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Freshly baked homemade hoagie rolls on a wooden cutting board

Homemade Hoagie Rolls

Freshly made hoagie rolls that bring warmth and comfort to any sandwich, perfect for a family meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 rolls
Course: Bread, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 tablespoon active dry yeast Look for brands like Red Star for the best results.
  • 2 tablespoons granulated sugar This helps to feed the yeast.
  • 2.5 cups 1% milk (warm to 100-110°F) Essential for activating yeast.
  • 5.75 cups all-purpose flour, plus more as needed An all-purpose blend works best.
  • 2 teaspoons kosher salt Enhances overall flavors.
  • 1/4 cup softened butter (cut into cubes) Adds richness.
  • 1 large egg Provides color and richness.
  • 1 tablespoon water For egg wash.

Method
 

Preparation
  1. In a large standing mixer bowl, combine the yeast, sugar, and warmed milk. Stir gently to mix and let sit for 10-15 minutes until bubbly.
  2. Add about 4 cups of flour and kosher salt to the yeast mixture. Mix using the paddle or dough hook attachment.
  3. Add an additional cup of flour and the cubed softened butter, mixing until absorbed. Add flour gradually until dough is slightly sticky but manageable.
  4. Grease a large bowl with oil. Transfer the dough to the bowl, shape it into a ball, and cover with a clean dish towel. Let rise until doubled in size.
  5. Divide the dough into 12 equal portions. Shape each into an oblong roll. Place on two parchment-lined sheets, arranging close together but not touching.
  6. Cover the rolls and let rise again until nearly doubled in size.
Baking
  1. Preheat the oven to 350°F (175°C). Make a deep slit along the top of each roll.
  2. Beat the egg with water and brush a thin layer over the tops of the rolls.
  3. Bake for 18-20 minutes until the bottoms are lightly browned and rolls have a golden crust. Transfer to wire racks to cool.

Notes

For added flavor, incorporate herbs or garlic powder into the dough. Store rolls in an airtight container at room temperature for up to three days or freeze individually for up to three months.