Italian Herb and Cheese Bread (Subway-Style Rolls)

Italian Herb and Cheese Bread for sub rolls cooling on a wire rack on a marble counter.

5 from 1 vote

Italian Herb and Cheese Bread (Subway-Style Rolls)

Homemade Italian Herb and Cheese Bread with a golden, crispy cheese topping—Subway-style rolls for subs, grinders, and hot sandwiches.

Prep Time25

Cook Time20

Proofing Time1 30

Total Time2 15

Course: Bread

Cuisine: American

Servings: 10-Inch Rolls

Calories: 411kcal

Author: Spencer Klickman

Equipment

Instant Read Digital Thermometer Optional
Stand Mixer Optional
Rolling Pin
Parchment Paper
Baking Sheet

Ingredients

1 Cup Whole Milk (245g) 110-115℉
1 Tablespoon + 2 Teaspoons Sugar (30g)
2 ½ Teaspoons Active Dry Yeast (11g)
3 ¼ Cups Bread Flour (450g)
2 Teaspoons Fine Sea Salt (12g)
2 Eggs Beaten
3 Tablespoons Unsalted Butter (41g) Cold, Cubed
1 Egg White Beaten - For Egg Wash
1 Tablespoon Water For Egg Wash
½ Tablespoon Italian Seasoning Herb Blend
¾ Cup Low-Moisture Mozzarella Whole Milk or Part Skim, Grated
2 Tablespoons Parmesan Grated - Substitute Romano

US Customary - Metric

Instructions

In a medium-sized bowl, add the warm milk, sugar, and yeast. Let it bloom for 3 to 5 minutes until frothy.
While the yeast is blooming, combine the bread flour and salt in the bowl of a stand mixer. Add the yeast mixture and the beaten eggs to the flour mixture, and 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 12-15 minutes until the 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 with oil, turning the dough ball to evenly coat. Cover and proof 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 5 inches 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 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. Sprinkle the rolls with the Italian seasoning blend, then use a lame, razor blade, or sharp kitchen knife to score the dough ¼ deep in three spots. Top with the grated cheese mixture.
Bake for 20 minutes until golden brown, or they register 195-200°F internally on an instant-read thermometer. (Add 1 - 2 minutes additional time if needed). Remove from oven and transfer to a wire rack. Allow them to cool completely.

Notes

Storing, Freezing, and Reheating:

Short-term: Cool completely, then store airtight at room temp 1–2 days. Don’t bag warm rolls (steam = gummy crust).
Long-term: Freeze fully cooled rolls airtight for ~3 months (wrap individually if desired). Thaw at room temp, then warm at 300–325°F for a few minutes to refresh.

Troubleshooting Guide:

Sticky dough: This is normal before the first rise—don’t add lots of flour. After the 1-hour bulk rise, it tightens up and shapes more easily; use only a light dusting if needed.
Dough not rising enough: Give it more time/warmth; use fresh yeast and make sure milk is warm, not hot.
Rolls spreading out, not up: Shape with tight tension, pinch seams firmly, and proof seam-side down.Disclaimer: I am not affiliated with Subway in any way.

Disclaimer: I am not affiliated with Subway in any way.

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