Sub Rolls

Thumbnail of Sub Rolls recipe
Bread

Published

Prep: 15m
First rise: 1h – 1h 30m
Shape: 10m
Bake: 14m – 18m

Serves

These Subway-style sub rolls are soft, light, and slightly sweet, with a thin, tender crust that stays flexible instead of crisp. The dough is enriched with milk and oil to give a fluffy crumb that compresses easily but springs back, making the rolls ideal for filled sandwiches without cracking or tearing.

Ingredients

    • 500g strong white bread flour
    • 10g salt
    • 7g instant yeast
    • 25g sugar
    • 30g vegetable oil
    • 150g milk
    • 150g Water

Instructions

  • Mix

    1. Put all ingredients into a large bowl or a stand mixer bowl.
    2. Mix until a rough dough forms, by hand or in a stand mixer on low speed.

  • Knead

    1. Knead until smooth and elastic. By hand: 10–12 minutes on a lightly oiled surface or Stand mixer: 6–8 minutes on medium-low speed The dough should be soft and slightly tacky, not dry.

  • First Rise

    1. Put dough in a lightly oiled bowl.
    2. Cover and let rise 60–90 minutes, until doubled

  • Shape

    1. Divide into 4–6 equal pieces
    2. Press out the air
    3. Shape into tight rolls about 15–18 cm (6–7") long
    4. Place seam-side down on a lined tray

  • Second Rise

    1. Cover loosely
    2. Rise 30–45 minutes, until puffy

  • Bake

    1. Heat oven to 200°C / 390°F
    2. Put a tray of boiling water in the bottom of the oven
    3. Bake rolls 14–18 minutes, until lightly golden

  • Finish

    1. Cool under a clean tea towel for softness

Notes

Shaping (Very important for Subway-style texture)

  1. Divide the dough into equal pieces (≈130–150 g each).
  2. Degas firmly, pressing out any large air bubbles.
  3. Flatten each piece into a rectangle.
  4. Roll up very tightly from the short edge.
  5. Pinch the seam closed.
  6. Roll gently to about 15–18 cm (6–7") long.
  7. Place seam-side down on a parchment-lined baking tray.