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.
Dan Michael says
I just saw your guidance regarding the 150g vs 120g per cup KA Bread Flour guidance - which explains why my dough was so wet in the beginning. I thought it was my warm kitchen in Mexico - anyway heavily floured my work surface before stretched and folded because it was to wet to knead. BOTTOMLINE: They firmed up nicely and came out beautiful. About 17 minutes at 400 degrees. Great oven puff. Very pleased!
Donna Francisco says
I made them exactly as the recipe was written, and described. They turned out great, and will be making them again and again.
Thank you!
Shelly says
These turned out great. I forgot to brush with egg wash and score them though, so they're not shiny and fancy looking but they sure are delicious. Much better than store bought!
Spencer Klickman says
Hi, Shelly! So glad you gave the recipe a shot and that they turned out well!
Lorena says
Hi! Is there any substitute for the sugar? Can o do honey? Thank you
Spencer Klickman says
Hi, Lorena! Honey would be a great substitute. I would start by dissolving 2 tablespoons of honey with the warm milk and yeast and following the rest of the recipe as written.
Please let me know how this turns out if you decide to try it!
Keenan says
I just made these. I doubled the recipe and even used the extra flour like people were saying.
I didn't have any milk or half and half or anything because I woke up early like a real baker in a bakery and my grocery delivery wasn't due til 4-6pm. So I used water at a 1-1 ratio to substitute for the milk. Just turn on the faucet and make sure the water feels like nothing on your hand. Not hot or cold and that's perfect bloom temp for the yeast.
I cubed the butter fast and threw it in the freezer.
Since I used water instead of milk I didn't dampen the towels to cover the pans.
I got 12 perfect sub rolls after 17.5 mins in the oven at 400°F just like the recipe says.
So water is a viable option.
These sub rolls are amazing.
I worked in plenty of pizza restaurants in my life so I'm really familiar with dough and how to make things work if you don't have certain ingredients.
Even if you're a beginner, you can make the with water just make sure not to over work it and flour up your hands and rolling pin and surface just a bit more than "lightly" and you'll be fine.
Great recipe.
Spencer Klickman says
Thanks for the feedback, Keenan! Glad to hear that water works in a pinch. I've never tried it with just water, so that's good to know!
Marcela says
Hello, I have a question, I would love to make these rolls but would like to know how much would the 3 cups of flour be in weight? please. thanks!
Spencer Klickman says
Hi, Marcela! If you click on the "Metric" button next to the "ingredients" on the recipe card, it should automatically provide you with the weight in grams! Please let me know if this doesn't work for you.
This recipe uses 450 grams for 3 cups of bread flour, which comes out to about 150g per cup. This is a touch heavier than the "average" recommended weight per cup that King Arthur flour states. The weight called for in the recipe is based off of actual measurements that I've taken in my kitchen. Hope this helps, and please let me know how these turn out!
Irene says
Such a wonderful recipe! I've tried several hoagie roll recipes and haven't found the one I like until now. This was pillowy soft and perfect. I used them with my Italian beef to make Italian beef sandwiches and they were a hit. Only thing I did differently was added 1/2 cup more bread flour like the other comments say and it was perfect. This will now be my go to hoagie recipe!
Spencer Klickman says
Thanks for the kind words, Irene! So glad to hear that they turned out well for you!
Sherriann P says
Have tried this recipe twice! Both times have been great, but my 2nd time they didn’t seem to rise well, any tips for getting them to rise more? But they taste great!
Spencer Klickman says
Hi Sherriann! Thank you for trying out the recipe, glad to hear you enjoy them!
A few things to look out for to make sure these rise well:
- Ensure you are using active/viable yeast. If the yeast doesn't get visibly frothy/bubbly within 5 to 10 minutes of mixing it with the warm milk and sugar, I would recommend getting a new jar of yeast.
- Ensure the milk temperature is warm, but not too warm. Aim for at least 90°F, up to 110°F. Too cold, and the yeast will be sluggish, but anything over 120°F will likely kill the yeast.
- Room temperature is also important during proofing. Colder temperatures can slow down proofing/rising times. My average room temperature is around 70 - 72°F throughout the year, and that is usually adequate. If the dough hasn't doubled/proofed to the recommended size, simply waiting an extra 20 to 30 minutes can do the trick. You can also try keeping the dough in the oven with the light on to create a warmer proofing environment - just take care to not pre-heat the oven with the dough in it!
- Hot oven temperatures also help with oven spring, (this is the final rise that takes place when you bake the dough). Actual oven temperatures can vary widely from what they're set to. I believe most ovens can be calibrated to correct this issue (unless something is broken, of course.)
doubled/proofed to the reccommended size, simply waiting an extra 20 to 30 minutes can do the trick. You can also try keeping the dough in the oven with the light on to create a warmer proofing environment - just take care to not pre-heat the oven with the dough in it!
- Hot oven temperatures also help with oven spring, (this is the final rise that takes place when you bake the dough). Actual oven temperatures can vary widely from what they're set to. I believe most ovens can be calibrated some to correct this issue (unless something is broken, of course.)
Please let me know if any of these tips are helpful! Would love to hear if any of these improve your results.
Erin says
Added about 1/2c more flour and these were perfection! Delicious and so light! I made meatball subs with mine and printed the recipe for my keeper binder!
Spencer Klickman says
Thanks for the review, Erin! So glad you enjoyed the recipe.
Janis Hurkes says
wonderful recipe! I find I did have to add more flour the second time though. 1st time added 3 c.(approx 420 grams) a/p flour and dough was really "moist". rolls were still awesome though. 2nd time added 1/2 c more flour and turned out easier to shape. I do use a bread machine to knead the dough. recommendation for someones post (who had trouble incorporating the butter) maybe trying freezing the butter and grating it instead of cubing) just a suggestion to try as this is definitely a recipe to keep. thank you for a recipe ALL my family loves already!
Spencer Klickman says
Hi, Janis! So glad to hear you enjoyed the recipe!
Freezing and grating the butter is a really great idea - I'll have to test that out next time I make these.
Maggie Rhyne says
I’m on a homemade bread bender & when I saw a girl make your recipe on a social media channel I had to make them. They turned out pretty good for my first time, next time I hope to improve and have them more pillowy. They were excellent for meatball subs and will likely go in my weekly rotation 🙂
Julia K says
So I will probably be getting an engagement ring after making these sandwiches for my partners family kayaking trip. These are THE BEST. I have never made a better bread, I was SO impressed. I made these into an herb and cheese bread and oh my. So soft and pillowy. Make these! I will be making again today! Twice in a week!
Spencer Klickman says
Thanks so much for the review, Julia. Keep us posted on the engagement status haha!
Lindsey says
Made these today . Absolutely delicious. Has a nice soft buttery taste . What’s the best way to store these and how long can I store them ?
Spencer Klickman says
Hi, Lindsey, so glad you gave the recipe a try!
I store them in a ziplock bag once the rolls are completely cooled. Since these don't have any preservatives, they'll only be fresh for about 2-3 days and will start to go stale quicker than store-bought bread. Another option is to store them in the freezer, then thaw them out at room temperature for a few hours before ready to use them again. Hope this helps!
Abby says
So good! I doubted these after I shaped them because they didn't seem to rising enough. But they really puffed up while baking. Thanks for the recipe, will definitely be making again.
Spencer Klickman says
Hi, Abby! So glad hear that they turned out well for you. Thanks for giving this recipe a shot!
Lissette says
So delicious! I made this recipe for my own meatball sub sandwich and.. oh. my. lord! This hit the spot! One of the best breads Ive ever made! Soft, durable, and a little sweet. Just amazing!
Spencer Klickman says
Hi, Lissette! So glad you gave this recipe a shot, and I appreciate the kind words!
Curtis Young says
First time making these sandwich rolls and they came out perfect. Only change I made was substitute 1-1/2 table spoons local honey for some of the sugar.
Spencer Klickman says
Glad to hear it, Curtis! Honey is a great idea, and will have to try that the next time I make these.
Taz says
I have now made these several times. I cheat a little and use a bread machine on the dough setting. We love these for hoagies, philly cheesesteaks, burgers, and more. Thank you for a great recipe..
Spencer Klickman says
Thanks so much for the feedback, Taz! I really appreciate the kind words, and I'm so happy to hear that you and your family like this recipe so much!
Claudette Palakiko says
I don't have a stand mixer so I did it by hand but the cold butter part turned out messy. It seeped out of the dough and leaked everywhere. Not sure what I did wrong
Spencer Klickman says
Hi, Claudette! Sorry to hear about the troubles. It sounds to me like the butter wasn't able to fully incorporate into the dough and ended up separating. How long did you knead the dough for? With the high amount of butter called for in this recipe, I can see hand kneading taking a very long time to fully mix in.
Claudette Palakiko says
Ok...definitely will try again. I also live in Hawaii so it's hot and humid so not sure if that makes a difference but thank you for responding.
Spencer Klickman says
Thanks for the info Claudette - the ambient temperature can definitely have an impact on the final outcome. If you feel the butter start to melt before it gets a chance to incorporate into the dough, I would throw everything in the fridge for 5 to 10 minutes to let the butter firm back up, and repeat until you have a smooth dough and the butter is incorporated.
Please let me know how these turn out if you try them again!
Anna says
I have a bread machine also. Did you follow the recipe or did you make any tweaks to it?
Thanks
Susie says
Can I use regular flour?
Spencer Klickman says
Hi, Susie! Yes - you can absolutely use all-purpose flour for these. You'll probably notice a slight difference in texture (all-purpose rolls likely won't be as soft/chewy as when made with bread flour), but they'll still be delicious. Please let me know how the turn out!