Soft Italian Sub Rolls Anyone Can Make
The best sandwiches always start with really good bread. And these Italian sub rolls are exactly what you’re looking for super soft all around but sturdy enough to pile with all your favorites. They are easy (really), even if you’re brand new to yeast breads. And I’ll walk you through every step. Shall we?
Soft Italian Sub Rolls
Equipment
- Stand mixer or bread machine
- large bowl (for first rise)
- kitchen scale (optional)
- Plastic wrap or a damp cloth (to cover the dough while rising)
- Baking sheet or parchment paper
- Pastry brush
- cooling rack
Ingredients
- 3 ½ cups bread flour
- 1 ¼ cups water
- 3 tablespoons sugar
- 2 ½ teaspoons instant yeast
- 1½ teaspoon salt
- ¼ cup vegetable oil
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Instructions
- Knead the dough. Add all ingredients to a stand mixer fitted with a dough hook, a bread machine, or a large mixing bowl if kneading by hand. Then, knead until the dough is smooth and stretchy, about 8-10 minutes. To see if it's kneaded enough, try the "windowpane test": stretch a small piece of dough thin enough to let some light through without it breaking. The dough should be smooth and slightly sticky to the touch but should clear the sides and bottom of the bowl. If using a bread machine, allow the kneading cycle to finish.
- First rise. Place the dough in a lightly oiled large bowl and cover with a damp cloth or plastic wrap. Let it rise in a warm place for 1 hour, or until it has doubled in size and is very puffy.
- Rest. After the first rise, gently deflate the dough and divide it into 8 equal pieces. For best results, use a kitchen scale to make sure even portions. Loosely shape each piece into a log. Then, cover the logs with plastic wrap and let them rest at room temperature for about 10 minutes. This rest period will make the dough easier to shape.
- Shape. Prepare a baking sheet by lining it with parchment paper and dusting it with cornmeal. To shape the rolls, gently stretch each log into an oval roll. Pull down the bottoms of the dough to smooth out the tops and pinch the ends underneath to create a smooth, seam-free surface. Place the shaped rolls on the prepared baking sheet, leaving enough space between them for the second rise.
- Second rise. Brush the tops of the rolls with melted butter using a pastry brush. Cover them with heavily greased plastic wrap to prevent sticking and allow them to rise in a warm place for about 45 minutes, or until very puffy. Towards the end of the rising time, preheat your oven to 425°F. Place a rimmed metal baking sheet on a lower rack in the oven to preheat as well.
- Bake with steam. When the oven is hot, pour 1 cup of water onto the preheated metal baking sheet to create steam. Immediately place the rolls on the middle rack of the oven. Bake for 15-19 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
- Cool and serve. Remove the rolls from the oven and cool on a wire rack. Let them cool completely before slicing for sandwiches. These rolls are best enjoyed within 2 days or can be frozen for later use.
Video
Notes
But what really makes these special is the technique of adding steam to the oven. I know it seems scary to be pouring things into a hot oven, but don’t skip it.
When you’re working with the dough, you’ll notice it’s slightly tacky, but it shouldn’t stick to your hands. It just means there’s enough moisture for a light, fluffy interior while still being easy to shape.
Tips for Success
If you live in a high altitude, everything’s a little different. The biggest change is dough rises fast! Watching your dough and maybe using less yeast or cutting down on rise time can help. For more advice on adjusting recipes for altitude, here’s a high-altitude baking guide from King Arthur Baking.
The dough should clear the sides of the bowl but still stick slightly to the bottom during kneading
You want your dough to be smooth and stretchy – if you can stretch it thin enough to see light through it (the windowpane test), it’s ready.
When adding water to create steam, pour it into the preheated pan quickly and step back to avoid the burst of steam hitting you in the face.
Let the rolls cool completely before slicing. They finish baking as they cool.
Ingredients and Equipment
Bread Flour: This creates chewier rolls with better structure than all-purpose flour. In a pinch, all-purpose works, but the texture won’t be quite the same.
Instant Yeast: Mixes right into your dough, rises without trouble, no proofing first.
Equipment: A rimmed metal baking sheet is essential for creating steam, definitely no glass or ceramic pans which can shatter when the water hits the hot pan.
Make It Your Own
This is a basic dough you can customize.
- Brush with olive oil instead of butter before baking
- Top with sesame or poppy seeds
- Add dried herbs to the dough – oregano or basil are both good!
- Shape into shorter rolls for slider buns or longer loaves for hoagies
- Try semolina instead of cornmeal on the bottom
Common Questions
There are a couple possibilities. Old yeast and cold room are the most common. Next time, let the dough rise in a warmer spot like in a turned-off but slightly warm .
Eh, not really. It does look lovely and helps prevent sticking. If you don’t have any, use parchment paper alone or sprinkle a little flour.
Don’t overthink this. Just shape it into an oval with seams at the bottom. After you do it yourself a few times, you’ll see there’s no real wrong way to do it.
They should be golden brown and feel light for their size. But if you aren’t sure, it’s better to let them bake a minute or two longer than to take them out too early.
Yes, you can. I personally hate this, but it’s doable. It will take at least 15 minutes and you’ll need to keep going until you see those “windows”.
Yes! After the first rise, you can cover the dough and place it in the refrigerator overnight. Let it come to room temperature the next day, shape the rolls, and allow them to rise a second time before baking.
You’ll want to look for a gluten-free bread recipe for best results. It’s not my speciality, sorry.
Don’t let bread baking scare you. If you’re a beginner, these rolls are a perfect place to start. I promise they’ll deliver results that will make you proud. Even if your first batch isn’t perfect, you’re still going to end up with fresh, homemade bread. That’s always something to celebrate.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.