How to Make Soft, Bakery Style Sub Rolls at Home with your KitchenAid, for Easy Family Sandwich Nights!
Hi! If you’ve been following me for long you’ll already know this, but for those who are new, welcome to Far From The Farm. I’m Mona, the Brit behind the recipes, learning life and food in the States while sharing our debt-free journey and what’s on the menu in our home today!
There was a time when grabbing sandwiches for dinner felt like a cheap and cheerful treat. A quick stop on a Friday night, a stack of subs wrapped in paper, and everyone was happy.
These days, it feels like you need to check your bank balance before ordering lunch, and sometimes it is genuinely cheaper to sit down at a restaurant than it is to grab a few subs on the way home!
As a military family actively paying off debt, those small food expenses add up fast. We still love our Friday night sandwich nights though, so instead of cutting them out, we started recreating them at home.
This homemade Subway style sandwich bread has become one of those recipes we come back to again and again.
And just a reminder that if you’re struggling and you need help with managing your budget or starting your own debt free journey then here’s some FREE resources below you may find helpful!
living frugally and fully
free tips and resources to make the most of what you have
It’s soft, light, and squishy in the middle, with a tender crust that compresses just like the real thing when you bite into it.
The ingredients are simple pantry staples, the method is straightforward, and you don’t need any fancy equipment beyond a stand mixer. This one makes staying home feel just as fun as eating out.
As always, these photos are from my real kitchen here in our sweet military base home. No staged lighting or spotless marble counters. Just real life and real food made in a small space. Proof that you can feed your family well without needing a dream kitchen or fancy tools!
So let’s roll up our sleeves and head into the kitchen to make homemade sandwich bread that turns ordinary nights into something special!
Equipment
- KitchenAid or stand mixer, with dough hook
- Large mixing bowl
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Clean kitchen towel or plastic wrap
Available on Amazon.com [ad]
Ingredients
makes 4 large sub rolls
- 1 cup warm water
- 3 tsp granulated white sugar
- 3 tsp active dry yeast
- 4 tbsp olive oil
- 2 1/2 cups bread flour or all purpose flour
- 1 1/2 tsp salt
Step by Step Instructions
Step 1: Activate the Yeast
Add the warm water, sugar and yeast, to the bowl of your stand mixer. Let the mixture sit for about 5 minutes until slightly foamy.
Step 2: Form the Dough
Using the dough hook, add the olive oil, salt and the flour and mix on low speed for 3 to 5 minutes, until a soft dough forms.
The dough should pull away from the sides of the bowl but still lightly stick to the bottom. Avoid adding too much flour.
Step 3: Knead Until Smooth
Continue kneading in the mixer for about 8 minutes total. The dough should be smooth, elastic, and soft, not sticky.
Turn the dough out onto a lightly floured surface and knead briefly to shape into a ball.
Step 4: First Rise
Place the dough back into the bowl. Cover with plastic wrap or a clean towel and let rise for about 30 minutes until slightly puffy.
Step 5: Shape the Rolls
Turn the dough out onto a clean surface and divide into 4 equal portions. Roll each portion into a long, narrow loaf about 9 to 10 inches long.
Place the shaped rolls onto a parchment lined baking sheet, leaving space between each one.
Step 6: Second Rise
Cover the rolls with a clean kitchen towel and let them rise for about 30 minutes until visibly puffy.
Step 7: Bake
Preheat the oven to 350°F. Bake the rolls for 20 to 25 minutes until lightly golden on top.
Step 8: Finish and Cool
As soon as the rolls come out of the oven, rub the tops with butter and cover them with a clean towel. Let them cool before slicing.
This step is key for achieving that soft sandwich bread texture.
Notes and Troubleshooting
Notes
- Covering the bread while it cools helps keep the crust soft
- Bread flour gives slightly better structure, but all purpose flour works well
- You can brush the rolls with olive oil and sprinkle Italian seasoning or grated cheese on top before baking
Troubleshooting
- Bread spreading too wide means the dough was too soft or overproofed
- Dense bread usually means too much flour was added
- Dry crust means the butter and towel step was skipped
Storage
- Store cooled rolls at room temperature in an airtight container for up to 2 days
- Refrigerate for up to 5 days
- Freeze fully cooled rolls for up to 2 months
- Slice before freezing for easy use later
Serving Ideas
- Classic deli sandwiches
- Cheesesteaks or meatball subs
- Toasted breakfast sandwiches
- Simple buttered rolls alongside soup
Why You’ll Love This Recipe?!
- Soft and squishy sandwich texture
- Simple pantry ingredients
- No specialty equipment needed
- Budget friendly alternative to eating out
- Perfect for family sandwich nights
FAQ
Can I make this without a stand mixer?
Yes. Knead by hand for a full 8 minutes until smooth and elastic.
Can I use half whole wheat flour?
Yes. Replace up to half of the flour with whole wheat flour for heartier rolls.
Why does the dough stick to the bowl bottom?
That is normal. It helps keep the bread soft rather than dry.
The Perfect Homemade Subway-style Soft White Sandwich Bread Recipe!
December 27, 2025Ingredients
Equipment
Method
- Add the warm water, sugar and yeast, to the bowl of your stand mixer. Let the mixture sit for about 5 minutes until slightly foamy.
- Using the dough hook, add the olive oil, salt and the flour and mix on low speed for 3 to 5 minutes, until a soft dough forms.The dough should pull away from the sides of the bowl but still lightly stick to the bottom.
- Continue kneading in the mixer (for about 8 minutes in total) until the dough is smooth, elastic, and soft but not sticky. Turn out onto a lightly floured surface and knead briefly to shape it into a ball.
- Return the dough to the bowl, cover, and let rise for about 30 minutes until slightly puffy.
- Turn the dough out onto a clean surface and divide into 4 equal portions. Roll each portion into a long loaf about 9 to 10 inches long and place on a parchment lined baking sheet, leaving space between each.
- Cover the rolls with a clean kitchen towel and let rise for about 30 minutes until visibly puffy.
- Preheat the oven to 350°F and bake the rolls for 20 to 25 minutes until lightly golden.
- Remove from the oven, rub the tops with butter, cover with a clean towel, and let cool before slicing.
Notes
- Covering the bread while it cools helps keep the crust soft
- Bread flour gives slightly better structure, but all purpose flour works well
- You can brush the rolls with olive oil and sprinkle Italian seasoning or grated cheese on top before baking
Storage
- Store cooled rolls at room temperature in an airtight container for up to 2 days
- Refrigerate for up to 5 days
- Freeze fully cooled rolls for up to 2 months
- Slice before freezing for easy use later
Related Recipes:
- Check out all our Bread Recipes HERE!
Nutrition information is automatically calculated, so should only be used as an approximation.
The Takeaway
Homemade sandwich bread makes ordinary nights feel special again without blowing the grocery budget.
These soft sub rolls prove you can recreate favorite takeout meals at home with just a little time and simple ingredients!
What to Try Next?!
Share & Rate This Recipe!
If this recipe earns a regular spot in your kitchen, leave a quick rating and comment on the recipe card. It helps other families cook with confidence and supports us Far From The Farm on our debt free journey!
Last update on 2026-01-16 / Affiliate links / Images from Amazon Product Advertising API
