Subway Honey Oat Bread – Milk and Pop

A light-weight, barely candy, and scrumptious bread roll that tastes identical to the actual deal: this Subway Honey Oat Bread will provide you with the very best oat honey rolls for sandwiches!

These Honey Oat Bread Rolls have been discontinued by Subway, but made a comeback in 2024. They’ll be discontinued once more quickly, although, for the reason that firm has already introduced that the roll will probably be obtainable for a restricted time. However don’t fear: with this recipe, you’ll be able to have them anytime you need!

When you love copycat recipes, remember to take a look at my authentic Subway bread rolls! They’re good for sandwiches with cheese and deli meat, identical to these Outback bread rolls are with butter.

Elements

Right here’s a take a look at a number of the elements and doable substitutions.

• Honey: It’ll give these rolls a barely candy style. You should use your favourite liquid honey for this recipe.

When you’re on the lookout for a substitution, attempt my vegan honey — it is an ideal substitute for all my recipes that embrace honey.

• Butter: I choose to make use of unsalted butter, however salted butter additionally works right here.

You may substitute with canola, sunflower or vegetable oil. Almond oil can also be a superb choise. Olive oil will go away a powerful style, so I do not suggest.

• All-purpose flour: In order for you your rolls to be additional delicate, don’t substitute with bread flour. To maintain the rolls delicate and near the unique, additionally keep away from substituting any a part of the all-purpose flour with complete wheat.
• Egg: You’ll want one giant, room-temperature egg.
• Oats: I take advantage of quick-cooking oats for this recipe. You should use old school oats — I’ve examined each, and so they gave me superb rolls.
• Prompt yeast: I choose to make use of instantaneous yeast when baking with industrial bread, because it’s extra sensible to simply combine it with the dough as an alternative of taking time to activate it first. When you solely have lively dry yeast and must activate it, use a number of the 1½ cups of water required for the recipe. Don’t add extra water than wanted, otherwise you may get a dough that’s too moist.

To examine all of the elements, go to the recipe card.

Tips on how to Make It

We’re beginning by soaking the oats.

Since we’re soaking the short oats earlier than beginning the dough, that is what I name a “porridge” bread roll. When utilizing this method (precooking a number of the starch added to the dough), we’re rewarded with higher texture and shelf life, as we get a moister, softer bread. So, don’t skip soaking the oats in scorching water!

Lukewarm is 105°F to 110°F. Including something too heat to the dough will mess it up: it’ll make it ferment/rise sooner, and if it’s too scorching, it’ll kill some and even all the yeast. Anticipate it to succeed in “child bottle” temperature: it shouldn’t be too heat whenever you contact it to your wrist.

Step 01. In a medium bowl, add fast oats, honey, and butter. Warmth the water over excessive warmth till it boils. Pour the heated water over the butter, honey, and fast oats, and provides it a stir. Let it soak for about half-hour, or till the combination is lukewarm.

Step 02. In a big bowl, or the bowl of your stand mixer, add all-purpose flour, salt, yeast, the soaked oat combination, and a big egg, mixing till a shaggy dough varieties. Utilizing the dough hook attachment, on low velocity (2 if utilizing a KitchenAid), knead for six minutes, and take a look at for windowpane.

Tip: When you’re utilizing cups, begin by including 5 ½ cups, leaving the ½ cup remaining so as to add in case the dough is just too sticky.

Step 03. Cowl the dough and let it rise for 1½ hours, or till it doubles. When you’re baking throughout winter, it’d take a bit longer, and through summer season, this primary rise could be shorter.

Step 04. Deflate the dough and divide it into 8 equal elements. We’re shaping these elements into logs.

Step 05. Open every half right into a rectangle together with your palms or a rolling pin. Fold the highest third down and the underside third up, then fold the dough in half and pinch to shut. You can too roll the dough over itself and pinch to shut, as I do with my crusty sandwich rolls.

Step 06. Place the rolls onto a lined giant baking sheet. In case your baking sheet is small, you may want to make use of two. The rolls shouldn’t contact — give them no less than 1 1⁄2 inches of area, as they are going to develop in the course of the second rise and baking.

Step 07. Cowl the rolls and allow them to rise once more, this time for about 40 minutes, or till they give the impression of being puffy and light-weight.

Step 08. Preheat your oven to 375°F, center rack. In a small bowl, whisk the egg white with one teaspoon of water till mixed for the egg wash. Brush the highest of every roll with the egg wash, topping them with the remaining oats.

Step 09. Bake rolls for 25 minutes, or till the highest is golden brown and the interior temperature reaches 190°F. Let the rolls cool on a cooling rack for no less than half-hour earlier than serving.

Tips on how to Stop a Dense and Crumbly Loaf

• Knead till the dough is clean and elastic. One of many causes your bread seems crumbly and dense is under-kneading the dough.
• Don’t add extra flour than wanted. Resist the urge so as to add extra flour, particularly if kneading by hand. An excessive amount of, and your rolls received’t be as gentle as they need to. If doable, measure in grams as an alternative of utilizing cups. If utilizing cups, discover ways to measure the flour correctly.
• Add simply the correct quantity of yeast — no more. Including extra yeast than required can mess with rising time and fermentation, resulting in an over-proofed dough and dense bread.

Remaining Suggestions

• By no means add scorching water on to the yeast. Sizzling water (or any scorching ingredient) kills the yeast, which can probably spoil your recipe.
• Watch out to not overbake. Baking for longer than obligatory will make these rolls much less delicate than they need to be.
• Anticipate the bread to chill for no less than half-hour earlier than slicing! Slicing bread whereas continues to be scorching makes the crumb gummy.

Storing and Freezing

These oat honey rolls keep delicate for as much as 5 days if saved accurately. I retailer mine in a clear hermetic container or bread keeper.

You may freeze this bread. For freezing baked bread, anticipate it to chill utterly earlier than storing in a freezer-safe bag. Seal it and place it within the freezer — it lasts for as much as 3 months.

You may freeze unbaked dough. After shaping the rolls, wrap them effectively in plastic wrap or retailer them in a freezer-safe bag. Watch out so that they don’t contact when freezing, or it could be tough to separate the rolls. To bake, allow them to thaw and rise till puffy, then observe the directions for baking within the recipe card/how-to.

Have you ever tried this Subway Honey Oat Bread Recipe? Please go away a 🌟 star score within the recipe card under, I would like to know the way it went!

📖 Recipe

Honey Oat Subway Bread

Tatiana Kamakura

A light-weight, barely candy, and scrumptious bread roll that tastes identical to the actual deal: this Subway Honey Oat Bread will provide you with the very best oat honey rolls for sandwiches!

Prep Time 10 minutes minutes

Prepare dinner Time 25 minutes minutes

Fermentation 2 hours hrs 10 minutes minutes

Complete Time 2 hours hrs 45 minutes minutes

Course Bread

Delicacies American

Servings 8 rolls

Energy 504 kcal

Prepare dinner ModeStop your display from going darkish

Elements 

US CustomaryMetric

 

1x2x3x

Directions 

• In a medium bowl, add fast oats, honey, and butter.

• Warmth the water over excessive warmth till it boils. Pour the heated water over the butter, honey, and fast oats, and provides it a stir. Let it soak for about half-hour, or till the combination is lukewarm.

• Tip: Lukewarm is 105°F to 110°F. Including something too heat to the dough will mess it up: it’ll make it ferment/rise sooner, and if it’s too scorching, it’ll kill some and even all the yeast. Anticipate it to succeed in “child bottle” temperature: it shouldn’t be too heat whenever you contact it to your wrist.

• In a big bowl, or the bowl of your stand mixer, add all-purpose flour, salt, yeast, the soaked oat combination, and a big egg, mixing till a shaggy dough varieties.

• Utilizing the dough hook attachment, on low velocity (2 if utilizing a KitchenAid), knead for six minutes, and take a look at for windowpane. If the dough tears, knead for two extra minutes, then take a look at once more. It ought to have a superb windowpane by the tip of kneading. The dough will really feel clean and cheesy.

• Tip: When you’re utilizing cups, begin by including 5 ½ cups, leaving the ½ cup remaining so as to add in case the dough is just too sticky.

• You can too knead by hand or use a bread machine. If kneading by hand, you may want just a few extra minutes: knead for 10 to 12 minutes, and take a look at for windowpane.

• Cowl the dough and let it rise for 1½ hours, or till it doubles. When you’re baking throughout winter, it’d take a bit longer, and through summer season, this primary rise could be shorter.

• Deflate the dough and divide it into 8 equal elements. We’re shaping these elements into logs.

• Open every half right into a rectangle together with your palms or a rolling pin. Fold the highest third down and the underside third up, then fold the dough in half and pinch to shut. You can too roll the dough over itself and pinch to shut.

• Place the rolls onto a lined giant baking sheet. In case your baking sheet is small, you may want to make use of two. The rolls shouldn’t contact — give them no less than 1 1⁄2 inches of area, as they are going to develop in the course of the second rise and baking.

• Cowl the rolls and allow them to rise once more, this time for about 40 minutes, or till they give the impression of being puffy and light-weight.

• Preheat your oven to 375°F, center rack. In a small bowl, whisk the egg white with one teaspoon of water till mixed for the egg wash.

• Brush the highest of every roll with the egg wash, topping them with the remaining oats.

• Bake rolls for 25 minutes, or till the highest is golden brown and the interior temperature reaches 190°F.

Notes

Stop a Dense Crumbly Loaf

• Knead till the dough is clean and elastic. One of many causes your bread seems crumbly and dense is under-kneading the dough.
• Don’t add extra flour than wanted. Resist the urge so as to add extra flour, particularly if kneading by hand. An excessive amount of, and your rolls received’t be as gentle as they need to. If doable, measure in grams as an alternative of utilizing cups. If utilizing cups, discover ways to measure the flour correctly.
• Add simply the correct quantity of yeast — no more. Including extra yeast than required can mess with rising time and fermentation, resulting in an over-proofed dough and dense bread.
• Anticipate the bread to chill for no less than half-hour earlier than slicing. Slicing bread whereas scorching offers you a gummy crumb.

Diet

Serving: 1rollEnergy: 504kcalCarbohydrates: 93gProtein: 12gFats: 10gSaturated Fats: 5gPolyunsaturated Fats: 1gMonounsaturated Fats: 2gTrans Fats: 0.3gLdl cholesterol: 44mgSodium: 439mgPotassium: 150mgFiber: 3gSugar: 18gVitamin A: 272IUVitamin C: 0.1mgCalcium: 25mgIron: 5mg