Published: · Modified: by Spencer Klickman · This post may contain affiliate links · 27 Comments
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These Handmade Sub Rolls are ideal for any type of sub sandwich, grinder, or hoagie – whatever you want to call them! This recipe was developed specifically for my Homemade Meatball Sub Sandwiches but realistically, they can be used for just about any type of sandwich!
I never hear complaints about having fresh baked bread in the house. I doubt you will either, so I recommend giving these a try. They are sturdy enough to handle hefty meatballs and sauce without having to toast them, yet they are super soft, fluffy, and jam packed with flavor. These are honestly so much better than store-bought rolls. I can guarantee that it will be hard to go back to anything else!
Handmade Sub Roll Ingredients
I had a few goals I wanted to achieve with this bread. I wanted the loaves to have a good amount of structure to them, yet still remain soft and pliable. Bread flour was the logical starting point in my mind. It has a higher protein content than all-purpose flour, which helps form a strong gluten network. In turn, this helps create more structure and body to the bread. I also opted for whole milk for my liquid component instead of water for the added fat content and slight sweetness that it lends.
I also opted for cold, cubed, unsalted butter. Using cold butter versus softened butter extends the kneading time by several minutes, which is by design. Using softened butter takes about 3-5 minutes to completely incorporate into the dough, while using cold butter takes closer to 8–10 minutes. The longer knead time helps bring everything together to make a really smooth dough and adds more body to the finished product. The longer you knead dough, the stiffer/chewier your bread will be. Having a moderate amount of kneading was key to properly developing the structure of the finished product.
I also strongly encourage you to invest in a digital kitchen scale if you do any baking. Most (if not all) of my baking recipes will be listed out by weight. I will have volume measurements provided as well. The general consensus is that you will have more accurate, repeatable results when measuring by weight vs. volume. I have found this to be true in my own experience.
Dough Proofing and Shaping Process
This dough will go through two proofing (or rising) stages: a one-hour bulk proof, and then a secondary proof after the dough has been shaped into loaves. I have the complete shaping and proofing process outlined in the gallery below.
Did you make this recipe for Handmade Sub Rolls?
Let me know in the comments below how yours turned out, and don’t forget to leave a rating!
Recipe
Handmade Sub Rolls
Spencer Klickman
These Handmade Sub Rolls are perfect for any sandwich, grinder, hoagie, gyro (whatever they're called)! Soft yet sturdy and delicious.
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 15 minutes mins
Proofing Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs 10 minutes mins
Course Bread
Cuisine American
Servings 6 10-Inch Rolls
Equipment
Instant Read Thermometer Optional
Stand Mixer with Dough Hook Optional
Rolling Pin
Parchment Paper
Baking Sheet
Ingredients
- 1 Cup Whole Milk 245g – 90℉
- 2 ½ tablespoon Granulated sugar 30g
- 2 tsp or 1 Packet Active Dry Yeast 11g
- 3 Cups Bread Flour 450g
- 2 teaspoon Fine Sea Salt 12g
- 2 Eggs Beaten
- 3 tablespoon Unsalted Butter 42g – Cold, Cubed
- 1 Egg White Beaten – For Egg Wash
- 1 tablespoon Water For Egg Wash
Instructions
In a medium sized bowl, add the warm milk, sugar, and yeast. Let bloom for 5 to 10-minutes until frothy.
As the yeast mixture blooms, combine the bread flour and salt in the bowl of a stand mixer.
Add the yeast mixture and beaten eggs to the flour and salt. Knead on low speed for 3 to 5-minutes until a shaggy dough forms, scraping down the sides of the bowl with a spatula as needed.
Add in the cold, cubed butter, and knead for an additional 8-10 minutes until butter is fully incorporated and the dough is smooth. (The dough ball should weigh approximately 880g at this point).
Turn the dough out onto a lightly floured work surface, and roll into a tight ball.
Lightly grease a large bowl, turning the dough ball to coat and cover. Cover and let rest for 1-hour, or until doubled in sized.
Turn the dough out onto a lightly floured work surface, and punch the dough down. Divide into six equal pieces (approximately 140g each) and roll into individual dough balls.
Using a rolling pin, roll each dough ball in to a rectangle that is approximately 9-inches wide, by 5-inches tall. The dough should be between ¼ to ½-inch thick. Starting with the long side, tightly roll the dough into a loaf shape. Pinch the end seams together until they are smooth. Place seam side down on baking sheet lined with parchment paper.
Cover dough with a damp kitchen cloth, or second baking sheet and and let rise for an additional 30 minutes.
While the dough is proofing, preheat the oven to 400°F.
Mix the egg white and water in a small bowl and gently brush over loaves.
Using a lame, razor blade, or sharp kitchen knife, score the dough ¼ deep in three spots.
Bake for 15 – 20 minutes until golden brown or they register 195 – 200°F internally on an instant read thermometer. Remove from oven and transfer to a wire rack. Allow them to cool completely before slicing.
More Bread
- Chai-Spiced Cinnamon Rolls
- Ultimate Homemade Hamburger Buns
- Homemade Cheesy Bread
- Homemade Brioche Slider Buns
Reader Interactions
Comments
Linda
My dough was pretty wet and sticky so I added more flour until it pulled away from the bowl. I weighed all my ingredients except the milk. I guess next time I’ll weigh that too. I can’t wait to see how it comes out.Reply
Spencer Klickman
Hi Linda, thanks for giving this recipe a shot! This dough will be pretty sticky all the way through the first proof. Once the gluten network has a chance to form and the dough gets some structure, it gets much easier to work with! It’s a pretty neat transformation.
Please let me know you yours turn out!
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Linda V Curtis
I did add about 1/4 cup of flour, but next time I won’t let the stickiness bother me. The rolls were good and did hold up to meatballs, but I think the texture would have been better with less flour. They are delicious though and my food critic, (in his own mind) husband loved them!Reply
Spencer Klickman
So glad to hear they turned out well for you! If need be, you can always turn the dough out onto the counter and lightly dust with flour while shaping it into a ball prior to the first proof. That could help with the stickiness if you’re still too sticky with less flour.
Kerri
Looks amazing and I can’t wait to try. Could I make the dough in the bread machine on the dough setting?
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Spencer Klickman
Hi Kerri,
I don’t actually own a bread machine, so I’ve never used one for this recipe. That being said, I don’t see why you couldn’t at least mix/knead the dough, then go all the way through the first proof, then follow the directions as written from step 7 on.
If you decide to try it out, please let me know how it turns out! I’m very curious to know the results!
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Jordana
These were fairly easy to make and yummy! I was craving a good sub sandwich so woke up early one Sunday morning and made these, by lunch time i has the sandwich of my dreams 😂Reply
Spencer Klickman
Thanks for the kind words Jordana! These sub rolls are some of my favorites as well!
Reply
Delaney
So I have made this recipe four times in the past few weeks and it is a BEAUTIFL dough that produces an extremely impressive bread. I have tried it using whole milk and I’ve also tried it using almond milk.
While there IS a difference, it really isn’t in the final product or how it tastes. The taste difference is minimal, although I will say that the ones made with whole milk do taste better. However, again, that difference is very minimal, so you can make this with plant-based milk (I’ve only tried almond) successfully.
Where you WILL notice the difference is in working the dough. When you use the whole milk, the dough is super smooth, elastic, and a joy to punch down/roll out. When you use almond milk, the dough is stickier. Not super sticky like ciabatta, mind you, but that’s the difference. I have added an extra tbs of butter when I work with almond milk.
The results of this recipe are astounding, though. The taste is delicious, it’s airy and soft inside, and yet it still supports messy fillings.
I’ve rolled this into sub rolls and burger buns for veggie burgers. No need to toast the bread before you load up with whatever your sandwich filling is; however, if you decide to do that, you can. We’ve done both and they are fantastic either way.
It’s an easy recipe to master. I truly cannot recommend this one enough. I am trying to figure out the best way to roll it/shape it to make a loaf next time. Perhaps three mounds that I then pile next to each other in the pan? I don’t know, but I’m going to try.
Make this bread. You will love the smell and the taste.
Amazing recipe, Spencer!Reply
Spencer Klickman
Thank you so much for the kind words! This is really great information to have about using plant-based milk. I bet the main difference between the two is the fat content between the whole milk vs. the almond milk, so adding the extra tablespoon of butter is perfect!
As far as shaping into a loaf – I would roll it out into a rectangle (much like the shaping instructions in my recipe for my Perfect Homemade White Bread where the short edge is as tall as your loaf pan, then roll it up into a log, then do the do the second proof. Please let me know how it turns out, as I’ve never done that with this dough!
Reply
Bella
These were so soft. Perfect!!Reply
Spencer Klickman
Thanks, Bella! So glad they turned out ok and that you enjoyed them!
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Jacqueline
I have been through multiple websites over the last year, trying to find the PERFECT recipe for bread and buns. Thanks to you I have found it!!!! This is my go to for sub rolls, hamburger buns and hotdog buns. They are perfect every time!Reply
Spencer Klickman
Thanks for the kind words Jacqueline! I’m so stoked to hear that you like the recipe so much. I’ve never used it to make burger or hot dog buns, but that’s a great idea! I’ll have to give that a try.
Reply
Delaney
Hey Spencer,
I know that whole milk is what I *should* use, but do you think I *could* use a plant-based milk instead? I have a feeling that an almond milk or coconut milk has the potential to alter the final results. Thanks for your help. If you think it’ll work, I’ll report back with how it turned out.Reply
Spencer Klickman
Hey, Delaney,
You can certainly use plant-based milk instead of whole milk in a 1-to-1 ratio. I’ve never done it personally, but a few things I would suspect are that plant-based alternatives may have more water and less fat content than whole milk. They may turn out a tad drier and less moist, but I would say give it a shot and let me know how they turn out!
I would also venture to guess that you’d have to find a comparable substitute for the unsalted butter if you’re avoiding dairy (please, correct me if I’m off-base here). You can use a neutral cooking oil in 3/4 of the amount amount called for, or use a 1-to-1 ratio of coconut oil. You may end up with a slight coconut flavor. Margarine is another non-dairy 1-to-1 substitute as well! Hope these tips help!
Reply
Delaney
Thanks so much for your input. We’re not avoiding dairy; it’s just that two members of my family cannot tolerate cow’s milk. Butter isn’t an issue, but straight-up cow’s milk sure IS. I think it would be tolerable when it’s mixed in with a recipe; however, I just never have it on hand because of the way these family members react to it. If I go out and buy milk, then I’m going to have to find other recipes that ask for it, otherwise it’s a waste.
I will probably attempt this later in the week.Reply
Alisha
Mine didn’t get near as large as yours but were so fluffy and delicious. I’m going to work on rolling them differently next time and see how they turn out. They were on the skinny side and I have no idea why they didn’t puff up. Maybe I didn’t allow enough rise during bowl proofing. Like I said, they taste wonderful, but I’ve got to work on the shape.
Reply
Spencer Klickman
Hi, Alisha! So glad to hear that you liked them! How long did you let them proof after you shaped them? 30 minutes is usually all that’s needed, however if your yeast is old, or your kitchen is cold, etc., it may take a little longer to properly proof. I would check the best by date on your yeast just to be sure.
If the yeast is ok, I would start looking into your technique, like you mentioned.
The key to the fluffiness and texture is more so attributed to the second rise, vs. the first rise. There is a chance that you may have worked the dough too much while shaping them and knocked too much of the gas out of the dough. If that happens next time, just let them sit for a little bit longer on the second rise, and they should puff right back up!Reply
Cydney Bulger
First attempt, made as written( other than adding in a bit of my sourdough starter), perfect results! Thank you so much!Reply
Spencer Klickman
Great to hear Cydney! I’m so glad to that they turned out for you.
Reply
Cathey
Beautiful!!! Thank you for this recipe. It’s a keeper!!!Reply
Spencer Klickman
Thank you for the kind words Cathey! I’m so glad you enjoyed this recipe!
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Sherry
Is bread flour different from self rising flour?
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Spencer Klickman
Yes, they are very different ingredients.
Bread flour is plain wheat flour that has higher protein content than regular all-purpose flour. The higher protein creates more gluten strands when you add water to it, which adds more texture. It’s great for pizza crusts and all breads, etc. It does require yeast (or sourdough starter) in order to rise. You can typically use bread flour and all-purpose flour fairly interchangeably. All purpose flour would be fine to use for this recipe.
Self rising flour is essentially all-purpose flour that has some salt and baking powder added to it to act as a leavening agent. This is typically used for cakes and unyeasted quick breads (like biscuits, pancakes, etc.). I would not use it for this recipe.
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Shanice
Let me be the first to say …. From a non baker my rolls are amazing!! I don’t like baking because you have to be so exact . I was even off with measurements just slightly !! No more than 3 or 4 grams off and yeast that was 6 months expired ! I was a happy happy girl . I’m waiting for my deli meat to arrive and it is on!! Thank you . I’m on the way to look if you have a brioche bun recipe??Reply
Spencer Klickman
Thanks so much Shanice! I’m so glad that these worked out for you!
You’re in luck – I actually do have a Brioche Bun Recipe. Go check it out here: https://the-kitchencoalition.com/fluffy-brioche-buns/
I might be a little bit biased here, but they are AWESOME!
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