1. Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour if needed. However, the rolls will be slightly less chewy and sturdy compared to using bread flour.

2. How do I know when the dough is kneaded enough?

The dough is ready when it’s smooth, elastic, and can pass the windowpane test—stretch a small piece until light shines through without tearing.

You can knead the dough by hand. It will take about 15 minutes of steady kneading until the dough is smooth and stretchy.

Soft, chewy Italian sub rolls perfect for beginners, ideal for making hearty sandwiches at home with simple ingredients and easy techniques.

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Add bread flour, water, sugar, instant yeast, salt, and vegetable oil to a stand mixer, bread machine, or large bowl. Knead until smooth and stretchy, about 8-10 minutes.
Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour until doubled in size.
Punch down the dough and divide into 8 equal pieces. Shape each piece loosely into a log, cover, and let rest for 10 minutes.
Shape the logs into smooth oval rolls, tucking seams underneath, and place them on a prepared baking sheet lined with parchment and dusted with cornmeal.
Brush the rolls with melted butter, cover loosely, and let rise again for 45 minutes until very puffy.
Preheat oven to 425°F and place a rimmed metal baking sheet on the bottom rack to preheat.
Pour 1 cup of water into the hot baking sheet to create steam and immediately place the rolls on the middle rack. Bake for 15-19 minutes until golden brown.
Cool the rolls completely on a wire rack before slicing and serving.

If the dough is too sticky, lightly flour your hands but avoid adding too much extra flour.
Use fresh yeast and warm (not hot) water to ensure a good rise.
Brush the rolls with butter before baking for a soft, golden crust.
Let the rolls cool completely to finish baking internally and prevent sogginess.
For added flavor, top with sesame or poppy seeds before baking.