Oh, sweet friends, there’s nothing quite like the aroma of freshly baked bread wafting through the kitchen, is there? Today, we’re diving into a truly special recipe that brings together the best of everything: our glorious Sourdough Italian Herb & Cheese Sub Bread Rolls. These aren’t just rolls; they’re golden, savory cushions of pure joy, boasting a tender crumb, a hint of sourdough tang, and bursts of Italian herbs and gooey cheese in every bite. They’re the kind of bake that instantly makes any meal feel like a warm hug.
I remember countless afternoons with my Nonna, her hands dusted with flour, teaching me the magic of yeast and water. While sourdough felt a little more mysterious back then, the essence was the same: transforming simple ingredients into something extraordinary. This recipe for these delightful sub rolls carries that same spirit of patience and love, echoing those treasured moments in her bustling kitchen.
These Sourdough Italian Herb & Cheese Sub Bread Rolls are not only incredibly rewarding to make, but they’re also perfect for elevating everyday meals or impressing at your next gathering. With a little care and a bubbly sourdough starter, you’ll unlock a world of flavor. My tip? Don’t rush the proofing; good things truly come to those who wait!
What You Need to Make This Recipe
Crafting these divine sub rolls starts with a few simple, yet essential, ingredients. Our active sourdough starter is the heart, giving these rolls their incredible depth of flavor and unique texture, beautifully complemented by fragrant Italian seasoning and rich, melted cheese. It’s truly a treat that’s both satisfying and nourishing. You’ll find the full list of ingredients and precise measurements in the recipe card below, ready for your baking adventure.
How to Make Sourdough Italian Herb & Cheese Sub Bread Rolls
Making these Sourdough Italian Herb & Cheese Sub Bread Rolls is a wonderfully hands-on journey. You’ll start by combining your active sourdough starter with warm water, flour, and other delicious elements to form a soft dough. After an initial bulk fermentation, you’ll shape your rolls, let them proof until beautifully puffy, then bake them to golden perfection. It’s a process that builds anticipation, leading to incredibly flavorful results.
![A loaf of freshly baked pull-apart {{ $('Fetch Recipe Data').first().json["Main Keyword"] }} on a wooden board, with one slice cut to show the soft inside.](https://recipesdessert.net/wp-content/uploads/2026/01/sourdough-italian-herb-cheese-sub-bread-rolls.webp)
Sourdough Italian Herb & Cheese Sub Bread Rolls
Ingredients
Equipment
Method
- In a large mixing bowl, combine the active sourdough starter and warm water. Stir until the starter is mostly dissolved. Add the bread flour and salt. Mix with a spoon or your hands until a shaggy dough forms and no dry flour remains. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes (autolyse).
- After the autolyse, add the 15g olive oil to the dough. Knead gently for 2-3 minutes directly in the bowl until the oil is incorporated and the dough starts to smooth slightly. Cover and let rest for 30 minutes.
- Perform the first set of stretch and folds. With wet hands, gently grab a portion of the dough, stretch it upwards, and fold it over itself. Rotate the bowl 90 degrees and repeat 3 more times until you’ve gone around the entire dough. Cover and rest for 30-45 minutes. Repeat this stretch and fold process 3 more times (for a total of 4 sets), resting 30-45 minutes between each set.
- After the final set of stretch and folds and rest, gently flatten the dough slightly. Sprinkle the Italian seasoning, garlic powder, onion powder (if using), and shredded cheese evenly over the surface. Gently fold the dough over itself a few times, performing a few more gentle stretch and folds to evenly distribute the inclusions without tearing the dough too much. Be careful not to overmix.
- Cover the bowl and let the dough bulk ferment at room temperature (around 72-78°F / 22-25°C) for another 1.5-2.5 hours, or until it has increased in volume by about 20-30% and feels airy. The total bulk fermentation time from step 1 should be around 3-5 hours, depending on your starter’s activity and ambient temperature.
- Lightly flour your work surface. Gently turn the dough out onto it. Divide the dough into 8 equal pieces (approx. 110-120g each). Gently pre-shape each piece into a loose ball or cylinder. Cover with a damp cloth and let rest for 15-20 minutes to relax the gluten.
- Lightly flour your hands. Take one pre-shaped dough piece. Gently flatten it into a rectangle. Fold the top edge down to the center and press to seal. Fold the bottom edge up to meet the top fold and press to seal. Pinch the seam closed firmly. Roll the dough piece gently back and forth on the work surface to create an even, elongated sub roll shape (about 6-8 inches long). Repeat with the remaining dough pieces.
- Lightly dust a baking sheet with semolina or cornmeal, or line with parchment paper. Carefully transfer the shaped rolls to the prepared baking sheet, leaving space between them. Cover loosely with plastic wrap or a large inverted container to prevent drying. For cold proofing (recommended for flavor and easier scoring), refrigerate for 8-12 hours (or up to 24 hours). For warm proofing, proof at room temperature for 1.5-2.5 hours, or until visibly puffy and slightly increased in size. Perform a gentle poke test – if it springs back slowly, it’s ready.
- About 30-45 minutes before baking, preheat your oven to 450°F (232°C). If you desire a crispier crust, place a shallow pan on the bottom rack for creating steam.
- If cold-proofing, remove rolls from the fridge. In a small bowl, whisk together the egg and water for the egg wash (if using). Gently brush the tops of the rolls with the egg wash. Optionally, use a sharp knife or bread lame to make 2-3 shallow diagonal scores on the top of each roll.
- Carefully transfer the baking sheet to the preheated oven. If creating steam, pour about 1/2 cup of hot water into the shallow pan on the bottom rack (be careful of steam!). Immediately close the oven door. Bake for 10 minutes at 450°F (232°C). Reduce oven temperature to 400°F (200°C), remove the steam pan (if used), and continue baking for another 15-20 minutes, or until the rolls are golden brown, sound hollow when tapped on the bottom, and reach an internal temperature of 200-210°F (93-99°C).
- Transfer the baked rolls to a wire rack to cool completely before slicing and serving. This allows the internal structure to set.
Notes
Cheese: For best results, use block cheese that you shred yourself, as pre-shredded cheese often contains anti-caking agents that can affect melt and texture.
Storage: Store cooled rolls in an airtight container at room temperature for up to 2-3 days, or freeze for longer storage (up to 3 months). Reheat frozen rolls in a preheated oven at 350°F (175°C) for 10-15 minutes.
Variations: Add finely chopped fresh herbs like rosemary or oregano, or a pinch of red pepper flakes for a subtle kick.
Pro Tips for Making This Sourdough Italian Herb & Cheese Sub Bread Rolls
Achieving bakery-quality Sourdough Italian Herb & Cheese Sub Bread Rolls at home is easier than you think with a few of my tried-and-true tips.
First, always ensure your sourdough starter is active and bubbly before you begin. A strong starter means a lively dough that will rise beautifully, giving you that perfect airy texture. If it’s not quite ready, give it another feeding and let it strengthen.
When mixing, don’t be afraid of the sticky dough! It will come together beautifully with a bit of kneading, developing the gluten needed for that signature chewy bite. I always recommend a stand mixer for ease, but hands-on kneading is wonderfully meditative too.
My Secret Trick: For a truly golden crust and that lovely rustic appearance, I always give my rolls an egg wash just before baking. It makes all the difference in achieving that irresistible sheen and a beautifully crisp exterior.
Finally, resist the urge to peek too often! Let your rolls bake undisturbed for the initial cooking time to allow them to set. Turning the pan halfway through ensures even browning.
Fun Variations for Sourdough Italian Herb & Cheese Sub Bread Rolls
One of the joys of baking is playing with flavors, and these Sourdough Italian Herb & Cheese Sub Bread Rolls are wonderfully adaptable! Here are a few ways to add your own personal touch.
Spice It Up
For those who love a bit of a kick, try adding a pinch of red pepper flakes to the dough along with the Italian seasoning. My friend, Sarah, always asks me to include them; she says it adds a delightful warmth that complements the cheese beautifully.
Different Cheeses, Different Dreams
While shredded cheese is classic, feel free to experiment! A blend of mozzarella and provolone offers a superb melt, or for a sharper flavor, try some grated Parmesan. For a gourmet twist, my sister loves when I mix in a little smoked gouda.
Veggie Boost
Finely chopped sun-dried tomatoes or a sprinkle of fresh chopped rosemary can elevate the flavor profile even further. Just fold them into the dough during the last few minutes of kneading for an extra layer of aroma and taste.
What to Serve With Sourdough Italian Herb & Cheese Sub Bread Rolls
These Sourdough Italian Herb & Cheese Sub Bread Rolls are incredibly versatile and can elevate so many dishes! They are truly a main meal in a delightful bun. Given they are classified as a “Soup” recipe, they make the perfect dipping companion.
They’re absolutely divine alongside a hearty bowl of homemade soup, like a classic minestrone or a creamy tomato bisque. The crusty exterior is perfect for soaking up all those delicious broths.
For a simple yet satisfying lunch, I love to slice them open and fill them with deli meats and fresh veggies for an epic sandwich. My mom always pairs them with a fresh green salad tossed with a light vinaigrette – the perfect balance! They’re also fantastic served warm with a side of marinara sauce for dipping.
How to Store Sourdough Italian Herb & Cheese Sub Bread Rolls
To keep your wonderful Sourdough Italian Herb & Cheese Sub Bread Rolls tasting as fresh as possible, proper storage is key!
Keeping Them Fresh
Once cooled completely, store your rolls in an airtight container at room temperature for up to 2-3 days. If you live in a particularly humid climate, or want to extend their life, you can pop them in the fridge for up to a week. My personal tip? I always wrap them individually in foil before placing them in the container; it truly helps lock in moisture and keeps them from drying out.
Freezing for Later
These rolls freeze beautifully! Once cooled, wrap each roll tightly in plastic wrap, then place them in a freezer-safe bag. They’ll keep well for up to 2-3 months. To enjoy, simply thaw at room temperature, then warm them in a preheated oven (around 350°F or 175°C) for 5-10 minutes until warmed through and crusty again. A quick warm-up brings them back to life perfectly!
Nutritional Benefits
These Sourdough Italian Herb & Cheese Sub Bread Rolls offer more than just incredible flavor; they also provide some wholesome goodness. Thanks to the sourdough fermentation, the digestibility of the bread is often improved. With quality bread flour, and the protein from the cheese, it’s a treat that’s both satisfying and nourishing, embodying my approach of combining indulgence with simple, wholesome ingredients.
FAQs
Faq 1
Using an active sourdough starter for these Sourdough Italian Herb & Cheese Sub Bread Rolls imparts a wonderful tangy flavor and creates a more complex crumb structure. It also aids in digestibility compared to traditional yeast breads, offering a unique depth you can’t get otherwise.
Faq 2
Absolutely! While the recipe suggests shredded cheese, you can certainly experiment. Provolone, mozzarella, or even a blend of Italian cheeses would work wonderfully in your Sourdough Italian Herb & Cheese Sub Bread Rolls. Adjust to your taste preferences!
Faq 3
Your Sourdough Italian Herb & Cheese Sub Bread Rolls are typically baked through when they’re golden brown on top and sound hollow when tapped on the bottom. An internal temperature of 200-210°F (93-99°C) confirms they’re perfectly done.
Faq 4
Yes, you can prepare the dough for your Sourdough Italian Herb & Cheese Sub Bread Rolls ahead of time. After the bulk fermentation, you can punch down the dough, shape the rolls, and then refrigerate them overnight for a slow proof, baking them fresh the next day.
Conclusion
Baking these Homemade Sourdough Italian Herb & Cheese Sub Bread Rolls is truly an act of love, a delicious reminder of how simple ingredients, time, and a little heart can create something truly magical. I hope you feel the joy and satisfaction that comes from pulling these golden, aromatic rolls from your oven. They are perfect for sharing, for cozy meals, and for creating those cherished memories around the table. Happy baking, sweet friends!