Sub rolls

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the sub sandwich is cut in half and ready to be put into the breads

This Subway Bread recipe uses real, actual, bread-making ingredients and tastes even better than what you can get at the restaurant. It’s soft, slightly chewy, with fresh, homemade flavor, it’s the perfect start to your favorite sandwich. Try this recipe and see how much fun it can be to create your favorite sub in your own kitchen!

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two sandwiches stacked on top of each other with the words sourdough discard hoagie rolls

Soft hoagie rolls (AKA, sub buns) using sourdough discard! These are pillowy soft, so easy to make, and will totally up your sandwich game. I highly recommend you don't skip the corn grit topping - it's the perfect crunch on these soft rolls!Makes 8 large hoagie rolls or 16 small rolls.

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three long bread loaves sitting on a cooling rack next to a towel and napkin

If you want, you can shape these into 5 or 6 inch small rolls too. I usually shoot for about 110 or 115 grams per roll for a good 6-inch sandwich roll. You can also double all ingredients in this recipe for a double batch of 6 twelve-inch rolls. This is a 67% hydration dough, so it should be pretty easy for anyone to handle. You can use all-purpose flour instead of bread flour, but your final bread will have less of a chewy density that you typically find in sub rolls.

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