Hoagie Rolls
Bake your own classic hoagie rolls at home! These rolls are perfectly soft on the inside with a slightly crisp crust, making them the ideal vessel for your favorite Philly cheesesteaks, Italian subs, or meatball sandwiches. Far superior to any store-bought version.
For 6 servings
8 steps.
- 1
Step 1
- a.Activate Yeast & Mix Dough
- b.In the bowl of a stand mixer, combine the lukewarm water, granulated sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy.
- c.In a separate bowl, whisk together the bread flour and salt.
- d.Add the flour mixture and olive oil to the activated yeast mixture. Using the dough hook attachment, mix on low speed until a shaggy dough forms.
- 2
Step 2
- a.Knead the Dough
- b.Increase the mixer speed to medium-low and knead for 6-8 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl.
- c.Alternatively, knead by hand on a lightly floured surface for 8-10 minutes until smooth and elastic.
- 3
Step 3
- a.First Rise (Bulk Fermentation)
- b.Form the dough into a ball and place it in a large bowl lightly greased with olive oil, turning the dough to coat it.
- c.Cover the bowl with plastic wrap or a damp kitchen towel.
- d.Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
- 4
Step 4
- a.Shape the Hoagie Rolls
- b.Gently punch down the risen dough to release the air. Transfer it to a clean, unfloured work surface.
- c.Divide the dough into 6 equal pieces (about 140-150g each).
- d.Working with one piece at a time, press it into a rough 8x6 inch rectangle.
- e.Starting from a long side, roll the dough up into a tight log. Pinch the seam and the ends firmly to seal.
- f.Place the shaped rolls seam-side down on a large baking sheet lined with parchment paper, leaving at least 2-3 inches between them.
- 5
Step 5
- a.Second Rise (Proofing)
- b.Loosely cover the rolls with greased plastic wrap or a damp kitchen towel.
- c.Let them rise for another 45-60 minutes, or until they look puffy and have increased in size by about 50%.
- d.During the last 15 minutes of rising, preheat your oven to 400°F (200°C).
- 6
Step 6
- a.Prepare for Baking
- b.In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash.
- c.Gently brush the tops of the proofed rolls with the egg wash. This step is optional but creates a beautiful golden, shiny crust.
- 7
Step 7
- a.Bake the Rolls
- b.Bake on the center rack for 18-22 minutes, until the rolls are a deep golden brown and sound hollow when tapped on the bottom.
- c.For a precise check, the internal temperature should register between 190-200°F (88-93°C) on an instant-read thermometer.
- 8
Step 8
- a.Cool Completely
- b.Immediately transfer the hot rolls from the baking sheet to a wire rack.
- c.Let them cool completely before slicing. This is crucial as it allows the internal crumb structure to set properly.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using bread flour is highly recommended as its higher protein content gives the rolls a chewier, more authentic texture.
- 2For a crispier crust, place a small pan of hot water on the bottom rack of your oven while the rolls bake. The steam helps the crust develop.
- 3Don't rush the cooling process. Slicing into hot bread can result in a gummy texture as the steam hasn't fully settled.
- 4These rolls freeze beautifully. Let them cool completely, then store in a freezer-safe bag for up to 3 months. Thaw at room temperature.
- 5For a classic look, you can make a shallow slash down the length of each roll with a sharp knife or razor blade just before baking.
Adapt it for your goals.
Topping
After applying the egg wash, sprinkle the tops of the rolls with sesame seeds, poppy seeds, or a pinch of coarse sea salt.
FlourFlour
For a heartier roll, replace up to 50% of the bread flour with whole wheat flour. You may need to add an extra tablespoon or two of water as whole wheat flour is more absorbent.
FlavorFlavor
Add 1-2 teaspoons of dried herbs like oregano, rosemary, or garlic powder to the dry ingredients for an herb-infused roll.
Why this is on our healthy list.
Source of Energy
The carbohydrates from the bread flour provide a significant source of energy, making these rolls a satisfying base for a substantial meal.
No Artificial Preservatives
By baking your own rolls, you avoid the artificial preservatives, dough conditioners, and added sugars often found in commercially produced bread.
Contains Protein
Bread flour is higher in protein than all-purpose flour. Protein is essential for building and repairing tissues and can contribute to a feeling of fullness.
Frequently asked questions
Each hoagie roll contains approximately 365 calories, based on the ingredients listed. This can vary slightly depending on the exact size of the roll and ingredients used.