Italian Sub Rolls

Several weeks ago when I was hunting for a recipe for sub rolls, I came across this basic italian bread recipe by Emeril. The recipe is supposed to make one large loaf of Italian bread, but I split it up into four smaller loaves. They still ended up being quite large, so I’ll split the dough five ways next time, and roll them out to be longer rather than fatter. Still, the bread was fluffy in the middle and crusty on the top, perfect for sub sandwiches. Give it a try!

  • 2 cups lukewarm water
  • 4 1/2 tsp bread machine yeast
  • 5 3/4 cups bread flour
  • 1 Tbsp dark brown sugar
  • 2 Tbsp¬†extra-virgin olive oil
  • 1 Tbsp kosher salt
  • 1 egg white, lightly beaten
  • Sesame seeds, for topping

Pour the water into the bowl of your stand mixer and sprinkle the yeast over the top; wait 5 minutes for the yeast to begin dissolving.

Add in the flour and sugar gradually as you mix using your dough hook attachment. Pour in the olive oil and salt and let the mixer knead the dough 8-10 minutes or until the dough is smooth and elastic.

Place the dough in a lightly oiled bowl, and spray the dough with cooking spray. Cover with plastic wrap and let rise about an hour and a half or until doubled in size.

When ready, punch down the dough and preheat the oven to 400 degrees. Split the dough into 4 or 5 pieces and roll to the length you want, keeping in mind that the dough will rise more. Tuck the ends of the dough underneath each roll and let the rolls rest on a greased baking sheet covered in cornmeal another 30 minutes; they should about double in size again.

Using a sharp knife, score each loaf 3 times. Brush the dough with the egg white and sprinkle the sesame seeds on top, then spray the dough with water from a water bottle.

Place the rolls in the oven. After 3 minutes, spray the bread with water again. Repeat a third time, depending on how crunchy you want the top of the bread to be. Bake about 40 minutes or until the tops of the rolls are golden brown (I left mine in a little too long, but they were still delicious!).

19 Responses to “Italian Sub Rolls”

  1. 1 Jessica @ How Sweet Says:
    March 30th, 2010 at 9:36 am

    Great job on those! They look delicious. ;)

  2. 2 Maria Says:
    March 30th, 2010 at 9:42 am

    Perfect rolls for a mighty sandwich! They look perfect!

  3. 3 Sandy Says:
    March 30th, 2010 at 10:03 am

    Mmm I’m thinking meatball subs for those bad boys ;D

  4. 4 bridget {bake at 350} Says:
    March 30th, 2010 at 1:12 pm

    Beautiful bread!!!

  5. 5 Sarah, Maison Cupcake Says:
    March 30th, 2010 at 5:37 pm

    I might not make much of it but I am very inspired by bread… I need to practice making some and get more confident. Such lovely rolls would be perfect for husband’s lunches!

  6. 6 Fuji Mama Says:
    March 30th, 2010 at 11:28 pm

    That is just gorgeous bread! Wow!

  7. 7 Tickled Red Says:
    March 31st, 2010 at 9:45 am

    I always look forward to your bread recipes :) They make my week!!

  8. 8 Raina @ The Garden of Yum Says:
    March 31st, 2010 at 8:26 pm

    Nothing like homemade bread. Looks great! Now I just need some roasted turkey breast and cheese!

  9. 9 faithy Says:
    April 4th, 2010 at 9:30 am

    Awesome bread! And I love your step by step photos!

  10. 10 faithy Says:
    April 4th, 2010 at 9:31 am

    oh..one question, since this is a straight dough method, does the bread keep well till the next day and still stay soft?

  11. 11 Tracy Says:
    April 5th, 2010 at 8:45 am

    Faithy – Yes, I used some the next day and it was still soft on the inside. :-)

  12. 12 Jarrelle Says:
    September 27th, 2010 at 12:41 pm

    for some reason. . . yeast and working with yeast intimidates me. but this week i am goin to tackle this is and just do it. . . if it flops then ill try again!

  13. 13 Cathy Says:
    October 23rd, 2010 at 3:49 pm

    Hi,
    I was just wondering about the amount of yeast that is in the recipe. It says 4.2 teaspoons. Can you tell me how much it is suppose to be.
    Thanks

  14. 14 Tracy Says:
    October 23rd, 2010 at 5:58 pm

    Cathy – Sorry for the typo! It should read “4 1/2 tsp” – I’ll update it now. Thanks!

  15. 15 Lois Says:
    May 26th, 2011 at 10:27 am

    is it necessary to use bread machine yeast?

  16. 16 Tracy Says:
    May 26th, 2011 at 1:26 pm

    Lois – I haven’t tried Emeril’s recipe with a different kind of yeast, but you can certainly give it a shot. If you’re going to use active dry, you may need to use more yeast in order to get the bread to rise in the same amount of time. Good luck!

  17. 17 Ann Says:
    June 18th, 2011 at 12:23 pm

    WOW! Im making right now for submarine sandwiches cooked on the grill. You can view by going to YouTube BBQ Pit brothers submarine sandwiches.
    Thanks for posting this recipe Tracy!

  18. 18 Peggy Says:
    November 27th, 2011 at 9:42 am

    In response to Lois just use 5 teaspoons of active dry yeast (or 2 pkgs) I don’t use the bread machine or the dough mixer, always comes out great.

  19. 19 Mitchell Thayer Says:
    December 12th, 2011 at 2:51 pm

    Amazing! I was making homemade philly cheesesteak sandwiches and decided that fresh sub buns were a must-have. Followed the recipe almost exactly (substituted white sugar) and they came out to be fantastic. Honestly, the rolls made the meal. Just used one for lunch (two days later), still in great condition (just stored in plastic bag in cabinet).

    Thank you for the recipe, will make again!

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