Soft on the inside with a golden, chewy crust, these homemade hoagie rolls are easy to make and instantly upgrade your favorite subs and sandwiches.

Freshly baked homemade hoagie rolls in a lined basket.

This post may contain affiliate links. Read disclosure policy.

Soft and Chewy Hoagie Rolls

The only thing that could make easy French dip sandwiches or an easy meatball sub any better is if you pile the filling into soft and chewy hoagie rolls made from scratch!

I walk you through how to proof yeast, how to knead the dough, and what the proper rest times are. In the end, you’ll have freshly baked hoagie rolls better than any bakery!

Why I Love This Recipe

  • Baked and ready to eat in just over 2 hours.
  • They’re freezer-friendly for homemade hoagie buns anytime!

Ingredients Notes

Ingredients for homemade hoagie rolls including flour, water, olive oil, yeast, salt, and sugar.

Find the full printable recipe with specific measurements below.

  • Warm water: Should be heated to about 105°F. Any lower than that and it won’t activate the yeast. Any hotter than 115°F and it will kill the yeast.
  • Active dry yeast: Make sure it’s fresh!
  • Granulated sugar: Yeast feeds on sugar. It also enhances the flavor of the dough.
  • All-purpose flour: It’s important to measure the flour properly. You can also use bread flour if you prefer your hoagie bun with an even chewier crust.
  • For topping: Egg wash, melted butter. I have an easy egg wash recipe for you.

How to Make Homemade Hoagie Rolls

In a small bowl, combine the warm water, yeast, and sugar, and let that sit until foamy.

Mix flour and salt in a bowl or stand mixer on medium-low speed or by hand, and then stir in the yeast mixture. Gradually knead in remaining flour until the dough is smooth and slightly tacky.

Hoagie roll dough mixing in a stand mixer until soft and slightly sticky.
Hoagie roll dough pressed into a rectangle on a floured surface before shaping.

Lightly oil the dough, cover the bowl with a towel, and let it rise for 15–30 minutes (or up to 1 hour if time allows).

Then, turn the dough onto a floured surface, divide into 8 portions, and shape each into a rectangle, then roll them into cylinder shapes. Pinch the seams, tuck the ends, and transfer them to a baking sheet. Cover and let rise again for 30–60 minutes.

Dough divided into equal portions for shaping homemade hoagie rolls.
Shaped hoagie roll dough placed on a parchment-lined baking sheet before the second rise.

Score each loaf with a lame or sharp knife. I like to make 3 diagonal cuts across the tops of each roll to allow steam to escape.

Brush with egg wash, and bake at 375°F for 15–20 minutes until golden. Brush with butter if desired, then slice and serve!

Hoagie rolls brushed with egg wash and scored before baking.
Freshly baked homemade hoagie rolls with golden brown tops cooling on a baking sheet.

Tips for the Best Hoagie Sandwich Rolls

  • The egg wash is not required, but highly recommended for a golden crust.
  • Always add the dough gradually. It should be tacky, not sticky. Add more as needed.
  • For even better texture and flavor, go for the longer rise time.
  • Ensuring the dough is cut evenly into 8 portions (use a scale if you have one) means all rolls will bake evenly.
  • Enjoy this bread with soups and stews, use it for hero sandwiches, subs, and garlic bread! You can also cut them up and use them for meatball sliders.
Hoagie sandwich made with homemade hoagie rolls, deli meat, cheese, lettuce, and tomato.

More sandwich recipes to try with thes e rolls include brisket sandwich, meatball sub and pork sandwich.

More Bread Rolls

See all
See all
Freshly baked homemade hoagie rolls in a lined basket.

Homemade Hoagie Rolls

5 from 1 vote
Recipe by: Jamielyn Nye
Prep Time: 2 hours 10 minutes
Cook Time: 15 minutes
Total Time: 2 hours 25 minutes
Servings: 8
Soft on the inside with a golden, chewy crust, these homemade hoagie rolls are easy to make and instantly upgrade your favorite subs and sandwiches.
Print Pin This! Rate

Video

Ingredients 

  • 2 cups warm water , about 105°F
  • 1 Tablespoon active dry yeast
  • 2 ½ teaspoons granulated sugar
  • 5 cups (650 g) all-purpose flour , or bread flour (add more as needed)
  • 2 ½ teaspoons table salt or fine sea salt
  • 1 teaspoon olive oil

For topping: Egg wash, melted butter

Instructions

  • Soften yeast: In a small bowl, combine 2 cups warm water, 1 Tablespoon yeast, and 2 1/2 teaspoons sugar. Let sit 5 minutes, or until it begins to foam.
  • Knead dough: In a stand mixer fitted with a paddle attachment or in a large mixing bowl, stir together 2 cups flour and 2 1/2 teaspoons salt. Stir in the yeast mixture on medium-low speed or by hand. Knead in 1/2 cup of the remaining flour in increments until the dough is smooth but not sticky (depending on climate you could use more or less than 5 cups). Add more flour as needed.
  • Rise: Rub the olive oil around the dough ball, cover the bowl with a towel and let rest 15 to 30 minutes. If you have more time, let rise up to 1 hour.
  • Shape dough: Turn the dough onto a well-floured surface and divide into 8 balls (around 130 g each). Press each dough ball into a rectangle. Starting from the long side, roll the dough into a cylinder.
  • Rise: Turn both ends in and pinch the seams closed. Round the edges and place onto a baking sheet. Repeat with each dough ball. Cover loaves lightly with a towel. Let rise 30 to 60 minutes (the longer the better, if you have the time).
  • Score: Make three diagonal cuts across the top of each loaf. Brush egg wash over the top.
  • Bake: Preheat the oven to 375°F. Line a baking sheet with a silicone mat or parchment paper. Bake 15 – 20 minutes, or until the tops are golden brown.
  • Serve: Brush the top with melted butter, if desired. Slice and serve with sandwich preferences.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Crispy crust: For a crispier/shinier crust, brush 1 egg (whisked) with a Tablespoon of water or cream before baking french bread loaf.
Storing: This bread stores best in a brown paper bag on the counter. 
Freezer instructions: Allow to cool and then place in a large zip top bag to freeze (preferably before slicing). Remove all the air from the bag and then freeze up to 3 months. Thaw overnight on the counter. Reheat in the oven at 300°F for 5 minutes.

Nutrition

Calories: 549kcal, Carbohydrates: 114g, Protein: 15g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 733mg, Potassium: 163mg, Fiber: 4g, Sugar: 2g, Vitamin A: 3IU, Vitamin C: 0.001mg, Calcium: 25mg, Iron: 7mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.