Italian Sub Rolls

Debney
Sep 6
2 min read

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These Italian Sub Rolls are built to handle saucy, hearty sandwiches without falling apart. They’re soft and airy inside, with just enough chew and a golden crust. Perfect for meatball subs, cold cuts, or any sandwich that needs a sturdy but tender roll.

Bread has always been central to Italian cooking, from rustic country loaves to ciabatta and focaccia. These rolls take inspiration from Italian baking traditions but are shaped and sized specifically for subs, giving you the perfect vehicle for meatballs or cold cuts.

The dough is enriched with olive oil for flavor and softness, while semolina flour on the pan adds a touch of crunch on the bottom. A simple egg wash gives a golden finish, and sesame seeds add classic Italian-style character.

WHAT YOU'LL NEED (scroll to full ingredient list)

DIRECTIONS

STEP 1: MIX

In a Mixing Bowl, combine all ingredients.
Mix until shaggy.

STEP 2: KNEAD

Knead until smooth and elastic, 8–10 minutes.
- NOTE: Dough should be tacky but not sticky.

STEP 3: RISE

Place in oiled bowl, cover, and rise until doubled in size, 1–1.5 hours.

STEP 4: SHAPE

Punch down dough slightly, then divide into 4 pieces (~210 g each).
Flatten each piece into a rectangle about 4x8 inches.
Tightly roll into a log, pinching the seam closed.
Roll out gently until about 9 inches long.
Place seam-side down on a parchment-lined sheet pan dusted lightly with semolina.

STEP 5: PROOF

Cover and let rise 45–60 minutes until puffy.
Preheat oven to 400°F.

STEP 6: SCORE

Brush with 1 egg white (about 30 g) mixed with 15 g water (about 1 TBSP).
Sprinkle with sesame seeds.
Score the rolls with a bread lame.

STEP 7: BAKE

Bake 18–22 minutes, rotating the pan 180° halfway through, until golden and 200–205°F internal temp.

STEP 8: COOL

Cool at least 30 minutes before slicing.

INGREDIENTS

Makes 4 sub rolls

500 g bread flour (about 4 C)
10 g kosher salt (about 2 tsp)
20 g sugar (about 1.5 TBSP)
8 g instant yeast (about 2 tsp)
300 g water (about 1.25 C)
30 g olive oil (about 2 TBSP)
1 egg white (about 30 g) + 15 g water (about 1 TBSP), for egg wash
Semolina flour, for dusting
Sesame seeds

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