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Homemade Hoagie Rolls Recipe

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4.3 from 4 reviews

  • Author: Eliza
  • Total Time: 2 hours 25 minutes
  • Yield: 12 hoagie rolls

Description

This Homemade Hoagie Rolls recipe yields soft, slightly sticky, and perfectly sized bread rolls ideal for classic hoagie sandwiches. Made with active dry yeast, milk, butter, and all-purpose flour, these rolls have a golden crust achieved through an egg wash and baking in the oven. With two rises and careful shaping, these hoagie rolls deliver bakery-quality bread perfect for deli meats and toppings.

Ingredients

Dry Ingredients

  • 1 Tablespoon active dry yeast (e.g. Red Star)
  • 2 Tablespoons granulated sugar
  • 2 teaspoons kosher salt
  • 5 ¾ cups all-purpose flour (690 grams), plus more if needed

Wet Ingredients

  • 2 ½ cups 1% milk (562 grams), warmed to 100-110°F
  • ¼ cup softened butter, cubed
  • 1 large egg (for egg wash)
  • 1 tablespoon water (for egg wash)

Instructions

  1. Activate the yeast: In a large standing mixer bowl, combine the active dry yeast, granulated sugar, and warm milk (100-110°F). Stir gently with a spatula to mix, then let it sit for 10-15 minutes until the mixture becomes bubbly, indicating the yeast is activated.
  2. Add flour and butter: Add about 4 cups of all-purpose flour and kosher salt to the yeast mixture. Run the mixer and scrape down the bowl sides occasionally. Then add another cup of flour along with the cubed softened butter, mixing again until the butter is absorbed. Gradually add remaining flour until you achieve a slightly sticky but manageable dough consistency.
  3. Let the dough rise: Grease a large bowl with oil. Remove dough from mixer and shape into a ball. Place the dough in the bowl and cover it with a clean dish towel. Set the bowl in a warm spot in your kitchen and let the dough rise until it approximately doubles in size. This may take variable time depending on conditions.
  4. Form hoagie rolls: Prepare two large baking sheets lined with parchment paper. Lightly oil a pastry mat or flat surface. Divide the dough into equal sections of about 110 grams each, and shape into oblong rolls with seams tucked underneath. Arrange the rolls close together along the center of each baking sheet, six per pan.
  5. Second rise: Cover the formed rolls with clean dish towels and let them rise again until almost doubled in size.
  6. Prepare for baking: Use a sharp serrated knife to cut a deep slit along the top of each roll. Beat the egg with water to make an egg wash, then brush a thin layer over the tops of the rolls with a pastry brush.
  7. Bake the hoagie rolls: Preheat oven to 350°F (175°C). Place the baking sheets in the oven and bake for approximately 18-20 minutes until the bottoms are slightly browned and the rolls are fully cooked. Remove from oven and transfer the rolls to wire cooling racks to cool.

Notes

  • Use a digital scale to weigh dough portions to ensure uniform roll sizes.
  • Ensure milk is warmed to 100-110°F to activate yeast properly without killing it.
  • The dough should be slightly sticky but still easy to handle for shaping.
  • The second rise is crucial for fluffy, soft rolls—do not skip it.
  • Brush the rolls evenly with egg wash for a glossy, golden crust.
  • You can substitute unsalted butter if preferred.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

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