Homemade Hoagie Rolls
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.
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.
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.
