If you're craving soft, fluffy, and perfectly crusty sandwiches, this Homemade Sub Rolls Recipe is your new best friend. It’s especially wonderful when you want to elevate your subs beyond store-bought buns or impress friends with fresh-from-the-oven simplicity. I love making these rolls for weekend gatherings or anytime the mood strikes for a truly homemade touch.
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Why You’ll Love This
This recipe brings together simplicity and classic flavors to deliver sub rolls that are soft inside, with just the right amount of chewy, toasty crust on the outside. Making your own rolls at home lets you control the ingredients while enjoying fresh bread at its best.
- Reliable Texture, Great Flavor: The blend of bread flour and olive oil creates a tender crumb with subtle richness.
- Crisp–Golden Finish: A touch of egg wash and steam in the oven yields that beautiful, glossy crust you want on sandwich rolls.
- Pantry-Friendly Ingredients: No fancy extras here—just basics you likely have, plus optional seasonings for customization.
- Weeknight Easy, Weekend Worthy: Plan ahead or make on the fly; these rolls fit smoothly into your schedule.
Ingredient Snapshot
Choosing the right flour and yeast sets the tone for these sub rolls, while olive oil and seasonings bring depth without overwhelming. You can add mix-ins if you want a flavor twist, but sticking to the basics yields classic, foolproof results.
- Bread Flour: Delivers the perfect chew and gluten structure; if you only have all-purpose, it works but expect a slightly softer roll.
- Active Dry Yeast: Essential for rise and fluffiness; be sure it's fresh for best results.
- Olive Oil: Adds flavor and helps the dough stay tender—extra virgin is great here.
- Salt & Sugar: Balance taste and support yeast activity.
- Egg: Used in the wash for a shiny crust—don't skip!
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Homemade Sub Rolls Recipe
Step 1 — Set Up & Season
Start by proofing your yeast: mix warm water (105–110°F) with sugar, sprinkle the yeast on top, and let it sit for 5 to 10 minutes until it gets bubbly and foamy. This lively bloom tells you your yeast is active and ready to give those rolls their rise. While waiting, whisk together your dry ingredients—flour, salt, and any optional garlic powder or seasonings you’re opting for. The aroma at this stage barely hints at the toasty goodness ahead, but it’s the foundation.
Step 2 — Sear, Toast, or Mix
Now mix the olive oil into the frothy yeast mixture, then add the dry flour mix in batches. Stir it until a shaggy dough forms—this is when it looks rough but promising. If you’re up for it, knead the dough by hand on a floured surface for about 8 to 10 minutes until it springs back when poked and feels smooth. If you have a stand mixer with a dough hook, knead on medium speed for 6 to 8 minutes. Trust your hands or the machine to develop that gluten, which ensures soft, chewy rolls inside with a sturdy crust outside.
Step 3 — Finish for Best Texture
After kneading, shape your dough into a ball and place it in a lightly oiled bowl. Cover it with a kitchen towel or plastic wrap and let it rise for 1 to 1.5 hours in a warm spot until it’s doubled in size and gently bounces back when pressed. Then punch it down and divide it into 8 even pieces—think about 3.5 ounces each. Shape these into 6 to 7-inch ovals and place on parchment-lined baking sheets dusted with cornmeal—that little touch adds a subtle crunch underneath. Let the rolls rise again, covered, for another 45 to 60 minutes until puffed and soft. Right before baking, preheat your oven to 425°F and add a pan of hot water inside for steam—that’s a game-changer for a crisp, golden crust. Slash each roll lengthwise about ¼ inch deep, brush with the beaten egg wash, sprinkle with sesame seeds and sea salt if you like, and bake 18 to 20 minutes until they’re golden and hollow-sounding when tapped. Cool on wire racks to keep them from getting soggy.
Smart Little Tips
One of the joys of making the Homemade Sub Rolls Recipe is seeing and hearing them transform. I’ve learned a few tricks to make sure yours turn out just as delightful every time.
- Doneness Cue: Look for a golden crust and that satisfying hollow sound when you tap the bottom of the roll.
- Temperature Trick: Keep your water warm but not hot to avoid killing the yeast—think cozy bath temperature.
- Make-Ahead Move: You can shape the rolls, then refrigerate overnight for a slow second rise; just bring back to room temp and bake the next day.
- Avoid This Pitfall: Don’t skip the steam pan in the oven—it helps develop that crisp, glossy crust everyone loves.
Serving Ideas
Finishing Touches
When your homemade sub rolls emerge warm and inviting, slice them carefully with a sharp knife or razor blade to keep the crumb intact. A light spread of good-quality mayo or mustard complements the rolls easily without stealing the show. I love adding fresh veggies and deli meats, but these rolls stand out beautifully even simple with melted provolone or a drizzle of olive oil and fresh herbs.
Pair It With
Think crisp pickles, tangy coleslaw, or crunchy potato chips for a contrast of textures and flavors. A fresh green salad or bowl of soup rounds out the meal wonderfully when serving your subs off these homemade rolls.
Easy Plating Upgrades
For a weekend get-together, arrange the rolls on a wooden board alongside stacks of meats, cheeses, and condiments for a build-your-own-sub party. Garnish the platter with sprigs of rosemary or basil to echo the flavors inside the rolls and bring a touch of rustic charm to the table.
Make-Ahead, Store & Reheat
Storing Leftovers
Keep your leftover sub rolls in an airtight container or resealable bag at room temperature for up to 2 days. They maintain a soft crumb but the crust may lose some crispness. If you refrigerate, let them come back to room temperature before reheating to refresh the texture.
Freezing Tips
These rolls freeze very well. Wrap them tightly in plastic wrap and then a layer of foil or airtight bag. Freeze up to 3 months. Thaw overnight in the fridge or on the counter wrapped in a clean towel to prevent drying out.
Reheating Homemade Sub Rolls Recipe Without Drying Out
To reheat, I love popping the rolls into a 350°F oven wrapped in foil for 10–12 minutes to warm through while locking in moisture. You can also microwave briefly covered with a damp paper towel for 20–30 seconds—just be careful not to overdo it or they'll turn chewy. An air fryer on low heat for a few minutes can revive the crust nicely too.
Frequently Asked Questions
Yes, you can use all-purpose flour, which will yield a softer roll but slightly less chewy and structured than with bread flour. Both work well!
The steam creates a humid environment that keeps the crust from setting too quickly, allowing the bread to expand and develop a beautiful glossy and crispy outer shell.
Absolutely! The recipe includes options like Italian seasoning, rosemary, and Parmesan cheese—adding them during the flour mixing stage is best for even distribution.
The dough should roughly double in size and feel airy and puffy. Press lightly with a finger—if the indentation springs back slowly, it’s ready.
Final Thoughts
PrintPrint Recipe
Homemade Sub Rolls Recipe
This recipe for Homemade Sub Rolls guides you through creating soft, golden sandwich buns perfect for any sub or hoagie. Featuring a slightly crispy crust and tender crumb, these rolls use simple ingredients and methodical rising times to develop excellent flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 8 rolls
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Dough Ingredients
- 4 cups 480g bread flour or all-purpose flour
- 1 ½ cups 355ml warm water (105–110°F)
- 2 ¼ teaspoon 1 packet active dry yeast
- 2 tablespoon granulated sugar
- 2 tablespoon olive oil (extra virgin preferred)
- 2 teaspoon salt
- 1 teaspoon garlic powder (optional)
Toppings and Flavor Additions
- 2 tablespoon cornmeal for dusting
- 1 egg beaten, for egg wash
- 2 tablespoon sesame seeds (optional)
- 1 teaspoon coarse sea salt for sprinkling
- 1 tablespoon Italian seasoning (optional)
- 1 teaspoon onion powder (optional)
- 2 tablespoon grated Parmesan cheese (optional)
- 1 tablespoon dried rosemary chopped (optional)
- Olive oil spray for oiling bowl and pans
Instructions
- Activate Yeast: In a large bowl, combine warm water and granulated sugar. Sprinkle the active dry yeast over the surface and let it sit undisturbed for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix Dough: Stir in the olive oil. In a separate bowl, whisk together the flour, salt, and optional garlic powder. Gradually add the flour mixture to the yeast mixture, stirring until a rough, shaggy dough forms.
- 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 with a dough hook for 6 to 8 minutes to achieve the same texture.
- First Rise: Shape the kneaded dough into a ball and place it in a bowl sprayed with olive oil. Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Shape Rolls: Punch down the risen dough to release any air bubbles. Divide the dough into 8 equal pieces, approximately 3.5 ounces each. Shape each piece into a 6 to 7-inch oval roll. Place the shaped rolls on baking sheets lined with parchment paper and dusted with cornmeal.
- Second Rise: Cover the rolls loosely and allow them to rise again for 45 to 60 minutes until they become puffy.
- Prepare to Bake: Preheat your oven to 425°F (220°C). Place a pan of hot water at the bottom of the oven to create steam, which helps develop a crusty exterior. Using a sharp knife or razor blade, slash each roll lengthwise about ¼ inch deep.
- Egg Wash & Bake: Brush the tops of the rolls with the beaten egg. Sprinkle with sesame seeds and coarse sea salt if desired. Bake in the preheated oven for 18 to 20 minutes until the rolls are golden brown and sound hollow when tapped. Remove from the oven and cool on wire racks before serving.
Notes
- Using bread flour helps achieve a chewier texture but all-purpose flour works well too.
- If you don't have garlic powder, you can omit it or substitute with onion powder or Italian seasoning.
- Adding herbs like rosemary or Parmesan cheese to the dough or as toppings enhances flavor but is optional.
- The pan of water in the oven creates steam, which contributes to the signature crust; do not skip this step.
- Make sure water is warm (105–110°F) to properly activate the yeast without killing it.
- For softer rolls, brush with butter after baking instead of egg wash before baking.
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