There’s something magical about the smell of freshly baked bread. Growing up, I remember walking into my grandmother’s kitchen and being greeted by the warm, yeasty aroma of bread just out of the oven. Her loaves were always soft, golden, and irresistible—and no store-bought bread ever compared.
Today, I’m sharing that same homemade magic with these Handmade Sub Rolls. These bakery-style rolls are soft inside, with just enough crust on the outside to hold all your favorite fillings—whether it’s a juicy Philly cheesesteak, a saucy meatball sub, or a veggie-packed grinder.
They’re surprisingly simple to make with just a few pantry staples, and once you try them, you’ll never want to go back to packaged bread again.
Why You’ll Love This Recipe
Here’s why these homemade sub rolls will become a staple in your kitchen:
🥖 Soft & Fluffy Texture – Perfect for holding hearty fillings without falling apart.
🍞 Better than Store-Bought – Fresh flavor, no preservatives.
🛒 Simple Ingredients – Just flour, yeast, sugar, water, oil, and salt.
🌟 Versatile – Use them for hoagies, cheesesteaks, grinders, garlic bread, or breakfast sandwiches.
❄️ Freezer-Friendly – Make a batch and freeze for quick weeknight meals.
Ingredients You’ll Need
Here’s everything required for these golden rolls:
3½ cups all-purpose flour – You can substitute bread flour for a chewier texture.
2¼ teaspoons active dry yeast (1 packet) – Essential for rise and structure.
1 tablespoon sugar – Feeds the yeast and adds a touch of sweetness.
1¼ teaspoons salt – Enhances flavor.
1¼ cups warm water (105–110°F) – Make sure it’s not too hot, or it may kill the yeast.
2 tablespoons olive oil – Adds moisture and tenderness.
1 egg (for egg wash) – Creates a shiny golden crust.
Sesame seeds or poppy seeds (optional) – For a classic bakery-style topping.
Substitutions & Variations:
Use whole wheat flour for a healthier twist (replace up to half the flour).
Swap olive oil for butter for richer rolls.
For softer rolls, add 2 tablespoons of milk powder to the dry ingredients.
Step-by-Step Instructions
Step 1: Activate the Yeast
In a large mixing bowl, combine the sugar and yeast with warm water. Let sit for 5–10 minutes, until foamy.
✅ Pro Tip: If your yeast doesn’t bubble, it’s inactive—start over with fresh yeast.
Step 2: Make the Dough
Add the olive oil and salt. Gradually stir in the flour, mixing until a sticky dough forms. Turn the dough out onto a floured surface and knead for 8–10 minutes until smooth and elastic.
Step 3: First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour, or until doubled in size.
Step 4: Shape the Rolls
Punch down the dough and divide it into 4–6 equal pieces. Shape each into a long roll and place them on a parchment-lined baking sheet. Cover and let rise again for 30 minutes.
Step 5: Bake
Preheat oven to 375°F (190°C). Brush rolls with egg wash and sprinkle with sesame or poppy seeds. Bake for 20–25 minutes, or until golden brown.
Step 6: Cool & Slice
Cool completely before slicing to prevent crumbling.
Pro Baking Tips
✔️ Measure flour properly – Spoon and level, don’t scoop.
✔️ Knead enough – Smooth, elastic dough = fluffy rolls.
✔️ Don’t skip the second rise – This makes rolls airy.
✔️ Add steam – Place a pan of hot water in the oven for softer crusts.
✔️ Cool fully – Cutting too soon makes bread gummy.
Why Homemade Sub Rolls Are Better Than Store-Bought
Sure, buying a bag of hoagie rolls is convenient, but once you try homemade, you’ll taste the difference. Here’s why:
No preservatives – Just pure, fresh ingredients.
Customizable – Adjust flavor, size, and texture to your liking.
Better texture – Soft inside, sturdy outside, no crumbling.
Fresh from the oven – Nothing beats warm, homemade bread.
Variations
✨ Garlic Butter Rolls – Brush with garlic butter right after baking.
✨ Herb Rolls – Add dried oregano, rosemary, or thyme to the dough.
✨ Whole Wheat Rolls – Swap in half whole wheat flour.
✨ Cheese-Topped – Sprinkle shredded mozzarella or cheddar before baking.
✨ Everything Bagel Rolls – Top with everything seasoning.
Serving Ideas
These rolls are perfect for:
Classic Hoagies – Ham, turkey, cheese, lettuce, tomato, mayo.
Philly Cheesesteak – Steak, peppers, onions, and melted cheese.
Meatball Subs – Juicy meatballs with marinara and mozzarella.
Veggie Subs – Grilled zucchini, roasted peppers, and hummus.
Garlic Bread – Slice, butter, and toast for the ultimate side.
Common Mistakes to Avoid
❌ Using water that’s too hot – This kills the yeast.
❌ Skipping kneading – Under-kneaded dough = dense bread.
❌ Not letting dough rise fully – Rolls will be heavy and flat.
❌ Overbaking – Leads to dry, tough rolls.
Storage & Freezing
Room Temperature – Store in an airtight container for up to 3 days.
Freezer – Wrap tightly in foil or plastic wrap, freeze up to 3 months. Thaw and warm before serving.
Nutrition (Per Roll – 6 Rolls)
Calories: 210
Carbs: 38g
Protein: 6g
Fat: 5g
Fiber: 2g
(Values vary by size and toppings.)
FAQs
1. Why are my rolls dense?
Likely from under-kneading or inactive yeast.
2. Can I use instant yeast?
Yes—mix it directly with flour, no proofing needed.
3. How do I make softer rolls?
Add 1 tablespoon of milk powder or brush with butter after baking.
4. Can I make mini rolls?
Yes! Divide into 8–10 portions instead of 6.
5. Why didn’t my rolls brown?
Make sure to brush with egg wash before baking.
Conclusion
These Handmade Sub Rolls are bakery-style bread you can make right at home. Soft, fluffy, and golden, they’re the perfect foundation for your favorite hoagies, cheesesteaks, or grinders.
Once you bake a batch, you’ll see why homemade bread always wins over store-bought.
💬 Did you try this recipe? Share your favorite sandwich creation in the comments below—I’d love to hear how you enjoyed them!
Handmade Sub Rolls
Ingredients
Equipment
Method
- In a large mixing bowl, combine sugar and yeast with warm water. Let sit for 5–10 minutes, until foamy.
- Add olive oil and salt. Gradually stir in flour, mixing until a sticky dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a damp cloth, and let rise for 1 hour or until doubled in size.
- Punch down dough and divide into 4–6 pieces. Shape into sub rolls and place on parchment-lined baking sheet. Let rise for 30 minutes.
- Preheat oven to 375°F (190°C). Brush rolls with egg wash, sprinkle with seeds, and bake for 20–25 minutes until golden brown.
- Cool completely before slicing to avoid crumbling.