Description
This Subway Bread Recipe (Italian Herb and Cheese) replicates the soft, flavorful sub rolls topped with Italian herbs and melted cheese. Perfect for homemade sandwiches, these rolls combine a tender crumb with a herbaceous crust baked to golden perfection.
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 oregano
- 2 Tbsp garlic powder
- 1 Tbsp dried parsley
- 2 Tbsp parmesan cheese
For Topping
- Shredded Colby cheese
- Shredded Monterey Jack cheese
Instructions
- Activate Yeast and Mix Dough: In the bowl of a stand mixer, whisk together the dry active yeast and warm water until dissolved. Add the sugar, oil, salt, eggs, and optional instant mashed potato flakes, whisking to combine thoroughly.
- Knead Dough: Gradually add the bread flour and knead the mixture using the dough hook attachment on low speed for 6 minutes until a soft elastic dough forms. Allow the dough to rest for 10 minutes to hydrate.
- Shape Rolls: Transfer the dough onto a floured surface and divide into 4 equal pieces, then cut each piece in half again to create 8 equal portions. Gently shape each piece into a 12-inch long log, rolling carefully to maintain uniform thickness.
- Prepare for Proofing: Spray the tops of the dough logs lightly with water to help herb adherence, then dredge each roll in the Italian Herb seasoning mixture, ensuring an even coating on top.
- Score and Proof: Place the rolls onto silicone sub roll mats designed for uniform baking. Using a sharp blade, score 3-4 shallow slashes along the top of each roll to control expansion during baking. Allow the rolls to proof in a warm environment until the dough has tripled in size, about 1 hour.
- Add Cheese Topping and Bake: Once proofed, sprinkle shredded Colby and Monterey Jack cheeses evenly over the tops. Bake the rolls in a preheated oven at 375°F (190°C) for 15-18 minutes or until the crust is golden and cheese is melted and slightly browned.
- Cool and Serve: Remove the rolls from the oven and allow them to cool in their silicone molds before carefully removing. This ensures the rolls maintain their shape and texture.
Notes
- This recipe yields 8 footlong rolls, each weighing approximately 10 ounces.
- Using silicone sub roll mats helps maintain shape and provides uniform baking.
- The instant mashed potato flakes are optional but add softness and moisture to the bread.
- Ensure the dough proofs in a warm, draft-free place for best rising results.
- Allow rolls to cool fully before slicing to avoid squashing the soft bread crumb.
Nutrition
- Serving Size: 1 footlong roll (approx. 10 oz)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 35 mg
