Ingredients
Equipment
Method
- Add all dough ingredients to the bowl of a stand mixer in the order listed.
- Attach the dough hook and knead on low speed for 7 minutes, until very soft and sticky. Do not be tempted to add extra flour as this very soft dough is what keeps the bread from becoming hard.
- Form the dough into a rough ball, place back in the bowl, cover, and let rest for 15 minutes.
- Turn the dough out onto a lightly floured surface and divide into 4 equal portions. Shape each portion into a long roll, approximately 9-10 inches long, and place on a parchment lined baking sheet. Use folded parchment between rolls if not using a hoagie pan.
- Make 3 to 4 shallow cuts across each roll.
- Cover and let rise for 1 hour, until puffy.
- Preheat oven to 375°F.
- Bake for 16 to 18 minutes, until cooked through and just lightly golden at the edges.
- Transfer rolls to a cooling rack and cover with a clean towel. Cool for at least 30 minutes before slicing.
Notes
- Potato flakes are essential for softness. Do not skip them.
- Sticky dough is intentional and correct.
- Covering the rolls while cooling prevents crust formation.
Storage
- Store at room temperature in an airtight container for up to 2 days.
- Refrigerate for up to 5 days.
- Freeze baked rolls for up to 2 months.
Bake Them and Freeze Them For Later!
These soft sub rolls freeze very well. Once fully cooled and sliced, wrap each roll individually in foil or plastic wrap. Place wrapped rolls into a large freezer bag. Freeze for up to 2 months. To thaw, leave wrapped rolls at room temperature for 2 to 3 hours. To warm, microwave for 20 to 30 seconds or heat in a 300°F oven for about 5 minutes while still wrapped. This keeps the bread soft with no hard crust!Related Recipes
- Try our Italian Herb and Cheese Copycat Subway Rolls too!
- Check out all our Bread Recipes here!
Nutrition information is automatically calculated, so should only be used as an approximation.