Copycat Subway Bread: Soft Homemade Sub Rolls

✔ Updated October 26, 2026 · new copycat bread recipe with step photos

This copycat Subway bread recipe makes soft, fluffy footlong sub rolls with a thin golden crust, in the style of the Artisan Italian roll. It's a simple yeast dough, and I've added a Hearty Multigrain twist for heartier subs.

How Do You Make Copycat Subway Bread? (Quick Answer)

Why You'll Love This Copycat Subway Bread

• Soft and fluffy a tender, slightly sweet crumb that squishes just right around fillings.
• A thin, soft crust no shattering crust and no scraped roof of your mouth.
• Two breads in one a classic white roll or a Hearty Multigrain style with oats and seeds.
• Footlong or 6-inch 4 big rolls or 8 smaller ones, your call.
• Freezer friendly bake once and pull out rolls for lunches all week.

What Is in Subway's Bread?

Subway's US ingredient guide lists its Artisan Italian bread as enriched flour, water, yeast and sugar, with 2% or less of wheat gluten, a wheat sourdough blend, salt, palm oil, mono- and diglycerides, ascorbic acid and enzymes. Hearty Multigrain adds whole wheat flour, rye sourdough, brown sugar, molasses, oat groats, sunflower seeds, millet, flax and cracked wheat.

At home you don't need the dough conditioners. Bread flour, a little sugar and oil, optional vital wheat gluten and a good proof get you a soft, fluffy roll. Both breads arrived in Subway's big US menu refresh, replacing the old Italian white and wheat loaves. To see how they compare on calories, carbs and fiber, check my guide to every Subway bread, ranked with nutrition.

Ingredient Notes

Exact amounts are in the recipe card below.

• Bread flour: higher protein means a taller, softer roll with a little chew. All-purpose works, a touch softer and flatter.
• Vital wheat gluten: optional, but it's in Subway's list too and gives that springy sub-shop stretch.
• Yeast: one packet of instant or active dry. Instant can go straight into the bowl.
• Sugar and oil: they keep the crust thin and the crumb tender and slightly sweet.
• Whole wheat flour, molasses, oats and seeds: only for the Hearty Multigrain variation.

Step-by-Step Photos

Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.

Tips for Success

• Weigh the flour if you can. 400 g is the sweet spot for this dough. Scooping straight from the bag can pack in an extra half cup, and that's how you end up with tight, dry rolls instead of soft ones.
• Keep the dough a little tacky. A soft dough makes a soft roll. If it sticks to your fingers slightly but pulls away from the bowl, leave it alone and resist adding more flour.
• Give it a warm, steady rise. Every bread dough in my kitchen rises in the oven with just the light on, around 75 to 80°F. My daughter Lucy is in charge of the rubber band that marks the starting line on the bowl, so we both know when it has doubled.
• Want the faint tang? Subway's ingredient list includes a wheat sourdough blend. If you keep a starter, swap in 50 g of discard and cut the water by 25 g. It's subtle, but you'll taste it.
• Roll the logs tight and even. A firm roll with the seam pinched shut gives you tall, even sub rolls. Loose logs spread sideways and bake up flat.
• Don't over-bake. This is a soft sandwich roll, not a crusty baguette. Pull it at pale golden and 190 to 195°F inside. An extra 5 minutes gives you a hard crust that fights the fillings.
• Freeze the extras. I wrap rolls one at a time, so I can grab one for a lunch. If you're wondering about refreezing, here's my answer to whether bread can be frozen twice.

Hearty Multigrain Variation

When I want something nuttier, I make the multigrain version from the same card. It's a little denser, toasty and great with turkey and veggies.

• Swap the flour: replace 1 cup of the bread flour with whole wheat flour.
• Swap the sweetener: use 1 tablespoon of molasses in place of 1/2 tablespoon of the sugar, and add 1 tablespoon more water.
• Give it time: whole wheat dough can take 10 minutes longer to double.
• Seed the crust: brush the shaped rolls with water and press on 2 tablespoons rolled oats, 1 tablespoon sunflower seeds and 1 teaspoon flax right before baking.

Footlong vs 6-Inch Rolls

The dough is the same either way. Only the shaping and bake time change.

Size	Pieces	Dough each	Shape to	Bake at 375°F
Footlong style	4	about 180 g	11 to 12 inches	18 to 22 min
6-inch	8	about 90 g	6 inches	15 to 18 min
Mini (kids)	12	about 60 g	4 inches	12 to 15 min

Troubleshooting Homemade Sub Rolls

Bread can be moody, so here's what I check when a batch goes sideways.

Problem	Likely cause	Fix next time
Dense, heavy rolls	Under-kneaded or under-proofed	Knead until it stretches thin, proof until 1 1/2 times bigger
Dough did not rise	Old yeast or water too hot	Fresh yeast, water at 105 to 110°F
Flat, wide rolls	Loose shaping or over-proofing	Roll tight logs, bake when the poke springs back slowly
Hard, thick crust	Baked too long	Pull at 190 to 195°F, cool under a towel
Big holes near the top	Air trapped while shaping	Press the dough flat before rolling it up

More Subway Copycats

Want the cheesy one? My copycat Subway Italian herbs and cheese bread uses this same dough with a crispy Jack, cheddar and Parmesan crust. Fill your rolls with my Subway meatball marinara sub or add a drizzle of copycat chipotle southwest sauce.

Curious how soft sandwich bread differs from crusty loaves? Here's my take on artisan vs sourdough bread. For every bread Subway sells, see my Subway bread guide, and for more restaurant favorites, my copycat recipes collection.

Frequently Asked Questions

What kind of bread does Subway use?

Subway's main white bread in the US is Artisan Italian. Its ingredient guide lists enriched flour, water, yeast and sugar, with small amounts of wheat gluten, a wheat sourdough blend, salt and palm oil. This copycat makes a soft, slightly sweet white sub roll in that style.

Why is Subway bread so soft?

A little sugar and oil in the dough, extra wheat gluten for stretch and a full proof all help. At home, a slightly tacky dough, a complete final proof and a moderate 375°F oven give you the same soft crust and fluffy middle.

Can I make this Subway bread without a stand mixer?

Yes. Knead by hand on a lightly floured counter for 8 to 10 minutes, until the dough is smooth and a small piece stretches thin without tearing. It's a soft dough, so use a bench scraper rather than adding lots of extra flour.

How do I make the Hearty Multigrain version?

Replace 1 cup of the bread flour with whole wheat flour, swap 1/2 tablespoon of the sugar for 1 tablespoon of molasses and add 1 tablespoon more water. Brush the shaped rolls with water and press on rolled oats, sunflower seeds and flax before baking.

Can I make 6-inch rolls instead of footlongs?

Yes. Divide the dough into 8 pieces of about 90 g, shape them into 6-inch logs and bake for 15 to 18 minutes, until golden and 190°F inside. The rise and proof times stay the same.

How long does homemade sub bread last?

Wrapped airtight, the rolls keep 2 days at room temperature or 3 months in the freezer. Avoid the fridge for unfilled bread, because it goes stale faster there. Refresh day-old rolls in a 350°F oven for 5 minutes.

What temperature should sub rolls be when done?

Soft sandwich rolls are baked through at 190 to 195°F in the center. An instant-read thermometer pushed in from the end takes the guesswork out, especially with a pale crust like this one.