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Bread

Sub Rolls

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.

Published

Sub Rolls

At a glance

Prep
15m
First rise
1h – 1h 30m
Shape
10m
Bake
14m – 18m
Serves
6-8 rolls
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Ingredients

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.