Fresh Milled Submarine Sandwich Rolls (Soft & Fluffy!)
Have you ever wanted to make your own soft, fluffy submarine sandwich rolls using freshly milled flour? These homemade sub rolls are perfect for deli sandwiches, meatball subs, or a simple lunch at home.
Made with a combination of hard white wheat and Khorasan (Kamut) flour, these rolls use a simple sponge method to help create a soft, delicious bread that the whole family will enjoy. And the best part? This recipe makes two generous sub-style rolls, perfect for a homemade sandwich night!
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Why You’ll Love This Recipe
- Fresh milled flour: Made with hard white wheat and Khorasan (Kamut).
- Soft and fluffy: A texture designed for homemade submarine sandwiches.
- Sponge method: A helpful technique for working with fresh milled flour.
- Same-day recipe: No overnight fermentation required.
- Small batch: Makes 2 submarine sandwich rolls.
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Grain Mill – NUTRIMILL
Stand Mixer – ZACME 7 QUART MIXER
Baking Sheet – USA PAN BAKING SHEET
Silicone Dough Mat – NUTRIMILL DOUGH MAT
Kitchen Scale – NUTRIMILL SCALE
Ingredients for making Fresh Milled Submarine Rolls
Fresh Milled Flour
I use a combination of Hard White Wheat and Khorasan (Kamut) for the lightest, fluffiest rolls! You can use all hard white wheat, hard red wheat, or any combination you choose. I recommend using at least 2/3 hard wheat and 1/3 of any other variety you want for best results.
You will need 455 grams of flour which is 455 grams of wheat berries.
Water
Use water that has been warmed to 105-110 degrees F.
Use 278 grams of water.
Olive Oil
You can substitute with Avocado Oil, melted Coconut Oil, or melted Butter.
30 grams of oil is needed.
Honey
A very small amount of honey gives a wonderful flavor to the rolls, however it is OPTIONAL.
You will need 44 grams of honey.
Egg
Adding an egg gives an overall softer texture that is less crumbly. You may substitute with 1-2 tbsp Organic Sunflower Lecithin for the same results.
Salt
I use a fine sea salt.
11 grams of salt.
Yeast
You can use instant yeast or active dry yeast for this recipe.
Use 12 grams of yeast.
What Is the Sponge Method?
The sponge method is a dough mixing method that mixes the liquid ingredients, yeast, and half of the flour to ferment for 20 minutes before adding the rest of the flour and the salt.
This pre-ferment builds flavor in the dough and yields a soft, lofty bread.
For a more in depth look at the difference between the sponge method and the soaking method, READ THIS POST.
How to Make Fresh Milled Submarine Sandwich Rolls
Mill your wheat berries on the fine setting of your grain mill.
Step 1. Prepare the Sponge
In the bowl of a stand mixer, add the warm water, oil, honey, egg, yeast, and 1/2 of the flour. Mix until just combined.
Cover and let sit for 20 minutes.
Step 2. Mix the Dough
After 20 minutes, add the rest of the flour and the salt.
Knead the dough on speed 2 of your stand mixer for 15-20 minutes. (This is a long knead, but trust me, it’ll be worth it!)
Step 3. First Rise
After kneading, cover the bowl and let the dough rise until doubled in size which will take between 1 to 1 1/2 hours depending on the temperature of your kitchen.
Step 4. Shape and Second Rise
Punch down the dough after the first rise and scoop the dough onto a lightly floured work surface.
Divide the dough into 2 equal pieces and shape them by rolling them into a log shape that is approximately 8-10 inches in length.
Place them on a parchment lined baking sheet and cover with a tea towel.
Let rise for 30 minutes to an hour depending on the temperature of your kitchen. Warmer=shorter rise, cooler=longer rise.
Step 5. Bake
Preheat the oven to 375 degrees F.
Bake for 22 minutes.
Allow the rolls to cool on a cooling rack completely before storing.
Storage Tips
Store cooled rolls in a bread bag or airtight container on the counter for 3-4 days.
Freeze in freezer safe bag for up to 3 months.
Tips for Successful Fresh Milled Sub Rolls
Use mostly hard wheat for the best gluten development. I prefer 2/3 hard wheat and 1/3 Khorasan (Kamut).
Don’t under knead the dough. Let it knead longer until it is glossy, smooth, and stretchy.
Take care to not over bake! These rolls are super soft when baked to perfection!
How to Use Your Homemade Sub Rolls
I cut both rolls in half to make 4 servings.
- Deli sandwiches
- Meatball subs
- Philly cheesesteaks
- Chicken salad sandwiches
- Ham and cheese subs
More Fresh Milled Flour Recipe and Resources
Easy Master Dough Recipe Using Fresh Milled Flour
Dense Fresh Milled Flour Bread? Here’s How to Fix It
New to Fresh Milled Flour? Avoid These 5 Beginner Mistakes
How To Cook Wheat Berries (Healthy Rice Substitute)
Fresh Milled Flatbread (Easy, Whole Grain Flat Bread)
Long Term and Short Term Wheat Berry Storage 101
Fresh Milled Submarine Sandwich Rolls (Soft & Fluffy!)
Equipment
Ingredients
- 278 grams Warm Water 105-110 degrees F
- 1 Egg
- 30 grams Olive Oil
- 44 grams Honey
- 455 grams Fresh Milled Flour
- 11 grams Salt
- 12 grams Yeast Active Dry or Instant
Instructions
- Mill wheat berries on the fine setting of your grain mill.
- In the bowl of a stand mixer, add the warm water, egg, oil, honey, yeast, and 1/2 the flour.
- Mix until combined.
- Cover and let sit for 20 minutes.
- After 20 minutes, add the rest of the flour and the salt.
- Mix and start kneading on speed 2.
- Knead for 15-20 minutes. This is a longer kneading time, however it will be worth it!
- After kneading, let dough rise, covered for 1 1/2 to 2 hours or until doubled in size.
- Punch down the dough after the first rise.
- Turn the dough onto a lightly floured work surface.
- Divide the dough into 2 equal pieces.
- Shape by rolling each piece into a log shape approximately 8-10 inches in length.
- Place both logs on a parchment lined baking sheet.
- Cover and let rise for 30 minutes to 1 hour or until noticeably puffy and airy.
- Preheat the oven to 375 degrees F.
- Bake for 22 minutes.
- Let rolls cool on cooling rack completely before storing.
