Fluffy Handmade Sub Rolls (Trust Me, You Need These ASAP!)

Okay, tell me—who doesn’t love a good sandwich? Like, is there anything better than a fresh sub stuffed with all your favorites? I think not! So, I was messing around in the kitchen last weekend and decided to give these Handmade Sub Rolls a go. And wow, they turned out so soft and fluffy I could’ve just eaten them all plain (but you know I didn’t because I had to stuff ’em!!).

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, here’s the lowdown on what you’ll need. Grab your shopping cart, and let’s hit the grocery store!

– 1 cup of whole milk (warm it up to 90°F, okay?)
– 2 ½ tablespoons of granulated sugar (that’s like 30g, but who’s counting?)
– 2 teaspoons of active dry yeast (or just use a packet if you’re feeling lazy)
– 3 cups of bread flour (look for the good stuff, k?)
– 2 teaspoons fine sea salt (12g if you wanna be exact)
– 2 eggs, beaten (let them get cozy)
– 3 tablespoons of cold, cubed unsalted butter (don’t melt it, trust me)
– 1 egg white (for that shiny top)
– 1 tablespoon water (mix it with that egg white for the wash)

So Here’s Why I Make This Constantly

So, here’s a little story for ya. A couple of weeks ago, I had a bunch of friends over for game night (you know, the usual pizza and snacks). But I was like, “Nah, I want to step it up!” So, I dove into making these rolls. I mean, I was so excited! I kneaded that dough like a madwoman, and when they came out of the oven? OMG. The smell was divine! We ended up crafting the best hoagies ever, and let’s just say there weren’t any leftovers. 😂

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Here’s the secret sauce—err, trick. When you’re kneading the dough, be patient! Seriously, let that butter get fully incorporated. You want it smooth and silky. The dough should feel like a little pillow when you’re done. If it feels sticky, just sprinkle a tiny bit more flour. You got this!

Don’t Mess This Up (My Top Tips)

Okay, listen closely, ’cause I’m about to save you from some rookie mistakes I totally made:

1. Don’t skip the blooming! Let that yeast do its thing for 10 mins. You want bubbles, not sad yeast.

2. Temperature matters! Keep that milk warm but not hot. Think comfy bath temperature.

3. Rolling them right is key. You want to roll tight when shaping those loaves. Pinch those seams like you’re sealing a treasure chest!

4. Egg wash is your friend! Seriously, it gives them that golden, glowy finish. You’ll feel like a pro baker!

How to Keep Them From Disappearing (Or, How to Store Them)

Alright, if by some miracle you have leftovers (I doubt it), just toss them in an airtight bag. They’ll hang out in the fridge for about 3-5 days. If you wanna keep ’em longer, freeze those bad boys! Just make sure they’re wrapped tight. I mean, who doesn’t love a fresh roll pulled out from the freezer on a rainy day?

If You Liked This, You’ll Probably Like These Too

Okay, so if you’re vibing with this recipe, you’ve gotta check out my:

1. Garlic Butter Breadsticks – Holy carbs, they’re divine!
2. Classic Pizza Dough – Because we all need a pizza night.
3. Cheesy Stuffed Buns – You can’t go wrong with cheese, am I right?

So, what’s your go-to sandwich filling? I’m always looking for inspiration! 🥪✨

Handmade Sub Rolls

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These Handmade Sub Rolls are a deliciously soft yet sturdy base for any sandwich, grinder, or hoagie. Perfect for filling with your favorite ingredients, these rolls elevate any meal and are sure to impress at your next gathering.

Author: XXXXX
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: Makes six rolls 1x
Category: Bread
Method: Baking
Cuisine: American

Ingredients

Scale

1 cup whole milk (90℉)
2 ½ tablespoons granulated sugar (30g)
2 teaspoons active dry yeast (11g)
3 cups bread flour
2 teaspoons fine sea salt (12g)
2 large eggs (beaten)
3 tablespoons unsalted butter (cold, cubed)
1 egg white (beaten, for egg wash)
1 tablespoon water (for egg wash)

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Instructions

In a medium bowl, combine warm milk, sugar, and yeast. Let bloom for 5 to 10 minutes until frothy.
In a stand mixer bowl, mix bread flour and salt. Add the yeast mixture and beaten eggs, knead on low speed for 3 to 5 minutes until a shaggy dough forms.
Incorporate cold butter and knead for an additional 8 to 10 minutes until smooth.
Form the dough into a ball and place it in a greased bowl. Cover and let rise for about 1 hour or until doubled in size.
Punch down the dough, divide into six pieces (approx. 140g each), and shape into balls.
Roll each ball into a rectangle (9 inches wide by 5 inches tall) about ¼ to ½ inch thick. Roll tightly from the long side into a loaf shape and pinch seams to seal.
Place seam-side down on parchment-lined baking sheets. Cover and let rise for another 30 minutes.
Preheat oven to 400°F while the dough rises.
Mix egg white and water; brush over loaves. Score each loaf three times with a sharp knife.
Bake for 15 to 20 minutes until golden brown or internal temperature reaches 195 – 200°F. Cool completely before slicing.