The giant snowstorm burying us here in SWPA seemed like a good excuse to try these Subway copycat rolls (along with some homemade meatballs and sauce for that classic Subway meatball sub goodness).
It was also a good excuse for me to get a set of these perforated silicon sub roll mats.
A few comments:
– I have been working on converting a lot of family bread recipes to weight measures, and when I looked at the conversions provided by the recipe, they seemed a little off. I went back and did them all myself using the King Arthur conversion tables, which I have found to be generally reliable. The numbers were off from the KA conversions, but the KA conversions made sense to me, so I used them instead of the numbers provided in the recipe.
– Even with the conversion, this dough needed a decent bit more flour than called for in the recipe. I've been baking for a while and expect things to sometimes be off, especially with a recipe that was originally in volume measures, but I mention this because this seems like something a newer baker may find and want to try. For this kind of dough, I generally work in flour until it's clearing the sides of the bowl, and that's usually good enough.
– Use the potato flakes. As soon as I saw that in the recipe, I'm like yep, that's the magic. I love me some potato breads.
– Baking needed more time than called for. Again, mentioning this primarily for newer bakers. I ended up adding six minutes to get them to the level of browning shown in the third photo. I probably could and should have gone even longer.
– Instead of dipping in water and then rolling in the seasoning, I brushed with water and sprinkled on the seasoning from a shaker container. It seemed a lot less messy doing it this way. I keep extra empty shaker containers around for just this reason.
– Yes this recipe used a metric crap ton of yeast (four tablespoons! I think it worked out to something like 4%). Rise time was about an hour after shaping. I may knock this down for a longer rise and a little stronger gluten for an experiment next time, maybe trying 2% and seeing how that goes.
They came out great. I forgot to take a crumb shot, but they really were just like a good Subway roll. Leftovers will be used for ham and turkey subs tomorrow with ham and turkey I'll be roasting during the day while I'm working. Mmmm.
Only notable mod I plan to do is to extend the recipe to make 10 rolls instead of 8. 8 feels like such an odd number, and I hate having extra unused spots in my pans. 🙂
by dxlsm
33 Comments
Looks fantastic! Nice job
So… Only 11″ long?
So I share your passion for fresh subway bread. Looks good. Here is my copycat recipe scaled down to 5 loaves because my forma only hold 5.
709 ml warm water
45 grams dry active yeast (4 Tbsp)
60 grams sugar
78 ml oil
20 grams salt
2 eggs
30 grams mashed potato powder
1,140 grams flour
8 loaves 12” long.
2,172g / 8 = 271g per loaf
400 ml warm water
28 grams dry active yeast (4 Tbsp)
38 grams sugar
49 ml oil
12 grams salt
1 eggs
19 grams mashed potato powder
712 grams flour
5 loaves 12” long.
Tried. More like freaking perfected it.
Did you steal those silicone mats from Subway? Lol They look just like when I worked there over a decade ago.
That looks delicious
Yum! I like the Jersey mikes copycat for rosemary parm
Looks delicious!
Though I’m unreasonably bothered that you didn’t put 4 on each pan…
I like this. I personally am not a huge fan of subway bread, but those look great. Nice job!
You nailed it!!! Looks better than a subway roll
Yum! By any chance do you have a link to the molds you used?
I use this recipe monthly and the feedback has been “if I didn’t watch you make it, I’d think you got it from Subway.”
She has a really good dupe for Subway’s southwest chipotle sauce too.
Metric crap ton? I think you mean a customsry/imperial crap ton – metric crap tonne otherwise!
But seriously, they look great. Great enough for me to check the recipe out.
Would you mind sharing your brand of sandwich mold you used?
Those are beautiful!
Apparently I can’t edit the original now. [These are the molds I used](https://a.co/d/grwviMp).
Now do the triangle cut
Nailed it.
Any recommendations on what can be used in place of the silicone roll pans if I haven’t got any?
I split the recipe in half to make 4 & use 2 1/4 teaspoons of yeast. I let it rise for an hour & then shape/proof for an hour. I prefer the result much more over the original amount of yeast in the recipe
ETA: I also use bread flour
These look awesome! Did it smell the same as subway when baking or more like normal bread smell?
Damn!! 🤤
Did you remember to add the yoga mat? /s
TL:DR, where did you get the trays for those?
As someone who also converts volume-measured recipes to weights, whenever I see ‘one cup of flour’ with no mention of sifting I assume they intended for the baker to be scooping a cup of flour straight from the bag. As we all know, this yields far more flour than a sifted cup. However, most conversion tables assume a sifted cup (120 grams). When I’ve weighed my scooped cups of flour, I get 150-155 grams so I will use that weight instead if I know the recipe was intended for volume measurements.
Amazing! Great work on attempting to conversion to weight – I really appreciate that.
Do you have the final numbers for the ingredients and times, and willing to share?
Potato flake – can you substitute with instant mashed potatoes?
Just missing the potassium bromate and cellulose to give it that cancerous tang, and sawdusty chew /s
Kidding aside, these look great and I would eat 2-3 no problem.
Sorry, but WHY? Subway bread tastes like you’d imagine attic insulation would taste.
Those look so delicious. Has anyone tried this without egg?
how did you like the texture with the extra flour and longer bake? Did it end up really close to Subway’s rolls?
Omg I’ve been making subway bread this week also! I’ve done 3 batches and just cannot get them to rise this much but the still end up delicious 😹 I am using a different recipe tho so I’ll try this one!
Like others, I don’t get the “use a massive amount of yeast” bit. I usually add less than a teaspoon, and proof it in a cop of 102F water with some sugar and honey. They activate in less than 5 minutes, and if I leave it for more than 20, the foam tries to get out of the cup.
I’ve done some recipes where I used one batch of yeast, let them proof for a while, and then divide between two different doughs, one for milk rolls and another for sweet rolls.
Then there’s my wife, who can’t be allowed in the kitchen during baking because her mere presence kills yeast.
Damn. Those look better than the bread they use on the commercials!
Thought this was gonna be r/shitfromabutt at first but then I was like damn that looks good