This homemade Subway Bread recipe yields eight Italian herb and cheese rolls with the same soft, chewy crumb and savory herb-cheese coating as the chain bakery favorite. Make unlimited sandwiches with fresh-baked rolls that rival the original.
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In the bowl of a stand mixer whisk together the yeast and water. Whisk in the sugar, oil, salt, eggs, and the mashed potato flakes if using.
Add the flour and knead for 6 minutes over low speed. Rest the dough for 10 minutes.
Transfer dough onto a floured surface and cut into 4 equal pieces. Cut each piece in half again to make a total of 8 pieces. Gently pat and roll into a 12-inch log.
Spray the tops with water.
Dredge into the Italian Herb Blend.
Place rolls onto Silicone Sub Roll Mats and score the tops (3-4 slashes.)
Allow dough to rise until tripled in size (up to 1 hour if rising in a warm place.)
Sprinkle the tops with shredded Colby and Monterey Jack Cheese. Bake for 15-18 minutes at 375°F. Cool in molds before removing.
Store cooled rolls in an airtight container at room temperature for up to 3 days. Warm in a 350°F oven for 5 minutes before serving, or freeze wrapped tightly for up to 3 months.
stand mixer · Silicone Sub Roll Mats
Yes. After kneading and the 10-minute rest (step 2), refrigerate the dough for up to 24 hours. Shape and let rise at room temperature before baking.
They add moisture and a tender crumb that mimics commercial Subway bread. Optional, but recommended for texture closest to the original.
Knead by hand for 8–10 minutes instead of 6 minutes at low speed in the mixer.
It should rise for up to 1 hour in a warm place. Poke gently—if the indent springs back slowly, it's ready. If it springs back quickly, let it rise longer.
Yes. Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature and warm in a 350°F oven for 5–7 minutes before serving.
