Description

This Subway Bread Recipe recreates the iconic Italian Herb and Cheese sub rolls at home. Soft, fluffy, and infused with a fragrant blend of oregano, garlic powder, parsley, and parmesan cheese, these rolls are perfect for sandwiches or enjoying fresh from the oven. The optional addition of instant mashed potato flakes ensures a tender crumb, while the cheese topping adds a golden, savory finish.

Ingredients

Scale

Dough Ingredients

3 cups warm water (709 ml)
4 Tbsp dry active yeast (45 grams)
1/4 cup granulated sugar (60 grams)
1/3 cup oil (78 ml)
1 Tbsp salt (20 grams)
2 eggs
1/3 cup instant mashed potato flakes (optional) (30 grams)
7 1/2 cups bread flour (1,140 grams)

Italian Herb Seasoning

1 Tbsp dried oregano
2 Tbsp garlic powder
1 Tbsp dried parsley
2 Tbsp parmesan cheese

Topping

Shredded Colby and Monterey Jack cheese (amount to preference)

Cook Mode Prevent your screen from going dark

Instructions

Activate Yeast: In the bowl of a stand mixer, whisk together warm water and dry active yeast until combined. This starts the fermentation process needed for a good rise.
Mix Wet Ingredients: Add sugar, oil, salt, eggs, and optional instant mashed potato flakes to the yeast mixture and whisk thoroughly to incorporate all ingredients evenly.
Knead the Dough: Add bread flour to the wet mixture and knead on low speed with the mixer’s dough hook for 6 minutes until a smooth, elastic dough forms. This kneading develops gluten structure essential for bread texture.
Rest the Dough: Let the dough rest for 10 minutes, allowing the gluten to relax and making it easier to handle.
Shape the Rolls: Transfer dough onto a floured surface. Divide into 4 equal pieces, then cut each in half to make 8 pieces. Gently pat and roll each piece into a 12-inch log shape, mimicking footlong sandwich rolls.
Prepare for Rising: Lightly spray the tops of each roll with water, then dredge into the prepared Italian Herb seasoning blend so the rolls are evenly coated with herbs and parmesan.
Score and Proof: Place rolls on silicone sub roll mats. Score the tops with 3–4 slashes each to allow expansion. Let the dough rise in a warm place until tripled in size, about 1 hour.
Add Cheese and Bake: Sprinkle shredded Colby and Monterey Jack cheese on top of each roll. Bake in a preheated oven at 375°F (190°C) for 15–18 minutes or until golden brown and cooked through.
Cool and Serve: Remove rolls from the oven and cool in their molds before removing. This helps maintain their shape and texture. Once cool, enjoy as fresh sandwich bread or with your favorite fillings.

Notes

This recipe yields 8 footlong sub rolls, each approximately 10 ounces.
Using silicone sub roll mats helps keep rolls uniform in shape and prevents sticking.
Instant mashed potato flakes are optional but add moisture and softness to the bread crumb.
Proofing time may vary depending on ambient temperature; ensure dough doubles to tripled in size for best results.
If parmesan in herb blend is not finely grated, the herb coating may be less even—grate finely for best adherence.

Nutrition

Serving Size: 1 footlong roll (about 10 oz)
Calories: 270 kcal
Sugar: 3.5 g
Sodium: 450 mg
Fat: 6 g
Saturated Fat: 1.5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 40 mg