Corrected recipe.

The image you shared is a common (slightly altered) version circulating online. The most reliable, highly rated original recipe (from The Kitchen Coalition, with excellent reviews) has a few important differences, especially in the flour and sugar amounts. Those differences affect the texture and structure of the rolls.

Corrected Handmade Sub Rolls (Soft & Sturdy Hoagie Rolls)

Makes 6 rolls (about 10 inches each)

Ingredients

• 1 cup (240 ml) whole milk, warmed to 110–115°F (43–46°C)
• 1 tablespoon + 2 teaspoons (≈ 25 g) granulated sugar
• 2½ teaspoons active dry yeast
• 3¼ cups (≈ 406–410 g) bread flour (preferred for better structure)
• 2 teaspoons fine sea salt
• 2 large eggs, beaten
• 3 tablespoons (42 g) unsalted butter, cold and cubed
• Egg wash: 1 egg white + 1 tablespoon water

Instructions

1. Bloom the yeast
   In a medium bowl, mix the warm milk, sugar, and yeast. Let it sit 5–10 minutes until frothy.
2. Make the dough
   In the bowl of a stand mixer, combine the bread flour and salt.
   Add the yeast mixture and beaten eggs. Knead on low speed for 3–5 minutes until a shaggy dough forms.
   Add the cold cubed butter and knead another 8–10 minutes until the dough is smooth and the butter is fully incorporated.
3. First rise
   Form the dough into a ball, place it in a lightly greased bowl, cover, and let rise for about 1 hour (or until doubled).
4. Shape the rolls
   Punch down the dough and divide into 6 equal pieces (about 140 g each).
   Roll each piece into a ball, then use a rolling pin to flatten into a rectangle roughly 9 × 5 inches.
   Starting from the long side, tightly roll into a log and pinch the seam closed. Place seam-side down on a parchment-lined baking sheet.
5. Second rise
   Cover and let rise 30 minutes. Meanwhile, preheat the oven to 400°F (200°C).
6. Finish and bake
   Brush the rolls with the egg wash. Score each roll with 3 shallow diagonal cuts.
   Bake for 15 minutes (or until deep golden brown and internal temperature reaches 195–200°F / 90–93°C). Add 1–3 minutes if needed.
7. Cool
   Transfer to a wire rack and cool completely before slicing.

Key differences from the image

Using the slightly higher flour amount and lower sugar produces better structure (sturdy enough for saucy fillings) while still staying soft inside.

Would you like metric weights, tips for hand-kneading, or a version without a stand mixer?