Subway Bread Recipe (Deli Roll + Italian)

Perfect for sandwiches, this Subway Bread recipe copycat tastes just like the real thing! Bake it plain or top with parmesan and oregano for the Italian Herb version.

A delicious homemade roll, soft and tender just like the ones you can get at Subway. This recipes makes a perfect copycat of Subway's bread for you to make amazing sandwiches in the comfort of your home. Looking for the honey oat version? I've got you: learn how to make the Subway honey oat bread rolls!

Homemade bread is easier to make than you think! If you’re looking for more amazing bread rolls recipes, try my Cheesecake Factory Bread or these crusty sandwich rolls.

You don’t need any fancy ingredient for my Subway Bread, and the dough’s ingredients are all vegan-friendly.

Ingredients

If you look at the ingredients in Subway’s bread, you’ll find artificial flavors and preservatives to extend shelf life. We’re not using any of that here!

Let’s check what you’ll need for a similar homemade result:

Flour: All-purpose white flour is fine for this recipe. It will give the rolls a soft interior and tender crust.

Olive Oil: I like using olive oil for the flavor it adds to these rolls. You can substitute it with vegetable oil for a similar result or melted vegan butter (you can use dairy butter for a non-vegan version).

Yeast: I use instant yeast for all my bread recipes. If you don’t have instant yeast, you can substitute it with active dry yeast. Just add ½ teaspoon more, and proof it using some of the water called for in the recipe.

Sugar: White granulated sugar works well, but you can use brown sugar if you prefer.

Water: Make sure to use filtered and lukewarm water. Remember: lukewarm is not warm or hot—it’s at baby bottle temperature.

Salt: Salt plays an important role in fermentation, so don’t forget to add it! Use fine sea salt for this recipe.

How to make these rolls step by step

1. Mix the Dough: In a large bowl, combine all the dry ingredients. Add the water and olive oil.
2. Knead the Dough: Knead until the dough is soft and elastic. If kneading by hand, it should take 10 to 12 minutes. If using a stand mixer, use the dough hook and knead for 6 minutes on medium-low speed.
3. First Rise: Let the dough rise until doubled in size, covered with a damp towel or plastic wrap.
4. Divide the Dough: After the first rise, divide the dough into 4 equal pieces.
5. Shaping: Lightly flour the surface you’ll be working on. Using your hands or a rolling pin, shape the dough into a rectangle. Roll the dough over itself and pinch the edges to seal.
6. Second Rise: Place the shaped rolls on a lined baking sheet. Cover them loosely with a damp towel or plastic wrap and let them rise for another 40 minutes. They will feel soft and light when ready, but they won’t double in size.
7. Bake the Rolls: Preheat the oven to 350°F about 20 minutes before baking. Bake the rolls for 25 to 30 minutes on the middle shelf, until they’re golden brown on top.
8. Brush with Olive Oil or Butter: As soon as the rolls are baked, brush the tops with olive oil or butter. This step is essential for keeping the crust tender. Let the rolls cool for 20 minutes before serving.

This recipe will make 4 delicious bread rolls, with a very tender crust and a soft interior.

How to make Italian Herb and Cheese rolls

You can use this same recipe to make the Italian Subway bread.

Just before placing the rolls in the oven, brush them with olive oil or butter, and sprinkle Italian seasoning, and grated Parmesan cheese.

Italian cheese is usually made from an oregano, basil, thyme, and rosemary blend. I’ve baked these rolls with this blend and oregano plus parmesan only, and both worked great.

Parmesan can be substituted for any yellow cheese you’d like. Monterey and cheddar cheese are also delicious for topping these rolls.

Don’t forget to brush them with more olive oil or butter as soon as they’re out of the oven!

Storing and freezing

These rolls are good for about 3 to 4 days, if stored correctly. After the rolls are cooled, store them in an airtight recipient or a bread keeper, away from sunlight. Don’t refrigerate or they will get tough.

For freezing, wait for them to cool. Place them into a freezer safe bag, seal it and store in your freezer. They’re good from up to 3 months. Don’t freeze raw dough.

To reheat, place into preheated oven (300°C) for 5 to 10 minutes, or until warm.

How to improve your sandwiches

Here are my 4 tips that guarantee an outstanding sandwich:

Don’t forget the spread. It adds moisture and creaminess to sandwiches. You can use mayo, mustard, cream cheese, or more unusual spreads, like onion chutney, caponata, or even a blueberry compote - it's fantastic with brie!

Use the right bread. Fluffy, soft bread is better with ingredients that don’t add too much moisture. Save moist fillings for crusty bread.

Use a mix of textures. Include creamy, crispy, saucy and soft ingredients to your sandwiches for a delicious result.

Keep the bread dry. That’s important if you’re making the sandwich ahead. If you’re using wet filling, it is good to insulate the bread by spreading fats like mayo or butter, or just toasting the bread part that will face the inside of the sandwich.

📖 Recipe

Subway Bread Recipe

Tatiana Kamakura

Perfect for sandwiches, this Subway Bread copycat tastes just like the real thing! Bake it plain or top it with parmesan and oregano for the Italian version.

4.97 from 66 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Additional Time 2 hours hrs

Total Time 2 hours hrs 40 minutes mins

Course Bread

Cuisine American

Servings 4 rolls

Calories 510 kcal

Cook ModePrevent your screen from going dark

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 teaspoon instant yeast
• ▢ 1 ½ teaspoon salt
• ▢ 2 tablespoon sugar
• ▢ 3 cups all-purpose white flour
• ▢ 1 cup lukewarm water
• ▢ 4 tablespoon olive oil plus olive oil for brushing rolls after baked
• ▢ grated cheese optional
• ▢ Italian herbs mix or oregano optional

Instructions

 

• In a large bowl, add instant yeast, salt, sugar and all-purpose flour and stir to combine. Add water and olive oil and mix until dough is formed.
• In a stand mixer, using the dough hook, knead dough for 6 minutes. After that time, dough should be smooth and stick to the bottom of the bowl, but not to the sides. If doing by hand, clean the surface you’ll be working on and knead for 10 to 12 minutes.
• Cover the dough with a damp towel or plastic wrap, and let it rise until double, for about 1 hour to 1 hour and 30 minutes.
• After the first rise, divide the dough into 4 equal pieces.
• Flour lightly the surface you’ll be working on. Using your hands or a rolling pin, open the dough into a rectangle. Roll opened dough over itself and pinch the edged to seal.
• Place shaped rolls into a lined baking sheet. Cover them loose with a damp towel or plastic wrap and let them rise for 40 minutes more. They will feel soft and light when ready, but won’t necessarily double.
• Preheat oven to 350°F about 20 minutes before baking.
• If making the Italian variation of these rolls, brush rolls with olive oil and sprinkle grated cheese and Italian herbs/oregano just before placing in the oven.
• Bake rolls for 25 to 30 minutes on the middle shelf, until they’re golden brown on top.
• As soon as the rolls are out of the oven, brush their tops with olive oil or butter, so the crust will keep tender.
• Let them cool for 20 minutes before serving.
  

Video

Notes

Remember to always leave the dough resting in a warm spot. Cold spots affect negatively fermentation.

You can substitute half of the white flour for whole wheat flour. Just don’t use whole wheat only for this recipe.

You can use active-dry yeast: add 2 ½ teaspoons, and proof it using some of the water the recipe calls for.

Nutrition

Serving: 1rollCalories: 510kcalCarbohydrates: 82gProtein: 11gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 12gSodium: 914mgFiber: 3gSugar: 7g

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