In this post I’m sharing one of my absolute favorite recipes that will have your family cheering and begging for one more bite! The best homemade hoagie rolls can be whipped up in just a few simple steps, and can be incorporated into so many different meals. This dough can also double for french bread or hamburgerbuns!
Meatball subs with fresh hoagie rolls? Coming right up!
Lately I’ve been trying to incorporate a few new dinner ideas into my menu. I cook at home most nights and it gets easy to fall into the trap of making the same things over and over.
I thought it would be fun to try some meatball sandwiches. Instead of making the meatballs though, (thanks grocery store frozen section), I decided to make the hoagie rolls! I was absolutely blown away at how wonderful they turned out!
Is there anything better in the whole world than pulling a warm, perfectly browned loaf of bread out of the oven? I think not, my dears.
I am ecstatic to share his recipe with you, especially because ANYONE can do it! I’ve had SO many new bread makers have send me messages of success with this recipe. There are just a few steps to follow, and the result will be a chewy, perfectly textured bite of homemade bread; guaranteed to satisfy!
I would love to hear from you if you decide to give these homemade hoagie rolls a try! Be sure to tag me on INSTAGRAM @handmade.farmhouse so I can see your delightful creations.
The best homemade hoagie rolls
Handmade Farmhouse
These fantastic hoagie rolls can be whipped up in just a few simple steps, and can be incorporated into so many different meals. Your family will be cheering, and begging for another bite!
Print Recipe Pin Recipe
Prep Time 1 hour hr
Cook Time 20 minutes mins
Rise time 30 minutes mins
Total Time 1 hour hr 50 minutes mins
Course Appetizer, Main Course, Side Dish
Cuisine American, Italian
Servings 8 or 16
Equipment
Kitchen Aid mixer
Ingredients
- 2 tablespoons dry yeast Always use SAF-instant
- 1/2 cup warm water (make sure it's not too hot or it will kill your yeast
- 2 cups hot water
- 3 tablespoons sugar
- 1 tablespoon kosher salt
- 5 tablespoons vegetable, canola or olive oil
- 6 cups all purpose flour You may substitute 2 cups bread flour for a chewier texture
- 1 beaten egg for glazing pre-baked bread
Instructions
Dissolve yeast and 1/2 cup warm water.
In a separate large bowl, mix 2 cups hot water, sugar, salt, oil and 3 cups of the flour.
Check to make sure your yeast has become foamy and activated. If so, add hot-water flour mixture. Mix for 2 minutes to well incorporate everything.
Switch to dough hook attachment and add the remaining 3 cups of flour, one at a time so the dough can absorb all the flour. Let dough hook mix for 5 minutes until flour is incorporated and dough is elastic.
Turn off the mixer and allow dough to sit for 10 minutes (just leave the dough hook attached, and I cover the mixer with a tea towel).
After 10 minutes the dough will look puffy. Stir dough down with a wooden spoon or simply turn on your mixer to low and allow the dough hook to deflate the dough. (10 seconds or less).
Repeat this step 5 times so the dough has a total of 60 minutes to rise (and be deflated every 10 minutes). This will allow the gluten to develop and create a wonderful soft, chewy texture.
Dump dough onto a floured counter top. Cut in half and divide each half into 4 so should have 8 equal pieces of dough. These hoagies will be very large, if you want a regular sandwich hoagie you can make them into 16!
Quickly, with your fingers, lightly press each piece of dough into a rectangle shape. Roll up tightly lengthwise (like you're making cinnamon rolls) and tuck the ends under. DON'T WORRY, they don't have to be perfect! They will rise and puff right up again.
Place 4 loaves on a baking sheet with parchment or sprayed with cooking spray.
Allow your loaves to rise again for 20-30 minutes. About 10 minutes into this rise I like to score my loaves (use a bread lame or serrated knife). Brush a thin layer of egg wash on rolls to glaze for a shiny baked finish.
Bake loaves at 375 for 20-25 minutes or until golden brown.
Notes
Loaves can be bakes separately OR together on one baking sheet. I would highly recommend using a parchment sheet but if you don’t have any, Pam non-stick spray will work, too.
Bread can be frozen in gallon zip lock bags. Just allow to thaw and bring to room temp before eating!
Would you rather have 2 French bread loaves? Click here!
Other delicious bread recipes you may have missed…
- Homemade scored country loaf (a step-by-step tutorial)
- Basic homemade white bread (my favorite!)
- Homemade soft buttered pretzels
- Artisan bread: the easy way
What meals can I use these homemade hoagie rolls for?
- Meatball subs
- Subway-style sandwiches
- Ham and swiss cheese sandwiches
- Roast beef french dip
- On the side of soup
- French toast (yum!)
- Garlic bread
Can I turn this recipe into 2 French bread loaves or hamburger buns?
Absolutely! For french loaves, simply cut dough in half only once, and spread each half into a rectangular shape. Roll up tightly like cinnamon rolls, and tuck ends under. You can bake both loaves on one cookie sheet. Score bread and brush with egg wash.
For hamburger buns, cut dough into 16 equal pieces. Form dough into small rounds by tucking edges under and allowing to rise. Brush with egg wash and sprinkle with sesame seeds.
Bake 375 degrees F for 20-25 minutes until golden.
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