These Handmade Sub Rolls are a game-changer for your favorite sandwiches, whether you call them subs, grinders, or hoagies! Originally developed for my Homemade Meatball Subs, they’re versatile enough to pair with any filling you like.
Why You’ll Love These Sub Rolls
Freshly baked bread at home is always a winner, and these rolls won’t disappoint. They’re soft and fluffy inside yet sturdy enough to hold up against hefty meatballs and sauce — no toasting needed! Trust me, once you try making these, store-bought rolls won’t cut it anymore.
What Makes These Rolls Special
The key to the perfect balance between structure and softness is using bread flour, which has a higher protein content than all-purpose flour. This creates a strong gluten network, giving the rolls good body and chew without being tough.
I use whole milk instead of water for extra richness, subtle sweetness, and a tender crumb. Another trick is adding cold, cubed butter — unlike softened butter, it takes longer to knead in, which helps develop a smoother dough and better texture. Kneading times are longer, but the results are worth it!
If you’re serious about baking, I highly recommend investing in a digital kitchen scale for precise measurements. Weighing ingredients gives you consistent results every time.
Dough Preparation & Proofing Process
This dough goes through two rises: a bulk proof and a final proof after shaping.
- Bulk Proof: After kneading, lightly grease a large bowl, place your dough ball inside, and cover. Let it rise for about 1 hour until doubled in size.
- Shaping: Turn the dough out onto a lightly floured surface. Punch it down, then divide it into six equal pieces. Shape each piece into a smooth ball by pinching seams underneath.
- Forming Rolls: Using a rolling pin, flatten each dough ball into a rectangle about 9 inches wide by 5 inches tall, roughly ¼ to ½ inch thick. Roll tightly from the long side into a loaf shape and pinch the seam closed. Place seam side down on a parchment-lined baking sheet.
- Final Proof: Cover the shaped rolls with a damp cloth and let them rise for another 30 minutes.
Baking Your Sub Rolls
- Preheat your oven to 400°F (200°C).
- Mix an egg white with a tablespoon of water and gently brush it over the tops of your rolls for a glossy finish.
- Score each roll with three shallow slashes using a sharp knife or razor blade.
- Bake for 15–20 minutes, or until the rolls are golden brown and reach an internal temperature of 195–200°F (90–93°C).
- Remove from oven and cool on a wire rack before slicing.
Ingredients
- 1 cup whole milk (90°F)
- 2 ½ tbsp granulated sugar (30g)
- 2 tsp active dry yeast (or 1 packet, 11g)
- 3 cups bread flour
- 2 tsp fine sea salt (12g)
- 2 eggs, beaten
- 3 tbsp unsalted butter, cold and cubed
- 1 egg white (for egg wash)
- 1 tbsp water (for egg wash)
Instructions Summary
- Bloom yeast in warm milk with sugar until frothy.
- Mix bread flour and salt; add yeast mixture and beaten eggs, knead to shaggy dough.
- Knead in cold butter until smooth (8-10 minutes).
- Bulk proof dough for 1 hour.
- Divide, shape, roll, and final proof for 30 minutes.
- Brush with egg wash, score, and bake 15–20 minutes.
- Cool before slicing.
Nutrition (per roll approx.)
- Calories: 348 kcal
- Carbs: 53g
- Protein: 12g
- Fat: 10g
- Saturated Fat: 5g
- Sodium: 823mg
- Fiber: 2g
- Sugar: 7g
Enjoy these sub rolls with your favorite sandwich fillings — they’re perfect for meatball subs, cold cuts, or veggie stacks! Fresh, homemade bread always takes your meal to the next level.