sub roll recipe
The Best sub roll recipe
What I love most about this recipe is how versatile it is. You can use them for everything from classic deli subs to mini sliders for game day, or even just tear them apart and dip them in marinara. They’re also a great option if you’re trying to eat a little healthier—no weird preservatives or additives, just simple ingredients you can actually pronounce. Plus, they freeze beautifully, so I always make a double batch and stash half in the freezer for busy weeks. It’s one of those recipes that checks all the boxes: easy, delicious, and something the whole family actually gets excited about.
Classic Italian Sub Roll Recipe
A homemade sub roll recipe that yields soft, chewy, and flavorful bread perfect for sandwiches. These rolls are easy to make and pair well with deli meats, cheeses, and fresh veggies.
🥘Ingredients
- 3 1/2 cups all-purpose flour (plus extra for dusting)
- 1 1/4 cups warm water (110°F)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tbsp granulated sugar
- 1 tbsp olive oil
- 1 1/2 tsp salt
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
- Sesame seeds or poppy seeds (optional)
👨🍳Directions
-
1
In a small bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy. -
2
In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. -
3
Mix until a dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. -
4
Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size. -
5
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. -
6
Punch down the dough and divide into 6 equal pieces. Shape each piece into a 6-inch roll and place on the baking sheet. -
7
In a small bowl, whisk the egg with 1 tbsp water. Brush the tops of the rolls with the egg wash and sprinkle with seeds if desired. -
8
Bake for 18-20 minutes or until golden brown. Let cool on a wire rack before slicing.
🔧Equipment
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Clean kitchen towel or plastic wrap
- Baking sheet
- Parchment paper
- Pastry brush
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Italian Sub Roll Recipe Works
❓ Frequently Asked Questions About Italian Sub Roll
1. What type of rice is best for sub rolls?
The best rice for sub rolls is short-grain or medium-grain white rice, such as sushi rice or Calrose rice. These varieties are sticky enough to hold their shape when rolled but still tender and flavorful. Avoid long-grain rice, as it tends to be too dry and doesn’t bind well.
2. Can I make sub rolls without a bamboo mat?
Yes! While a bamboo mat (makisu) helps create tight, even rolls, you can use alternatives like plastic wrap, a clean kitchen towel, or even parchment paper. Place the nori on the wrap, add your fillings, then roll it tightly by hand, using the wrap to compress the roll as you go.
3. How do I prevent the rice from sticking to my hands?
Keep a small bowl of water mixed with a little rice vinegar (or just water) nearby to wet your hands before handling the rice. This prevents sticking and makes spreading the rice easier. You can also use disposable gloves if you prefer.
4. What are some common fillings for sub rolls?
Popular fillings include:
– Vegetarian: Cucumber, avocado, carrot, pickled radish, tofu, or cream cheese.
– Seafood: Cooked shrimp, imitation crab (surimi), smoked salmon, or tuna.
– Protein: Teriyaki chicken, beef, or egg.
– Condiments: Spicy mayo, sriracha, or eel sauce.
Feel free to mix and match based on your preferences!
5. How do I store leftover sub rolls, and how long do they last?
Wrap leftover sub rolls tightly in plastic wrap or store them in an airtight container. They’ll keep in the fridge for 1–2 days, but the rice may dry out or the nori can lose its crispness. For best texture, eat them fresh. If you must store them, avoid freezing, as the rice becomes mushy when thawed.