The Best Italian Sub Roll Recipe: Soft, Fluffy, and Delicious
I’ve found that making these easy Italian sub rolls at home has changed the game for my sandwich-making. They’re soft, light, and incredibly tender—perfect for any sandwich I’m in the mood for, whether a classic sub or a hefty meatball sandwich.
They have this subtle sweetness and are so soft, wonderfully soaking up all the delicious flavors of my fillings without getting soggy. This makes them perfect for anything from deli meat and cheese slices to saucy meatballs or roasted veggies.
If you’re as into homemade bread as I am, you might want to check out my favorite yeast bread recipes for even more delicious ideas. Since I started making these, I’ve wondered how I got by without them!
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
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
Nothing beats the feeling of eating a sandwich with bread you baked yourself. These Soft Italian Sub Rolls are perfect for any sandwich you love. They’re soft enough to bite into easily but strong enough to handle lots of toppings, like deli meats, roasted vegetables, or even something with a lot of sauce.
They’re easy to make and taste amazing, so you’ll want to keep them. After you’ve tried these rolls once, you’ll keep coming back to this recipe over and over. Consider making a Party Sub Sandwich using these homemade Italian Sub Rolls for a crowd-pleasing option. It’s a guaranteed hit at any gathering and a fun way to showcase your baking skills.
I’m confident you’ll find it just as delicious.
Key Ingredients and Tools
When you’re baking these rolls, having the right tools and ingredients can change the game. Here’s what you should keep in mind:
- Bread Flour: Bread flour has more protein than regular all-purpose flour. This is what makes the rolls chewy and well-formed. You can easily find bread flour in the baking section of most supermarkets. If you don’t have bread flour, you can use all-purpose flour. Your rolls might not be as chewy, though.
- Instant Yeast: It’s a convenient choice since you don’t need to mix it with water before adding it to your dough, saving time and effort. Active dry yeast can be used if you’re out of instant yeast. Just make sure to dissolve it in warm water first and leave it for 5-10 minutes until it gets bubbly.
- Vegetable Oil: Adding this oil makes the rolls soft and tender. You can also use olive oil if you’d like a deeper flavor, but it might slightly change the texture of the rolls.
- Cornmeal: Dusting cornmeal on your baking sheet gives the rolls a bit of a crunch at the bottom and keeps them from sticking. Look for it in the baking area, usually near the flour.
- A Metal Baking Sheet with Rim: This is essential for making the oven steamy, which helps create a fluffy crust on the rolls. Don’t go for glass or ceramic sheets because they might break when you add water.
Having these things ready will put you on the path to making exceptional rolls.
Troubleshooting and Help
There could be a few reasons for this. Maybe your yeast was old, or the room wasn’t warm enough for the dough to rise properly. Next time, try using fresh yeast and letting the dough rise in a warmer spot—like in a turned-off oven with the light on.
The cornmeal isn’t absolutely necessary, but it does give the rolls a nice, slightly crunchy bottom and helps prevent sticking. If you don’t have cornmeal, use parchment paper alone or sprinkle a little flour on the baking sheet.
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.
A good way to tell is by color—they should be a beautiful golden brown. You can also tap the bottom of a roll; if it sounds hollow, they’re done. If you’re unsure, it’s better to let them bake a minute or two longer than to take them out too early.
Absolutely, you can knead the dough by hand. It’ll take a bit more effort—about 10-15 minutes of kneading until the dough is smooth and elastic—but it’s doable. Just keep an eye on the dough’s texture, and add a little flour if it’s too sticky.
A rimmed metal baking sheet for the steam is perfect because it handles the sudden temperature change well. If you don’t have one, you can use another metal pan, but avoid using glass or ceramic, as they can crack or shatter when you pour in the water.
Definitely! You can mix in some dried herbs like oregano or basil or even add a bit of grated Parmesan cheese to the dough for extra flavor. Be careful not to overdo it, as too many additions might affect the dough’s texture.
Yes, you can make the dough ahead of time! 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. This can be a great time-saver, especially if you’re prepping for a big meal. If you want something more rustic, try this Rustic French Bread. It’s great for a crusty, artisan-style loaf and is perfect for dipping in soups or serving with dinner.
Making these rolls gluten-free would require more than just a simple substitution, as the rolls’ structure and texture depend on the bread flour’s gluten. You’d need to use a specially formulated gluten-free bread flour and follow a gluten-free bread recipe for best results.
Feel free to ask any other questions—you’ve got this!
Making these soft Italian sub rolls is an easy trick to upgrade your home-cooked sandwiches, making every meal feel more special. With just a little effort, you’ll be able to enjoy fresh, bakery-like rolls right at home that will likely become a regular in your meal planning.
Whether it’s for a quick lunch or a more filling dinner, these rolls add a homemade feel that’s hard to find elsewhere. They’re also great with any kind of filling you like, from cold cuts to roasted vegetables. After trying them out, you’ll want to make them over and over again.
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.