This Italian Herb and Cheese Bread has become a weekly thing at our house. They're soft sub rolls with a crackly cheese crust that melts right down into the slashes on top. I've made them a dozen times now, and every time the dough kind of stops me in my tracks. It might be the nicest I've ever worked with.
As an amazon associate, I earn from qualifying sales.
Maybe you know this style as the Italian Herbs and Cheese bread from Subway. This is the homemade version, and to me, it is much better.
The rolls are soft, yet sturdy, topped with herbs and cheese. We can't get enough of them with meatball subs. But I've also been known to slice, butter and warm leftovers and serve it as garlic bread.
Ingredient Notes
I used King Arthur's Pizza Seasoning in the topping. It's a blend of oregano, basil, garlic, onion, and a pinch of red pepper. That's the herby, garlicky flavor that makes this bread what it is. No pizza seasoning in the cupboard? A mix of dried oregano and basil with a little garlic powder works too.
Why This Bread Works
We use bread flour, which gives this Italian sub bread dough structure. Milk powder, which you can usually find in the baking aisle, keeps the crumb soft. I use oil instead of butter, because this helps the rolls stay tender after day one. It kneads up smooth and rolls easily
Shaping Italian Herb and Cheese Rolls
Divide the dough into six pieces. Mine usually are about 145 grams each. I recommend weighing the dough and dividing it by six because each batch can vary a bit. Flatten each piece with your palm. Then roll it into a torpedo shape around seven inches long. A pastry mat with measurements makes it easy.
Step-by-Step
Italian Herb and Cheese Bread
Ingredients
Dough
- 1 cup + 2 tablespoons warm water 266 grams, warmed to 105-110°F {may need more water}
- ⅓ cup avocado oil or other neutral oil {should I do part butter?0
- 3 tablespoons sugar
- 1 tablespoon yeast
- 4 cups bread flour 480 grams
- 2 tablespoons dried milk powder
- 1 tablespoon salt
Topping
- ½ cup finely grated parmesan
- 1 tablespoon pizza seasoning or Italian seasoning
- ½ cup Monterey Jack cheese
Instructions
- In the bowl of a stand mixer, combine the warm water, oil, and sugar. Sprinkle the yeast over the top and let sit for 5 minutes.
- Add the bread flour, milk powder, and salt. Mix on low until a dough forms. Switch to the bread hook, and knead on medium speed for 6 to 8 minutes, until the dough is smooth and pulls away cleanly from the sides of the bowl.
- Place in a bowl and coat with oil. Cover and let rise for 1 ½ hours.
- Transfer the dough to a floured surface and divide into 6 pieces about 145 grams each.
- Flatten with your palm and then roll out into a torpedo shape, about 7 inches long. If the dough resists and springs back too quickly, let it rest for a few minutes before continuing to roll out.
- In a wide bowl, combine the parmesan and pizza seasoning.
- Mist the top of the buns with water and coat with the parmesan herb mixture.
- Arrange on a parchment-lined baking sheet. Cover loosely with plastic wrap, and let rise for 45 minutes.
- Preheat the oven to 375°F. With a razor or sharp knife, make about 5 slashes across each bun. Top with the Monterey Jack cheese.
- Bake for 28 to 30 minutes.
- Let cool completely before serving.
Leave a Comment & Rate this Recipe