Are homemade sub rolls healthy?

Homemade sub rolls can be a healthier choice than many store-bought options because you control the ingredients. This recipe uses no preservatives, and you can control the amount of salt and sugar. They are a good source of energy from carbohydrates but should be enjoyed as part of a balanced diet.

Can I use all-purpose flour instead of bread flour?

Yes, you can. The rolls will have a slightly softer, less chewy texture because all-purpose flour has a lower protein content than bread flour, which affects gluten development. The results will still be delicious.

Why didn't my dough rise?

There are a few common reasons: your yeast may have been old or expired, the water might have been too hot (killing the yeast) or too cold (not activating it), or the rising environment was too cold. Always check the yeast's expiration date and ensure your water is lukewarm.

How do I get a crispier crust?

For a crispier, more rustic crust, place a shallow pan of hot water on the bottom rack of the oven while the rolls bake. The steam created helps the crust develop a nice crunch. The egg wash in this recipe provides a shiny, golden, and moderately firm crust.

Can I make this dough ahead of time?

Yes. After the first rise, you can punch the dough down, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before shaping, then proceed with the second rise and baking.

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Sub Rolls

POPULARITY

0.0/5

TASTE SCORE

8/10

Bake your own soft, chewy sub rolls at home. With a golden crust and a pillowy inside, these rolls are perfect for piling high with your favorite sandwich fillings. Far superior to store-bought, this recipe yields bakery-quality results.

PREP

25m

COOK

20m

SERVES

1 ROLL

362 cal

SERVINGS

INGREDIENTS

For 6 servings

1.5 cupwarm water · 105-115°F or 40-46°C2.25 tspactive dry yeast · one 1/4-ounce packet2 tbspgranulated sugar4 cupbread flour · plus more for dusting1.5 tspsalt2 tbspolive oil1 piecelarge egg · for egg wash1 tbspwater · for egg wash

NUTRITION · PER SERVING

362

CALORIES · 1 ROLL

Protein12g · 13%

Carbs63g · 70%

Fat7g · 17%

Fiber3g

Sodium596mg

Potassium129mg

Phosphorus130mg

How we calculate →

INSTRUCTIONS

7 steps. 20 minutes total.

7 STEPS

1
Step 1
- a.Activate the Yeast (10 minutes)
- b.In the bowl of a stand mixer or a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast.
- c.Gently stir to dissolve the sugar. Let the mixture sit for 5-10 minutes until it becomes foamy and bubbly, which indicates the yeast is active.
2
Step 2
- a.Mix and Knead the Dough (10-15 minutes)
- b.Add the bread flour, salt, and olive oil to the yeast mixture.
- c.Using a dough hook attachment on your stand mixer, mix on low speed until a shaggy dough forms. Increase the speed to medium-low and knead for 8-10 minutes.
- d.If kneading by hand, mix the ingredients with a wooden spoon, then turn the dough out onto a lightly floured surface and knead for 10-12 minutes.
- e.The dough is ready when it is smooth, elastic, and passes the 'windowpane test' (a small piece can be stretched thin enough to see light through it without tearing).
3
Step 3
- a.First Rise (60-90 minutes)
- b.Form the dough into a smooth ball and place it in a large bowl lightly coated with olive oil. Turn the dough to coat it lightly with oil.
- c.Cover the bowl with plastic wrap or a damp kitchen towel.
- d.Let the dough rise in a warm, draft-free location for 60 to 90 minutes, or until it has doubled in size.
4
Step 4
- a.Shape the Rolls (10 minutes)
- b.Gently punch down the risen dough to release the air. Transfer it to a clean, lightly floured surface.
- c.Divide the dough into 6 equal portions (each will weigh about 150g).
- d.Working with one portion at a time, flatten it into a rectangle and then roll it up tightly into a log shape, about 6-7 inches long. Pinch the seam and tuck the ends under to seal.
5
Step 5
- a.Second Rise (30-45 minutes)
- b.Place the shaped rolls on a large baking sheet lined with parchment paper, leaving at least 2-3 inches of space between them.
- c.Cover the rolls loosely with greased plastic wrap and let them rise in a warm place for 30-45 minutes, until they look puffy and have increased in size by about 50%.
- d.During the last 15 minutes of rising, preheat your oven to 400°F (200°C).
6
Step 6
- a.Bake the Rolls (18-22 minutes)
- b.In a small bowl, whisk the large egg with 1 tablespoon of water to create an egg wash.
- c.Gently brush the tops of the risen rolls with the egg wash. This will give them a beautiful golden, shiny crust.
- d.Bake for 18-22 minutes, or until the rolls are a deep golden brown and sound hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read 190-200°F (88-93°C).
7
Step 7
- a.Cool and Serve
- b.Immediately transfer the baked rolls from the baking sheet to a wire rack to cool completely.
- c.Allowing them to cool fully before slicing prevents the soft interior from becoming gummy. Once cooled, slice and fill with your favorite sandwich ingredients.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For the best rise, ensure your yeast is fresh and your water is warm (like a baby's bath), not hot. Hot water can kill the yeast.
2
Bread flour is recommended for a chewier texture due to its higher protein content. All-purpose flour can be used, but the rolls will be softer.
3
To create a warm environment for rising, you can place the dough bowl in an oven that is turned off but has the light on.
4
For a softer crust, brush the rolls with melted butter immediately after they come out of the oven.
5
Store cooled rolls in an airtight container or bag at room temperature for up to 3 days. They also freeze exceptionally well for up to 3 months.

RECIPE VARIATIONS

Adapt it for your goals.

Herb Rolls

Add 2 tablespoons of finely chopped fresh herbs like rosemary, thyme, or oregano to the dry ingredients for an aromatic twist.

Seeded Topping

After applying the egg wash, sprinkle the tops of the rolls with sesame seeds, poppy seeds, or an 'everything bagel' seasoning blend before baking.

Whole Wheat Rolls

For a heartier roll, substitute up to half of the bread flour with whole wheat flour. You may need to add an extra tablespoon or two of water as whole wheat flour is more absorbent.

HEALTH BENEFITS

Why this is on our healthy list.

⚡️

Source of Energy

The primary ingredient, bread flour, is rich in carbohydrates, which are the body's main source of fuel, providing the energy needed for daily activities.

🌿

No Preservatives

By making your own bread, you avoid the artificial preservatives, dough conditioners, and high levels of sodium often found in commercially produced bread.

✅

Ingredient Control

This recipe allows you to control the quality and quantity of every ingredient, including the type of flour, oil, and the amount of salt and sugar, tailoring it to your dietary needs.

QUESTIONS?

Frequently asked questions

Each sub roll contains approximately 330-360 calories, primarily from carbohydrates and a small amount of protein and fat. The exact number can vary based on the specific ingredients used.

PAIRS WELL WITH

Complete meals featuring this recipe

general_healthy·30 min·276 cal

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Sub Rolls

For 6 servings

7 steps. 20 minutes total.

Step 1

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