Introduction

Making your own hoagie rolls at home is easier than you think and yields fresh, soft, and flavorful bread perfect for any sandwich. This recipe guides you through a straightforward process to create classic rolls with a slightly sweet and buttery crust.

A basket lined with a light beige cloth holds a pile of golden brown bread rolls with a shiny, slightly crusty texture. Each roll shows three diagonal cuts on top, revealing soft, pale interior layers beneath the crisp outer crust. The bread rolls are closely packed, varying slightly in size and shape but all sharing a smooth, rounded oval form. The basket rests on a surface with a white marbled texture that adds a clean and fresh look to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Tablespoon active dry yeast
2 Tablespoons granulated sugar

2 teaspoons kosher salt
2 1/2 cups 1% milk (warmed to 100-110°F)

1/4 cup softened butter
5 ¾ cups all-purpose flour (or until right consistency)

1 large egg (for egg wash)
Water (for egg wash)

Instructions

Step 1: Activate the yeast by combining the yeast, sugar, and warm milk in a large standing mixer bowl. Stir gently with a spatula and let the mixture sit for 10-15 minutes until it becomes bubbly.

Step 2: Add about four cups of flour and the kosher salt to the yeast mixture. Start the mixer and scrape down the bowl occasionally. Then add another cup of flour and the softened butter, mixing until the butter is fully absorbed. Gradually add the remaining flour until the dough is slightly sticky but easy to handle.
Step 3: Grease a large bowl with oil, form the dough into a ball, and place it in the bowl. Cover with a clean dish towel and let it rise in a warm spot until doubled in size.
Step 4: Prepare two large baking sheets lined with parchment paper. Lightly oil your work surface and divide the dough into equal portions (about 110 grams each). Shape each piece into an oblong roll with the seams down and ends tucked in. Place six rolls on each baking sheet, close together.

Step 5: Cover the shaped rolls with clean dish towels and let them rise again until almost doubled in size.
Step 6: Preheat your oven to 350°F. Using a sharp serrated knife, cut a deep slit along the top of each roll. Beat the egg with a little water and brush the mixture lightly over the tops of the rolls for a shiny finish.
Step 7: Bake the rolls in the preheated oven for 18-20 minutes, or until the bottoms are slightly browned. Remove from the oven and transfer to wire racks to cool.

Tips & Variations

For a richer flavor, use whole milk instead of 1% milk.
If you prefer softer rolls, add an extra tablespoon of butter to the dough.
Try sprinkling sesame seeds or poppy seeds on top after brushing with egg wash for added texture and taste.

Use a digital scale to ensure consistent roll sizes for even baking.

Storage

Store cooled hoagie rolls in an airtight container or plastic bag at room temperature for up to 3 days. For longer storage, freeze the rolls wrapped tightly for up to 2 months. To reheat, thaw at room temperature and warm in a 350°F oven for 5-7 minutes to refresh their softness.

How to Serve

The image shows five golden-brown breads placed in a row on a baking tray lined with light brown parchment paper. Each bread has diagonal cuts on top, creating a pattern of three to four curved slashes, revealing the softer, lighter inside. The breads have a smooth, slightly shiny crust with a soft texture visible at the cut areas. The baking tray sits on a white marbled surface, and the overall scene has warm lighting that highlights the golden colors of the breads. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bread flour instead of all-purpose flour?

Yes, bread flour can be used and may result in a slightly chewier roll due to its higher protein content. Adjust the amount slightly as needed to achieve the right dough consistency.

What if my dough is too sticky or too dry?

If the dough is too sticky, add flour a tablespoon at a time until manageable. If it feels dry, add a small amount of warm milk gradually to bring it together without making it overly wet.