Homemade Hoagie Rolls are delicious, soft-baked rolls made out of the best French bread dough. This simple, 5-ingredient recipe makes the BEST sandwiches, and can be stored in the freezer for several months.
Course: Sandwich, Side Dish
Keyword: chewy french bread, homemade hoagie rolls
Author: Sue Ringsdorf
1Tablespoonyeast- I use Red Star
2 1/2cupswarm water- not hot, not cold
5-6cupsall-purpose flour- or until right consistency
Using a large standing mixer, combine the yeast, sugar, salt, and warm water. Take a spatula, and stir it around a couple of times. Then let it sit for about 15 minutes so that the yeast activates. You should see a bubbly mixture when it’s ready.
Add flour to desired consistency. Start by adding about four cups of flour to the mixer. Let the mixer run, and occasionally scrape down the sides of the bowl with a spatula. Gradually add more flour until you get a nice dough consistency. It should be slightly sticky, but easy to handle.
Grease a large bowl with canola or olive 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 quiet corner of your kitchen and let rise until approximately doubled in size.
When the dough doubles, rub a little oil on your hands, and punch bread, starting in the middle, and gently punch sides into the middle of the bowl. Lift dough up with your hands, and pour a little more oil into the bowl and spread up the sides. Place the dough back in the bowl, cover with towel, and let rise again.
Once the bread rises twice, it’s time to form the dough into desired shapes. Prepare jelly roll pans with baking spray. 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. Place on pans.
Cover rolls with clean dish towels, and let it rise again, until almost doubled in size.
Use a sharp serrated edge knife to cut diagonal slits in the tops of the rolls. Beat one large egg with a bit of water, and using a pastry brush, spread a thin layer over the tops of bread/rolls. Add a sprinkle of kosher salt.
Bake hoagie rolls in a preheated 400 degree oven, until done, approximately 25 minutes. The bottoms should be slightly browned, and the tops a nice golden brown. Remove rolls to a cooling rack.
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 riseStoring 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.