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
Equipment
- stand mixer
*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.
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 Baier
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