Classic Hoagie Rolls
These homemade hoagie rolls are soft on the inside, slightly chewy with a thin crisp crust, and sturdy enough to hold all your favorite fillings without going soggy. Made with simple pantry staples and straightforward technique, the results are miles ahead of anything you can pick up at the grocery store.
Equipment
- Stand mixer with dough hook - or large mixing bowl for hand kneading
- Large baking sheet - half sheet pan, 18x13 inches
- Bench scraper or dough cutter
- Kitchen scale - for accurate measurements
- Instant-read thermometer - for checking water temperature and bread doneness
- Pastry brush - for applying egg wash
- Plastic wrap or clean kitchen towel - for covering dough during rise
- Parchment paper
- Cooling rack
Ingredients
- 4 cups bread flour - 480g, plus extra for dusting
- 2 1/4 teaspoons active dry or instant yeast - 7g / 1 packet
- 1 1/2 teaspoons fine salt - 9g
- 1 tablespoon granulated sugar - 12g
- 2 tablespoons unsalted butter - 28g, softened
- 1 1/4 cups warm water - 300ml, 105-110°F / 40-43°C
- 1 tablespoon olive oil - 15ml, for greasing the bowl
- 1 egg - beaten, for egg wash
- 1 tablespoon water - 15ml, to mix with egg for egg wash
- sesame seeds - optional, for topping
- poppy seeds - optional, for topping
Instructions
- Combine warm water and sugar in the mixer bowl, then sprinkle yeast over and let sit for 5-10 minutes until foamy.
- Add bread flour, salt, and softened butter to the yeast mixture. Mix with dough hook on low for 2 minutes, then medium for 6-8 minutes until dough is smooth and passes the windowpane test.
- Shape dough into a ball, place in an oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
- Turn dough onto a lightly floured surface, divide into 8 equal pieces (about 100-110g each), shape each into a log about 6-7 inches long, and place seam-side down on a parchment-lined baking sheet.
- Cover rolls loosely and let rise for 45-60 minutes until puffed and pillowy. Meanwhile, preheat oven to 400°F (200°C).
- Brush each roll with egg wash, sprinkle with seeds if using, and score the top with a sharp knife or lame.
- Bake for 18-22 minutes until deep golden brown and internal temperature reaches 190-200°F (88-93°C). Rotate pan halfway through.
- Transfer rolls to a cooling rack and cool for at least 15-20 minutes before slicing.
Notes
- Water temperature matters: Too hot kills the yeast; too cold means slow or no rise. Use a thermometer for accuracy. The ideal range is 105-110°F (40-43°C).
- Check your yeast: Always proof active dry yeast before mixing. If it does not foam within 10 minutes, start over with fresh yeast.
- Weigh your flour: Scooping flour with a cup measure packs it down and can add up to 20% more flour. A kitchen scale gives you consistent results every time.
- Do not skip the second rise: The proof after shaping gives the rolls their light, open crumb. Rushing it leads to dense, bready rolls.
- Score confidently: A hesitant, shallow score tears the dough instead of cutting it cleanly. Use a sharp blade and make one decisive stroke.
- Steam for crispier crust: Place a small oven-safe pan of boiling water on the bottom rack while baking for a crispier, more bakery-style crust.
- Freezing instructions: Wrap each cooled roll individually in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature for 1-2 hours.
- Reheating: For best texture, place thawed rolls in a 300°F (150°C) oven for 5-8 minutes. This refreshes the crust without drying them out.
- Do not refrigerate: Refrigerating bread accelerates staling. The freezer is always the better choice for longer storage.
- Don't underbake: Pale rolls will have a gummy, dense interior. They should be deep golden brown and sound hollow when tapped on the bottom.