Homemade Hoagie Rolls

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Skip the store-bought bread and make your own hoagie rolls from scratch! These bakery-style sandwich rolls are soft, chewy, and easy to make with just a few simple ingredients.

Prep Time20

Cook Time19

Proofing time1 40

Total Time2 19

Course: bread, lunch

Cuisine: American

Servings: hoagie rolls

Author: Chahinez Tabet Aoul

Ingredients

Wet ingredients

1¼ cups warm whole milk (100–110°F)
2 Tablespoons granulated sugar
2¼ tsp instant yeast or active dry about 1 packet
2 large eggs room temperature

Dry & fats

3½-4 cups bread flour start low and add more as needed, about 448–512g
2 teaspoons kosher salt
3 Tablespoons unsalted butter slightly softened and cubed

Egg wash (a mix of the two below)

1 egg white
1 tbsp water

More butter for brushing the rolls after baking

US Customary - Metric

Instructions

Activate the yeast (if using active dry)

In the bowl of a stand mixer, combine warm milk, sugar, and yeast. Stir, then let sit 5–10 minutes until foamy. If using instant yeast, skip this step and continue.
1¼ cups warm whole milk , 2 Tablespoons granulated sugar, 2¼ tsp instant yeast or active dry

Make the dough

Add 3 cups of bread flour, the eggs, and salt to the yeast mixture. Mix on low speed with a dough hook until a shaggy dough forms.
2 large eggs, 3½-4 cups bread flour, 2 teaspoons kosher salt
Gradually add more flour, ½ cup at a time, until the dough is soft, slightly tacky, and pulls away from the bowl.
Add the cubed butter and mix 6–8 minutes until smooth and elastic. The dough should feel silky, not sticky.
3 Tablespoons unsalted butter

First rise

Lightly grease a large bowl. Shape the dough into a smooth ball, place it in the bowl, and cover with a clean towel or plastic wrap.
Let rise in a warm spot for 1 hour, or until doubled in size.

Shape the rolls

Turn the dough onto a lightly floured surface. Gently deflate and divide into 6 equal pieces (about 150–160g each).
Working one at a time, flatten into a 5×9-inch rectangle, then roll tightly from the long end like a jelly roll. Pinch seams closed and place seam-side down on a parchment-lined baking sheet.
Repeat with remaining pieces, spacing them slightly apart so they'll touch a bit as they rise.

Second rise

Cover loosely with greased plastic wrap or a damp towel. Let rise 30–45 minutes, until puffy and almost doubled.

Bake

Preheat oven to 375°F (190°C).
Brush rolls with egg wash and, slash the tops lengthwise with a sharp knife or lame for that classic bakery look.
1 egg white, 1 tbsp water
Bake 18–20 minutes, until golden brown and the internal temperature reaches 195–200°F.

Cool

Brush the rolls with melted butter as soon as they come out of the oven then transfer rolls to a wire rack and let cool completely before slicing.

Notes

Storage
Room temp: Store airtight up to 2 days.
Freeze: Wrap individually and freeze up to 3 months. Reheat in a 300°F oven for 10 minutes.

Variations & Tips
Softer crust: Brush baked rolls with melted butter right out of the oven.
Extra chew: Replace 2 tablespoons of milk with water and knead an extra 3 minutes.
Whole wheat option: Swap 1 cup of bread flour for whole wheat flour and add 1–2 tablespoons more milk.

Nutrition