If you miss the soft, light New England rolls that make a real Maine Italian what it is, this recipe gets you very close at home. These rolls bake up tender inside with that thin, lightly layered side texture that holds sandwich fillings without turning into a jaw workout.
They use a blend of bread flour and cake flour, which helps give you structure without making the rolls tough. That contrast matters, since higher-protein bread flour builds strength while lower-protein cake flour softens the crumb, a handy trick explained by King Arthur Baking.
Ingredients
You only need a short list here, but each ingredient pulls its weight. The bread flour gives the dough enough strength to rise well, while the cake flour keeps the finished roll softer and lighter than a standard chewy sub roll.
- 2 cups lukewarm water, about 110 degrees F
- 4 teaspoons bread machine yeast
- 3 1/2 cups bread flour
- 2 1/4 cups cake flour
- 1 tablespoon dark brown sugar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon salt
Instructions
The dough comes together quickly, but give it the full mixing and rise time. That patience is what gets you a roll that feels light instead of dense.
- Place the warm water and yeast in the bowl of a stand mixer and let it sit for about 5 minutes to bloom, if your yeast needs it.
- Add the bread flour, cake flour, and brown sugar. Mix on low speed with a dough hook until a dough starts to form.
- Drizzle in the olive oil and add the salt. Beat on medium speed for 8 to 10 minutes, or knead by hand, until the dough is smooth, firm, and elastic.
- Transfer the dough to a lightly oiled bowl. Lightly coat the top with cooking spray if desired, or simply turn the dough in the bowl so it picks up a thin film of oil.
- Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place for 1 to 1 1/2 hours, or until doubled in size.
- Punch down the dough and flatten it gently with the heel of your hand. Divide and shape into 6 large rolls, rolling each one up tightly and sealing the seam after each roll.
- Place the shaped rolls on a greased cookie sheet with the sides touching slightly.
- Cover loosely with a damp towel and let the rolls rise again for about 30 minutes, or until doubled.
- Preheat the oven to 325 degrees F.
- Lightly spritz the dough with water from a water bottle, place the pan in the oven, and close the door immediately. Bake 3 minutes.
- Open the oven, spritz the rolls lightly again, then continue baking for 30 to 35 minutes more until baked through.
Tips for Soft Italian Rolls
Use the right water temperature. Aim for lukewarm, not hot. If the water feels like a warm bath, you’re in the right zone. If it feels like dishwater hot, you’ve gone too far and your yeast won’t thank you.
Don’t skimp on mixing time. The full 8 to 10 minutes helps develop enough gluten for a good rise and a light interior.
Shape tightly. Rolling the dough up snugly and sealing the seam helps create the long, layered sides these rolls are known for.
Spritzing matters. That quick shot of water at the start and again after 3 minutes helps the crust stay thin instead of drying out too fast.
If you like making sandwich breads from scratch, you’ll probably also want to bookmark Super Soft Sub, Italian & Hoagie Rolls and Copycat King’s Hawaiian Sweet Rolls for your next bread day.
How to Make a Maine Italian
Split the roll without cutting all the way through. That’s the part that keeps the fillings where they belong instead of all over your shirt.
Fill it with sliced ham, sliced American cheese, diced onions, halved black olives, sliced dill pickles, sliced tomato, and sliced green pepper. Finish with a sprinkle of salt and pepper and a light drizzle of olive oil.
Variations
Make smaller sandwich rolls. Divide the dough into 8 pieces instead of 6 for a slightly smaller roll that works well for lighter lunches.
Use them for hot sandwiches. These rolls hold up well for meatball sandwiches, deli subs, or baked sandwich melts.
Turn them into garlic rolls. Brush the warm baked rolls lightly with olive oil and a pinch of garlic powder for a simple dinner side.
Storage
Store the cooled rolls in an airtight container or bread bag at room temperature for up to 3 to 5 days. For longer storage, freeze them for up to 3 months. Those time frames are conservative quality estimates for homemade bread.
If you want the best texture, skip the refrigerator. Homemade bread tends to stale faster there. Freeze extra rolls the day they cool, then thaw at room temperature and warm briefly before serving.
To make ahead, bake the rolls completely, cool them fully, and freeze in a zip-top freezer bag. You can also shape the rolls and refrigerate the dough for a short overnight hold before baking, but the final texture may vary a bit from the original method.
💸 Budget101® Price Breakdown: Copycat Amato's Italian Rolls
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Lukewarm water |
– |
2 C. |
$0.01 |
|
Bread machine yeast |
$5.24 |
4 t. |
$0.55 |
|
Bread flour |
$2.96 |
3 1/2 C. |
$0.55 |
|
Cake flour |
$2.96 |
2 1/4 C. |
$0.35 |
|
Dark brown sugar |
$2.24 |
1 T. |
$0.03 |
|
Extra-virgin olive oil |
$5.94 |
2 T. |
$0.35 |
|
Salt |
$0.62 |
1 T. |
$0.02 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$1.86 |
👨👩👧👦 Cost Per Serving |
$0.31 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Purified Drinking Water, 1 Gallon
- Bread Machine Yeast, 4 oz
- Bread Flour, 5 lb
- Cake Flour, 32 oz
- Dark Brown Sugar, 2 lb
- Extra Virgin Olive Oil, 17 fl oz
- Iodized Salt, 26 oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Copycat Amato’s Italian Rolls
You can, but the rolls will come out a bit chewier and less tender. Cake flour softens the crumb, so if you have to skip it, expect a sturdier sandwich roll instead of that lighter New England texture.
That light spritz helps delay crust formation so the rolls can expand better in the oven. It also keeps the crust thinner, which is exactly what you want here instead of a thick, crackly bakery shell.
Stop when the dough looks smooth, feels elastic, and pulls together cleanly instead of sitting there like a shaggy mess. In a stand mixer that usually lands in the 8 to 10 minute range given in the recipe.
Absolutely. Divide the dough into 8 pieces instead of 6 if you want smaller sandwich rolls. Just watch the bake closely near the end, since smaller rolls may finish a little sooner.
They’re meant to be lighter and softer, with a tender interior and a thin crust instead of a dense, stretchy bite. The flour blend and the lower baking temperature both help push the texture in that direction.
Yes, just plan on a solid 10 minutes or so of kneading until the dough feels smooth and springy. If it still tears easily, keep going another minute or two because under-kneaded dough makes heavier rolls.
Cool them completely first, then wrap well or seal them in a freezer bag so they don’t dry out. Freeze them for up to 3 months, and thaw at room temperature before warming for a few minutes in the oven.
You can refrigerate the shaped dough overnight if you need the timing help, though the texture may be a little less airy than the same-day method. Let the dough take the chill off and finish rising before it goes into the oven.
Ham, American cheese, onion, black olives, pickles, tomato, and green pepper are the classic combination listed here, finished with salt, pepper, and a drizzle of olive oil. They’re also sturdy enough for deli meats, hot sandwiches, or simple garlic butter at dinner.
Keep them airtight at room temperature once they’re fully cool. If you know you won’t use them within a couple of days, freeze the extras right away instead of refrigerating them, since the fridge tends to dry bread out faster.
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Did you make this recipe? Tell us how you served your rolls in the comments, or share the tweak that made them just right for your sandwich night.
🖨️ Print-Friendly Copycat Amato’s Italian Rolls
Copycat Amato's Italian Rolls
Ingredients
- 2 cups lukewarm water about 110 degrees F
- 4 teaspoons bread machine yeast
- 3 ½ cups bread flour
- 2 ¼ cups cake flour
- 1 tablespoon dark brown sugar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon salt
Equipment
Instructions
- Place the warm water and yeast in the bowl of a stand mixer and let it sit for about 5 minutes to bloom, if needed.
- Add the bread flour, cake flour, and brown sugar. Mix on low speed with a dough hook until a dough starts to form.
- Drizzle in the olive oil and add the salt. Beat on medium speed for 8 to 10 minutes, or knead by hand, until the dough is smooth, firm, and elastic.
- Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm, draft-free place for 1 to 1 1/2 hours, or until doubled.
- Punch down the dough, flatten gently, divide into 6 portions, and shape each into a tight roll, sealing the seam well.
- Place the rolls on a greased cookie sheet with the sides touching slightly.
- Cover loosely with a damp towel and let rise 30 minutes, or until doubled.
- Preheat the oven to 325 degrees F.
- Spritz the rolls lightly with water, bake 3 minutes, spritz again, then continue baking 30 to 35 minutes more until baked through.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Estimated prep time includes mixing, shaping, and active handling only. Rise time is not included in the WPRM total because this schema does not allow a separate resting-time field.
Estimated ingredient pricing based on current online listings, primarily Walmart package prices.
Store cooled rolls airtight at room temperature for 3 to 5 days, or freeze up to 3 months for best quality.
i think i’m missing something here… after you punch it down with the heel of your hand, how many do i roll up? looks tasty!
i’m going to make these. is there a point i could freeze the dough to then bake fresh? thanks
gonna try this one ,always making rolls looks nice and soft for sandwiches..yehh
a true italian should have more than just ham and never have american cheese. try these cold cuts instead:
mortadella
capicolla (the hot kind)
genoa salami
provolone cheese
the condimnet list you have looks good, but also try what new enlanders call hots. it’s basically a medium hot pepper relish.
hmmmm, my first comment appears not to have gone through.
if you want to try an authentic new england itallian sub try these cold cuts:
mortadella
capicolla (the hot kind)
genoa salami
provolone cheese (not american)
the condiment list above looks good, but instead of ust olive oil try boars head sub/sandwich dressing, it’s a blend of oil and spices. also, if you’re feeling in a spicy mood try what they call “hots”, it’s a medium hot pepper relish that adds a lot of flavor.
i spent quite a few years working in a new england sub shop and i know there are many ways to make an itallian sub, but this seemed t be the most popular recipe.
Not be be picky, but an authentic Amato’s Italian is NOT a sub, I should know, I had many from the original Portland location. It is a main Italian sandwich and is not a New England sub. The sandwich ingredients as listed in the original article are correct.
i agree the listed ingredients are correct except the olives, which should be kalamato not black olives it makes a big difference
Displaced Mainer
This is an “authentic,” “Real Italian” sandwich from Maine, specifically from the Portland area. In Portland they do not ever refer to these type of sandwiches as “subs” although in the “New England” area some do choose the vernacular. It is called an “Italian” because the individual who created it, in 1899, Giovanni Amato was Italian not because of the ingredients on the sandwich. The sandwich is what the sandwich is and that is that. It is not open for interpretation or suggestions when you are referring to the “Real Maine Italian” sandwich inspired or made by Amato’s.
You can call your sandwich whatever you like and eat whatever you want to eat on it and with your own personal experience working in a “New England sub shop” I imagine you can and do make a mean sub, hoagie, grinder or whatever you want to call the sandwich. However, your experience does not make you an expert on everything sandwich related based upon your uninformed comment to the original post or at very least you took some of the terms used too literally.
Although you are, I am assuming based upon my observations, most likely from “New England” but most definitely not from Portland or most probably not even from Maine. While I no longer live in the Portland area, as I did when I was a child, I have found memories of grabbing an “Italian” with my family. I have tried for years to recreate one with near but never complete success but I will never stop trying…lol.
It’s the lake water that they use in the bread. Born in Portland and raised in Scarborough, we had Italians every weekend. I live in Florida now and I have been trying for years to duplicate the bread it just can’t be done.
Do you remember Marks ark. On sebago lake?
Italian Sandwich ark that went around the lake and docked in various spots all day?
Went to Maine every year .
My mom was born in Cape Elizabeth.
I grew up with Sam’s Italians in Lewiston, ME on Main St. The only location or years. I moved to TX at age 18 and have missed my Italians as much ad I missed my folks !! When visiting my first stop would be at Sam’s on my way to see the folks with an arm full of them!
The fillings listed are correct for (as the title states) an Amato’s Italian (a Maine classic since 1918). Except the pickles Amato’s uses are sour dills, not plain dills. And they use Greek olives not black.
We have a restaurant here in town and these rolls look just like there minus the sesame seeds, I am going to try and make these for home.
A true Maine Italian Sandwich cannot be altered with other cheeses, breads or dressings other than straight up olive and vegetable oil mixed. If you change the recipe, the sandwich is no longer a true Maine Italian Sandwich. Why keep messing with perfection.
you are so absolutely right!
Correct Darlene. The ingredients listed for “A Real Italian” are correct. Leave it to a Mass-hole to mess with it.
I would walk 2 miles in 2’ of snow
barefoot for an Amatos sub
I am looking forward to making these this weekend! I have made Maine Italian subs many times and they are delicious but just not the same without the right bread! How many does this recipe make?
As a Mainer, I buy the rolls locally. I weighed a roll that I have on hand, and it weighs 5 ounces, is about 11 inches long. I understand that raw dough loses about 10-20% of weight in the baking process. Since this recipe does not give info on how many rolls it makes, knowing the weight of the baked roll might help if you weigh the raw dough ball to get the total weight and then divide it out.
There is definitely a step or two missing.
My attempt went ok, but I couldn’t ever get the dough to seal so I have what look like mutant rolls.
How many rolls is this suppose to make?
This recipe makes 6 Italians
Can I plz give info on the weight of each portion of dough and instructions on how to shape the rolls? Thanx for your response
Mine came out fine, except that they are all white, not brown top. Should I put an egg wash or something else to brown them up?