Homemade sub rolls

Homemade sub rolls
Homemade sub rolls

On Monday, I posted about our delicious build-your-own sub sandwiches. Today, I want to share the recipe for the homemade sub rolls that I usually make for them — they really bump things up a notch from store-bought rolls.

These sub buns are simple and easy to make — of the 2 1/2 hours from start to finish, there’s only about 15 minutes of hands on time. My secret is to use a silicone bread mold to shape and bake the rolls (a la most sub shops). That way, you’ll get perfect rolls every time. So, without further ado, here’s the recipe:

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Build-your-own homemade sub sandwiches

Build-your-own sub sandwiches
Build-your-own homemade sub sandwiches made with ham and swiss (served with kettle-cooked potato chips)

Last month, I decided to make my own sub sandwiches (or hoagies or heros, depending on what you like to call them), and they are definitely better than anything I could buy at a restaurant. So I’m saying goodbye to Jimmy John’s, and hello to making delicious sandwich combinations at home.

What’s the secret? It’s in great ingredients, a dash of dried oregano, and a drizzle of olive oil and red wine vinegar. And if you have a little extra time, homemade sub rolls put it over the top.

I use the same formula for each sandwich (inspired by this video), but the combinations are endless. I’ve shared some of our favorites below, including turkey bacon ranch, and an Italian grinder. We hope that you give one (or more) of our sandwich ideas a try! Because sometimes, you just want a good sandwich, and this is it.

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Vegan dinner rolls that don’t taste vegan

Vegan dinner rolls that don't taste vegan

These rolls are actually based on the same recipe as our crescent rolls — but with a few simple modifications. We didn’t have any eggs in the fridge, so I used a simple “flax egg” substitute. Once I used soy milk and Smart Balance (a vegan buttery spread), the vegan transformation was complete. The best part? They don’t even taste vegan, so you’ll never know the difference.

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Maple-glazed pumpkin cinnamon rolls

Maple-glazed pumpkin cinnamon rolls

This past weekend, I got into the Thanksgiving spirit a little early and made these yummy pumpkin cinnamon rolls. Like all cinnamon roll recipes, the most time-consuming part is waiting for the dough to rise. And in this recipe, that time is definitely worth it. The pumpkin in the dough gives the rolls both a beautiful golden color and a fall flavor. Together with a cinnamon-sugar filling and a wonderful maple cream cheese glaze, they are a delicious fall treat!

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Crescent rolls filled with Nutella, corned beef, and other goodies

Crescent rolls filled with Nutella, corned beef, and other goodies

Crescent rolls are the quick and delicious alternative to croissants. They’re easy and relatively quick to make — I’ve made them twice in the past week. They’re also perfect for special occasions. Michael’s family regularly makes then for holiday dinners.

I first made these crescent rolls last Thursday for Michael’s birthday. They were delicious, so I made them again this past weekend — and decided to try filling the rolls with goodies such as Nutella, corned beef, cheese, herbs, and even maple syrup. Filling the rolls doesn’t add much time to the preparation, but it makes the crescent rolls even more delicious and impressive-looking.

Our favorite fillings were corned beef and cheese, and Nutella. The corned beef and cheese-filled rolls would make an excellent picnic or fishing snack. Additionally, the Nutella-filled rolls would be great for breakfast or dessert, especially with a cup of tea or coffee. But don’t limit yourself to the fillings we tried — try your own combination and let us know how it turns out!

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