These Handmade Sub Rolls (aka hoagie rolls or grinder rolls) are ideal for any kind of sub sandwich. I developed this recipe specifically for my Homemade Meatball Sub Sandwiches, but they work perfectly for basically any deli-style sandwich that you pile into a roll.
I never hear complaints about having fresh-baked bread in the house-I doubt you will either! These rolls are soft and fluffy inside, but sturdy enough for saucy sandwiches (meatballs, Italian subs, chicken cutlets, etc.) without turning to mush. Honestly, they are so much better than store-bought that it's hard to go back to anything else!
Want a topping variation? Try my Italian Herb and Cheese Bread (Sub Rolls) for a Subway-style herb-and-cheese crust on the same soft dough!
If you're exploring more Kitchen Coalition reader favorites, my Chicken Schnitzel with Lemon Cream Sauce is one of the most requested dishes in my house - crispy, bright, and weeknight-friendly!
Quick Recipe Insights
- Hands-On Time: ~25 min
- Rising Time: 1 hr 30 min (total proofing)
- Bake Time: 15 min (plus 1-3 min if needed)
- Total Time: ~2 hr 10 min
- Servings: Six 10-inch rolls
- Calories: ~363 per roll
- Difficulty: Easy-Moderate
- Flavor Profile: Rich, buttery, lightly sweet-classic deli-style sandwich/hoagie roll.
Handmade Sub Roll Ingredients
I had a few goals I wanted to achieve with this bread. I wanted the rolls 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 kneading 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. In my experience, you will have more accurate, repeatable results when measuring by weight vs. volume, which is always a plus.
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 rolls. I have the complete shaping and proofing process outlined below.
Steps 1 - 4: Mixing & Dough Development
Bloom yeast → combine wet + dry → add butter → knead until smooth.
Steps 5 - 8: Bulk Rise, Dividing, & Shaping
Shaping stages: bulk rise → portion → flatten → roll tightly
Step 9 - Second Proof: The rolls should look puffy and slightly relaxed before scoring.
Step 10 - Egg Wash, Score & Bake: Brush with egg wash, score with quick, shallow slashes, and bake for 15 minutes at 400°F. (If needed, add 1-3 minutes until deep golden brown.)
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
Equipment
- Instant Read Digital Thermometer Optional
- Stand Mixer Optional
- Rolling Pin
- Parchment Paper
Ingredients
- 1 Cup Whole Milk 110-115℉
- 1 Tablespoon + 2 Teaspoons Sugar
- 2 ½ Teaspoons Active Dry Yeast
- 3 ¼ Cups Bread Flour
- 2 Teaspoons Fine Sea Salt
- 2 Eggs Beaten
- 3 Tablespoons Unsalted Butter 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 size.
- 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 into a rectangle that is approximately 9 inches wide by 5inches tall. The dough should be between ¼ to ½-inch thick. Starting with the long side, tightly roll the dough into a log shape. Pinch the end seams together until they are smooth. Place seam side down on a baking sheet lined with parchment paper.
- Cover the rolls with a damp kitchen cloth, or a second baking sheet, 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 the rolls.
- Using a lame, razor blade, or sharp kitchen knife, score the dough ¼ deep in three spots.
- Bake for 15 minutes until golden brown, or they register 195 - 200°F internally on an instant-read thermometer. (Add 1 - 3 minutes if needed). Remove from oven and transfer to a wire rack. Allow them to cool completely before slicing.
Des says
Great recipe! The rolls come out very light and fluffy, so delicious. The dough is very sticky at first, but I found it helpful to use vegetable oil to grease the dough scraper as I removed it from the mixer. The texture gets a lot better after the first rise.
My proofing time look twice as long as mentioned in the recipe, even after putting it next to my warm radiator. Not sure why that happened, but the bread still turned out great.
Spencer Klickman says
Thanks for giving this recipe a shot, Des! I've had a few other people comment on long proofing times here lately, and I think it's mostly due to the cold weather we've been having.
I've had good results from proofing in the oven with the light on, so you may want to give that a try too! I also really like the proofing function on my Breville Smart Oven. I know not everyone has one of those, so I don't write recipes with that in mind, but it is one of the reasons we bought one a few years ago. Just food for thought!
Good luck!
Cyndi says
How do I store these to use during the week? Can the finished rolls be frozen for later use?
Spencer Klickman says
Hi, Cyndi! Yes, the finished rolls can be frozen and thawed out as needed throughout the week.
I've never done this personally, but this should work with little to no issues. Please let me know how they turn out!
Sanet says
Thank goodness I stumbled onto this recipe!! I followed the recipe to the T and weighed all the ingredients. After adding the butter it took about 5 minutes for the dough to smooth out and pull away from the sides and took 8 minutes of machine kneading to form into a beautiful dough, so patience is the key.
The end result is a beautifully soft, golden roll that held up to whatever I filled it with.
Thanks for sharing this perfect recipe!
Spencer Klickman says
Thanks for the kind words! You are correct - it does take a little bit of time for everything to come together, but it's always worth it!
Jessica says
I have made these twice now and both times they turned out delicious. I've read the comments about the dough being sticky and was prepared to add additional flour. I have to knead by hand and 1/4 cup extra flour seemed to do the trick, adding a tablespoon at a time.
My second batch I made half sub rolls, half brioche looking buns and they both turned out fantastic. 15 minutes is the perfect time for both. So happy to have found this recipe. Thank you!
Spencer Klickman says
Good to hear, Jessica! That's awesome that they worked for brioche buns as well, I'll have to give that a try sometime soon!
MsKadena says
I made this today and followed everything. Turned out really good. The dough was really sticky at first but still workable specially after the first rise. Thank you for sharing this recipe.
Spencer Klickman says
Thank you for the kind words, and I'm glad you enjoyed them! One of my favorite parts about making this dough is the transformation before and after the first rise. It almost feels like a completely different dough!
June Clarke says
I don’t think I did anything wrong, but my dough was so wet and sticky. I had a very hard time even getting it out of the mixer bowl. I followed the instructions precisely and hope that the end result comes out.
Spencer Klickman says
Hi, June! Just curious if you weighed the ingredients, or used volume (cups/tablespoons, etc.) measurements when you made it? The dough will be decently wet/sticky prior to the first proof, but shouldn't be overly difficult to work with. Next time I make these I'll double check the volume measurements to make sure everything is accurate.
One other thing to look out for is the temperature of the butter. Using it straight out of the fridge makes a difference, as warm/softened butter will make the dough slightly more slack/wet.
Please let me know how your batch turned out!
Linda says
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.
Spencer Klickman says
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!
Linda V Curtis says
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!
Spencer Klickman says
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.
Chelsea says
I’m curious if this dough could be made a day early put in the fridge and baked the next day? Looking to make rolls thanksgiving🦃
Spencer Klickman says
Hi, Chelsea! These could absolutely be made a day early. I would shape these into rolls (I would aim for 45 - 50 grams each) after the first proof, place them in a greased pan, cover with plastic wrap, then do the second proof in the fridge overnight. Just be sure to take them out of the fridge while the oven preheats to let them warm up a little, and apply the egg wash right before they go in the oven. You may need to add a minute or two to get them baked all the way since they'll still be a little chilled from the fridge.
Please let me know how these turn out!
Kerri says
Looks amazing and I can’t wait to try. Could I make the dough in the bread machine on the dough setting?
Spencer Klickman says
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!
Jordana says
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 😂
Spencer Klickman says
Thanks for the kind words Jordana! These sub rolls are some of my favorites as well!
Delaney says
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!
Spencer Klickman says
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!
Bella says
These were so soft. Perfect!!
Spencer Klickman says
Thanks, Bella! So glad they turned out ok and that you enjoyed them!
Jacqueline says
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!
Spencer Klickman says
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.
Delaney says
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.
Spencer Klickman says
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!
Delaney says
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.
Alex says
Absolutely amazing. I was looking for a soft yeasty sub roll for meatball sammiches… and these were perfect. Soft, little chewey, little crispy, little bit of a touch of sweet…. Work of art. Would eat these with anything, cold cuts, sliced with butter, toasted with jelly. Will make again and again and again.
So nice to find a really good recipe. So many fake recipes out there. This was spot on. Perfection. Thank you!
Spencer Klickman says
Alex - thank you so much for the kind words! I'm really glad you enjoyed them!
Alisha says
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.
Spencer Klickman says
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!
Cydney Bulger says
First attempt, made as written( other than adding in a bit of my sourdough starter), perfect results! Thank you so much!
Spencer Klickman says
Great to hear Cydney! I'm so glad to that they turned out for you.
Debbie says
I made these today to make steak sandwiches for dinner and they were beyond excellent. My family loved them so much. These will be on weekly rotation.
Spencer Klickman says
That's awesome to hear, Debbie! So glad you and your family enjoyed them!
Cathey says
Beautiful!!! Thank you for this recipe. It’s a keeper!!!
Spencer Klickman says
Thank you for the kind words Cathey! I'm so glad you enjoyed this recipe!
Sherry says
Is bread flour different from self rising flour?
Spencer Klickman says
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.
Shanice says
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??
Spencer Klickman says
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!
Audrey says
I used my digital scale to measure every ingredient but the dough was extremely wet. I had to add an considerable amount more flour. The recipe said the dough ball should weigh 880 grams but the total weight of the ingredients only weighs around 755 grams so an additional 120 grams of flour is needed. They were DELICIOUS!
Spencer Klickman says
Hi, Audrey! So glad you give this recipe a try. I'll be sure to double check my weight measurements next time I make these and update as needed.
Melanie Binney says
Yes, please update and give us accurate weights, please! 😊
I wish I could post a picture, they're beautiful!
Melanie Binney says
Same here. I prefer to weigh my ingredients and did the same as you. It was way to wet and didnt weigh enough so I added more flour. They are baked and look wonderful. We'll be eatomg them this evening. I'm glad to read yours were good. I wish I had read this prior to mixing! Lol
Spencer Klickman says
Hi Melanie - I've been meaning to double check my measurements on this one, so thank you for the reminder! So glad that they turned out well for you. I'll be sure to review my measurements and update soon.