hoagie roll

This hoagie roll recipe is super tasty. The rolls come out chewy, yet soft, and with just the right flavor. Perfect for adding to a French Dip once you check out how to cook roast beef!

Hoagie Rolls

tsp active dry yeast (about 1/4 oz)

water

raw honey

olive oil

tsp sea salt

whole wheat pastry flour

In a small mixing bowl, add yeast to 1/4 cup water. Sprinkle 1 tsp. sugar over the mixture and let sit for 5 minutes, or until frothy/foamy.

Add remaining 1 1/4 cups water and 1 tsp. sugar.

Add oil and stir to combine.

Combine salt and flour in a medium mixing bowl. Using a stand mixer, or by hand, add the wet mixture to the dry mixture. Beat until smooth on medium speed. If the dough is too wet, add a little more dough to make the dough soft.

On a lightly floured surface (or in the mixer bowl with a bread hook), knead dough until smooth and elastic, about 5-6 minutes.

Lightly grease a large bowl with a bit of oil and place dough into bowl, turning once to coat. Cover with dish towel and let rise for 45 minutes, or until doubled in size.

Line a baking sheet with parchment paper and set oven to 400 degrees F.

Punch down dough and, on a lightly floured surface, divide into 8 balls. Shape each ball into a long oval, roughly the size of the hoagie roll you wish to make. Arrange long ovals on parchment paper about 2 inches apart. Slice a 1/4-inch deep slit across the top of each piece.

Cover again and let rise an additional 25 minutes.

Bake for 10-15 minutes, or until golden brown. Remove from oven and let cool on wire rack.

This homemade hoagie roll will help you seriously step up your sandwich game. Plus, you can easily change the shape of this dough to be round for burgers or a smaller size for hot dogs.

Hoagie Roll Recipe (it's easier than you think)

active dry yeast

bread flour flour

sugar

tsp kosher salt ((use less

water (divided) ((110F°))

unsalted butter, room temperature

Yeast: Dissolve 2 1/4 tsp of active dry yeast in a 1/3 cup warm water with a pinch of sugar and let sit for 10-15 minutes or until the mixture foams up and increases in volume just slightly. This ensures that the yeast is active and that the yeast will be easily incorporated into the dough. Omit this step if using instant yeast and just add it as-is in step 2 where it calls for the yeast mixture.

Knead with a mixer: To a bowl of a stand mixer (if you&#039;d like to make this dough in a bread maker see Note 1 at the bottom) add 3 1/2 cups flour, 2 tbsp sugar, 2 tsp kosher salt, remaining  warm water and the yeast mixture from step 1. Stir quickly with a spoon to bring all ingredients together. Then, attach a dough hook and knead for ~20 minutes on speed 3 (or low speed), or until the gluten is well developed. TIP: You&#039;ll know the gluten is developed when the dough is tacky to touch. DO NOT overknead the dough or the gluten fibers will break and the dough won&#039;t have the strength of the gluten network to hold in the air bubbles as it rises. This will give you doughy hoagie rolls that don&#039;t rise well.Next, add the room temperature butter and knead until fully incorporated (~2 minutes).Knead by hand: add all ingredients, together with the yeast mixture except for the butter to a large bowl and stir with a spoon to slightly bring everything together. Then, knead with your hands for about 15-20 minutes or until the dough is tacky to touch and is very stretchy when pulling a small piece into a pane. Add room temperature butter and knead until it&#039;s fully incorporated.

Omit this step if you&#039;d like to make the Quick Hoagie RollsProof: Transfer the dough to a well-oiled bowl, cover with a tea towel and allow to proof until doubled in size in a warm (not higher than 100F°), draft-free place (~45 min - 1 hour). If you have a proofing option on your oven, use it. Otherwise, you can preheat your oven to 200F for 2-3 minutes, then turn it off and place your bowl with the dough in there. Make sure the oven is not hotter than 100F° or the yeast in the dough will die and the dough will not rise.

Divide and shape:Turn out the dough onto a floured or oiled surface. Divide it into 6-8 equal pieces (or 4 if you&#039;re looking to make them XL). Use a kitchen scale if you&#039;d like the hoagie rolls to be exactly the same size. Shape all of them into neat and tight balls. Using a rolling pin roll each ball into a 6&quot;x4&quot; rectangle (for 6 -8 rolls). Now, roll into a tight 6-inch roll, pinching the ends to seal. Set on a parchment-lined 16&quot;x21&quot; baking sheet seem side down spacing the rolls evenly. Cover with a clean kitchen towel. Allow to proof until doubled in size (~30-45 min) in a warm place (you can do the oven trick again. Just remember to remove the proofed rolls from the oven when preheating the oven for baking).

Bake:Preheat the oven to 375F°. Using a serrated knife score each roll about 1/4 inch deep, lengthwise. If you wish, you can brush the tops of the hoagies with an egg white lightly whisked with a small pinch of salt, or leave them as is.  Place in the oven and bake for about 15-20 minutes or until the outside is golden in color. If the hoagie rolls are baked through, the internal temprature reading should be 200F°.

Remove from the oven to a cooling rack and cool for at least 20-30 minutes before cutting. , or until the hoagies are room temperature.

How to make the Hogie Roll Dough

A stellar sandwich that can be ready in 10 minutes.

Bison Chopped Cheese w/ Peppers

Baking spray, a spritz

Ground bison, 180 g

Salt, a sprinkle

MSG, a sprinkle

Garlic Powder, a sprinkle

Onion Powder, a sprinkle

Chili Powder, a sprinkle

Smoked Paprika, a sprinkle

Low-fat American cheese, 2 slices

Hoagie rolls, 1

Lettuce, undefined

Tomatoes, undefined

cherry peppers, undefined

Pepperoncini Peppers, undefined

Sear the ground meat

Set a pan on medium-high heat and add a spritz of baking spray.

Once hot, add the ground bison to the pan and press down so it starts searing. Sprinkle over some salt, a pinch of MSG, some garlic powder, chili powder, smoked paprika, and a bit of onion powder then chop everything up with a spatula to let it cook through.

Finish the meat mixture

Once the beef is cooked through, taste it and adjust with salt and seasonings as needed.

Pile it together in roughly the shape of the hoagie, then throw the sliced hot peppers and pepperoncini over the top followed by two slices of American cheese.

If the lean meat mixture is a bit dry, drizzle some of the pickled pepper juice over everything to add some moisture. 

Steam the bread

Place the bread on top of the meat and cheese mound to let the bread steam, the cheese melt, and the meat crisp up for one more minute.

Then, using a spatula to keep everything contained, flip the sandwich over so that the roll is on the bottom and the meat and cheese are on top. This will finish toasting and warming the bread.

Finish & serve

To finish, top the beef and cheese mixture with some shredded lettuce. Then, add a few slices of seasoned tomatoes on top.

Transfer the roll to a sheet of aluminum foil and parchment paper and wrap everything up tightly. This will steam a bit and transform it into a true bodega experience.

Slice open the sandwich and enjoy.

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Top 3 hoagie roll recipes from across the web

The most viewed hoagie roll recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hoagie Rolls

Hoagie Roll Recipe (it's easier tha...

Bison Chopped Cheese w/ Peppers

The most viewed hoagie roll recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine