Easy Hoagie Roll Recipe
Ingredients
- 1 ½ cups warm water, 90-110°F 360g
- 2 ¼ tsp active dry yeast
- 1 Tbsp granulated sugar
- 4 cups all-purpose flour, spooned & leveled 480-510g, start with 480g
- 1 ½ tsp salt
- 1 Tbsp olive oil for greasing
Egg Wash - Optional
- 1 large egg white
- 1 Tbsp water 15g
Instructions
- In a small bowl, combine warm water, sugar, and yeast. Stir and let sit 5-10 minutes until foamy.
- To a large mixing bowl or stand mixer bowl, add 4 cups flour, salt, and proofed yeast. Stir until a shaggy dough forms. Add up to ¼ cup more flour, 1 Tbsp at a time, if too sticky.
- Knead on a floured surface for 8-10 minutes (or 5-7 minutes in a stand mixer) until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place (75-85°F) for 1-½ hours, until doubled.
- Punch down dough and divide into 6 equal pieces. Shape into ovals: flatten, fold edges in, roll tightly, and pinch seams. Place seam-side down on a parchment-lined baking sheet or metal baguette tray, 2 inches apart.
- Cover and let rise 30-45 minutes, until puffy.
- Preheat oven to 425°F. For crusty rolls, place an empty oven-safe pan on the bottom rack.
- For soft rolls: Brush with egg white mixed with 1 Tbsp water. Score each roll with a shallow slash lengthwise. For soft rolls: Skip egg wash and scoring.
- For crusty rolls: Pour 1 cup hot water into the heated pan or spritz oven with 1-2 tsp water. Bake 20-25 minutes, rotating halfway, until golden and hollow-sounding (~190°F). For soft rolls: Bake without steam 18-22 minutes, until lightly golden.
- Cool on a wire rack for 10 minutes before slicing.
Video
Notes
- Crusty Rolls: Steam and egg wash create a crisp crust. For soft rolls, skip both and optionally brush with 1 Tbsp melted butter after baking.
- Baking Tray: A metal baguette tray (optional) ensures uniform hoagie shapes.
- Storage: Store in an airtight container at room temperature for 2 days or freeze for 1 month. Reheat at 350°F for 5-7 minutes.
- Make ahead: Shape rolls, cover, and refrigerate overnight after first rise. Let rise 45 minutes at room temperature before baking.
Nutrition
Serving: 1roll
Servings: 6 large rolls
