I’m a huge fan of meatball subs and overstuffed hoagies, and I’m always on the hunt for the perfect sub roll. That’s why I created this recipe!
These sourdough sub rolls are sturdy enough to plenty offillings, but they’re still soft and buttery. They have a sightly chewy texture that makes for a perfect bite. They’re also easy to make! I hope you love them as much as I do.
Why Make Sourdough Sub Rolls?
These sourdough sub rolls take every sandwich to the next level. The sourdough gives these subs a subtle tang, which balances their slight sweetness and their buttery richness. Sourdough also creates a tender crumb, so these rolls are soft and easy to bite into.
They’re also a little better for your health. Sourdough requires a long, slow rise, which breaks down the starches and the phytic acid in your dough, making the minerals in the flour more bioavailable. The wild yeast also makes these rolls more digestible. They’re a great choice for anyone with a glutensensitivity.
Ingredients for Sourdough Sub Rolls
I always use active sourdough starter for these rolls. If you’re in a rush, though, you can also make these sub rolls using active dry packaged yeast and some sourdough discard.
I use all-purpose flour, milk, and butter to create the dough, and I sweeten it with a little touch of honey. I also add just a bit of salt to balance the sweetness.
Equipment for Sourdough Sub Rolls
These sub rolls are a really fun, easy project. All you’ll need to make them is a baking sheet and a stand mixer with a dough hook. If you don’t have a stand mixer, you can just use a large mixing bowl and knead the dough by hand.
How to Make Sourdough Sub Rolls
Step One: Make the Dough
Combine warm milk, honey, and sourdough starter in your mixing bowl and stir until frothy.
(Note: If using sourdough discard and packaged yeast, combine the warm milk, yeast and honey. Cover and let stand for fiveminutes until the mixture is frothy.)
Add melted butter, flour and salt to the dough and mix well.
Step Two: Knead the Dough
If you’re using a stand mixer, knead the dough at a low speed for six to eight minutes, or until it passes a soft windowpane test. This means that the dough is strong enough to stretch out thin, but still breaks easily. It will continue to form gluten through the long fermentation process.
If the dough is too sticky after the first minute of kneading, you can add 25-50g more of flour. You want it to form a cohesive smooth ball.
Step Three: Bulk Fermentation
Place dough in a clean bowl. Pour melted butter on top and turn the dough so that it’s coated in the melted butter on all sides. Cover the dough and let bulk ferment for 3 hours at about 80F. It should visibly increase in size.
(Note: If you’re using sourdough discard and packaged yeast,this rise will take about one hour.)
Step Four: Shape the Dough
Press the air out of the dough and separate into 5 equal pieces. Shape each piece into a flat rectangle that is about 10” long. Now roll those rectangles up into sub rolls, folding the edges toward the middle. Always start with the long sides of the rectangle. Make sure you pinch the seams so the rolls keep their shape.
I always make five big subs with this recipe, but you could easily make 10 smaller subs! It’s up to you.
Step Five: Second Rise
Place your subs on a parchment lined cookie sheet, score the tops of the rolls, and cover them. Let them rise for three to fourhours in a warm spot (around 80F) or until they double in size. If your home is cooler, this rise will take longer. You can also put the subs in your turned-off oven with the light on and the door cracked open.
(Note: If using sourdough discard and packaged yeast, this rise will take 30-45 minutes.)
Step Six: Bake the Subs
Preheat your oven to 400F and bake the subs for 12-15 minutes,or until the internal temperature is 195F. If you like, you can brush butter on top either before or after baking. (The butter is optional, but it gives the rolls a gorgeous golden crust and a nice buttery finish.)
Enjoy!!
How to Store Sourdough Sub Rolls
Freshly baked sourdough sub rolls are best enjoyed the day they’re baked, but they store well for later, too.
Storing at Room Temperature
Once the rolls have cooled completely, store them in an airtight container, bread box, or paper bag inside a loosely closed plastic bag for up to 3 days. Avoid refrigerating the rolls, as the refrigerator can cause bread to dry out and stale more quickly.
Storing in the Freezer
Sourdough sub rolls freeze exceptionally well, making them perfect for meal prep or future sandwiches. Just wrap each roll individually in plastic wrap or aluminum foil, and then place them in a freezer-safe bag or airtight container. Freeze for up to 3 months.
To Reheat: Thaw frozen rolls at room temperature; this should take one or two hours. For a fresh-from-the-oven texture, warm them in a 350°F (175°C) oven for 5–10 minutes, or until heated through. Lightly misting the rolls with water before reheating can help restore a crisp crust while keeping the inside soft.
Freezing the Dough
After the first rise, divide and shape the dough into rolls. Place them on a parchment-lined baking sheet and freeze until firm. Transfer the frozen dough to a freezer-safe bag or container for up to 3 months.
When ready to bake: Thaw the dough overnight in the refrigerator, let it come to room temperature and complete its final rise, then bake as directed.
Tips for Success
• Use an active, bubbly starter. A healthy sourdough starter is key to achieving light, fluffy rolls with great oven spring.
• Measure your ingredients accurately. Using a kitchen scale provides the most consistent results, especially when measuring flour.
• Be patient with fermentation. Sourdough rises at its own pace, so let the dough guide you rather than the clock. Cooler kitchens may require a longer rise.
• Don’t skip the second rise. The final proof helps create soft, airy sub rolls with a tender crumb.
• Shape the rolls tightly. Roll the dough into smooth, even logs with a little surface tension to help the rolls rise upward instead of spreading outward.
• Score just before baking. A shallow slash down the center allows the rolls to expand evenly and gives them a classic bakery-style appearance.
• Use steam for a better crust. Place a pan of hot water on the lower oven rack or lightly mist the oven during the first few minutes of baking to encourage a thin, crisp crust.
• Bake until golden brown. Fully baked rolls should be deeply golden and sound hollow when tapped on the bottom. An internal temperature of about 200–205°F (93–96°C) indicates they’re done.
• Cool completely before slicing. Let the rolls cool on a wire rack for at least 30 minutes so the crumb can finish setting, making them easier to slice.
Sourdough Sub Roll Variations
Customize these sourdough sub rolls with one of these delicious variations:
Everything Seasoning: Brush the tops with an egg wash and sprinkle generously with everything bagel seasoning before baking for extra flavor and crunch.
Sesame Seed Rolls: Add an egg wash and top with white or black sesame seeds for a classic deli-style sandwich roll.
Whole Wheat Rolls: Replace up to half of the bread flour with whole wheat flour for a heartier flavor and added fiber. You may need a little extra water since whole wheat flour absorbs more moisture.
Cheesy Rolls: Fold shredded cheddar, mozzarella, Parmesan, or your favorite cheese into the dough, or sprinkle cheese over the tops during the last few minutes of baking.
Herb Rolls: Mix dried Italian seasoning, rosemary, thyme, oregano, or garlic powder into the dough for savory sandwich rolls that pair well with soups and grilled meats.
Garlic Butter Rolls: Brush the warm rolls with melted butter mixed with minced garlic and chopped parsley for a flavorful finish.
Honey Butter Rolls: Add a tablespoon or two of honey to the dough for a slightly sweeter roll that’s perfect for barbecue sandwiches or pulled pork.
Mini Sandwich Rolls: Divide the dough into smaller portions to make slider buns or dinner rolls. Reduce the baking time by a few minutes and bake until golden brown.
Spicy Jalapeño Cheddar Rolls: Fold diced jalapeños and shredded sharp cheddar into the dough for rolls with a little heat and plenty of flavor.
Frequently Asked Questions
Can I use sourdough discard instead of an active starter?
This recipe is designed for an active, bubbly sourdough starter to provide the rise. Sourdough discard alone won’t give the rolls enough lift unless commercial yeast is added.
Why didn’t my sourdough sub rolls rise?
Several factors can affect the rise, including an inactive starter, a cool kitchen, or not allowing enough fermentation time. Make sure your starter is active and allow the dough to rise until it’s noticeably puffy rather than relying only on the clock.
Can I make the dough ahead of time?
Yes! After kneading, cover the dough and refrigerate it overnight for a slow fermentation. The next day, let the dough warm slightly, shape the rolls, allow them to complete their final rise, and bake as directed.
Can I freeze the rolls?
Absolutely. Freeze baked rolls or shaped dough for up to 3 months. Thaw before reheating or allow frozen dough to thaw and complete its final rise before baking.
Why are my rolls dense?
Dense rolls are often caused by an underactive starter, underproofing, or adding too much flour. Be sure to measure carefully and allow enough time for both the bulk rise and final proof.
What’s the best flour to use?
Bread flour is ideal because its higher protein content creates a chewy texture and sturdy structure that’s perfect for sub rolls. You can substitute some whole wheat flour for added flavor if desired.
How do I get a softer crust?
Brush the warm rolls with melted butter immediately after baking and store them in an airtight container once they’ve cooled completely. This helps keep the crust soft while maintaining a tender interior.
Can I make these into hamburger buns or dinner rolls?
Yes! Simply divide the dough into smaller portions and shape them into rounds. Adjust the baking time as needed since smaller rolls bake more quickly.
Do I need to score the rolls?
Scoring isn’t required, but a shallow slash down the center helps control expansion during baking and gives the rolls a classic bakery-style appearance.
How do I know when the rolls are done?
The rolls should be golden brown and sound hollow when tapped on the bottom. For the most accurate results, use an instant-read thermometer—the internal temperature should be about 200–205°F (93–96°C).
Sourdough Sub Rolls
Equipment
- stand mixer with dough hook
- baking sheet
Ingredients
- 500 g all-purpose flour
- 100 g 1/2 cup sourdough, active bubbly (OR 100g (1/2 cup) sourdough discard and 2 1/4 tsp active dry yeast)
- 25 g butter, melted scant 2 tbsp
- 300 ml milk warmed
- 15 g honey
- 1 ¼ tsp salt
- 10 g melted butter to add at the end of kneading, before rising
Instructions
Step one: Make the Dough
- Combine warm milk, honey, and sourdough starter in your mixing bowl and stir until frothy.
- (Note: If using sourdough discard and packaged yeast, combine the warm milk, yeast and honey. Cover and let stand for five minutes until the mixture is frothy.)
- Add melted butter, flour and salt to the dough and mix well.
Step Two: Knead the Dough
- If you’re using a stand mixer, knead the dough at a low speed for six to eight minutes, or until it passes a soft windowpane test. This means that the dough is strong enough to stretch out thin, but still breaks easily. It will continue to form gluten through the long fermentation process.
- If the dough is too sticky after the first minute of kneading, you can add 25-50g more of flour. You want it to form a cohesive smooth ball.
Step Three: Bulk Fermentation
- Place dough in a clean bowl. Pour melted butter on top and turn the dough so that it’s coated in the melted butter on all sides. Cover the dough and let bulk ferment for 3 hours at about 80F. It should visibly increase in size.
- (Note: If you’re using sourdough discard and packaged yeast,this rise will take about one hour.)
Step Four: Shape the Dough
- Press the air out of the dough and separate into 5 equal pieces. Shape each piece into a flat rectangle that is about 10” long. Now roll those rectangles up into sub rolls, folding the edges toward the middle. Always start with the long sides of the rectangle. Make sure you pinch the seams so the rolls keep their shape.
- I always make five big subs with this recipe, but you could easily make 10 smaller subs! It’s up to you.
Step Five: Second Rise
- Place your subs on a parchment lined cookie sheet, score the tops of the rolls, and cover them. Let them rise for three to fourhours in a warm spot (around 80F) or until they double in size. If your home is cooler, this rise will take longer. You can also put the subs in your turned-off oven with the light on and the door cracked open.
- (Note: If using sourdough discard and packaged yeast, this rise will take 30-45 minutes.)
Step Six: Bake the Subs
- Preheat your oven to 400F and bake the subs for 12-15 minutes, or until the internal temperature is 195F. If you like, you can brush butter on top either before or after baking. (The butter is optional, but it gives the rolls a gorgeous golden crust and a nice buttery finish.)
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