introduction

These handmade sub rolls are soft inside and hold fillings well. They have a light crust and a tender crumb. This recipe makes six rolls, perfect for sandwiches or subs.

why make this recipe

You get fresh rolls that taste better than store bread.
They hold sauces and fillings without falling apart.
They are simple to make with common ingredients.
You can shape them to fit any sandwich.

how to make Handmade Sub Rolls

Follow the step-by-step directions below. Work with a lightly floured surface and keep hands clean. Take your time when kneading and shaping.

Ingredients :

1 Cup Whole Milk (90℉), 2 ½ Tablespoons Granulated sugar ((30g)), 2 Teaspoons, or 1 Packet Active Dry Yeast ((11g)), 3 Cups Bread Flour (), 2 tsp Fine Sea Salt ((12g)), 2 Eggs (Beaten), 3 Tablespoons Unsalted Butter (Cold, Cubed), 1 Egg White (Beaten – For Egg Wash), 1 Tablespoon Water (For Egg Wash)

Directions :

In a medium sized bowl, add the warm milk, sugar, and yeast. Let bloom for 5 to 10-minutes until frothy.
As the yeast mixture blooms, combine the bread flour and salt in the bowl of a stand mixer.
Add the yeast mixture and beaten eggs to the flour and salt. Knead on low speed for 3 to 5-minutes until a shaggy dough forms, scraping down the sides of the bowl with a spatula as needed.
Add in the cold, cubed butter, and knead for an additional 8-10 minutes until butter is fully incorporated and the dough is smooth. (The dough ball should weigh approximately 880g at this point).
Turn the dough out onto a lightly floured work surface, and roll into a tight ball.
Lightly grease a large bowl, turning the dough ball to coat and cover. Cover and let rest for 1-hour, or until doubled in sized.
Turn the dough out onto a lightly floured work surface, and punch the dough down. Divide into six equal pieces (approximately 140g each) and roll into individual dough balls.
Using a rolling pin, roll each dough ball in to a rectangle that is approximately 9-inches wide, by 5-inches tall. The dough should be between ¼ to ½-inch thick. Starting with the long side, tightly roll the dough into a loaf shape. Pinch the end seams together until they are smooth. Place seam side down on baking sheet lined with parchment paper.
Cover dough with a damp kitchen cloth, or second baking sheet and and let rise for an additional 30 minutes.
While the dough is proofing, preheat the oven to 400°F.
Mix the egg white and water in a small bowl and gently brush over loaves.
Using a lame, razor blade, or sharp kitchen knife, score the dough ¼ deep in three spots.
Bake for 15 – 20 minutes until golden brown or they register 195 – 200°F internally on an instant read thermometer. Remove from oven and transfer to a wire rack. Allow them to cool completely before slicing.

how to serve Handmade Sub Rolls

Slice down the middle and fill with cold cuts, cheese, and vegetables.
Use them for hot meat sandwiches, meatball subs, or grilled veggies.
Warm slightly before serving for a soft, fresh taste.
Cut smaller for sliders or party sandwiches.

how to store Handmade Sub Rolls

At room temperature: Store in a bread box or airtight bag for 2 to 3 days.
In the fridge: Not recommended — it dries bread faster.
To freeze: Wrap tightly in plastic and freeze up to 3 months. Thaw at room temperature and reheat in oven for a few minutes.

tips to make Handmade Sub Rolls

Use warm milk (about 90°F) to wake the yeast but not kill it.
Cold butter is key. Add it in cubes so the mixer can incorporate it slowly.
Knead until the dough is smooth and slightly elastic.
Weigh dough pieces for even rolls.
Do not overproof; a quick second rise of 30 minutes is enough.
Brush with egg white for a light shine and good color.

variation (if any)

Sesame or poppy seeds: Brush with egg wash and sprinkle before baking.
Garlic herb: Mix minced garlic and herbs into melted butter and brush on warm rolls.
Whole wheat: Substitute up to 1 cup bread flour with whole wheat flour (may need a splash more water).

FAQs

Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Use the same amount. Mix instant yeast with the dry flour and proceed. You may skip the bloom step.

Q: Can I make smaller or larger rolls?
A: Yes. Keep baking time in mind. Smaller rolls bake faster; larger rolls need more time.

Q: How do I know when the rolls are done?
A: They are done when they are golden brown and read 195–200°F inside, or sound hollow when tapped.

Q: Can I make this dough by hand without a mixer?
A: Yes. Mix and knead by hand for 12–15 minutes until smooth and elastic. It takes more effort but works.

Q: Why did my rolls turn out dense?
A: Likely under-kneaded, cold ingredients, or not enough rise time. Make sure yeast is active and dough is smooth.

Conclusion

For the original recipe details and photos, see Handmade Sub Rolls (Soft & Sturdy Hoagie Rolls).