Breads · Tested at home
Homemade Sub Rolls
This isn’t my recipe, but it’s the best one I’ve found for bakery-style sub rolls. Ethan Chlebowski developed a formula that produces soft, lightly chewy rolls sturdy enough for saucy sandwiches without being tough. It’s become my go-to.
These rolls are enriched with milk, olive oil, and a touch of honey. Diastatic malt powder (optional but recommended) helps with browning and chew, giving them that classic deli-style texture.
Source: On Your Table – Homemade Meatball Subs with Fresh Basil Marinara
Adapted from Ethan Chlebowski, as credited in the On Your Table article. Functional instructions independently written; ingredient formula retained.
Original creator: Cook Well – Hoagie Rolls by Ethan Chlebowski.
Get everything ready
Ingredients
Tap an ingredient as you use it to keep your place.
- Dough
- For baking
Turn up the heat
Let’s cook.
- Bring the milk to 105–110°F, then mix in the yeast and optional malt powder. Wait 3–5 minutes for foam to appear.
- Combine the flour, honey, olive oil, and salt in a bowl. Work in the milk mixture until the dough comes together, then leave it for 15 minutes.
- Knead for 8–10 minutes, until elastic and smooth; check that a small piece stretches thin enough for a windowpane test.
- Cover the dough and let it double, about 45–60 minutes.
- Cut the dough into 4 equal pieces, about 175 g each, and form 10-inch logs. Set them on cornmeal-dusted baking sheets and proof until 1½–2 times their shaped size.
- Heat the oven to 375°F with an empty pan on its bottom rack. Make one lengthwise slash in each roll, brush with egg white mixed with a splash of water, and add a light dusting of cornmeal.
- Put the rolls in the oven and drop 4 or 5 ice cubes into the heated pan. Bake for 18–20 minutes, turning the sheet halfway through, until browned and 200°F inside.
- Leave the rolls to cool fully before cutting.
Recipe Notes
The On Your Table article credits Ethan Chlebowski; the original formula is also indexed at Cook Well.
The source says approximately 175 g per portion; the listed dough formula totals approximately 712 g with the optional malt powder. Ingredients and portion guidance are retained as published.
I actually prefer storing these in a sealed bag overnight before using, the texture improves the next day.