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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.
Activate Yeast & Mix Dough
Knead the Dough
First Rise (Bulk Fermentation)
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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.
This american recipe takes 200 minutes to prepare and yields 6 servings. At 368.06 calories per serving with 12.77g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Shape the Hoagie Rolls
Second Rise (Proofing)
Prepare for Baking
Bake the Rolls
Cool Completely
After applying the egg wash, sprinkle the tops of the rolls with sesame seeds, poppy seeds, or a pinch of coarse sea salt.
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.
Add 1-2 teaspoons of dried herbs like oregano, rosemary, or garlic powder to the dry ingredients for an herb-infused roll.
The carbohydrates from the bread flour provide a significant source of energy, making these rolls a satisfying base for a substantial meal.
By baking your own rolls, you avoid the artificial preservatives, dough conditioners, and added sugars often found in commercially produced bread.
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.
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.
Homemade hoagie rolls are generally healthier than store-bought versions because you control the ingredients. They are free from artificial preservatives, dough conditioners, and high-fructose corn syrup. They are primarily a source of carbohydrates for energy.
Yes, you can use all-purpose flour. However, the texture will be different. Bread flour has a higher protein content, which develops more gluten and results in a chewier, more structured roll. All-purpose flour will produce a softer, less chewy roll.
There are a few common reasons: your yeast may be expired, the water might have been too hot (killing the yeast) or too cold (not activating it), or the room was too cold. Always check the yeast's expiration date and use a thermometer for the water if unsure.
Store the completely cooled rolls in an airtight bag or container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months.