Hoagie Rolls

So, remember how I wanted to start a Pizza and Wine Bar?

Hoagie Rolls recipe and images by Lacey Baier, a sweet pea chef

Well…I still do…but, as usual, I have changed my mind.  A little.  Again.

My new hope and dream is to start a diner.

Hoagie Rolls recipe and images by Lacey Baier, a sweet pea chef

Not a greasy, old 50’s style diner.  A modern American diner.

My diner.

Hoagie Rolls recipe and images by Lacey Baier, a sweet pea chef

Dustin and I have always thought about how cool it would be to serve diner-style food but in our own way.

I’ll make pretty much everything from scratch every day, including the breads and pasta, and use all my own recipes.  Especially now that I know how to cook roast beef and so many other tasty meats.

Hoagie Rolls

On that note, I realized I’d need to have a good hoagie roll recipe for the diner.  You know — for my French Dips, Meatball Subs and Philly Cheeseseaks.

Check!  This hoagie roll recipe is super tasty.  The rolls come out chewy, yet soft, and with just the right flavor.

Hoagie Rolls recipe and images by Lacey Baier, a sweet pea chef

Don’t worry: the pizza and wine bar can go on our winery when we create our vineyard.  Some day.

For now, I’m happy I can cook roast beef and these hoagie rolls so I can make some tasty French Dips!

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

5.0 from 1 reviews
Hoagie Rolls
Prep time
Cook time
Total time
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!
Recipe type: Easy
  • 1½ tsp. (about ¼ oz) active dry yeast
  • 1½ cups warm water, divided
  • 2 tsp.. sugar, divided
  • 2 tbsp. olive or vegetable oil
  • 2 tsp. kosher salt
  • 2 cups bread flour
  • 2 cups all-purpose flour
  1. In a small mixing bowl, add yeast to ¼ cup water. Sprinkle 1 tsp. sugar over the mixture and let sit for 5 minutes, or until frothy/foamy. Add remaining 1¼ cups water and 1 tsp. sugar. Add oil and stir to combine.
  2. Combine salt and flours 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 dough is too wet, add a little more dough to make the dough soft.
  3. On a lightly floured surface (or in the mixer bowl with bread hook), knead dough until smooth and elastic, about 5-6 minutes.
  4. 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.
  5. Line a baking sheet with parchment paper and set oven to 400 degrees.
  6. 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 ¼-inch deep slit across the top of each piece. Cover again and let rise an additional 25 minutes.
  7. Bake for 10-15 minutes, or until golden brown. Remove from oven and let cool on wire rack.


  1. Dana says

    I was wondering how well this dough would freeze? I like to make several batches at a time and freeze in breadstick form. Then just pull out a couple at a time let thaw and raise so I can send my hubby to work with fresh bread all week long.

  2. Lesley says

    Yesterday was my first time making bread from scratch and it was a disaster (not your recipe). Today I made these with no problem and they are delicious! Mine certainly aren’t as pretty as yours but they still taste great. Mine do not have that beautiful browned color. Can these be egg washed before baking? Thanks so much for a great recipe!

    • says

      Few! Was afraid it was this recipe that was a disaster at first. I’m so glad these turned out for you. Yes, you can totally use an egg wash on these if you’d prefer.

  3. Ms. A says

    I tried making these exactly like the instructions above but when I began to mix the liquids with the flour mix I completely panicked and pulled out my food processor for the kneading…so glad I glad I did (my first time making bread). The Hoagie bread was awesome, my family loved them. Thank you will def continue to make these

      • noemi says

        hi , I would like to know if u roll out the dough flat and then roll it backup or u just make a ball ????

      • noemi says

        hi. lacey I have been making lots of different recipes for hoagie roll and I did like them. but now I found an AMAZING one. yours we LOVE this hoagie rolls.and they are so so GOOD.. thank you for this recipe.

  4. says

    I just made these for my husband and I to make sandwiches out of. We just ate one of the rolls plain because it was so delicious! I’m not a very experienced bread maker, but these came out so amazingly well. We’re so happy with them!

  5. mia says

    loved your recipe so did everyone in my house. they lasted a whole 5 minutes. thanks so much. only rolls I’ve tried that didn’t go flat in the second stage of proofing

  6. Ellen says

    Have you ever shaped this recipe into a loaf of french bread? ‘Cause that’s what I’m about to attempt, and I’m hoping it works. Suggestions?

  7. says


    I’m from Denmark and we don’t really have ‘bread flour’ and ‘all purpose flour’. Can you explain the difference? Or is it fine to just use regular wheatflour with some wholewheat mixed in. If so, how much wholewheat is appropriate?

    Kind regards

    • says

      Hi Mads. Bread flour is just a higher gluten count than all purpose flour so it is better to use to make breads and cookies. Using whole wheat flour in the same quantity should be fine as a substitute.

  8. Lianne says

    i have been going through so many different recipes for hoagies but they were never great
    these are perfect im glad i found this recipe

  9. Tina says

    This recipe worked really well for me! I replaced 1 cup of the bread flour with 1 cup of whole wheat bread flour and used the dough setting on my bread machine to mix. Thanks so much. I really like your website and your approach.

  10. Momma Bear says

    Homemade food always tastes best & now that my little ones are getting older they love to help me cook. These hoagie buns were easy and delicious! Your recipes are fantastic 8′) keep up the great work. My family loves everything!!!

  11. Steve says

    I’m from Philly and have been looking for a good hoagie roll recipe. After a couple different tries (and failures) I can say that this one is the best! Thanks for sharing!

  12. Carol says

    I just pulled these out of the oven and tried them with butter….YUM!! My son loved it too. I made these for his sandwiches foe school as I didn’t feel like running to the store. I very much prefer these!

  13. Tom says

    I am relatively new to bread making, so please go easy on me! When I tried your recipe, I found them pretty dense and not as light as other rolls. I usually do things by hand. What did I do wrong? Not let it raise enough/overknead? Any feedback would be helpful!

    • says

      Hi Tom — bread making can be extremely frustrating, so please don’t worry! For how long did you kneed the dough? Did you get it to the point where it got elastic? That can make a really big difference in whether the dough is light versus dense. This recipe will make a more dense roll as well, which may just not be what you’re looking for.

  14. says

    These were great! The only complaint I have is that they were pretty salty. Next time I’ll cut the salt down to 1 1/2 tsp and see where that gets me. Otherwise these are perfect rolls. The crust on them is fantastic – crisp, but not too crisp. And the center is fluffy and soft. Yum!

  15. Jim Gillen says

    After searching for zucchini noodles, finding you and perusing your site, I spotted your article on roast beef. Noticing how rare it was, I realized that you are after my own heart. You have been bookmarked.

  16. says

    Made ’em last night as a trial run for Friday. Actually shaped them as hamburger buns (yielded 8) and they were very good. A hearty dense yeast roll that’s easy to make. Thanks again!

  17. says

    Hoagie rolls look great-going to give them a trial run tonight-the better half has a pot luck she’s going to on Friday, so I offered to make rolls-these fit the bill!

  18. Diane says

    This is very similar to my french bread recipe that I use my bread machine to do the work for me. I use the dough setting. Then after I roll out and form my bread or rolls I let it rise again on the baking pan. I read somewhere to put a bowl of ice cubes in the oven while it bakes and the crust gets a little crisper while the inside stays soft and tender.
    Last weekend I made them in club-sized rolls for the pulled pork I had in the crockpot. When you make everything from scratch a few shortcuts are nice.

    Love your website and recipes Lacey!!


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