Homemade Hoagie Rolls Recipe

Closeup on some hoagie rolls all lined up.

5 from 8 votes

Homemade Hoagie Rolls are delicious, soft-baked rolls made out of the best bread dough. This simple, 6-ingredient recipe makes the BEST sandwiches and can be stored in the freezer for several months!

Course Sandwich, Side Dish

Cuisine American

Keyword chewy french bread, homemade hoagie rolls

Prep Time 30

Cook Time 25

Proofing Time 1 30

Total Time 2 25

Servings hoagies

Calories 282kcal

Author Sue Ringsdorf

Ingredients

1 Tablespoon active dry yeast - I use Red Star
2 Tablespoons granulated sugar
2 teaspoons kosher salt
2 1/2 cups 1% milk (562 grams) - warmed to 100-110 degrees F
1/4 cup softened butter
5 ¾ cups all-purpose flour (690 grams) - or until right consistency
egg wash

Instructions

Activate the yeast. Using a large standing mixer, combine the yeast, sugar, and warm milk. Take a spatula, and stir it around a couple of times. Then let it sit for about 10-15 minutes so that the yeast activates. You should see a bubbly mixture when it’s ready. See below.
1 Tablespoon active dry yeast, 2 Tablespoons granulated sugar, 2 1/2 cups 1% milk (562 grams)
Add flour to desired consistency. Start by adding about four cups of flour plus kosher salt to the mixer. Let the mixer run, and occasionally scrape down the sides of the bowl with a spatula. Then add another cup of flour and the cubed softened butter and mix again until butter absorbs.
Gradually add more flour until you get a nice dough consistency. It should be slightly sticky, but easy to handle.
5 ¾ cups all-purpose flour (690 grams), 2 teaspoons kosher salt, 1/4 cup softened butter
Let the dough rise. Grease a large bowl with oil. Remove the dough from the mixer, and form it into a ball. Then place it in the bowl and cover it with a clean dishtowel. Place the bowl in a warm corner of your kitchen and let rise until approximately doubled in size. The rise may be different each time and will vary depending on several factors.
Form hoagie rolls. Once the bread rises, it’s time to form the dough into desired shapes. Prepare two large baking sheets with parchment paper. (See below for my favorite pans.)
Add a little oil to a pastry mat or a large flat surface (a cutting board works too), and form sections of dough into oblong shapes for rolls. Make sure you place the seems down with the ends tucked in. Place rolls along the center of the pans (six in each pan) relatively close together.
I normally use a digital scale to weight each section to get approximately same sized hoagies. For me, each hoagie was about 110 grams.
Let rise again. Cover rolls with clean dish towels, and let rise again until almost doubled in size.
Prepare for baking. Use a sharp serrated edge knife to cut a deep slit along the tops of each roll. Beat one large egg with a bit of water, and use a pastry brush to spread a thin layer over the tops of the rolls.
egg wash
Bake. Bake hoagie rolls in a preheated 350-degree oven, until done, approximately 18-20 minutes. The bottoms should be slightly browned. Remove rolls to wire cooling racks.

Notes

As a rule, I only use Active Dry Yeast in my bread baking. You can use Instant Yeast as well, but will need just a little bit less. Instant Yeast also requires less time to rise, but since I live in a fairly warm, humid climate (Texas), I’ve never had a problem with my bread rise
Storing Tip: These rolls are best fresh the first day! It can be stored in airtight bags on counter for 2-3 days.
Freezing Tip: You can freeze these hoagie rolls in freezer bags for up to three months.
I prefer a smaller sandwich so these work great for hotdogs and brats too. You can also make them a tad bit bigger for a larger hoagie sandwich.

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