Here’s a reliable homemade hoagie (sub) roll recipe—soft inside, lightly chewy, and sturdy enough for fillings.
Homemade Hoagie Rolls (6–8 rolls)
Ingredients
- 3 ½ cups (420 g) bread flour (AP works, but bread flour is better)
- 1 cup (240 ml) warm water (about 105–110°F / 40–43°C)
- 2 ¼ tsp (1 packet) instant or active dry yeast
- 2 tbsp sugar
- 1 ½ tsp salt
- 2 tbsp olive oil (or neutral oil)
- Optional: 1 egg white + 1 tbsp water (for brushing)
Instructions
- Activate yeast (if using active dry):
Mix warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
(Instant yeast can be mixed directly with flour.) - Make the dough:
Combine flour and salt. Add yeast mixture and olive oil. Mix until a shaggy dough forms. - Knead:
Knead by hand 8–10 minutes (or 5–6 minutes with a mixer) until smooth and elastic.
Dough should be soft, slightly tacky, but not sticky. - First rise:
Place in a lightly oiled bowl, cover, and let rise 60–90 minutes until doubled. - Shape rolls:
Divide into 6–8 equal pieces. Roll each into a tight log about 6–8 inches long.
Place on parchment-lined baking sheets, spaced apart. - Second rise:
Cover lightly and let rise 30–45 minutes until puffy (not doubled). - Prepare for baking:
Preheat oven to 425°F (220°C).
Optional: Brush with egg wash for shine.
Optional: Make one shallow slit lengthwise with a sharp knife. - Bake:
Bake 18–22 minutes until golden brown and hollow-sounding when tapped.
For extra crust, place a pan of hot water on the oven’s bottom rack. - Cool:
Cool at least 20 minutes before slicing.
Tips for Perfect Hoagie Rolls
- Softer rolls: Add 1–2 tbsp milk powder or replace ¼ cup water with milk.
- Crispier crust: Mist oven walls with water just before closing the door.
- Freezing: Freeze fully cooled rolls up to 2 months; reheat at 350°F for 5–7 minutes.
- Sesame hoagies: Brush with egg wash and sprinkle sesame seeds before baking.
If you want Amoroso-style, whole wheat, or no-knead versions, tell me 👍
