Angelo's Copycat Sub Roll
Angelo's Copycat Sub Roll is a medium American recipe that serves 4. 260 calories per serving. Recipe by Rico Soul Italia Eats on YouTube.
Prep: 3 hrs 6 min | Cook: 17 min | Total: 3 hrs 38 min
Cost: $101.17 total, $25.29 per serving
Ingredients
- 250 g Whole Milk (Warm to 105‑110°F (40‑43°C) in microwave)
- 6 g Active Dry Yeast (Fresh, stored in refrigerator)
- 8 g Diastatic Malt Powder (Helps crust color and flavor)
- 8 g Sea Salt (Fine sea salt)
- 20 g Olive Oil (Extra‑virgin, room temperature)
- 12 g Honey (Measured; some may stick to container)
- 400 g Bread Flour (High‑protein flour for strong gluten)
- 30 g Egg White (From one large egg, used for egg wash)
- 5 g Water (For thinning egg wash)
- 20 g Sesame Seeds (For topping; lightly toasted optional)
- 5 g Cornmeal (For dusting baking sheet; prevents sticking)
Instructions
Warm the Milk
Place 250 g of whole milk in a microwave‑safe container and heat for 50‑55 seconds until it reaches 105‑110°F (40‑43°C).
Time: PT1M
Activate Yeast and Malt
Add 6 g active dry yeast and 8 g diastatic malt powder to the warmed milk. Stir gently and let sit 5‑10 minutes until the mixture bubbles, indicating the yeast is alive.
Time: PT10M
Combine Dry Ingredients
In a large bowl, whisk together 400 g bread flour, 8 g sea salt, and a pinch of extra flour for dusting.
Time: PT5M
Mix Wet Ingredients
Add 20 g olive oil and 12 g honey to the yeast mixture, stirring until honey dissolves.
Time: PT5M
Knead the Dough
Transfer the flour mixture to the stand mixer, add the yeast‑oil‑honey liquid, and knead on low‑medium speed for about 8‑10 minutes, until the dough is smooth, elastic, and pulls away from the bowl.
Time: PT10M
First Proof
Cover the bowl with plastic wrap (or a shower cap) and let the dough rise in a warm place for 1 hour, or until doubled in size.
Time: PT1H
Divide and Shape Rolls
Punch down the dough, turn it onto a lightly floured surface, and divide into four equal pieces (≈170‑175 g each). Shape each piece into a tight roll, roll out to a thin rectangle, roll tightly into a cylinder about 10 in long, pinch the seam, and tuck the ends.
Time: PT15M
Second Proof
Place the shaped rolls on a cornmeal‑dusted baking sheet, cover loosely with plastic wrap, and let rise for another 1 hour.
Time: PT1H
Prepare Egg Wash
Separate the white from one large egg, discard the yolk. Whisk the egg white with 1 tsp (5 g) water until frothy.
Time: PT5M
Brush and Seed Rolls
Brush each roll lightly with the egg‑white wash, then sprinkle sesame seeds over the sides, pressing gently to help them stick.
Time: PT5M
Preheat Oven and Create Steam
Preheat the oven to 450°F (232°C) with a pizza steel inside. Meanwhile, fill a small pot with water, add a handful of ice cubes, and set it on the lower rack to generate steam when the rolls go in.
Time: PT15M
Temperature: 450°F
Bake Covered (Steam Phase)
Place two rolls (or up to four if space allows) on the hot pizza steel. Cover the rolls with the pot of steaming water (or a large metal bowl) and bake for 9 minutes.
Time: PT9M
Temperature: 450°F
Finish Baking Uncovered
Remove the cover, rotate the rolls 180°, and continue baking uncovered for 7‑8 minutes until golden brown and crisp.
Time: PT8M
Temperature: 450°F
Cool
Transfer the baked rolls to a wire rack and let cool for 15 minutes before slicing.
Time: PT15M
Nutrition Facts
- Calories
- 260
- Protein
- 6 g
- Carbohydrates
- 25 g
- Fat
- 7.5 g
- Fiber
- 1.2 g
Dietary info: Vegetarian, Contains honey
Allergens: Milk, Wheat, Egg, Sesame
Ingredient Substitutions
- Instead of Whole Milk: Almond milk (may affect rise), Soy milk
- Instead of Active Dry Yeast: Instant yeast (same amount)
- Instead of Diastatic Malt Powder: Non‑diastatic malt powder, Pinch of sugar
- Instead of Sea Salt: Kosher salt (slightly less by weight)
- Instead of Olive Oil: Canola oil, Vegetable oil
- Instead of Honey: Maple syrup, Agave nectar
- Instead of Bread Flour: All‑purpose flour (add 2 % extra gluten), Whole‑wheat flour (½ % of total flour)
- Instead of Egg White: Commercial egg white liquid
- Instead of Sesame Seeds: Poppy seeds, Everything bagel seasoning
- Instead of Cornmeal: Semolina, Polenta flour
Equipment Needed
- Kitchen Scale
- Microwave
- Stand Mixer with Dough Hook
- Mixing Bowls
- Measuring Spoons
- Rolling Pin
- Razor Blade or Sharp Knife
- Pizza Steel or Baking Stone
- Oven
- Plastic Wrap
- Shower Cap (optional) (optional)
- Pastry Brush
- Ice Cube Tray and Small Pot
- Timer
Critical Steps — Do Not Skip
- Activating the yeast with warm milk and malt
- First and second proofing periods
- Creating steam in the oven for the initial bake
- Scoring/brush and sesame seed application
Chef Tips from the Video
- For an extra glossy crust, brush the rolls with melted butter right after they come out of the oven.
- Toast the sesame seeds lightly in a dry pan for a nuttier flavor before sprinkling.
- If you like a softer crust, reduce the steam time to 5 minutes.
Troubleshooting
Yeast did not bubble after activation.
Check milk temperature; it should be 105‑110°F. Use fresh yeast and ensure the malt powder is fully dissolved.
Rolls are dense and not airy.
Make sure the dough was kneaded long enough and proofed until doubled. Avoid over‑handling after the second proof.
Sesame seeds fall off before baking.
Brush the egg wash thoroughly and press seeds gently onto the surface. Bake immediately after applying seeds.
Storage
Refrigerator: Wrap tightly in plastic wrap; keep for up to 3 days.
Freezer: Freeze individually wrapped rolls for up to 2 months; reheat in oven.
Room temperature: Best eaten the same day; can sit uncovered for up to 4 hours.
Make-Ahead Tips
- After the first proof, refrigerate the dough overnight for a deeper flavor; allow an extra 30 min at room temperature before shaping.
- Baked rolls freeze well; reheat at 350°F for 5‑7 minutes.
Frequently Asked Questions
What is the cultural significance and history of Angelo's Copycat Sub Roll in American sandwich tradition, especially within the South Philadelphia Italian-American community?
Angelo's Copycat Sub Roll recreates the iconic soft‑and‑crisp Italian sub roll that has been a staple of South Philadelphia delis for decades. The original rolls from Angelo's 9th Street South Philly are celebrated for their airy crumb and crunchy crust, making them the preferred base for cheesesteaks and hoagies. This copycat version preserves that heritage, allowing home bakers to experience a piece of Philadelphia’s culinary identity.
What are the traditional regional variations of Angelo's Copycat Sub Roll within American cuisine across different U.S. cities?
While the South Philadelphia version emphasizes a light, airy crumb and a crisp crust, other American regions adapt the roll to local tastes. In New York, a similar sub roll may be slightly denser and sweeter, whereas Midwest versions often incorporate rye or whole‑wheat flour for heartier texture. Each variation reflects regional preferences while still honoring the original Italian‑American concept.
How is Angelo's Copycat Sub Roll authentically served in South Philadelphia Italian-American culture?
In South Philadelphia, the authentic serving of Angelo's Copycat Sub Roll involves slicing the roll lengthwise, lightly toasting it, and filling it with classic Italian meats, provolone, and roasted peppers, or with a Philly cheesesteak. The roll’s crisp exterior and tender interior are meant to hold generous fillings without becoming soggy, showcasing the balance of texture prized by the local community.
On what occasions or celebrations is Angelo's Copycat Sub Roll traditionally associated in American and Philadelphia culture?
The Angelo's Copycat Sub Roll is commonly enjoyed at casual gatherings such as backyard barbecues, tailgate parties, and neighborhood block parties in Philadelphia. It also appears at celebrations like the annual Italian Festival on 9th Street, where locals line up for authentic hoagies made with the same roll style, highlighting its role in community festivities.
How does Angelo's Copycat Sub Roll fit into the broader American bread and sandwich tradition?
Angelo's Copycat Sub Roll represents a bridge between Italian‑American bakery craftsmanship and the ubiquitous American sandwich culture. Its light crumb and sturdy crust make it ideal for a variety of sandwiches, from classic Italian hoagies to modern fusion creations, illustrating how a regional specialty can influence nationwide sandwich trends.
What are the authentic traditional ingredients for Angelo's Copycat Sub Roll versus acceptable substitutes?
The authentic ingredients include whole milk, active dry yeast, diastatic malt powder, sea salt, and olive oil, which together create the roll’s signature texture and flavor. Acceptable substitutes are low‑fat milk for a lighter version, honey or sugar in place of malt powder for a slightly sweeter crumb, and vegetable oil if olive oil is unavailable, though these changes may alter the traditional taste.
What other American dishes pair well with Angelo's Copycat Sub Roll?
Angelo's Copycat Sub Roll pairs excellently with classic Philly cheesesteak, Italian cold cuts, and roasted vegetable hoagies. It also works well as a base for creative twists like a chicken parm sandwich or a breakfast sub featuring scrambled eggs and bacon, showcasing its versatility across American comfort foods.
What makes Angelo's Copycat Sub Roll special or unique in American cuisine?
Its uniqueness lies in the combination of a light, airy interior with a crunchy, caramelized crust, achieved through the use of diastatic malt powder and a high‑hydration dough. This texture contrast is rare among typical American sandwich breads, making the roll a prized component for both traditional and inventive sandwich recipes.
How has Angelo's Copycat Sub Roll evolved over time in Philadelphia Italian‑American bakeries?
Originally crafted by Angelo’s bakery using a simple flour‑water‑yeast formula, the roll has evolved to incorporate modern baking science, such as precise hydration levels and the addition of diastatic malt for improved crust development. Home bakers now replicate these refinements, preserving the roll’s heritage while benefiting from contemporary techniques.
What are the most common mistakes to avoid when making Angelo's Copycat Sub Roll at home?
Common pitfalls include under‑hydrating the dough, which leads to a dense crumb, and over‑proofing, which can cause the rolls to collapse during baking. Additionally, skipping the steam in the oven or baking at too low a temperature will prevent the signature crunchy crust from forming.
Why does this Angelo's Copycat Sub Roll recipe use diastatic malt powder instead of regular sugar, and what effect does that have on the final roll?
Diastatic malt powder contains enzymes that break down starches into sugars during fermentation, enhancing browning and crust development without adding sweetness. This results in the characteristic caramelized crust and subtle flavor that distinguishes the Angelo's Copycat Sub Roll from rolls made with plain sugar, which would produce a sweeter but less crisp exterior.
What does the YouTube channel Rico Soul Italia Eats specialize in, and how does it relate to Angelo's Copycat Sub Roll?
The YouTube channel Rico Soul Italia Eats specializes in authentic Italian‑American cooking, showcasing classic recipes from Philadelphia and the broader Northeast. Its focus on traditional techniques and regional specialties makes it the perfect source for a faithful recreation like Angelo's Copycat Sub Roll, providing viewers with step‑by‑step guidance and cultural context.
Last updated: August 20, 2026
