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Homemade Hoagie Rolls Recipe

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4.4 from 2 reviews

This Homemade Hoagie Rolls recipe yields soft, slightly chewy rolls perfect for sandwiches. Made from scratch using active dry yeast, warm milk, and butter, these rolls have a tender crumb and a golden crust thanks to an egg wash. Ideal for hoagies, subs, or any sandwich, these rolls rise twice for the perfect texture and are baked in a conventional oven to a beautiful golden finish.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 12 hoagie rolls
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Ingredients

Yeast Mixture

  • 1 Tablespoon active dry yeast (Red Star recommended)
  • 2 Tablespoons granulated sugar
  • 2 1/2 cups 1% milk (562 grams), warmed to 100-110°F

Dough

  • 5 ¾ cups all-purpose flour (690 grams), plus more as needed
  • 2 teaspoons kosher salt
  • 1/4 cup softened butter, cut into cubes

Egg Wash

  • 1 large egg
  • 1 tablespoon water

Instructions

  1. Activate the yeast: In a large standing mixer bowl, combine the yeast, sugar, and warmed milk. Stir gently to mix and let sit for 10-15 minutes until the mixture becomes bubbly, indicating that the yeast is active.
  2. Add flour and butter: Add about 4 cups of flour and kosher salt to the yeast mixture. Mix using the paddle or dough hook attachment, occasionally scraping down the bowl sides. Add an additional cup of flour and the cubed softened butter, mixing until the butter is absorbed. Continue adding flour gradually until the dough reaches a slightly sticky but manageable consistency.
  3. First rise: Grease a large bowl with oil. Transfer the dough to the bowl, shape it into a ball, and cover with a clean dish towel. Place the bowl in a warm spot to rise until approximately doubled in size. Rising time may vary depending on temperature and humidity.
  4. Form the hoagie rolls: Lightly oil a pastry mat or flat surface. Divide the dough into 12 equal portions (about 110 grams each) using a digital scale for accuracy. Shape each portion into an oblong roll with seams down and ends tucked in. Place the rolls on two parchment-lined baking sheets (6 rolls per sheet), arranging them close together but not touching.
  5. Second rise: Cover the shaped rolls with clean dish towels and allow them to rise again until nearly doubled in size.
  6. Prepare for baking: Preheat the oven to 350°F (175°C). Using a sharp serrated knife, make a deep slit along the top of each roll. Beat the egg with water to make an egg wash and brush a thin layer over the tops of the rolls to promote browning.
  7. Bake the rolls: Bake the hoagie rolls in the preheated oven for 18-20 minutes until the bottoms are lightly browned and the rolls have a golden crust. Remove from the oven and transfer to wire racks to cool before slicing and serving.

Notes

  • The dough should be slightly sticky but easy to handle; avoid adding too much flour which can make rolls dense.
  • Using a digital scale to portion dough ensures even-sized rolls that bake uniformly.
  • Rising times vary; ensure dough doubles in size for optimal texture.
  • Egg wash creates a shiny, golden crust but can be omitted for a softer crust.
  • Store leftover rolls in an airtight container and consume within 2 days or freeze for longer storage.

Find it online: https://cheftinaskitchen.com/homemade-hoagie-rolls-recipe/