Quick Handmade Sub Rolls Recipe: Fluffy Perfection Every Time

Crafting sub rolls at home elevates ordinary bread-making into an artisan experience that delights your senses.

These versatile bread creations carry a robust, golden-brown exterior with a tender, pillowy interior that promises culinary satisfaction.

Soft wheat flour and active yeast collaborate to produce a delectable canvas for countless sandwich possibilities.

The magical process begins with simple ingredients that merge into something extraordinary through careful technique and passion.

Professional bakers understand the subtle balance between moisture, kneading, and rising that elevates bread from mundane to magnificent.

Home cooks can easily master this skill with patience and attention to fundamental baking principles.

Each roll becomes a personal statement of culinary creativity, promising delicious results that surpass store-bought alternatives.

What Makes Handmade Sub Rolls So Worth It

• Craft Bakery-Quality Rolls at Home: Create professional-grade sub rolls without stepping into a bakery, delivering restaurant-style bread right from your kitchen with simple ingredients and basic techniques.
• Perfectly Textured Soft Interior: Achieve an incredibly tender, pillowy inner crumb that tears beautifully with a soft, delicate bite contrasting against a golden, crisp exterior crust.
• Master Artisan Bread Technique: Learn professional kneading and shaping methods that transform basic ingredients into stunning homemade rolls, developing confidence in bread-making skills while enjoying a deliciously rewarding result.

What Goes Into Fluffy, Chewy Sub Rolls

• Bread Flour: High-protein flour perfect for chewy, sturdy sub rolls with excellent gluten development.
• All-Purpose Flour: Versatile backup flour with moderate protein content for softer texture.

• Warm Milk, Water: Essential hydration that activates yeast and helps develop dough structure.
• Eggs: Provide richness, color, and help bind ingredients together.

• Active Dry Yeast: Crucial microorganism for dough rising and creating soft, airy texture.
• Sugar: Feeds yeast and helps with golden brown crust color.
• Salt: Enhances overall flavor and controls yeast fermentation.

• Unsalted Butter: Adds richness, tender crumb, and complex flavor to sub rolls.

• Egg White, Water: Creates shiny, golden exterior when brushed on rolls before baking.

How to Bake Sub Rolls with a Bakery Finish

Step 1: Activate Yeast Mixture

• Warm milk
• Sugar
• Active dry yeast

Let mixture sit until it becomes frothy and bubbly, about 5-10 minutes.

Step 2: Combine Dry Ingredients

• Bread flour
• Salt

Step 3: Create Dough Base

• Yeast mixture
• Beaten eggs

Knead on low speed for 3-5 minutes until dough looks shaggy and rough.

Step 4: Incorporate Butter

Add cold, cubed butter to dough. Knead for 8-10 minutes until butter blends completely and dough becomes smooth.

Step 5: First Dough Rise

Transfer dough to floured surface. Shape into tight ball.

Place in greased large bowl, turning to coat. Cover and let rise for 1 hour until volume doubles.

Step 6: Shape Sub Rolls

Punch down risen dough. Divide into six equal portions.

Roll each piece into 9-inch wide by 5-inch tall rectangle.

Step 7: Form Loaf Shapes

Roll dough from long side, creating tight loaf. Pinch seams closed.

Place rolls seam-side down on parchment-lined baking sheet.

Step 8: Second Dough Rise

Cover rolls with damp cloth. Let rise 30 minutes.

Preheat oven to 400°F.

Step 9: Prepare for Baking

Mix egg white with water. Brush mixture over rolls.

Score dough with three ¼-inch deep cuts.

Step 10: Bake Sub Rolls

Bake 15-20 minutes until golden brown.

Rolls are done when internal temperature reaches 195-200°F.

Tips for Better Rise and Texture

• Activate Yeast Perfectly: Ensure warm milk is between 100-110°F to guarantee proper yeast activation without killing the cultures.
• Knead with Patience: Develop gluten structure by kneading thoroughly, which creates the sub rolls' signature chewy texture and soft interior.
• Monitor Butter Temperature: Use cold, cubed butter and incorporate slowly to maintain dough consistency and prevent separation.
• Shape with Precision: Roll dough tightly and seal seams completely to prevent uneven rising and potential splitting during baking.
• Control Moisture: Cover rising dough with a damp cloth to prevent surface from drying out and maintain optimal humidity for beautiful, even rise.

How to Store Sub Rolls Without Losing Freshness

• Refrigerate: Wrap sub rolls individually in plastic wrap or place in an airtight container. Store in the refrigerator for up to 3 days to maintain freshness.
• Freeze: Seal rolls in a freezer-safe bag, removing excess air. Freeze for up to 1 month. Thaw at room temperature or in the refrigerator overnight.
• Reheat: Warm rolls in a preheated 350°F oven for 5-7 minutes. Alternatively, use a toaster oven or microwave briefly to restore their soft texture and delightful warmth.

Sandwich Combos That Work With These Rolls

• Slice and Savor Subs: These handmade sub rolls perfectly match classic Italian cold cuts like salami, prosciutto, and capicola. Add provolone cheese and a drizzle of olive oil for an authentic deli experience.
• Wine and Dine Delight: Pair these freshly baked rolls with a crisp, medium-bodied white wine like Pinot Grigio or a light Sauvignon Blanc. The wine's acidity complements the bread's rich, buttery texture.
• Sandwich Spread Sensation: Create gourmet sandwiches with roasted turkey, herb-infused mayonnaise, and fresh arugula. The soft, airy texture of these rolls enhances every bite with a delightful crunch and melt-in-your-mouth quality.
• Soup Sidekick Supreme: Serve alongside hearty tomato bisque or creamy clam chowder. These sub rolls are perfect for dipping, soaking up the rich flavors and adding a delightful textural contrast to your soup.

Sub Roll Variations That Elevate Any Filling

• Whole Wheat Wonder: Replace half the bread flour with whole wheat flour for a hearty, nutty flavor and added nutritional benefits. Reduce kneading time slightly to prevent dense texture.
• Herb-Infused Sub Rolls: Mix dried herbs like rosemary, thyme, or oregano directly into the dough before kneading. Sprinkle additional fresh herbs on top before baking for an aromatic boost.
• Cheese-Crusted Classic: Sprinkle grated parmesan or sharp cheddar cheese on top of the egg wash before baking. The cheese will create a crispy, golden-brown crust with extra flavor complexity.
• Garlic Lovers' Version: Roast whole garlic cloves and fold them into the dough during the final kneading stage. Brush with garlic-infused olive oil before baking for an intense, savory profile.

Handmade Sub Rolls Recipe

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4.5 from 15 reviews

• Total Time: 2 hours 20 minutes
• Yield: 8 1x

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Description

Homemade sub rolls bring Italian bakery magic straight to your kitchen with crusty exteriors and tender, airy centers. Professional bakers know these rolls elevate sandwiches from ordinary to extraordinary, guaranteeing restaurant-quality results you can create at home.

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Ingredients

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Primary Ingredients:

• 3 Cups (450g) Bread Flour
• 1 Cup (245g) Whole Milk
• 2 Eggs, Beaten
• 3 Tablespoons (42g) Unsalted Butter

Leavening and Seasoning Ingredients:

• 2 ½ Tablespoons (30g) Granulated Sugar
• 2 Teaspoons (11g) Active Dry Yeast
• 2 Teaspoons (12g) Fine Sea Salt

Egg Wash Ingredients:

• 1 Egg White, Beaten
• 1 Tablespoon Water

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Instructions

1. Activate the yeast by whisking warm milk, sugar, and yeast together in a medium bowl, allowing the mixture to become frothy and bubbly for about 8 minutes.
2. Sift bread flour into a stand mixer bowl and incorporate salt, creating a dry ingredient base.
3. Pour the activated yeast mixture and beaten eggs into the flour, mixing on low speed to develop a shaggy, rough textured dough.
4. Gradually introduce cold, cubed butter while kneading, continuing to work the dough until it transforms into a smooth, elastic consistency with no visible butter chunks.
5. Transfer the dough to a lightly floured surface and shape into a compact, round ball with a taut surface.
6. Place the dough in a greased large bowl, rotating to ensure complete coverage, then drape with a clean kitchen towel and allow to rise in a warm environment until volume doubles.
7. Deflate the risen dough and segment into six uniform portions, rolling each into a precise rectangular shape.
8. Tightly roll each rectangle from the long edge, creating a compact loaf and meticulously sealing the seams to prevent unraveling.
9. Arrange the rolls seam-side down on a parchment-lined baking sheet, maintaining adequate spacing between each.
10. Let the shaped rolls proof for approximately 30 minutes while preheating the oven to 400°F.
11. Whisk egg white with water to create a glossy wash, generously brushing over each roll’s surface.
12. Make three shallow, precise scores across each roll’s top to facilitate even expansion.
13. Bake until the rolls achieve a rich, golden-brown color and reach an internal temperature of 195-200°F, approximately 15-20 minutes.

Notes

• Activate yeast properly by using warm milk between 110-115°F to ensure perfect blooming and active fermentation.
• Kneading butter into the dough requires patience; cold cubed butter helps create a tender, flaky texture with rich flavor.
• Allow sufficient rising time for maximum volume and soft, airy sub roll structure, which develops complex bread characteristics.
• Scoring the dough before baking creates beautiful crust patterns and helps control bread expansion during the baking process.
• Precise internal temperature around 195-200°F guarantees fully cooked rolls with perfect moisture and doneness.
• Brush egg wash before baking to achieve a glossy, golden-brown exterior that looks professionally baked.

• Prep Time: 2 hours
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 230
• Sugar: 2g
• Sodium: 150mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 50mg