Handmade Sub Rolls

These Handmade Sub Rolls are soft on the inside with a perfectly chewy crust—just the way I like them for holding up to my favorite sandwich fillings. Whether I’m building a classic Italian hoagie, meatball sub, or a grilled veggie sandwich, these rolls are the perfect homemade base.

Why You’ll Love This Recipe

I love how fresh and satisfying these rolls are compared to store-bought versions. They’re soft enough to bite through easily but sturdy enough to hold all the sauces, meats, and toppings I pile on. They freeze well, toast beautifully, and make any sandwich feel a little more special. Plus, the smell of freshly baked bread filling the kitchen is reason enough to make them from scratch.

this Recipe

ingredients

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

warm water
active dry yeast
granulated sugar
bread flour (or all-purpose flour)
salt
unsalted butter, softened
olive oil (for greasing)
egg wash (1 egg + 1 tablespoon water, for brushing)

directions

1. I combine warm water, yeast, and sugar in a bowl and let it sit for 5–10 minutes until foamy.

2. In a large mixing bowl, I add the flour and salt, then pour in the yeast mixture and softened butter.

3. I mix and knead the dough for about 8–10 minutes, either by hand or with a stand mixer, until it’s smooth and elastic.

4. I transfer the dough to a lightly oiled bowl, cover it, and let it rise in a warm place for 1–1½ hours, or until doubled in size.

5. I punch the dough down and divide it into 4–6 equal pieces, depending on how big I want the rolls.

6. I shape each piece into a log, about 6–8 inches long, and place them on a parchment-lined baking sheet.

7. I cover the rolls lightly and let them rise again for about 30–40 minutes.

8. I preheat the oven to 375°F and brush the rolls with the egg wash.

9. I bake for 18–22 minutes, or until the tops are golden brown and the rolls sound hollow when tapped.

10. I let them cool slightly before slicing and using for sandwiches.

Servings and timing

This recipe makes 4–6 sub rolls and takes around 2½ hours total—20 minutes of prep, 1½ hours for rising, and 20–25 minutes for baking.

Variations

Sometimes I sprinkle sesame seeds or everything seasoning on top after the egg wash for added texture. I’ve also added garlic powder or dried herbs to the dough for an herbed version. When I want softer rolls, I brush them with melted butter after baking instead of using egg wash before.

storage/reheating

I store leftover rolls in a bread bag or airtight container at room temperature for up to 3 days. They freeze beautifully—I wrap them tightly and thaw as needed. To refresh, I warm them in a 350°F oven for about 5–7 minutes or slice and toast them for sandwiches.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, I’ve made these with all-purpose flour and they still turn out great—just a bit less chewy.

How do I make the crust softer?

I brush the tops with butter right after baking and cover the rolls with a clean towel while they cool to trap steam.

Can I make the dough ahead of time?

Yes, I make the dough and let it rise once, then refrigerate overnight. I let it come to room temperature and do the second rise before baking.

What’s the best way to shape sub rolls?

I gently flatten each dough ball into a rectangle, roll it up tightly, and pinch the seam underneath to hold its shape.

Can I double the recipe?

Absolutely. I double all the ingredients and make a larger batch—perfect for freezing extras for later.

Conclusion

Handmade Sub Rolls bring that bakery-fresh quality right into my kitchen. With their soft, chewy texture and sturdy structure, they’re the perfect foundation for building epic sandwiches. Whether I’m meal prepping or making lunch on the fly, these rolls always elevate the experience.