Name: Quick and Easy Handmade Sub Rolls Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 1 Cup Whole Milk (90℉); 2 ½ Tablespoons Granulated Sugar (30g); 2 Teaspoons Active Dry Yeast (or 1 Packet, 11g); 3 Cups Bread Flour; 2 tsp Fine Sea Salt (12g); 2 Eggs (Beaten); 3 Tablespoons Unsalted Butter (Cold, Cubed); 1 Egg White (Beaten); 1 Tablespoon Water

Jump to Recipe· 3.8 from 14 reviews

I absolutely love making my own sub rolls, and this Quick and Easy Handmade Sub Rolls Recipe quickly became a favorite in my kitchen. There’s something so satisfying about crafting soft, fluffy rolls that have the perfect crisp crust—all from scratch. These rolls are just perfect for stacking your favorite sandwich fillings, and I find them so rewarding to share with friends and family. The recipe is straightforward, uses simple ingredients, and the results are always delicious, making me feel like a true baking champ every time I pull that golden batch from the oven.

Why You’ll Love This Quick and Easy Handmade Sub Rolls Recipe

There’s an incredible balance of flavor and texture in these sub rolls that always impresses me. The slight sweetness from the sugar, combined with the richness from eggs and butter, creates a tender crumb that’s full of taste yet light enough to complement any sandwich filling. The crust crisps up beautifully in the oven, providing that perfect contrast to the soft, airy inside that I crave in a good sub roll.

What really stands out to me is how easy this recipe is to prepare, even if you’re not an experienced baker. I appreciate that the steps are clear and manageable, with no complicated techniques or rare ingredients. It’s fantastic for busy days when I want homemade quality without spending hours in the kitchen. Plus, these rolls elevate any occasion—whether it’s for a casual weeknight dinner, a weekend BBQ, or a holiday gathering. Every time I make these, people ask for the recipe because they taste like they came from a bakery.

Ingredients You’ll Need

Six golden brown bread rolls are lined up side by side on a black baking tray covered with parchment paper. Each roll has two diagonal slashes on top showing a light cream soft inside beneath the smooth, shiny crust. The tray is on a white marbled surface that contrasts with the warm tones of the rolls. The rolls are evenly spaced and their tops have a slightly glossy texture that suggests they were brushed with egg wash before baking. photo taken with an iphone --ar 4:5 --v 7

This recipe relies on simple, everyday ingredients that each play a vital role in the perfect sub roll, from the soft texture to the inviting color and flavor. Here’s what you’ll gather before baking:

Whole Milk: Warmed to about 90℉ to gently activate the yeast and add richness.
Granulated Sugar: Feeds the yeast and adds a subtle sweetness that enhances flavor.
Active Dry Yeast: The magic agent that makes the dough rise and become airy.
Bread Flour: Gives the rolls their chewy texture and structure.
Fine Sea Salt: Balances the sweetness and deepens overall taste.
Eggs: Add moisture, color, and tenderness to the dough.
Unsalted Butter: Cold and cubed to be incorporated slowly, contributing to softness and flavor.
Egg White: For the egg wash that creates a shiny, golden crust.
Water: Mixed with egg white to make the perfect glaze.

Directions

Step 1: In a medium bowl, combine the warm milk, sugar, and yeast. Let the mixture bloom for 5 to 10 minutes until it becomes frothy—this signals that your yeast is alive and kicking.

Step 2: While the yeast is activating, mix the bread flour and sea salt in the bowl of your stand mixer. This ensures the salt is evenly distributed before adding wet ingredients.

Step 3: Pour the yeast mixture and beaten eggs into the flour and salt mixture. Knead on low speed for about 3 to 5 minutes, or until you see a shaggy dough forming. Remember to scrape down the sides of the bowl as needed for an even mix.

Step 4: Add the cold, cubed butter to the dough and keep kneading for an additional 8 to 10 minutes. The butter should fully incorporate, and your dough should turn smooth and elastic. At this stage, your dough ball will weigh about 880 grams.

Step 5: Turn the dough out onto a lightly floured surface and roll it into a tight ball. This helps build tension on the surface for a nice rise.

Step 6: Lightly grease a large bowl with oil or butter, place the dough ball inside, and turn it so it’s coated. Cover the bowl and let the dough rest for about 1 hour, or until it doubles in size. This resting time is key for the soft texture.

Step 7: Once risen, punch the dough down gently to release the air and turn it back onto a floured surface. Divide the dough into six equal parts—each around 140 grams—and roll each into a smooth ball.

Step 8: Take each ball and roll it out into a rectangle approximately 9 inches wide and 5 inches tall, with a thickness between ¼ to ½ inch. Starting from the long side, roll the dough tightly into a loaf shape. Pinch the seam to seal and place the rolls seam side down on a parchment-lined baking sheet.

Step 9: Cover the shaped rolls with a damp kitchen towel or a second baking sheet, then let them rise again for 30 minutes. This final proofing will make sure they get their fluffy texture.

Step 10: While the rolls are proofing, preheat your oven to 400°F (200°C) so it’s nice and hot when you’re ready to bake.

Step 11: Mix the egg white and water to prepare the egg wash. Gently brush this over the tops of the rolls—this will give your subs a beautiful, shiny finish.

Step 12: Use a sharp knife, lame, or razor blade to score the top of each roll. Make three cuts about ¼ inch deep evenly spaced along each loaf. This helps the rolls expand during baking in a pretty way.

Step 13: Bake the rolls in the preheated oven for 15 to 20 minutes until they are golden brown and register 195 to 200°F internally on a thermometer. Once baked, transfer them to a wire rack and let cool completely before slicing. Patience here pays off in texture and flavor!

Servings and Timing

This Quick and Easy Handmade Sub Rolls Recipe yields about six perfect sub rolls. Prep time takes roughly 20 minutes, but since the dough needs to rest twice, plan for about 2 hours and 10 minutes total. The first rise takes around 1 hour, and the second proofing takes about 30 minutes. Baking itself is just 15 to 20 minutes, but cooling time is important, so allow for about 30 more minutes to rest before slicing and serving.

How to Serve This Quick and Easy Handmade Sub Rolls Recipe

A sandwich on a long soft bread split in half showing four main layers. The bottom layer has thin, round slices of red and white speckled salami, slightly overlapping each other. Above that are two slices of smooth white cheese, followed by three bright red tomato slices. The top layer is fresh, shredded light green lettuce spread evenly. The sandwich rests on a wooden surface with natural grain patterns. photo taken with an iphone --ar 4:5 --v 7

I love pairing these sub rolls with hearty and fresh fillings like turkey, roast beef, or grilled veggies with melty cheese for a satisfying meal. They’re fantastic alongside classic deli meats, crisp lettuce, ripe tomatoes, and a drizzle of your favorite sauce or dressing. For sides, I often reach for crunchy pickle spears, a simple garden salad, or even some homemade potato chips to complete the experience.

When it comes to presentation, I suggest warming the rolls slightly before serving so they’re soft and inviting. A quick toast under the broiler adds a delightful crunch if you want a bit of texture contrast. Garnish your sandwiches with fresh herbs like basil or parsley for a pop of color and extra freshness that catches the eye and enhances flavor.

For beverages, I enjoy pairing these subs with an ice-cold lemonade on a sunny day or a crisp IPA for a casual get-together. Non-alcoholic pairings such as sparkling water with a splash of citrus complement the rolls nicely without overpowering the delicate taste. These rolls shine at family dinners, casual lunches with friends, or even holiday parties where guests can customize their sandwiches. Serving them at room temperature or slightly warm really makes the flavors and textures pop.

Variations

I often like to experiment by swapping out some ingredients to fit different dietary needs or flavor preferences. For example, you can substitute the bread flour with all-purpose flour for a slightly softer roll, though the texture won’t be quite as chewy. If you want a dairy-free version, replace the whole milk with almond or oat milk, and swap the butter for a plant-based alternative—just be sure to use the same cold, cubed technique.

If you’re aiming for a vegan sub roll, try replacing the eggs with flaxseed “eggs” (1 tablespoon flaxseed meal mixed with 3 tablespoons water equals one egg) and use non-dairy milk and butter substitutes. Flavor variations can also include adding herbs like rosemary or oregano into the dough for a fragrant twist, or sprinkling sesame or poppy seeds on top before baking for extra texture and presentation flair.

Another fun idea is to bake these rolls in a loaf pan to shape them more traditionally, or make mini rolls for sliders by dividing the dough into smaller portions. No matter how you adjust the recipe, the fundamentals of this Quick and Easy Handmade Sub Rolls Recipe remain just as rewarding and delicious.

Storage and Reheating

Storing Leftovers

If you have any leftover rolls, I recommend storing them in an airtight container or a resealable plastic bag at room temperature. They’ll be good for about 2 to 3 days this way, keeping the crust fairly crisp and the crumb soft. Avoid refrigeration if possible because it can dry the bread out more quickly.

Freezing

These sub rolls freeze beautifully, so I often make a double batch and stash extras in the freezer. Wrap each roll individually in plastic wrap and then place them in a freezer-safe bag or container to prevent freezer burn. They keep well for up to 3 months. When you’re ready to enjoy, simply thaw them overnight at room temperature.

Reheating

To bring back that fresh-baked warmth, I like to wrap the rolls in foil and heat them in a 350°F oven for about 10 to 15 minutes. This method keeps the crumb moist and crisps up the crust without hardening it. Avoid microwaving if you can since it tends to make bread chewy or gummy. If you’re in a rush, a quick toast works well, but the oven method is my favorite for that just-baked feel.

FAQs

Can I use all-purpose flour instead of bread flour for this recipe?

Absolutely! You can substitute all-purpose flour if you don’t have bread flour on hand, though the rolls may be slightly less chewy and have a softer crust. Bread flour’s higher protein content helps create better gluten structure, which is what gives these rolls their signature texture.

How warm should the milk be for activating the yeast?

The milk should be warm, around 90 degrees Fahrenheit. It needs to be warm enough to wake up the yeast without killing it, so it’s best to test it on your wrist—like warm bathwater—not hot. If the milk is too hot, it can deactivate the yeast and your dough won’t rise properly.

Can I make the dough by hand instead of using a stand mixer?

Yes, you can definitely knead this dough by hand! It will just take a bit more time and elbow grease—about 15 to 20 minutes of kneading until smooth and elastic. Using a stand mixer speeds things up and makes the process easier, but hand kneading is a great option if you don’t have one.

What should I do if my dough doesn’t rise as expected?

If your dough hasn’t doubled in size after the first rise, make sure it’s in a warm, draft-free spot. Sometimes yeast needs a bit more time, especially in cooler kitchens. If it still doesn’t rise, it could be due to old yeast or water that was too hot or cold. Don’t be discouraged—just try with fresh yeast and warm milk next time!

Can I add seeds or herbs on top of the rolls before baking?

Definitely! Adding sesame, poppy seeds, or even dried herbs like oregano on top before baking adds visual appeal and extra flavor. Just brush on the egg wash first so the seeds stick nicely and create a beautiful golden crust with texture.

Conclusion

I genuinely hope you give this Quick and Easy Handmade Sub Rolls Recipe a try soon, as it has truly become one of my favorite baking projects. There’s nothing quite like pulling fresh, warm rolls from the oven to make your sandwiches taste extraordinary. It’s simple, rewarding, and perfect for sharing with loved ones. Enjoy every step and every bite!