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    Home » Breads & Baked Goods » Yeast Bread and Rolls

    Homemade Sub Rolls

    Published: Mar 9, 2021 · Modified: Dec 17, 2022 by Jessica Fisher

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    Enjoy fresh-baked sub rolls, enriched with white whole wheat flour. Sandwiches on rolls you make yourself are better than any five-dollar footlong.

    basket of sub rolls with sandwich fillings on platter this …

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    Table of Contents
    • What are sub rolls?
    • Serving suggestions
    • Ingredients
    • Instructions
    • Recipe costs
    • Kitchen equipment
    • Homemade Sub Rolls Recipe

    It’s true that the $5 Footlong or the local deli’s sandwich can be a nice treat once in awhile. But, the price can definitely add up. To feed my family such tasty fare costs about $40 at the minimum!

    Making sandwiches at home is a much better deal. Anything from the Meatball Sub to the Hot Italian Beef to the classic Italian Sub Sandwich can be made pretty affordably at home.

    And why not? There are oodles of choices of Sandwich Recipes for Quick Dinners. But what about the bread? Bread can be pricey.

    Good thing that Homemade Sub Rolls aren’t hard to swing.

    collage of recipes included in meal plan 10.

    Get Meal Plan 10

    This recipe is featured in one of our popular FREE, 3-day meal plans. Get Meal Plan 10, featuring fun pizza sandwiches, a hearty jambalaya, and moo shu chicken.

    What are sub rolls?

    Sub rolls are the small bread loaves that are used in submarine sandwiches, also referred to as grinders, hoagies, poor boys, and torpedoes. While the fillings and moniker can vary regionally, the bread is basically a small loaf of Italian or French bread, shaped into an oblong and used as a base for sandwiches.

    Serving suggestions

    These rolls are great as a base for sandwiches.

    After a few days, they may start to dry out a bit. At that point they are perfect candidates for Easy Make-Ahead Freezer Garlic Bread, Cheese and Garlic Croutons, or other uses for dry bread.

    package of vital wheat gluten

    Ingredients

    The ingredients contain nothing exotic, simply some regular baking staples.

    • milk – use whatever kind you have on hand, dairy or plant-based.
    • egg – this enriches the dough and keeps it tender.
    • oil – whether it’s olive, canola, vegetable, or avocado, any oil will work. Again, this helps keep the dough soft.
    • sugar – another softener for the dough, you can use any form of sugar or honey that you like.
    • white whole wheat flour – I find this flour quite easily and cheaply at Walmart and Ralphs. It’s a whole grain with a lighter texture and color than regular wheat flour.
    • salt – Do not omit this. It really adds flavor to your baked goods.
    • active dry yeast – I buy the big blocks at Costco and store it in a jar in the freezer.
    • vital wheat gluten – this is probably the weirdest of the ingredients. Vital wheat gluten is naturally occurring in wheat. It helps the texture and elasticity of yeast breads. I’ve purchased it online as well as found it at Walmart, Sprouts, and Ralphs.
    ingredients for this recipe
    proofed yeast in mixer bowl
    adding egg and oil to bowl
    adding flour to bowl
    dough ball on hook in mixer bowl
    dough ready to rise

    Instructions

    You can make these sub rolls by mixing the dough by hand, in a stand mixer, or in a bread machine. I started out my baking career with a bread machine. You can let it handle the dough while you practice your dough shaping skills. Once you’ve got that mastered, you can tackle making the dough in a stand mixer or by hand.

    This recipe is an adaptation of one from Beth Hensperger’s awesome cookbook, The Bread-Lover’s Bread Machine Cookbook, a book that taught me so much about baking.

    No matter how you mix it up, though, homemade sub rolls can’t be beat.

    Bread machine instructions

    Combine all the ingredients in the pan of your bread machine, according to the manufacturer’s instructions. Set to dough cycle and start the machine.

    Stand mixer or hand mixing instructions

    1. Place the warm milk and sugar in your mixing bowl. Add the yeast and allow it to proof for 5 minutes. It should bubbly and foam a bit.
    2. Add the egg and oil as well the flours, vital wheat gluten, and salt. Stir well to combine.
    3. Knead with the dough hook or your hands until a smooth elastic dough is formed.
    4. Transfer the dough to a greased bowl and turn the dough ball to coat. Cover and allow the dough to rise until doubled in bulk, about 1 hour.
    risen dough for sub rolls
    dough on board with scraper
    flattened dough on board
    roll dough portioned out
    forming sub rolls by hand
    sub rolls rising on tray

    Shaping instructions

    Once the dough has risen and doubled in bulk, you’re going to shape the rolls.

    1. Transfer the dough to a lightly floured surface and flatten it out into a rectangle.
    2. Divide the dough into 8 equal portions. It’s okay if it’s not perfect.
    3. Flatten each portion and roll it up tightly.
    4. Line a baking sheet with parchment paper and place the rolled dough on the tray, allowing space for them to rise.
    5. Allow the rolls to rise for 20 minutes or longer, until doubled in bulk.
    6. Bake for 15 to 20 minutes at 350 degrees, until golden brown. Cool on a rack before serving.

    Storage

    Store the cooled rolls in an airtight container for up to three days. Freeze for longer storage.

    baked rolls on parchment lined tray

    Recipe costs

    Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

    • milk $0.21
    • sugar $0.04
    • yeast $0.33
    • egg $0.16
    • oil $0.11
    • white whole wheat flour $0.44
    • all-purpose flour $0.30
    • salt $0.01
    • vital wheat gluten $0.11

    Total for a batch of 8 rolls is $1.71/batch or $0.21 each!

    Note: when I first developed this recipe in 2013, I priced it out at $2.10/batch. What a pleasant surprise to see that some things have gone down in price!

    Conversely, both then and now, store-bought white sub rolls cost about 50 cents a piece. The purchased rolls don’t have as good ingredients as these do, so homemade wins.

    Remember that the prices quoted here are from a midrange grocery store at non-sale prices. You’ll save even more when you follow the Good Cheap Eats System.

    sub rolls cooling on rack

    Kitchen equipment

    This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

    • stainless steel mixing bowls or Oster Bread Machine or stand mixer, depending on what method you’re going to use to make the dough
    • glass measuring cup – good for measuring liquids
    • rubber spatula – scrape everything down well so as not to waste anything
    • dough knife – makes it easy to cut the dough into portions
    • large plastic cutting board – for rolling out dough if you don’t have a built-in smooth surface
    • sheet pans – I LOVE my set of steel sheet pans. They make such a difference in baking and meal prep.
    • parchment paper – makes for easy cleanup
    egg and vegetable sandwich on plate
    If you prepare this recipe, be sure to share a picture on social media and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
    white whole wheat sub rolls in basket

    Homemade Sub Rolls Recipe

    Enjoy fresh-baked sub rolls, enriched with white whole wheat flour. Sandwiches on rolls you make yourself are better than any five-dollar footlong.
    4.72 from 7 votes
    Print Pin Rate
    Course: Bread
    Cuisine: American
    Prep Time: 2 hours hours
    Cook Time: 20 minutes minutes
    Total Time: 2 hours hours 20 minutes minutes
    Servings: 8
    Calories: 354kcal
    Author: Jessica Fisher

    Ingredients

    • 1 ¼ cup milk warmed
    • 3 tablespoon granulated sugar
    • 1 tablespoon active dry yeast
    • 1 egg beaten
    • ⅓ cup neutral oil
    • 2 cup white whole wheat flour
    • 2 cup unbleached, all-purpose flour
    • 1 tablespoon vital wheat gluten
    • 2 teaspoon salt
    US Customary – Metric

    Instructions

    To make the dough in a bread machine

    • Combine the milk, egg, oil, sugar, flours, vital wheat gluten, salt, and yeast in the pan of your bread machine according to the manufacturer’s directions. Set on the dough cycle and start the machine.

    To make the dough by hand or a stand mixer

    • Place the milk, sugar and yeast in a large bowl or the bowl of a stand mixer. Stir and allow the yeast to proof for 5 minutes.
    • Add the egg, oil, flours, vital wheat gluten, and the salt. Stir to combine well.
    • Knead by hand or with a dough hook to create a smooth, elastic dough, adding more of the all-purpose flour as necessary.
    • Transfer the dough ball to a greased bowl and turn it to coat. Cover and allow it to rise until doubled in bulk, about 1 hour.

    To form the sub rolls

    • Line a large baking sheet with parchment paper or a silicone baking mat.
    • When the machine beeps or the dough has doubled in bulk, remove the dough from the pan and divide it into eight equal parts. Form each part into a long, thin oval and place equidistant apart on the prepared baking sheet.
    • Allow the rolls to rise for 20 minutes or longer, until doubled in bulk.
    • Preheat the oven to 350ºF.
    • Bake the rolls for 15 to 20 minutes until golden brown. Cool on a rack before serving.

    Notes

    Nutritional values are approximate and are based on making 8 rolls from the recipe. Use within 4 days. Store in an airtight container.

    Nutrition

    Calories: 354kcal | Carbohydrates: 52g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 607mg | Potassium: 140mg | Fiber: 4g | Sugar: 7g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.

    This post was part of the DIY Convenience Foods series. It was originally published on October 13, 2013. It has been updated for content and clarity.

    « Homemade Chocolate Cream Pie
    Guinness Beef Stew »
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    Reader Interactions

    Comments

    1. Alice

      November 21, 2023 at 7:14 am

      Can you replace the all purpose flour with bread flour instead of using vital gluten?

      Reply
      • Jessica Fisher

        November 26, 2023 at 12:36 pm

        Yes, that’s a very workable option.

        Reply
    2. Jackie

      July 02, 2022 at 11:59 am

      Is there a way to make these using sourdough starter discard?

      Reply
      • Jessica Fisher

        July 11, 2022 at 2:59 pm

        I’ve not tested this particular recipe to use sourdough starter, but this post may help.

        Reply
      • Tom Jones

        August 18, 2022 at 4:39 pm

        Yes, just make as any other sourdough bread. Your discard is simply excess starter.

        Reply
    3. Tiffany V

      September 24, 2021 at 7:11 am

      5 stars
      I made this with 4 cups of unbleached all purpose flour and no vital wheat gluten and they turned out amazing. They were soft, yet firm. Yum yum yum.

      Reply
      • Sarah

        December 21, 2021 at 8:06 pm

        Perfect. Thank you, making this with unbleached flour and have no vital wheat gluten.
        Mom to 10

        Reply
      • Mari

        July 31, 2023 at 8:18 am

        Thank you! I was wondering about those changes myself!

        Reply
    4. Denise

      April 24, 2021 at 11:50 am

      5 stars
      Subs rolls – worked well , large will try 10 per recipe next time .
      Did not use gluten .
      Used spelt instead of whole wheat
      Great recipe for burgers or subs

      Reply
      • Jessica Fisher

        April 24, 2021 at 11:57 am

        Thanks for sharing how you adapted it for spelt, Denise. Glad to hear it was a hit!

        Reply
    5. Steph

      March 13, 2021 at 2:45 pm

      Hi. In place of active dry yeast would you use 1 tbsp of bread machine yeast?

      Reply
      • Jessica Fisher

        March 13, 2021 at 5:30 pm

        Yes, that is fine.

        Reply
    6. Dane

      September 01, 2017 at 11:34 am

      Have you tried freezing before cooking?

      Reply
      • Jessica Fisher

        September 02, 2017 at 9:46 am

        It’s not my favorite method, but it can be done. Just don’t let it rise. Freeze on a tray as soon as the rolls are formed. Once hard, bag them up. Allow to thaw and rise on a tray before baking.

        Reply
    7. Amanda

      April 23, 2014 at 5:33 pm

      Could you make the dough the night ahead of time and cook for dinner the next night?

      Reply
      • Jessica Fisher

        April 23, 2014 at 8:01 pm

        You could. I sometimes have inconsistent results with rising when I do that. Alternatively, you could bake them the night before. They’ll still be good for a few days after baking. And you can freeze them for longer storage.

        Reply
    8. Kelly

      April 05, 2014 at 8:11 am

      What are you substituting for the sugar during your sugar fast? Honey? How much? Thanks!

      Reply
      • Jessica Fisher

        April 05, 2014 at 6:23 pm

        Typically an equal amount of honey. Unless it’s a lot of honey, then I adjust the liquid in the recipe a bit. For this, 3 tablespoons of honey is fine.

        Reply
    9. Karin

      February 21, 2014 at 11:22 am

      Greetings again! I had a few questions, and hope I can pick your brain. I made these yesterday and they were delicious, but denser than i thought it would be. From the picture though, the inside texture looks very similar. I made your meatball recipe with ground turkey, and your pizza sauce, and had myself a nice meatball sub! 🙂

      I do not have a bread maker and had to do this by hand. I’m not sure if you have experience with hand kneading, but how do you know when you’re done? I feel like the dough never fully formed. I would knead, it would get sticky. I’d add flour, knead, sticky. I kept doing this (6 or 7 times), but the dough continued to absorb the flour like a bottomless pit. I just stopped at one point, out of fear of over kneading. Luckily, the bread was not tough whatsoever.

      Perhaps this resulted in a denser bread? Or does a bread machine require using less flour than when making by hand?

      Reply
      • Jessica Fisher

        February 21, 2014 at 11:41 am

        I think the extra flour is probably what contributed to the density. It’s true that hand-kneading will call for a little more. Since the bread machine kneads it in a non-stick pan, there’s rarely a need to add more flour. When I used to knead by hand, I would sometimes do it on a greased surface with oily hands. You could try that, though I have no idea if it will get you the result you want. I hope that helps!

        Reply
      • Sarah Dickison

        December 21, 2021 at 8:10 pm

        It takes 8 minutes to develop gluten, so you knead yeast based recipes for 8 minutes.

        Mom of Ten

        Reply
    10. Ana

      November 02, 2013 at 4:34 pm

      A months ago i discover your site. We love your hamburger or hot dog bread recipe. This weeked I serve my kiddos bread from the store and they refused to eat the bread. They only want homemade bread that you share in your site. Thanks for sharing these recipes

      Reply
      • Jessica Fisher

        November 02, 2013 at 5:36 pm

        It’s good, isn’t it? Thanks for sharing your success story!

        Reply
    11. Joanne T Ferguson

      October 14, 2013 at 10:05 pm

      G’day Your rolls look wonderful today, true!
      I have never used wheat gluten…is that like bread improver too?
      Cheers! Joanne

      Reply
      • Jessica Fisher

        October 18, 2013 at 3:49 pm

        I’ve never used bread improver, so I don’t know. 😉

        Reply
    12. Rachel

      October 14, 2013 at 1:05 pm

      Thanks for this recipe. I’ll have to try it out with my Bosch.

      Reply
    13. Melissa

      October 14, 2013 at 5:21 am

      Would the vital wheat gluten be with the spices or with the flour at Walmart?

      Reply
      • Jessica Fisher

        October 14, 2013 at 9:17 am

        Typically with the flour.

        Reply
      • Brandette W.

        October 14, 2013 at 1:33 pm

        I buy it at Walmart and it is usually next to the yeast by the flours. Here is a link to it, so you can see what the box looks like: http://www.hodgsonmillstore.com/en/baking-aids/vital-wheat-gluten-w-vitamin-c–71518-00810-001_group

        It isn’t terribly expensive, but like Jessica said it most definitely does make a difference in the texture of the bread. I always have a box in my fridge!

        Reply
        • Melissa

          October 14, 2013 at 2:12 pm

          Thank you!

    14. Claire

      October 14, 2013 at 5:02 am

      I am looking forward to making these. I haven’t mastered hamburger/hot dog buns yet, so this will be a good challenge 🙂 The rolls will give me a reason to make meatball subs 😀

      Reply
    15. Nia

      October 14, 2013 at 3:53 am

      The interesting thing about these rolls in the picture is the color. I’m using a bucket of flour that I mixed unbleached AP flour with organic corn flour at a 3:1 ratio and my breads come very close in color to the ones pictured above.

      Reply

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    jessica from good cheap eats

    Hi, I'm Jessica! I'm a 4x cookbook author and 6x mom. I know what it is to be in a hurry and on a budget. I believe anyone can prepare delicious meals -- no matter what's on their plate. I've been featured on Good Morning America, PBS News Hour, and NBC.

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