Handmade Sub Rolls

I’ve crafted the perfect handmade sub rolls—soft, chewy, and sturdy enough to hold all my favorite sandwich fillings. These rolls are golden on the outside with a light, tender interior, making them a versatile base for any sub, hoagie, or grinder I want to create.

Why You’ll Love This Recipe

I love making sub rolls from scratch because they’re fresher, tastier, and more customizable than store-bought. Whether I’m filling them with cold cuts, grilled meats, or roasted veggies, these rolls provide the ideal balance of softness and structure, holding up well without falling apart.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• bread flour or all-purpose flour

• warm water

• active dry or instant yeast

• granulated sugar

• salt

• unsalted butter or olive oil

• egg wash (egg + water) for brushing

directions

1. I begin by mixing warm water, sugar, and yeast in a bowl. I let it sit for 5–10 minutes until the yeast becomes foamy.

2. I stir in flour, salt, and butter or oil, then knead the dough by hand or with a mixer until smooth and elastic—about 8–10 minutes.

3. I place the dough in a greased bowl, cover it, and let it rise for 1 to 1.5 hours until doubled in size.

4. Once risen, I punch down the dough and divide it into equal portions—usually 6 for standard sub rolls.

5. I shape each portion into a log, about 6 to 8 inches long, and place them on a parchment-lined baking sheet, spaced slightly apart.

6. I cover the rolls and let them rise again for about 30–45 minutes, until puffy.

7. I preheat my oven to 375°F. Just before baking, I brush the tops with egg wash for a shiny, golden crust.

8. I bake for 20–25 minutes until the rolls are golden and sound hollow when tapped.

9. I let them cool on a wire rack before slicing and filling.

Servings and timing

• Servings: Makes about 6 sub rolls

• Prep time: 20 minutes

• Rise time: 1 hour 45 minutes total

• Bake time: 20–25 minutes

• Total time: around 2 hours 30 minutes

Variations

• I sprinkle sesame seeds, poppy seeds, or dried herbs on top before baking.

• I use half whole wheat flour for a heartier version.

• I brush with melted butter instead of egg wash for a softer finish.

• I add garlic powder or onion powder to the dough for extra flavor.

storage/reheating

I store cooled rolls in a sealed bag at room temperature for up to 3 days. To reheat, I warm them in the oven at 300°F for 5–7 minutes. I also freeze them in airtight bags and thaw or toast as needed for fresh sandwiches anytime.

FAQs

Can I make the dough ahead of time?

Yes, I make the dough and refrigerate it after the first rise. I shape and let it rise again just before baking the next day.

Why use bread flour instead of all-purpose flour?

Bread flour gives the rolls more structure and chew, which I find perfect for holding sandwich fillings without getting soggy.

How do I shape the rolls evenly?

I use a kitchen scale to portion the dough and roll each piece into a smooth log by tucking and rolling tightly.

Can I add cheese or herbs into the dough?

Absolutely. I fold in shredded cheese or dried herbs during kneading for an extra layer of flavor.

How do I keep the crust from getting too hard?

I brush the rolls with melted butter after baking or store them with a lightly dampened paper towel to maintain softness.

Conclusion

These handmade sub rolls are everything I want in a sandwich base—soft yet sturdy, flavorful, and fresh. I love knowing exactly what’s in them and being able to customize them to suit whatever fillings I’m craving. Once I started making my own, I never looked back.

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