Made with just 9 simple ingredients, these easy Hoagie Rolls are the perfect base for French dip sandwiches, meatball subs, and more!
I am all about homemade bread recipes! Homemade is just always better. These homemade hoagie rolls are soft and chewy and so easy to make. You’re going to absolutely love this recipe! The texture is perfect. They are slightly hard and crunchy on the outside and soft and pillowy on the inside.
Easy Hoagie Recipe
I’m ready for it. Go ahead and let me have it about how darn long I took to post our hoagie roll recipe. And if you’re new here I’ll let you in on my story. It’s not a very exciting one, but it is the truth.
Years ago I posted our favorite recipe for French Dip Sandwiches. It’s a slow cooker recipe with only a few ingredients, all of which are generally on hand anyway, so it makes it easy to bust out a comfort foods dinner without a trip to the grocery store.
We even make our own hoagie rolls because it goes so fast, it’s easier for me than to remember to run to the store. The only problem is, I didn’t think everyone else would want to make them too, but boy was I wrong!
At first there was a comment saying they would like the recipe and I had stated I would post it, but I forgot and got busy aka side tracked with the gazillion recipes always floating around in my head. And then over the past few months that recipe has gotten really popular and I not only started getting more comments, but emails too!
Awwww shoot. I totally had forgotten about posting the recipe. So I put it into my back pocket to do it and then forgot again.
Last week we were eating french dips for dinner when, BAM! I remembered that I was going to photograph them. I had hardly any light left and we were literally eating them so I quickly threw the hoagies on a board, snapped a few shots and now here we are.
What’s Needed for Hoagie Rolls?
To make this hoagie bread recipe, you need 9 simple ingredients:
- Warm Water: helps activate the yeast
- Instant Yeast: you can use active dry yeast, but you’ll need to activate it before adding it to the recipe
- Granulated Sugar: feeds the yeast and helps activate it
- Honey: adds natural sweetness and flavor
- Flour: just regular all-purpose flour
- Salt: adds flavor
- Butter: adds flavor
- Egg: combines with the milk to create and egg wash
- Milk: the egg wash creates a shine on the rolls and helps it get golden
The measurements for all the ingredients are listed in the recipe card at the end of the post.
How to Make Hoagie Buns
This sub roll recipe is incredibly easy, but it does require some patience as the dough goes through two separate rises.
- Using a stand mixer fitted with a paddle attachment, make the dough (**see section below for tips on making the dough).
- Transfer the dough to an oiled bowl, cover with a towel, and let rise until doubled.
- Line a baking sheet with a silpat or parchment paper and shape the dough into 4-8 hoagies.
- Cover lightly with a towel and allow to rise another 1 to 2 hours.
- Slash the top of each roll with a really sharp knife or blade and brush with egg and milk mixture.
- Bake until golden and sound hard when you gently tap the outside. Brush with butter.
The complete instructions are listed in the recipe card. You can also print or save the recipe there.
Tips for Making the Dough
Since posting this recipe, we have received several comments about the recipe being wrong, the dough is too wet, the ratios are off, etc. I started to wonder if somehow the recipe had been changed without my knowing it. So I made the recipe again exactly how it is written, and they came out perfectly!
In fact, they were so good, I re-photographed them and those pictures are the ones you see now.
The dough will seem a little wet and shaggy at first (known as slack dough which is like a blog and will not hold a shape), but you just have to keep mixing it. As you work the gluten, the dough become so smooth and silky. Patience is key and trust the process!
What How Each Step of This Recipe Should Look…
A hoagie roll is a type of long flat roll used to prepare hoagie sandwiches. A Hoagie is the same thing as a Sub sandwich, hero sandwich, or grinder.
There is no difference. They are the same thing, but they just are called a variety of names depending on where you are from.
In all my research, it’s a little hard to say where the word “hoagie” comes from. There’s a consensus that it comes from the Philadelphia area in the mid 1900s, but where it exactly originates is debatable.
Wrap the rolls well, or place in a zip lock bag. Hoagie rolls will keep for 5-7 days at room temperature.
Yes! To freeze hoagie rolls and buns, place them inside a freezer bag and seal tightly. Hoagie rolls will keep 3 months in the freezer.
Tips for Finishing Hoagie Rolls
- I highly recommend brushing the hoagie bread with butter before serving it.
- If you like a little crunch and an added flavor, sprinkle some sesame seeds on the top right after brushing with butter.
- The bread is hard upon removal but quickly softens, so don’t worry that you over baked.
- Let the sub rolls cool for 15 or so minutes before cutting them.
Homemade is always better, and that has never been more true than with these easy hoagie rolls! No need to run to the store! I’m going to bet you have all 9 ingredients already in the house. Can’t wait for you try them!
More Easy Bread Recipes to Try:
- No-Knead Artisan Bread
- French Bread
- Herbed Focaccia Bread
- Homemade Sweet Cornbread
- Classic Potato Rolls
- Homemade Naan
- Soft Pumpkin Dinner Rolls
- 7 Up Biscuits
- Ham and Cheese Scones
- Perfect Soft Pretzels
- All of our bread recipes!
Easy Hoagie Rolls
- 1 1/2 Cups Warm Water
- 1 Tablespoon Instant Yeast
- 1 Tablespoons Granulated Sugar
- 1 Tablespoon Honey
- 3 3/4 Cups All-Purpose Flour
- 1 Tablespoon Salt
- 3 Tablespoons Unsalted Butter, cubed
- 1 Egg White
- 1 Tablespoon Milk
- In the bowl of a standing mixer, add the warm water, yeast, sugar, and honey.1 1/2 Cups Warm Water, 1 Tablespoon Instant Yeast, 1 Tablespoons Granulated Sugar, 1 Tablespoon Honey
- Allow to foam up for about 5 to 10 minutes.
- Add the flour and using a dough hook mix for 4 minutes on low.3 3/4 Cups All-Purpose Flour
- Increase the speed to medium and add the salt, mixing for another 3 minutes.1 Tablespoon Salt
- Finally, add the cold butter, one tablespoon at a time and mix for another minute or two after each addition. Continue to mix until no pieces of butter remain. This is going to be odd to see that butter slapping around in there, but trust me, as you mix, the dough will firm up and be silky and all butter will be incorporated.3 Tablespoons Unsalted Butter
- Place the dough in a lightly oiled (olive oil or vegetable oil is great) bowl, turning over to coat, cover with a towel and allow to rise for 1 to 2 hours.
- Place a silpat or parchment paper on a baking sheet and shape the dough into 4-8 hoagies depending on size preference. I like to flatten each piece into a rectangle, fold one end up like an envelope, turn 180 degrees and fold up the other end over the first. Repeat until you've formed a hoagie and pinch shut the seam and end seams.
- Place seam side down and repeat with remaining dough.
- Cover lightly with a towel and allow to rise another 1 to 2 hours.
- Whisk together the egg white and milk. Using a razor blade, make a slit down the top of each roll. Brush each top with the egg mixture.1 Egg White, 1 Tablespoon Milk
- Preheat the oven to 375ºF, place the hoagie rolls on the baking pan and bake for 16 to 22 minutes.
- Remove from the oven when they are lightly golden and feel hard when you tap the crust.
- Rub with a little butter if desired and allow to cool.
- The bread is hard upon removal but quickly softens, so don't worry that you over baked.
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