There’s nothing quite like a homemade sub roll fresh from the oven – crispy on the outside, soft and pillowy on the inside, and absolutely perfect for sandwiches. This is the sub roll recipe that will change your life, I promise you that!
I’ve been perfecting this recipe for years, and I’m thrilled to finally share it with you. The secret is all in the technique and using quality ingredients. These rolls have the most beautiful golden crust and the most tender crumb you could possibly imagine. They’re perfect for Italian subs, turkey and cheese, roast beef – honestly, anything you want to pile on them.
What makes this sub roll recipe the best is that it’s actually quite simple to make, even if you’re a beginner baker. You don’t need any fancy equipment or complicated steps. Just good ingredients, a little patience, and these rolls will become a staple in your kitchen. I make them at least twice a week now, and my family absolutely loves them. My kids prefer them to store-bought rolls any day of the week!
The dough comes together quickly in a stand mixer, rises beautifully, and bakes up to golden perfection. You’ll love how the house smells while these are baking – it’s absolutely heavenly. If you’re looking for other bread recipes to try, you might also enjoy my Best Flaky Biscuit Recipe or Perfect Old Fashioned Pancake Recipe.
I’m going to walk you through every single step so you can make perfect sub rolls every single time. This recipe makes 8 generous sub rolls that are ideal for feeding a crowd or meal prepping for the week. Once you master this recipe, you’ll never go back to store-bought!
One thing I absolutely love about making homemade sub rolls is how cost-effective they are compared to buying them from the bakery or grocery store. You can make eight beautiful sub rolls for just a couple of dollars! Plus, you know exactly what’s going into them – no preservatives, no weird additives, just pure, delicious bread.
For more baking inspiration, check out Serious Eats and Bon Appétit for additional bread and roll recipes. If you want to explore more sandwich options to go with these rolls, New York Times Cooking has fantastic sandwich inspiration.
The beauty of this recipe is that once you have the basic dough technique down, you can experiment with additions like sesame seeds, poppy seeds, everything bagel seasoning, or even fresh herbs. But honestly, these rolls are perfect just as they are – simple, classic, and absolutely delicious.
Ingredients
- 3 1/2 cups all-purpose flour, plus more for dusting
- 2 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 2 tablespoons olive oil, plus more for the bowl
- 1 1/4 cups warm water (about 110°F)
- 1 tablespoon sesame seeds or poppy seeds (optional)
- 1 tablespoon coarse sea salt for topping (optional)
Instructions
- In the bowl of a stand mixer fitted with the dough hook attachment, combine 3 1/2 cups all-purpose flour, 2 teaspoons instant yeast, 1 1/2 teaspoons salt, and 1 teaspoon sugar. Mix on low speed for about 1 minute until well combined.
- Add 2 tablespoons olive oil and 1 1/4 cups warm water to the dry ingredients. Mix on low speed for 2-3 minutes until the dough starts to come together, then increase to medium speed and knead for 6-8 minutes until the dough is smooth, elastic, and slightly tacky.
- Lightly oil a large bowl with olive oil. Transfer the dough to the oiled bowl, turning it over to coat all sides with oil. Cover the bowl with plastic wrap or a damp kitchen towel.
- Let the dough rise at room temperature for 1 hour to 1 hour 15 minutes, until it has doubled in size. You can gently poke it with your finger – if the indent springs back slowly, it’s ready.
- Turn the dough out onto a lightly floured work surface and gently press out the excess air. Divide the dough into 8 equal pieces using a bench scraper or knife.
- Roll each piece of dough into a tight ball, then place it on the work surface and gently roll it back and forth with your hands to create an oval or cylindrical shape about 6-7 inches long and 2-3 inches wide.
- Place each shaped roll seam-side down on parchment-lined baking sheets, spacing them about 2 inches apart. You may need two baking sheets depending on your oven size.
- Cover the rolls loosely with plastic wrap or a damp kitchen towel and let them rise for 45 minutes to 1 hour at room temperature until they’re puffy and have increased in size.
- About 15 minutes before baking, preheat your oven to 425°F. If desired, brush the tops of the rolls with water and sprinkle with sesame seeds or poppy seeds and coarse sea salt.
- Place the baking sheets in the preheated oven and bake for 25-30 minutes until the rolls are golden brown on top and sound hollow when tapped on the bottom.
- Remove the rolls from the oven and transfer them to a wire cooling rack. Let them cool for at least 10 minutes before slicing or filling with your favorite sandwich ingredients.
- Slice the rolls in half lengthwise using a sharp serrated bread knife, being careful not to squish them. Fill with your favorite meats, cheeses, vegetables, and condiments.
Pro Tips
- Storage: These sub rolls are best eaten fresh, but they can be stored in an airtight container at room temperature for up to 2 days. After that, they’re perfect for toasting or making breadcrumbs.
- Freezing: You can freeze the baked rolls for up to 3 months. Wrap them individually in plastic wrap and then place them in a freezer bag. Thaw at room temperature for 2-3 hours before serving.
- Make-ahead dough: You can prepare the dough up to 8 hours in advance. After the first rise, punch it down and refrigerate in a covered bowl. The next day, divide and shape as directed, and the second rise may take slightly longer, around 1-1.5 hours.
- Water temperature is crucial: If your water is too cold, the yeast won’t activate properly and your rolls won’t rise. If it’s too hot, you’ll kill the yeast. Aim for about 110°F – it should feel warm but not hot to the touch.
- Don’t skip the second rise: Even though it’s tempting to pop them straight into the oven after shaping, the second rise is essential for achieving that light, airy crumb.
- For a crispier crust: Place a shallow pan of hot water on the bottom rack of your oven while baking. The steam will help develop a beautiful, crispy crust.
- Customize your rolls: Add Italian herbs like oregano and basil to the dough, or top with everything bagel seasoning for a fun twist.
- The toothpick test: If you’re unsure whether your rolls are fully baked, insert a toothpick into the center – it should come out clean or with just a few moist crumbs.
- Troubleshooting dense rolls: If your rolls turn out dense, it’s usually because the water was too hot (killing the yeast) or they didn’t rise long enough. Make sure to give them the full rising time.
- Why use instant yeast: Instant yeast (also called bread machine yeast) dissolves more quickly than active dry yeast and produces consistently great results. You can substitute active dry yeast, but you may need to add an extra 5-10 minutes to rising times.
Pingback: Au Jus Recipes: 5 Best Homemade Sauce Methods - Simple Recipe Finder
Pingback: Bread Recipe No Yeast: Quick & Easy 15-Minute Method - Simple Recipe Finder
Pingback: Crab Roll Recipe: Best Easy Method for Restaurant-Quality Results - Simple Recipe Finder