Homemade Italian Herb Bread

This homemade Italian herb and cheese bread brings the beloved Subway flavor right into your kitchen with pillowy soft texture and a cheesy herb-crusted top that will elevate any sandwich. I perfected this recipe after months of testing, trying to capture that signature aroma that fills Subway shops.

The first time I made these rolls for my family game night, they disappeared faster than the chips and dip. Now they're requested for every gathering, and friends always ask for the recipe when they taste them.

Ingredients

• Warm water at exactly 110°F: ensures perfect yeast activation for optimal rise
• Instant dry yeast: provides reliable leavening without proofing first
• Granulated sugar: feeds the yeast and adds subtle sweetness to balance the savory elements
• Extra virgin olive oil: contributes rich flavor and helps create tender crumb
• Table salt: enhances all flavors and strengthens gluten structure
• Large egg: adds richness and helps create soft texture
• Dried potato flakes: are the secret ingredient that makes these rolls exceptionally tender
• Bread flour: provides higher protein content for better structure and chewiness
• Monterey Jack cheese: melts beautifully for stretchy pockets throughout the bread
• Sharp cheddar cheese: adds bold flavor that stands up to any sandwich filling
• Garlic powder: infuses the crust with aromatic savoriness
• Parmesan cheese: creates crispy bits on top for textural contrast
• Dried oregano and parsley: provide authentic Italian herb flavor profile

Step-by-Step Instructions

Create The Base Mixture:

Add warm water, yeast, sugar, oil, salt, egg, and potato flakes to your stand mixer bowl and stir until completely combined. The temperature of your water is crucial here. Too hot will kill the yeast, too cool will slow activation. Use a thermometer for best results.

Develop The Dough:

Add flour and both cheeses then mix with the dough hook on low speed for 1-2 minutes until incorporated. Increase to medium speed and continue mixing for 6-7 minutes. The dough will transform before your eyes, becoming smooth and elastic. It should clear the sides of the bowl but may still stick slightly to the bottom. Add flour tablespoon by tablespoon if needed until the dough pulls away from the sides.

First Rise:

Transfer the dough to an oiled bowl, ensuring the entire surface is lightly coated with oil to prevent sticking. Cover with a clean kitchen towel or plastic wrap and let rest at room temperature for 30 minutes. The dough will become puffy but may not fully double during this initial rest.

Shape The Rolls:

Divide the dough into 4 equal pieces using a bench scraper or knife. Working with one piece at a time, press into a 6x11 inch rectangle on a lightly floured surface. Fold the dough lengthwise like a business letter, then roll it into an 11-12 inch log. The folding creates layers that contribute to the texture. Place each shaped log into a silicone sub roll mat on a baking sheet.

Add Flavor Toppings:

Combine garlic powder, Parmesan, oregano and parsley in a small bowl. Brush the tops of the dough lightly with water which helps the herbs adhere better than oil would. Sprinkle the herbal mixture evenly across all the rolls, being generous with coverage.

Second Rise:

Spray the tops lightly with nonstick baking spray and cover with plastic wrap. Let the rolls rise at room temperature for one hour until doubled in size. They should look puffy and pillowy, with the herbs still visible on top.

Final Preparation And Baking:

Preheat your oven to 375°F. Use a sharp knife to cut 3 diagonal slashes about half an inch deep across each roll. These cuts allow for expansion and create that authentic look. Sprinkle the remaining Monterey Jack and cheddar cheeses into the cuts and across the top. Bake for 16-20 minutes until the rolls are light golden brown and sound hollow when tapped on the bottom.

Cooling:

Transfer the rolls to a wire rack to cool completely before slicing. This cooling period allows the crumb structure to set properly, preventing gumminess when sliced. It takes patience but results in perfect texture.

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The cheese inside the dough is my favorite part of this recipe. It creates these beautiful pockets that melt slightly when you toast the bread for hot sandwiches. My daughter loves pulling the bread apart to find these cheese treasures, and it brings me so much joy watching her excitement over something I made from scratch.

Storage Solutions

These sub rolls stay fresh at room temperature in an airtight container for up to 3 days. For longer storage, slice the completely cooled rolls and freeze them in freezer bags with parchment paper between slices. They thaw quickly at room temperature or can be toasted from frozen. The frozen rolls maintain their quality for up to 2 months without losing their tender texture or flavor.

Clever Substitutions

No stand mixer? This dough can be mixed and kneaded by hand, though youll need about 10 minutes of vigorous kneading to develop proper gluten structure. If you dont have potato flakes, substitute 3 tablespoons of instant mashed potato mix. For a whole grain version, replace up to 1 cup of bread flour with whole wheat flour, though youll need to increase the water by 2 tablespoons to maintain proper hydration.

Perfect Pairings

These Italian herb and cheese rolls elevate any sandwich filling but particularly shine with Italian cold cuts like salami, capicola, and mortadella. For a vegetarian option, roasted vegetables with pesto and fresh mozzarella create an outstanding combination. The bread also makes exceptional garlic cheese toast when sliced horizontally, brushed with garlic butter, and broiled briefly until golden and bubbly.

Historical Background

This style of bread gained popularity in America through submarine sandwich chains in the 1980s and 1990s. While inspired by Italian bread traditions, the cheesy herb-topped version is a distinctly American adaptation that combines Old World flavors with New World abundance. The addition of cheese both inside and on top of the dough is a modification that creates the signature texture customers have come to love.

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Recipe FAQs

→ What can I substitute for potato flakes?

If you don't have potato flakes, you can substitute with 1/4 cup of instant mashed potato mix or 1/3 cup of regular mashed potatoes (cooled). Alternatively, replace with an equal amount of flour, though the bread may lose some of its signature softness.

→ Can I make this bread without a stand mixer?

Yes, you can make this bread without a stand mixer. Mix ingredients in a large bowl using a wooden spoon until combined, then knead by hand on a floured surface for 8-10 minutes until smooth and elastic. The dough should feel slightly tacky but not sticky.

→ How should I store this bread?

Store completely cooled bread in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, slice and freeze in a freezer bag for up to 3 months. Thaw at room temperature or toast slices directly from frozen.

→ What if I don't have a sub roll mat?

If you don't have a sub roll mat, create a makeshift version by folding aluminum foil into 12-inch long, 2-inch wide strips. Curve the edges upward to create a U-shaped trough. Spray generously with cooking spray before placing dough inside to prevent sticking.

→ Can I use different cheeses for this bread?

Yes! While the combination of Monterey Jack and cheddar creates the classic flavor, you can experiment with other melting cheeses like mozzarella, provolone, or Colby. Just ensure you're using a total of 2 cups for the dough and toppings combined.

→ Why is my bread not rising properly?

Insufficient rising is usually due to inactive yeast or incorrect temperature. Ensure your water is 110°F (warm but not hot), your yeast is fresh, and you're rising the dough in a warm, draft-free area. If your kitchen is cold, try preheating your oven to its lowest setting, turning it off, then placing the covered dough inside to rise.