Hoagie Rolls

Name: Hoagie Rolls
Prep time: 15 min
Cook time: 25 min
Total time: 200 min
Yield: 8
Ingredients: 780 g Bread flour; 14 g Instant yeast; 9 g Kosher salt; 455 g Room-temperature water; 45 g Neutral oil; 1 Large egg, room temperature; 17 g Granulated sugar

Recipe GLPR6f4f85322c1244

Bread

200 min

387 cal

Servings: 8

Oven

SNAP eligible

Soft and pillowy hoagie rolls perfect for stacking your favorite sandwich fillings. These rolls feature a tender crumb with a slight golden crust, made from a simple dough that rises beautifully. Ideal for making delicious submarine sandwiches, they stay fresh and are easy to split lengthwise for filling.

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Ingredients

780 g Bread flour

14 g Instant yeast

9 g Kosher salt

455 g Room-temperature water

45 g Neutral oil

1 Large egg, room temperature

17 g Granulated sugar

Directions

In a large bowl or the bowl of a stand mixer, combine the bread flour, instant yeast, kosher salt, and granulated sugar. Whisk these dry ingredients together until evenly distributed.
In a separate bowl, whisk together the room-temperature water, neutral oil, and the large egg until the egg is fully incorporated and the mixture is well blended.
Add the wet ingredients to the dry ingredients. Using a stand mixer fitted with a dough hook on medium speed (or by hand with a sturdy spoon), mix until a shaggy dough forms, about 1-2 minutes.
Continue mixing on medium speed for 8-10 minutes until the dough becomes smooth and elastic. The dough should pull away from the sides of the bowl but stick slightly to the bottom.
Lightly oil a large clean bowl. Transfer the dough to the oiled bowl, turning it to coat all sides with oil. Cover with a damp kitchen towel or plastic wrap.
Let the dough rise at room temperature for about 1 hour to 1.5 hours until doubled in size.
Gently press down the dough to deflate it. Turn it out onto a lightly floured work surface and divide it into 8 equal portions.
Shape each portion into an oblong roll about 7-8 inches long. To shape, roll each piece of dough under your palms while gently pulling toward you to create tension, then elongate it into a hoagie shape.
Place the shaped rolls on a parchment-lined baking sheet, spacing them about 2 inches apart. Cover with a damp towel and let them proof for 45 minutes to 1 hour until puffy and nearly doubled.
Preheat your oven to 425°F (220°C) about 20 minutes before baking.
Using a sharp knife or bread lame, score the top of each roll with a single diagonal slash, cutting about 1/4 inch deep.
Bake the rolls for 20-25 minutes until they are deep golden brown on top. The internal temperature should reach 160°F (71°C) when measured with a thermometer inserted into the center of a roll.
Remove the rolls from the oven and transfer them to a wire cooling rack. Allow them to cool for at least 10 minutes before slicing and filling.

Comments

Grocery List Plus Editorial Staff4

All ingredients are standard pantry staples at any Charlotte grocery chain, so no special trips needed. At roughly 50 cents per roll in flour and yeast costs, this is genuinely cheap, especially if you already keep these basics on hand. The stated 200 minutes is honest for a yeasted dough—it accounts for bulk fermentation and proofing—though a weeknight baker needs to plan ahead or do this weekend. The rolls reheat well wrapped in foil and are a practical make-ahead for sandwiches, meal prep, or freezing, which adds real household value.