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Easy Copycat Subway Italian Herb and Cheese Bread Made With a Stand Mixer!

Easy Copycat Subway Italian Herb and Cheese Bread Made With a Stand Mixer!

By Mona - Far From The Farm
January 19, 2026
Learn how to make this quick and easy copycat Subway Italian Herb and Cheese hoagie rolls with your stand mixer for perfect subs at home!
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Makes: 4 footlong (12 inch) subway style rolls
Approximate cost $2
Prep Time 20 minutes
Cook Time 18 minutes
Additional time 1 hour 15 minutes
Total Time 1 hour 53 minutes
Servings: 4 footlong (12 inch) subway style rolls
Course: Bread
Cuisine: American
Calories: 654
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

For the dough
  • 1 1/2 cups warm water
  • 2 tbsp white sugar
  • 2 tbsp quick rise or instant yeast
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/4 cup packet of Idahoan Butter and Herb Instant Mashed Potato flakes - (or any instant mashed potato flakes that you prefer)
  • 3 1/2 cups bread flour
  • 1 tbsp salt
  • 1 tbsp Italian seasoning
For the topping
  • 1 cup warm water
  • 2 tbsp Italian seasoning
  • 2 tbsp grated parmesan
  • 1 tsp garlic powder
  • 1/2 - 1 cup shredded cheddar cheese

Equipment

  • Stand mixer with dough hook and bowl
  • Measuring jugs, cups and spoons
  • Plastic wrap or a clean kitchen towel
  • Bench scraper
  • Parchment paper
  • Cookie sheet or hoagie pans
  • Scissors
  • sharp knife
  • Silicone pastry brush
  • small bowl

Method
 

  1. Add all dough ingredients to the bowl of a stand mixer in the order listed.
  2. Attach the dough hook and knead on low speed for 7 minutes, until a soft and slightly sticky dough forms.
  3. Shape the dough into a rough ball, place it back in the bowl, cover, and let rest for 15 minutes.
  4. Turn the dough out onto a lightly floured surface and divide into 4 equal portions.
  5. Shape each portion into a roll by forming a ball, flattening slightly, then rolling into a log.
  6. Place the rolls onto a parchment lined baking sheet.
    Use concertina folded parchment paper between each roll to support the sides if you are not using a hoagie pan (watch my video for the how-to).
  7. Make 3 to 4 shallow cuts across each roll. Cover and let rise for 1 hour, until puffy.
  8. Preheat the oven to 375°F. In a small bowl, mix the Italian seasoning, parmesan, and garlic powder.
  9. Brush the risen rolls lightly with warm water, then sprinkle generously with the herb mixture and top with shredded cheddar cheese.
  10. Bake for 16 to 18 minutes, until cooked through, lightly golden at the edges, and the cheese has melted.
  11. Transfer the rolls and parchment to a cooling rack and cover with a clean kitchen towel. Let cool for at least 30 minutes before slicing so the crumb sets properly.

Video

Notes

  • The mashed potato flakes are essential for softness. Do not skip.
  • Slightly sticky dough is correct and intentional.
  • Parchment shaping works just as well as a hoagie pan without needing to buy specialised equipment.
 

Storage

  • Store cooled rolls in an airtight container at room temperature for 2 days.
  • Refrigerate up to 5 days.
  • Freeze baked rolls for up to 2 months. Thaw at room temperature.
 

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Nutrition

Calories: 654kcalCarbohydrates: 93gProtein: 20gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 57mgSodium: 1912mgPotassium: 257mgFiber: 5gSugar: 7gVitamin A: 289IUVitamin C: 3mgCalcium: 212mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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