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Homemade Hoagie Rolls Recipe

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4.6 from 137 reviews

These homemade hoagie rolls are soft, fluffy, and perfect for your favorite sandwiches. Made with a simple yeast dough, milk, butter, and flour, these rolls have a tender crumb and a slightly golden crust thanks to an egg wash. Ideal for grilling or making classic hoagies at home, this recipe gives you fresh bakery-style rolls that you can customize and enjoy warm.

Ingredients

Scale

Yeast Mixture

  • 1 Tablespoon active dry yeast (such as Red Star)
  • 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, cubed

For Egg Wash

  • 1 large egg
  • 1 tablespoon water

Instructions

  1. Activate the yeast: In a large standing mixer bowl, combine the active dry yeast, granulated sugar, and the warm milk. Stir gently with a spatula a few times, then let the mixture sit for 10-15 minutes until it becomes bubbly and frothy, indicating the yeast is activated.
  2. Add flour, salt, and butter: Add about 4 cups of flour and the kosher salt to the yeast mixture. Mix using the dough hook attachment, scraping down the bowl sides occasionally. Next, add the remaining flour and cubed softened butter. Continue mixing until the butter is fully incorporated and the dough reaches a slightly sticky but manageable consistency. Add more flour if necessary.
  3. Let the dough rise: Lightly grease a large bowl with oil. Remove the dough from the mixer and shape it into a ball. Place it in the greased bowl, cover with a clean dish towel, and set in a warm corner to rise until doubled in size. Rising time can vary depending on temperature and humidity.
  4. Form hoagie rolls: Prepare two large baking sheets lined with parchment paper. Lightly oil a flat surface or pastry mat. Divide the dough into equal portions weighing about 110 grams each using a digital scale for uniformity. Shape each portion into an oblong roll with seams closed and ends tucked underneath. Arrange six rolls per baking sheet, placing them relatively close together along the center.
  5. Second rise: Cover the shaped rolls with clean dish towels and let them rise again until nearly doubled in size, ensuring they will be light and airy after baking.
  6. Prepare for baking: Using a sharp serrated knife, cut a deep slit lengthwise along the top of each roll. In a small bowl, beat the egg with water to create an egg wash. Brush a thin, even layer over the tops of all rolls to promote browning and shine during baking.
  7. Bake: Preheat the oven to 350°F (177°C). Bake the hoagie rolls on the prepared sheets for 18-20 minutes or until the bottoms are light golden brown and the tops are nicely browned. Remove from the oven and transfer to wire racks to cool before slicing and serving.

Notes

  • Use a digital scale to weigh dough portions for consistent roll sizes and even baking.
  • Warming the milk to 100-110°F activates yeast optimally without killing it.
  • The dough should be slightly sticky but still handleable to ensure soft rolls.
  • Let each rise fully to develop flavor and achieve fluffy texture.
  • Egg wash can be substituted with milk for a less glossy finish.
  • Store rolls in an airtight container once cooled to keep freshness.

Keywords: hoagie rolls, homemade bread, sandwich rolls, yeast bread, soft rolls, baking bread

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