Easy Hoagie Rolls [+Video]

I will never use another hoagie recipe again!

These were so delicious, and incredibly soft, yet hardy enough to stand up to the sloppy mess of Italian beef juices I piled onto it.

I honestly can’t even believe I made these, so, thank you for this recipe and helping me to impress myself. 🤣

Like a lot of folks who are used to baking bread with weights instead of volumes, I struggled a lot with this recipe. I converted the ingredients to weights and even added 50g APF during the initial mix because the dough just wasn’t forming. Even after the first rise, it still was impossible to form and it was just a slack dough. There was no surface tension and at 75% hydration, this is a simply a very wet dough. Given the kneading and rising times in the recipe, it isn’t likely that the gluten will form enough to give you enough surface tension for shaping.

I think the fundamental issue with this recipe is the volume measurements, and those who pack their measuring cups tightly will have a lot more success since they are lowering the dough hydration. I picked this recipe because I wanted to try the cold butter step but I think next time I’ll go with my normal roll recipe and just substitute the cold butter during kneading for the melted butter in the wet ingredients instead.

There’s a lot of comments about the wet dough. This is what it’s supposed to be like. I followed the recipe almost exactly, except I reduced the salt to two teaspoons (low sodium diet) and whisked it in with in the flour, because that is what I do. I used bread flour as well. I didn’t add any extra flour, I just oiled my hands to handle it. They are incredible, nice and soft, but have structure to hold up for a fried chicken breast sandwich. I was hesitant about adding the butter like the recipe said, but I went with it and I’m glad I did.

I used metric measurements and even replaced 100 grams of the AP with a high protein bread flour which obviously absorbs more water, but still ended up with flour soup instead of dough. Yes, even after kneading it for 10+ minutes. There is definitely something off with these measurements since it looks like I’m not the only one who had issues. The burger buns I make regularly are a similar very wet and sticky enriched dough so I know the limits of what’s manageable, but this recipe needs to be reworked. Also, it says that there’s a video but I can’t find it for the life of me, I’m sure actually having a visual aid would clear up some of the confusion.

I made these hoagie rolls. After the butter and 10 minutes to incorporate the butter. My dough was sticky. Yes, I read all your notes. I add 3 tablespoons of flour knead for another 5 minutes. Still sticky. Why.

Very yum, turned out really good and my parents loved them 🙂

Hi! I had a horrible dough and finally realized why people’s recipes were off and it’s bec they made the same mistake I did … the initial cups of water read ans 11.5 cups of water instead of 1.5! It’s the way it’s displayed + the way people read it.

Dough was super wet even after a lot of mixing. Added almost 1/2 cup more flour to give it better texture and it was still very sticky. It got very fluffy during the second rise (only proofed for 1 hr each rise) and flattened too much during the bake. They were also very salty (1 tablespoon of table salt seems to have been way too much.) They ended up edible with some unsalted butter, but don’t work as sandwich rolls as intended.

They have the right flavor but didn’t rise once put in over

Ratios weird for me too, but not because of the flour amounts, that seemed perfect, the salt was to much for me. I might go for 3/4 tbsp a whole tbsp is just to much. In fact I had to read the recipe a few times to make sure it wasn’t a tsp because it just seemed crazy high. I did use Himalayan salt thought, maybe I should have just done standard iodized?

The ratios didn’t work out for me. My dough was super wet, like not cohesive at all. I was able to add an additional 3/4 cup of flour to reach the consistency of the dough in your video. I don’t think YOUR ratios are wrong, I just think the amount of flour called for may change based on the brand of flour each person uses. I’m thinking that it’s just the difference in protein content which can vary pretty greatly from one brand of flour to the next and of course that changes how the gluten forms. After adding the additional flour, the rest of the recipe turned out beautifully! For anyone having trouble with the dough not coming together, I would suggest just gradually adding extra flour maybe a tablespoon at a time until you reach a shaggy, soft dough. My husband loved these hoagies and I have bookmarked your recipe for future use! Thank you for sharing!

Wow! These were a hit in my family, and have been requested in a weekly basis! I had to use a bit more flour than the recipe called for, probably half a cup, and it was still a very loose dough. I used plant cream to brush on the dough before baking since my son is allergic to eggs, and it worked fantastic as a replacement. They browned lovely, and had a great flavor.

I don’t know what happened but these did not turn out at all. I think just putting a teal towel on them in the 2nd rise dried mine out too much. Mine did not rise in the 2nd rise and did not brown. I usually use the King Aruther recipe for hoagies but it has you start part of the recipe the night before and was limited on time. I picked this one. Sorry, but I would choose a different recipe.