Easy Hoagie Rolls

Let Me Tell You About the First Time I Made Hoagie Rolls

Alright. So picture this: It’s a Sunday, I’m in my tiny kitchen, and my nephew (who, by the way, thinks he’s Gordon Ramsay) is standing over my shoulder, waiting for “the best sandwich bread ever.” No pressure, huh? These easy hoagie Rolls are the real deal — soft, but sturdy enough for, say, a Philly cheesesteak or one of those overstuffed Italian subs my grandpa loved. The first batch? Let’s just say it was a little… rustic. But honestly, they still vanished in record time. The smell alone will have your neighbors poking in asking, “What’s baking in there?”

Why You’ll Love These (And Maybe Get a Bit Addicted)

I make these when someone in the family starts hinting for “real” sandwiches (the store-bought buns just don’t cut it for them anymore—spoiled, I know). My family goes bonkers for these because they’re chewy but squishy, perfect for loading up with fillings (or honestly, just eating with some butter while they’re warm). Sometimes the yeast takes ages, which makes me want to pull my hair out, but most days it plays nice, and the bread comes out like a fluffy cloud. Also: if you’ve got kids, let them shape the dough. They’ll make wonky Rolls; it’s adorable.

Here’s What You Need (With a Few Shortcuts)

• 4 cups (500g) bread flour — or, if I’m feeling lazy, I’ll just use all-purpose; it’s fine for a slightly softer roll.
• 1 tablespoon sugar — Sometimes I throw in honey instead. My gran always said it gave the bread “a happy flavor.”
• 2 teaspoons salt (not kosher, by the way. Just regular old table salt works here.)
• 1 tablespoon instant yeast — Active dry is ok, but you’ll want to proof it first in the warm water so it wakes up.
• 1 1⁄2 cups (360ml) warm water (Think: comfortable bath, not piping hot. If it feels like a jacuzzi for goldfish, it’s too much.)
• 2 tablespoons unsalted butter, melted (skip this for a slightly chewier crust, or use olive oil if you want to feel fancy!)
• [Optional] Handful of sesame seeds or poppy seeds, if you’re into that sort of thing

So, Here’s How to Make the Rolls (I Promise, It’s Not as Fussy as It Sounds)

1. Chuck the flour, sugar/honey, and salt in a big bowl. Yeast goes in next. If you’ve got a stand mixer, you can let it do the heavy lifting here (dough hook!). Otherwise, a big wooden spoon and some elbow grease. Add your warm water and melted butter (I actually forgot the butter once, and they still turned out—just less rich).
2. Mix everything until it forms a rough dough ball. It’ll look ragged — that’s normal. If it feels too sticky, toss in a bit more flour, like, just a sprinkle. Knead for 5-8 minutes (or until your arms threaten a mutiny) until the dough’s smooth and bouncy. Sometimes I take tiny breaks, no harm in it.
3. Pop the dough into a lightly oiled bowl, swirl it around to coat, and cover with a tea towel. Let rise until doubled, about 1 to 2 hours (depends on the room temp; some days I swear it just doesn’t want to cooperate—be patient!).
4. Punch the dough down (satisfying, right?), then split it into 6 to 8 equal pieces—I usually eyeball it. Roll each into a long oval (about the length of your hand) and plop onto a parchment-lined tray. Don’t stress if they’re quirky looking. That’s called “rustic charm.”
5. Let them rise again, covered loosely, about 45 minutes (grab a cuppa, maybe scroll through
   King Arthur’s tips if you’re feeling nerdy).
6. Brush the tops (egg wash if you want to go pro, or just leave them naked for a softer crust—up to you), sprinkle on seeds if you like.
7. Bake at 375°F (190°C) for 18-22 minutes, or until beautifully golden. The kitchen smells MIGHTY good at this stage. (Sometimes I sneak a bite off the end while they’re hot. Zero regrets.) Let cool a bit before slicing, unless molten filling is absolutely your thing.

A Few Honest Notes From My Many Attempts

• If your yeast is moody and doesn’t bubble, just start over—no shame in it. I’ve waited ages before, staring at sad dough, hoping for magic.
• Use a spray bottle for moisture in the oven if you want chewy crusts—but most days, I forget, and it’s still tasty.
• Some Rolls end up lopsided, but so do the best sandwiches (you know it’s going to taste great anyway).

Variations I’ve Tried (For Better Or Worse)

• Whole wheat flour: Sometimes I swap in a cup or so, but don’t go wild—once I did all whole wheat, and it was like chewing a doormat.
• Everything bagel topping: Honestly, my favorite experiment. Smitten Kitchen has some great topping ideas too if you’re bored with sesame.
• Soft hoagies: Add a splash of milk instead of water, makes them pillowy (I make these when I want to cosset myself).

Don’t Have Fancy Tools? No Worries

Truthfully, I’ve made this with nothing but a big old bowl, a spoon, and my two hands. If you don’t have a stand mixer or kitchen scale, just use what you’ve got. Sometimes I measure flour with a coffee mug (don’t tell the baking police!).

Keeping ‘Em Fresh (Not That Mine Last Long!)

Toss the cooled rolls in a bread bag or airtight container — they’re best the first day, but will keep a couple days on the counter. You can freeze them too! Though honestly, in my house they rarely see sunrise the next morning.

How I Like to Eat These (And How My Family Argues Over Them)

I swear by packing them with shredded roast beef and caramelized onions, but my sister claims they taste best with just ham, swiss, and a dab of spicy brown mustard. Sometimes we do a DIY sandwich bar — chaos, but in a good way (like herding cats). Oh, and definitely try them with roasted veggies if you’re skipping meat.

What I’ve Figured Out After Messing This Up A Few Times

• Don’t rush the rise: I’ve tried to hurry things along and got tiny, sad rolls. It’s like baking karma.
• Check your oven temp — mine runs hot, so I stash an oven thermometer inside (but sometimes, honestly, I just wing it).

Some Real, Probably Frequently Asked Questions

• Can I use all-purpose flour instead of bread flour?
  Yes, totally! You’ll get a bit softer crumb, but it’s still lovely.
• Help, my dough didn’t rise! What gives?
  Usually it’s dud yeast or cold temps. Try moving it somewhere warmer. Or, and I’ve done this, set the bowl on a (turned off) oven with just the oven light on — works like a charm.
• How do I make these vegan?
  Swap butter for olive oil, and don’t brush with egg wash. Easy!
• How big should I make the rolls?
  Big enough to hold your fillings, but not so huge you need two hands and a bib. I just shape them about the size of my hand; no ruler needed!
• Can you freeze these?
  Absolutely. Thaw at room temp or give a little toast in the oven if you like warm bread (who doesn’t?).

Alright, that’s my two cents (ok, maybe more like a buck fifty) on easy hoagie rolls. If you’re up for more bread adventures, check out The Perfect Loaf — I learned to fold dough from that site, though honestly my technique is still a bit wobbly. Anyway, happy sandwiching — and let me know how yours turn out, even if they end up looking funny. That’s half the fun, right?

★★★★★ 4.20 from 28 ratings

Easy Hoagie Rolls

yield: 8 hoagie rolls

prep: 25 mins

cook: 18 mins

total: 50 mins

Soft, fluffy, and simple to make, these easy hoagie rolls are perfect for your favorite sandwiches and subs. Homemade and fresh, they require minimal ingredients and turn out delicious every time.

🖨️ Print Pin Recipe

Ingredients

• 3 1/2 cups all-purpose flour
• 1 cup warm water (about 110°F)
• 2 tablespoons olive oil
• 2 tablespoons sugar
• 2 teaspoons active dry yeast
• 1 1/2 teaspoons salt
• 1 egg (for egg wash, optional)
• 1 tablespoon cornmeal (for dusting, optional)

Instructions

1. 1
   In a large bowl, combine warm water, sugar, and active dry yeast. Let the mixture sit for 5 minutes, until foamy.
2. 2
   Add olive oil, salt, and 3 cups of flour to the yeast mixture. Mix until a shaggy dough forms, then gradually add the remaining flour as needed.
3. 3
   Knead the dough on a lightly floured surface for about 8 minutes, until smooth and elastic. Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
4. 4
   Punch down the dough and divide it into 8 equal pieces. Shape each piece into a 6-inch-long roll and place on a baking sheet dusted with cornmeal.
5. 5
   Cover the rolls and allow them to rise for 20-25 minutes. Preheat oven to 375°F (190°C). Brush rolls with egg wash if desired.
6. 6
   Bake for 16-18 minutes until golden brown. Cool on a wire rack before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 185cal

Protein: 5 gg

Fat: 3 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 34 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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