If you’ve ever dreamed of recreating those soft, fluffy sub rolls from your favorite sandwich shop, you’re in for a treat! These homemade sub rolls, made with fresh milled flour, are just like the ones from Subway—only better. Packed with flavor, wholesome nutrition, and a tender texture, they’re perfect for building the ultimate sandwich or hoagie.
Fresh milled flour not only enhances the taste but also brings a richness and freshness you can’t get from store-bought bread. Don’t worry if you’re new to baking with freshly milled grains—I’ll guide you every step of the way to help you achieve perfect, bakery-style results right in your own kitchen. Let’s roll up our sleeves and get baking!
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Simple Ingredients for Easy Homemade Sub Rolls with Fresh Milled Flour
Fresh Milled Flour Hard white wheat or hard red wheat works best
Water Room temperature water works great. If your home is cold and you’d like to speed up the process, use warm water.
Salt
Instant yeast
Oil
Eggs
Honey Feel free to replace this with the sweetener of your choice
Essential Tools for Making Subway-Style Sub Rolls at Home
Grain mill Save $20 with code “LOVELYBELLBAKES20”
Stand mixer Use code LOVELYBELLBAKES20 for $20 off!
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Step-by-Step Instructions for Easy Homemade Sub Rolls with Fresh Milled Flour
1. Mill the Grain
Start by milling your grain to produce fresh, wholesome flour. This will give your sub rolls superior flavor and nutrition.
2. Mix the Wet Ingredients
In the bowl of your mixer, combine water, oil, honey, and eggs.
3. Incorporate the Fresh Milled Flour
Add the fresh milled flour to the wet ingredients. Do not add the salt or yeast at this stage. Mix just until the flour is fully incorporated, and a rough dough forms.
4. Rest the Dough (Autolyse)
Cover the bowl with a damp cloth or lid and let the dough rest for 20 minutes. This resting period allows the flour to hydrate fully, improving the dough’s texture and gluten development.
5. Add Salt and Yeast
After the 20-minute rest, sprinkle the salt and yeast over the dough. Knead the dough in your mixer until it reaches the windowpane stage. The dough should be elastic and stretchy, able to form a thin sheet without tearing.
6. Divide and Shape the Dough
Divide the dough into 5 equal portions. Shape each portion into a ball, then use a rolling pin to flatten each ball into a 12-inch rectangle. Roll the rectangle tightly into a log, pinching the seams closed to secure the shape.
7. Prepare for Proofing
Place your sub mold onto a baking sheet or line a baking sheet with parchment paper. Arrange the dough logs onto the mesh sub mold or the prepared baking sheet. Cover with a light, damp cloth to prevent the dough from drying out.
8. Proof the Dough
Allow the rolls to rise in a warm spot until they are puffy and slightly more than doubled in size. Preheat your oven to 375°F (190°C). To test readiness, gently poke the dough with an oiled finger—if the indentation springs back slowly, the dough is properly proofed.
9. Add Toppings (Optional)
If you’d like to add toppings such as seeds (e.g., sesame, poppy, or sunflower seeds) or shredded cheese, brush the tops of the rolls lightly with water or an egg wash after proofing. Sprinkle the toppings evenly over the surface.
10. Optional Scoring
For a decorative touch, use a sharp knife or dough lame to score the tops of the rolls. This step is optional but can enhance the presentation.
11. Bake the Rolls
Bake the rolls for 15-18 minutes, or until golden brown and hollow-sounding when tapped on the bottom. If you added cheese as a topping, watch closely to avoid over-browning.
12. Cool and Serve
Remove the rolls from the oven and transfer them to a cooling rack. Let them cool completely before slicing or storing. These sub rolls are perfect for sandwiches, garlic bread, or any of your favorite recipes!
TRY THESE OTHER FRESH MILLED FLOUR RECIPES:
Easy Homemade Sub Rolls With Fresh Milled Flour
Equipment
Ingredients
- 855 g Fresh milled hard white wheat 6¾ Cups
- 520 g Water 2¼ cups
- 60 g Oil 4 Tbsp + 1 Tsp
- 60 g Honey 3 Tbsp
- 2 Eggs
- 17 g Salt 3½ Tsp
- 26 g Instant yeast 2.5 Tbsp
Instructions
MILL THE GRAIN
- Start by milling your grain to produce fresh, wholesome flour. This will give your sub rolls superior flavor and nutrition.
MIX THE WET INGREDIENTS
- In the bowl of your mixer, combine water, oil, honey, and eggs.
INCORPORATE THE FRESH MILLED FLOUR
- Add the fresh milled flour to the wet ingredients. Do not add the salt or yeast at this stage. Mix just until the flour is fully incorporated, and a rough dough forms.
REST THE DOUGH (AUTOLYSE)
- Cover the bowl with a damp cloth or lid and let the dough rest for 20 minutes. This resting period allows the flour to hydrate fully, improving the dough’s texture and gluten development.
ADD SALT AND YEAST
- After the 20-minute rest, sprinkle the salt and yeast over the dough. Knead the dough in your mixer until it reaches the windowpane stage. The dough should be elastic and stretchy, able to form a thin sheet without tearing.
DIVIDE AND SHAPE THE DOUGH
- Divide the dough into 5 equal portions. Shape each portion into a ball, then use a rolling pin to flatten each ball into a 12-inch rectangle. Roll the rectangle tightly into a log, pinching the seams closed to secure the shape.
PREPARE FOR PROOFING
- Place your sub mold onto a baking sheet or line a baking sheet with parchment paper. Arrange the dough logs onto the mesh sub mold or the prepared baking sheet. Cover with a light, damp cloth to prevent the dough from drying out.
PROOF THE DOUGH
- Allow the rolls to rise in a warm spot until they are puffy and slightly more than doubled in size. Preheat your oven to 375°F (190°C). To test readiness, gently poke the dough with an oiled finger—if the indentation springs back slowly, the dough is properly proofed.
ADD TOPPINGS (OPTIONAL)
- If you’d like to add toppings such as seeds (e.g., sesame, poppy, or sunflower seeds) or shredded cheese, brush the tops of the rolls lightly with water or an egg wash after proofing. Sprinkle the toppings evenly over the surface.
OPTIONAL SCORING
- For a decorative touch, use a sharp knife or dough lame to score the tops of the rolls. This step is optional but can enhance the presentation.
BAKE THE ROLLS
- Bake the rolls for 15-18 minutes, or until golden brown and hollow-sounding when tapped on the bottom. If you added cheese as a topping, watch closely to avoid over-browning.
COOL AND SERVE
- Remove the rolls from the oven and transfer them to a cooling rack. Let them cool completely before slicing or storing. These sub rolls are perfect for sandwiches, garlic bread, or any of your favorite recipes!
I made these last night for dinner for Philly cheesesteak sandwiches. They turned out perfect. So much lighter than many whole grain recipes. Thank you for sharing. I will Definitely be saving this one.