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Easy Homemade Sub Rolls Recipe

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3.9 from 14 reviews

These easy homemade sub rolls are soft, airy, and perfect for sandwiches. Made from simple pantry ingredients like flour, yeast, and water, these rolls feature a tender crumb with a golden crust. With no complicated techniques, they are ideal for beginners and provide a delicious base for your favorite fillings.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 4 sub rolls
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Ingredients

Wet Ingredients

  • 1 1/2 cups lukewarm water (about 105°F)
  • 3 1/2 teaspoons vegetable oil

Dry Ingredients

  • 2 tablespoons active dry or instant yeast
  • 3 1/2 teaspoons sugar
  • 1 1/2 teaspoons fine salt
  • 4 cups all-purpose flour (spooned and leveled)

Instructions

  1. Activate Yeast: Add lukewarm water to a large bowl or the bowl of a stand mixer fitted with the kneading hook. Stir in the yeast and 1/2 teaspoon of sugar. Let it stand for 5 minutes until the yeast begins to bubble and activate.
  2. Combine Ingredients: After yeast activation, add the remaining sugar, salt, and vegetable oil. Mix briefly to combine all ingredients.
  3. Add Flour: Gradually add the flour one cup at a time, mixing between each addition. Once all flour is incorporated, continue mixing for 3-4 minutes until the dough forms. The dough may be wet and sticky—this is normal and will firm up during resting.
  4. Rest Dough: Remove the kneading hook if using a mixer, cover the bowl with a clean tea towel, and let the dough rest for 15 minutes.
  5. Knead Dough: Transfer the dough to a floured surface. Knead gently for a couple of minutes, adding flour only as needed if the dough sticks. Weigh and divide the dough into 4 equal parts.
  6. First Rest: Shape each portion into a ball, cover with a tea towel, and let rest for 15 minutes to relax the gluten.
  7. Shape Rolls: Roll each dough ball into an 8×8-inch square. Starting at the edge closest to you, roll tightly like a jelly roll and pinch the seam. Roll the log gently with your palms to stretch it evenly to 11-12 inches.
  8. Prepare Baking Sheet: Place the rolls on a large ungreased baking sheet. You may lightly dust with flour or use parchment paper to prevent sticking.
  9. Second Rise: Brush the tops of the rolls with water, cover them again, and let rise for 20-30 minutes until puffy.
  10. Preheat Oven: While the rolls rise, preheat your oven to 375°F (regular bake setting, not fan-assisted) so it’s ready when the rolls have risen.
  11. Final Prep: Brush the risen rolls again with water. Optionally, sprinkle with toppings like seeds, cheese, or dried herbs.
  12. Bake: Bake the rolls for 18-22 minutes or until they achieve a deep golden color.
  13. Cool: Remove the rolls from the oven and immediately transfer to a cooling rack to cool completely.
  14. Store: Wrap and store the rolls at room temperature or refrigerated to keep fresh. For longer storage, freeze wrapped rolls for up to 3 months.

Notes

  • If the dough feels too sticky after resting, add a little more flour while kneading, a tablespoon at a time.
  • Make sure water is lukewarm (about 105°F) to properly activate yeast without killing it.
  • Do not grease the baking sheet; the crust develops better on an ungreased surface.
  • These rolls are best enjoyed the day they are baked but can be stored in the fridge or frozen for extended freshness.
  • You can customize the rolls by adding your favorite toppings just before baking.

Find it online: https://cheftinaskitchen.com/easy-homemade-sub-rolls-recipe/