella for homemade meatball subs.
- Use for Philly cheesesteaks with sautéed onions, peppers, and thinly sliced beef.
- Make veggie hoagies loaded with grilled vegetables, hummus, and greens.
- Split, butter, and toast for garlic bread or serve alongside soups and stews.
Variations
- Whole wheat sub rolls: Replace up to half the bread flour with whole wheat flour. Add 1-2 extra tablespoons of water as whole wheat absorbs more liquid.
- Seeded rolls: Sprinkle sesame seeds, poppy seeds, or everything bagel seasoning over the egg-washed rolls before baking.
- Herb and cheese rolls: Add 1 teaspoon dried Italian herbs and 1/2 cup shredded cheese to the dough for a savory twist.
- Mini sub rolls: Divide the dough into 10-12 pieces and shape into smaller rolls for sliders or party sandwiches. Reduce baking time by 3-5 minutes.
Storage and Reheating
Let the rolls cool completely before storing. Place in a zip-top bag or airtight container at room temperature for up to 3 days. For longer storage, freeze the cooled rolls in a freezer-safe bag for up to 2 months. To thaw, leave at room temperature for several hours or overnight. To refresh the rolls, wrap in foil and reheat in a 325°F (165°C) oven for 8-10 minutes. For crispier crusts, open the foil for the last 2 minutes of reheating.
Frequently Asked Questions
- Can I use active dry yeast instead of instant yeast?
- Yes, you can substitute active dry yeast in equal measure. Dissolve it in the warm water with a pinch of sugar and let it sit for 5-10 minutes until foamy before adding to the flour mixture. This step is not necessary with instant yeast.
- Why did my rolls turn out dense?
- Dense rolls are usually a result of under-kneading, not allowing enough time for rising, or too much flour. Make sure you knead the dough until elastic, let it double in size during the first rise, and measure your flour accurately (ideally by weight).
- Can I make this recipe vegan?
- Yes! Substitute melted vegan butter or neutral oil for the butter, and skip the egg wash or use plant-based milk for brushing the tops. The rolls themselves do not require eggs.
- How do I get a really soft crust?
- For a softer crust, skip the steam step and brush the hot rolls with melted butter as soon as they come out of the oven. Let them cool covered with a clean towel to trap moisture.
- Can I double the recipe?
- Absolutely. Double all the ingredients and divide the dough into 12 pieces for a larger batch. Use two baking sheets or bake in batches, making sure to leave enough space between the rolls as they rise and bake.
- What if I don’t have parchment paper?
- You can use a well-greased baking sheet or lightly dust the pan with cornmeal or flour to prevent sticking. Just be careful when removing the rolls so they don’t tear.
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