Start by milling your grain to produce fresh, wholesome flour. This will give your sub rolls superior flavor and nutrition.

In the bowl of your mixer, combine water, oil, honey, and eggs.

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.

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.

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 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.

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.

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.

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.

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!