Hoagie Roll Recipe for Soft and Chewy Sandwich Rolls | Easy Homemade Bread

Introduction

Imagine the smell of fresh bread warming your kitchen as it bakes. You can feel the soft texture forming inside a golden crust. You can almost taste the gentle chewiness that cradles your favorite sandwich fillings. I love making hoagie roll in my home kitchen. It is a simple pleasure that makes meals feel special. I want to share a recipe that feels both familiar and new. You will learn step by step how to make soft and sturdy rolls. You will learn how small changes bring big reward. I write this as someone who bakes often, who learns from experiments, who writes in a way that feels alive and warm. Every sentence shares the joy of making something by hand. Let us get into the kitchen and start.

Ingredients Needed

Here is what you will need to make the hoagie rolls. All items are easy to find. I also include a calorie count for each ingredient so you can understand the energy coming from each part of the roll.

Ingredient	Amount	Approximate Calories
All purpose flour	500 grams (about 4 cups)	1820 kcal
Instant yeast	7 grams (2 teaspoons)	21 kcal
Granulated sugar	25 grams (2 tablespoons)	96 kcal
Salt	10 grams (2 teaspoons)	0 kcal
Water	300 ml (1 1 4 cups)	0 kcal
Whole milk	120 ml (1 2 cup)	75 kcal
Unsalted butter	30 grams (2 tablespoons)	215 kcal
Egg (for egg wash)	1 large egg	72 kcal

Remember that these calorie numbers reflect the total energy content in the raw ingredients. Once the dough bakes and moisture leaves, the calories per roll change. This table gives a clear glance at what goes into the dough and the roll that you will enjoy.

Step by Step Cooking Instructions

Start by mixing. Warm the water and milk gently until they reach around 110 degrees Fahrenheit or about forty three degrees Celsius. Warm but not hot to the touch. Sprinkle in the yeast and stir in the sugar. Wait ten minutes or until the mixture looks foamy. That proves the yeast is alive.

Pour the yeast mixture into a large bowl or into the bowl of a stand mixer. Add in the flour and salt. If you use a mixer with a dough hook it to mix for about three minutes on low speed. The dough will come together into a shaggy mass. Add the butter piece by piece. Let the dough absorb each piece before adding the next. Keep mixing until it turns smooth. That may take up to eight minutes in a mixer. If you knead by hand it will take longer.

When the dough is smooth and elastic press it to the inside of the bowl. Cover the bowl with a damp cloth or plastic wrap. Let it rest in a warm place until it doubles in size. That normally takes around sixty minutes. It may take more time if the kitchen is cool.

Prepare a baking sheet lined with parchment paper while the dough rises. After the rise punch the dough down gently to release gas. Turn it onto a lightly floured surface. Divide the dough into eight equal pieces. Roll each piece into a log shape about six to eight inches long. Place the logs on the baking sheet. Leave enough space for them to expand.

Cover them again. Let them rise a second time for thirty to forty five minutes. Preheat your oven to 375 degrees Fahrenheit or about one ninety five degrees Celsius while the dough rises.For more delicious ideas, don’t miss hoagie sandwiches which pairs perfectly with this recipe.

When the rolls are nearly done rising whisk the egg. Brush the tops of the rolls with the egg wash. That gives a glossy finish and a hint of color. Bake them for eighteen to twenty two minutes. Watch them. You want golden brown tops. Remove them from the oven when tops are golden. Slide them from the baking sheet to a cooling rack. Let them cool at least ten minutes before slicing or serving.

Tips for Customizing the Recipe

You can make the rolls fluffier by swapping part of the flour for bread flour. Bread flour has more protein. You can add thirty to sixty grams of bread flour if you like a chewier texture. You can add a bit of herb like dried oregano or basil to the dough for a savory twist. You may add garlic powder or onion powder to layer in flavor. If you prefer a softer crust brush melted butter on the hot rolls as soon as you take them from the oven. Want a slightly sweeter roll? Add extra sugar. Just five grams more will add sweet depth without turning the roll into a sweet bread.

If you need them to freeze well bake them a minute or two less. Cool fully. Then freeze in a resealable bag. When you want one pull it out. Warm it in a low oven at 325 degrees Fahrenheit or one sixty five degrees Celsius until soft. It almost tastes fresh again.

You can shape them shorter and plumper if you like a more sub roll style. You can add sesame seeds on top in addition to the egg wash for visual interest and a mild nutty crunch. You can brush a little olive oil on top instead of egg wash if you want a lighter sheen and you avoid egg.

Nutritional Information

The rolls you make with this recipe yield around eight hoagie rolls. Each roll will contain the following approximate nutritional profile based on the ingredient table and assuming each roll is one eighth of the batch:

Those values come from the flour and dairy in the dough. Adding fillings like meats or vegetables changes the total nutrition. You can adjust by choosing lean proteins or adding more vegetables. The basic roll is modest in fat. It supports hearty fillings. It provides good texture and energy without overwhelming richness. You can balance it in your meal as you like.

Serving Suggestions

You can fill each roll with a classic combination of sliced deli meats, shredded lettuce, tomato slices, and a simple homemade dressing of oil and vinegar. The roll will hold up well to juicy fillings. It will not fall apart even when you use dressing or sauce.

You may use it for meatball sandwich. Heat meatballs in sauce and load them into the warm roll. Top with melted cheese. The structure of the roll will cradle heavy fillings without sogging. You can use it for pulled pork. Let the pork be saucy. The roll stands up and will stay intact.

You could slice it and toast for breakfast sandwich. Add egg and cheese. You can even layer smoked salmon and cream cheese for a brunch treat. Veggie lovers can add grilled vegetables, avocado, hummus, and sprouts. That adds freshness and nutrition. Every type of sandwich you love will taste better with a roll made from scratch.

Frequently Asked Questions

What is the best substitute for whole milk?
You can use water or plant based milk in equal amount. The texture will be slightly lighter without milk fat. You might need to brush with butter after baking to add richness.

Can I use active dry yeast instead of instant yeast?
Yes you can. Use the same amount but dissolve it in warm water first and let it bubble for five to ten minutes before mixing into the dough.

How do I know rolls are done baking?
The tops should be golden brown. They should sound hollow when tapped gently at the bottom. Internal temperature if you use a probe should read around two hundred degrees Fahrenheit or about ninety three degrees Celsius.

Can I make the dough ahead and bake later?
You can. Prepare the dough and let the first rise. Then refrigerate overnight. Bring it back to room temperature before shaping and rising again. The flavor will deepen with slow fermentation.

How do I get softer crust?
You can brush melted butter on hot rolls. You can also place a pan of water in the oven to create humidity as they bake. That gives a softer outside crust.

Conclusion

Your kitchen will fill with warm smell when these hoagie rolls rise and bake. You will slice into soft bread that still holds up to hearty fillings. The layers of flavor will unfold in every bite. I wrote this recipe to feel friendly and honest as though a home baker sat beside you