This Hoagie Rolls Recipe is simple to make yet has terrific flavor. Try them as the perfect roll for French Dips!
I like to come up with recipes that I know the fam will love. This homemade hoagie rolls recipe became a favorite at my house from the get-go. From the homemade bread solution for the perfect sandwich to the softest and chewiest roll for French Dips, these tasty little loaves are easy to make.
Not only will you please the family but you'll also impress your friends at your next backyard BBQ. (They'll never know how simple these are to put together!) Change the shape to round and serve as rolls to hold your homemade burgers or stretch 'em out like sub rolls filled with chicken and served with a side of corn.
Making these delicious buns from scratch is a breeze. No matter how you choose to use these soft and flavorful hoagie rolls, you'll be turning to this recipe again and again.
Let's get busy making rolls, shall we?
Tips for Making a Hoagie Roll
I meant it when I said these hoagie rolls are easy peasy to make — in fact, I think the hardest part is waiting to eat them! Once they're in the oven, the aroma in the house is heavenly. Before you start, I have a couple of tips.
- Allow your recipe the two rising times, meaning be patient and let the dough sit for 45 minutes the first time and 25 minutes the next. Just like the recipe below states.
- Line the baking sheet with parchment paper for easy lifting off when done.
- If you want a crispier crust, you can brush a little egg wash over the hoagies before baking.
- For this recipe I chose to keep them plain, but you can change them up when you've added an egg wash by sprinkling them with dried herbs or spices, cornmeal or even sesame seeds.
How to Make Hoagie Rolls
Grab your ingredients — there are just 6! In no time, you'll have amazing rolls.
- While some people use bread flour, my choice for this recipe is whole wheat pastry flour (you'll need 4 cups of flour).
- The other ingredients are active dry yeast (always work with fresh yeast), warm water, raw honey, olive oil and salt. That's it!
- Get your yeast active and frothy by adding it to the water and honey.
- Add the additional water and olive oil and then combine with the salt and flour.
- You can mix by hand or in the bowl of a stand mixer, using a handy dough hook. Either way works!
- Let the dough stand as needed at room temperature.
- You'll then shape the dough and let rise again.
- Bake and enjoy!
The complete details are below in the recipe card. They're super easy to follow and before you know it, you'll have your first batch of hoagie rolls!
Ready to try the French Dips? These hoagies have just the right texture for dipping in the au jus. But first, take a look at this post on how to cook roast beef .
I'm happy to say this hoagie roll recipe is super tasty. The rolls come out chewy, yet soft, and with just the right flavor. Try them with French Dips, Meatball Subs (you can really get creative!) and Philly Cheesesteak sandwiches.
You can see that you don't have to be a pro at bread baking to make these incredible hoagie rolls. (Not everyone is a baker, I know!). Try your hand at the recipes below. Like the hoagie rolls, they are not complicated yet sure to impress!
- Healthy Chocolate Zucchini Bread
- One Bowl Healthy Pumpkin Bread
- Healthy Banana Nut Bread (Without Added Sugar!)
- Sweet Potato Rolls | The Perfect Dinner Rolls
This post contains affiliate links for products I use regularly and highly recommend.
Hoagie Rolls
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 1 ½ teaspoon active dry yeast about ¼ oz
- 1 ½ cups warm water divided
- 1 tablespoon raw honey
- 2 tablespoon olive oil
- 1 ½ teaspoon sea salt
- 4 cups whole wheat pastry flour
Instructions
- In a small mixing bowl, whisk the honey into ¼ cup of warm water. Sprinkle in the yeast and let sit for 5 minutes, or until frothy/foamy.
- Add remaining 1 ¼ cups water.
- 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 flour 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 ¼-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.
Alice
Your recipe ingredients list honey, but your instructions list sugar. Should the honey replace the sugar in your instructions?
Jen Moderator
Hi Alice, thank you for bringing this to our attention! Lacey and I updated this post to use honey instead of sugar (healthier). I updated the instructions to match the ingredients. Thanks again! -Jen
Alex
Did you change this recipe? I don't recall whole wheat pastry flour being used before. It was a combo of AP and Bread, no?
Anna
Same... I noticed the ingredients now call for raw honey instead of sugar, too.
Nadia
Same here, I came looking for the previous recipe that used a combination of bread flour and all-purpose flour. Would you be able to post that recipe in the comments? Or maybe one of the other commenters who happens to have written down the recipe could do that for us? I had pinned the previous recipe and made it several times a few months ago. I loved how easy it was with ingredients I have at home. Thank you so much for sharing.
Nadia
Thank you so much for sharing your recipe. I made it several times using the previous ingredients list mentioned by the other commenters. I just searched online to try to find that list and found it. I am copy/pasting the list here in case that link doesn't work in the future:
1-½ teaspoon (about 1/4 Oz) Active Dry Yeast
1-½ cup Warm Water, divided
2 teaspoons Sugar, Divided
2 Tablespoons Olive Or Vegetable Oil
2 teaspoons Kosher Salt
2 cups Bread Flour
2 cups All-purpose Flour
As of my post today, your recipe instructions seem to be unchanged (they mention sugar [previous ingredients list] rather than raw honey [current ingredients list], for example) 🙂 I hope you don't mind my sharing the old list after your changes, thank you again. I loved making that bread partly because of usually having all the ingredients at home.
Jen Moderator
No problem, Nadia. Thank you!
Kolitar
Made this today.. Total Failure on My PART.
Hehe. It didn't rise correctly., I suspect the problem is I didn't give quite enough time for the active dry yeast to wake up fully. they foamed up but likely not enough. However with the limited rise while they didn't become rolls they still became delicious.. bread sticks! doused with a little butter and garlic powder they went amazing with my slow cooker spaghetti!
Will try again tomorrow.. gotta find a good roll for my philly steak sandwichs.
.
Kolitar
Second time.. no second rise. This time kept an eye on the dough, it doubled in size in about 10-15 mins. Pulled it out, cut into 8x 120g balls rolls them from balls to torpeados.. second rise very very small.
Also why the mix of AP and Bread flours? going for a rating between the two?
Krystal Mena
I just learned from old time grains council that adding 2 teaspoons of water per 1 cup of whole wheat flour in bread recipes makes all the difference when it comes to the dough rising.
Ben
Mine are way uglier but super happy with the end result. Much less sweet than some other hoagie recipes out there.
Robyn
Can i check these measurements please.
1 cup flour is 130g-ish so altogether 520g with 375ml water? Should the dough be really wet?
I've only managed 200ml before it seemed already like a puddle.
ravenn
I am disappointed in myself not in the recipe! Flavor was great but my rolls were SO dense. Can I assume I didn't knead it long enough? This is the 5th recipe I have tried for rolls and have not been able to hit the nail on the head. I am a Philly transplant so have missed the taste of the hoagie rolls there. Was so hoping this one would be THE ONE. I have my hand over my mouth as I type this so I do not scream!!! I will try again but need some advice please?
Sabrina Gould
Did you use Bread Flour?
Is your water so hot you killed the yeast?
Is where you’re rising too hot so it killed the yeast? 🤔
Kristy
Super easy to follow and the rolls turned out delicious. Perfect for Italian beef sandwiches.
Mrs. Barger
These are beautiful!! Great recipe, I will make these again. We can't find any bread still in our area because of those that are hoarding due to covid19. But... These are a great replacement! Thank you so much! I added a custom egg wash and toasted sesame seeds 🙂
Chris W.
I made these tonight for French Dip sandwiches. Absolutely delicious! Thanks for the recipe!
JN
I make a lot dinner rolls, buns, etc. but I really liked how easy these were to make and how great they tasted. Crusty on the outside, soft & slightly chewy on the inside. I used half bread flour and half whole wheat flour. I also used 2 tsp (8-10g) of honey instead of sugar. I froze them, and thawed them overnight in the fridge. Then I toasted them slightly for my meatballs sub. The bread was very sturdy and held up to the meatballs and thick sauce without getting soggy, yet remained soft inside. And though the sub was delish, I had to break off some bread to eat alone, because the flavor was very good. Not overly sweet or salty. The only problem was that I felt they were not long or thick enough. Mine came out to 5-6inch and were only 2 inches in width. I wish they were a little bigger.
Heather C.
As an avid baker and cook I like to try other recipes and glad to do so with this one. These are pillowy but sturdy enough to hold up. The crust was just the right texture. I do have a bread machine but did it all by hand and wanted to be sure they came out right, Plus, playing in dough is relaxing 🙂 Going to try your roast next. Will look further for more recipes. Since make majority by scratch breads, sauces, mains, sides etc. Better that way vs process.
My SO came home and said he could smell them outside 😀 This recipe will replace another I was using.
Thanks!
Erica
Just wonderful bread. Made it and it turned out great!!
john mnarik
Can you use all bread flour with no all purpose?
Heather M. Last Whipple
do I really need to use sugar in this recipe? can I simply omit/ leave it out ? please e-mail me a response to let me know at the e-mail below.
Lissy
The sugar helps the yeast grow and rise. You can try putting in less or none but in my experience it makes it heavier and more dense. I'd try taking out some but not all that goes in with the yeast.
KIMBERLY Miller
You can also use honey, to replace the sugar.
Stacey
Made these, along with your roast beef recipe and made it into french dip! It was amazing and so easy! Everyone said it was the best french dip and the extra rolls they just ate them plain! Thank you so much! I took a picture to show you, but there's no option to post a picture.
KELLY RAINEY
Do these freeze well either before baking or after?
Shay McCormack
Made these tonight to put my Philly chicken cheese filling on. They were not as pretty as yours but they had amazing flavor.
Rhianna price
This recipe is awesome. I use it daily!
Lelsie
Afternoon all. I came across a question about making this dough In a bread machine. The answer is yes you can. I did my dough In mine and then followed the rest of the directions for rising and shaping. They just now came out of the oven and look fantastic. Their going for meatball subs tonight. I just dumped my other hoagie recipe for this one. So you can make by hand or you can use your bread machine If you have one and are short on time like I was today Cant wait to try 'em.
Lacey Baier
Perfect! Thanks SO much for sharing that info 🙂
Sara
Hi, this is my first time making bread from scratch (i typically use the box mix, bad i know) - i have your roast beef in the oven and it smells delectable, so i wanted to try the rolls. However, i realize i only have instant yeast.. can that be used here, and do you know if that changes the preparation? The packet states "saves time - only requires one rise" and "simply add to dry ingredients - then follow your recipe - no need to hydrate in water."
Lacey Baier
Hi Sara! I'm sorry I didn't get to your question sooner 🙁 I hope the hoagie rolls turned out for you. Yes, you can substitute instant yeast, but the flavor won't be quite as good since it doesn't need/get that second rise. I hope you enjoyed the roast beef 🙂
Vera
Hi, this is my first attempt at baking from scratch. What does punching down do,how many times do I do it in this recipie? Will this dough keep in the frig. ? If so for how long? Wish me luckO:-) ....
Thanks!
Lacey Baier
Yay! Congrats on baking your own bread from scratch! Punching down the dough removes some of the gas bubbles formed by the yeast during the rising. It also redistributes the yeast, sugar and moisture so it all can ferment and rise the dough during the proofing stage. Only need to punch down once for this recipe. Yes, this dough will keep in the fridge but I recommend doing it after rolling the dough out but before letting them rise one last time. Then, when ready to bake, allow them to rise after removing from the fridge and continue with the recipe.
Dana
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.
Lacey Baier
You know, Dana, I've never tried freezing it before. But I'd love to know how it turns out if you do try it 🙂
Naomi Carroll
Dana, I'm wondering - how did the freezing of the dough work out for you? I'd love to hear your experience and words of wisdom if you're willing to share. I too want to keep the family stocked with fresh bread and I love your method!!
Lesley
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!
Lacey Baier
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.
Becki
Oh Sweetie, don't you just hate how voice-to-text turns out? I am sure you meant "Phew!" for your exclamation, not "few."
Kyle
This ex-Philly girl is dying for some good hoagie rolls! I'm wanting to make these today but only have all purpose flour. Does the 1/2 bread flour re ally ma me a difference?
Ms. A
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
Lacey Baier
Yay! I'm glad it turned out well. Congrats on making bread for the first time 🙂
noemi
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
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.
Lacey Baier
Yay!!! I'm so happy to hear that, Noemi. To answer your other question, there's no need to roll out the dough before forming the balls. 🙂
Meg
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!
Lacey Baier
Yay!!!
Mike
These look so good, can't wait to try it.
mia
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
Ellen
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?
Mads
Hello
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
Mads
lacey - a sweet pea chef
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.
Lianne
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
Tina
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.
Momma Bear
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!!!
Michelle
Great recipe! Thank you for sharing!
Steve
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!
Rob P
I believe 1/4 oz yeast is equal to 2 1/4 tsp, but in the recipe not sure to use 1 1/2 or 2 1/4 (1/4oz)tsps???
Carol
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!
lacey - a sweet pea chef
I don't blame you, Carol! 🙂 I'm so glad the rolls turned out well for you.
Bonnie
I made meatball sandwiches tonight with this fresh baked hoagie bread and they were fantastic! Great roll. Great crust!!
lacey - a sweet pea chef
Hooray!!! 🙂
Tom
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!
lacey - a sweet pea chef
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.
Sara
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!
Jim Gillen
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.
lacey - a sweet pea chef
Hooray for being bookmarked! 🙂
Tupper
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!
lacey - a sweet pea chef
So glad to hear they turned out well for you! Thanks for sharing.
Tupper
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!
lacey - a sweet pea chef
I hope the rolls are a hit!
Conna
Interesting recipe ... gone into my "to do" file.
Thank you.
lacey - a sweet pea chef
I hope you enjoy the rolls, Conna!
Diane
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!!
~Deetle
lacey - a sweet pea chef
Hi Diane! Thanks for sharing how you make your french bread. I usually use my bread machine to make the dough too, but I just got a kitchenaid mixer and I'm in love. See you around!
Diane
Kitchenaid mixers are awesome! I got mine 21 years ago and still LOVE it. This summer I got the ice cream maker attachment - incredible! Enjoy yours Lacey!
lacey - a sweet pea chef
Thanks, Diane!
Lisa Y
Hey can this be mixed and risen in a bread machine or is it better not? I have trust issues with baking bread 🙂
lacey - a sweet pea chef
Haha, Lisa! I understand. 🙂
I haven't tried it in a bread machine, but I imagine it would work as well -- just take it out and follow the directions after letting it rise the first time. I'd love to know how it turns out!
Machelle
I tried this in the bread machine and followed the direction after letting it rise the first time, they turned out perfect!
Thanks for your website love it!
lacey - a sweet pea chef
Thanks so much for posting how it went in the bread machine!