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Easy Hoagie Rolls [+Video]

54 Reviews

Made with just 9 simple ingredients, these easy Hoagie Rolls are the perfect base for French dip sandwiches, meatball subs, and more! 

A photo of one golden brown hoagie roll in focus in the middle with an out of focus roll in the foreground and another out of focus in the background all on a wire cooling rack

 

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.

Four golden hoagie rolls on a wire cooling rack.

 

 

What’s Needed for Hoagie Rolls? 

To make this hoagie bread recipe, you need 7 simple ingredients: 

  • Warm water
  • Instant yeast
  • Granulated sugar
  • Honey
  • All-purpose flour 
  • Salt
  • Butter

How to Make Hoagie Rolls 

This sub roll recipe is incredibly easy, but it does require some patience as the dough goes through two separate rises. 

  1. Using a stand mixer fitted with a paddle attachment, make the dough (**see section below for tips on making the dough). 
  2. Transfer the dough to an oiled bowl, cover with a towel, and let rise until doubled. 
  3. Line a baking sheet with a silpat or parchment paper and shape the dough into 4-8 hoagies. 
  4. Cover lightly with a towel and allow to rise another 1 to 2 hours.
  5. Slit the top of each roll and brush with egg and milk mixture.
  6. Bake until golden and sound hard when you gently tap the outside. Brush with butter.
Four hoagie rolls sitting on a wire cooling rack. they are baked to a golden brown.

 

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, but you just have to keep mixing it. As you work the gluten, the dough become so smooth and silky.

What is a Hoagie Roll?

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.

How Long Will Hoagie Rolls Keep?

Wrap the rolls well, or place in a zip lock bag. Hoagie rolls will keep for 5-7 days at room temperature.

Can Hoagie Rolls Be Frozen?

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. 
  • 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!

A hoagie roll on a wire cooling rack. the roll is baked to a golden brown.

More Easy Bread Recipes to Try: 

 

 

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A photo of one golden brown hoagie roll in focus in the middle with an out of focus roll in the foreground and another out of focus in the background all on a wire cooling rack

Easy Hoagie Rolls

4.21 from 54 votes
Prep Time: 20 minutes
Cook Time: 16 minutes
Rise Time: 4 hours
Total Time: 4 hours 36 minutes
Servings: 8 hoagies
Made with just 9 simple ingredients, these easy Hoagie Rolls are the perfect base for French dip sandwiches, meatball subs, and more! 

Ingredients

  • 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

Instructions

  • In the bowl of a standing mixer, add the warm water, yeast, sugar, and 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.
  • Increase the speed to medium and add the salt, mixing for another 3 minutes.
  • 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.
  • Place the dough in a lightly oiled 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.
  • 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.

Notes

store in a plastic bag
Nutrition Facts
Easy Hoagie Rolls
Amount Per Serving (1 roll)
Calories 270
% Daily Value*
Cholesterol 11.4mg4%
Carbohydrates 49.1g16%
Fiber 2g8%
Sugar 3.9g4%
Protein 6.7g13%
* Percent Daily Values are based on a 2000 calorie diet.

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A photo of one golden brown hoagie roll in focus in the middle with an out of focus roll in the foreground and another out of focus in the background all on a wire cooling rack

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating




128 comments

  • No need to answer about buttermilk. I mistook butter for buttermilk. Call me a dumb bunny!

    • Reply
    • No worries at all!!

      • Reply
  • The buttermilk is mentioned on the cover , but not in the recipe. Is there something I missed?

    • Reply
  • I’ve made these twice now and both times my dough has come out rather dry. I followed the recipe to a T yet still struggles with dry, hard to work with dough. It’s not silky as it should be. What am I doing wrong? The second time I used warmer water and set timers for each step so to follow the mixing times perfectly. Any suggestions? They cook up and taste delicious each time, it seems to be forming the dough into rolls that is the biggest struggle for me.

    • Reply
    • Hi Natalie! It sounds like you might be over flouring the dough. Different altitudes can also affect the moisture of the dough. Try cutting back on the flour by 1/2 – 1 cup. I hope this helps!

      • Reply
  • Hi! I was wondering if we could make the dough the night before and let it rise overnight in the fridge, and then shape and do shaping, 2nd rise, and bake the next morning?

    • Reply
    • Yes that should work!

      • Reply
  • These were perfection! So easy to make they’re practically fool proof- unless you forget the salt like I did ha ha! The dough is wonderfully silky and easy to work with. Made them last night for french dip sandwiches because the weather was cold and snowy and I didn’t want to go to the store!

    • Reply
    • Cold and snowy in May?? I hate when that happens! Thank you so much for the feedback on the rolls and I’m so glad you enjoyed them!

      • Reply
  • This is my second time making these and they are so good. Follow the recipe and instructions exactly and they will turn out just fine. I haven’t experienced the problem that some are saying, yes the dough is sticky but keep following the recipe exactly as written and it should be fine. So far we’ve used these for sandwiches and hotdogs, tonight we’re using them for cheesesteaks. This is the best homemade bread for sandwiches

    • Reply
    • THANK YOU Adrian!! I’m so glad you have enjoyed this recipe and that you’ve stuck with the recipe and it has worked for you. I appreciate your feedback so so much!

      • Reply
  • These are delicious!! Mine deflated when I went to score the top but even though they were a little flat, the flavor was amazing & I’ll definitely be making them again! Any tips to not have them deflate when I score the tops?

    • Reply
    • Hi Kimberli! It sounds like it could have been one of two things. First, it is possible that you over-proofed the bread. Second, if you make your scores too deep, it can release too much of the gasses making them deflate. I hope this helps!

      • Reply
      • These deflated to a pancake when I tried to slit the top. They are baking flat as well? I’ll try them but not sure about the flatness for a hoagie? Maybe I will split them prior to the last rising?? Any thoughts?

      • Hi Candy! That is so frustrating! I’m so sorry! It sounds like you are over-proofing them. Another cause might be a dull knife or applying too much pressure when you score them. But honestly my initial thought is that you are letting them rise too long.

  • My dough was extremely soft also and I had to add more flour. They are on their first rise now. With so many other bakers having issues with the flour, could you please post your recipe using weight and not volume…issue solved! Seems we all scoop a little differently.

    • Reply
    • Hi Bobbi! It is a very soft dough. I’ve added a “Metric” button at the end of the ingredients list so you can see weight. There is also a video for this recipe if that helps at all to see what the dough should look like. How did they turn out?

      • Reply
      • They turned out great and I do apologize as I totally missed the metric button! Thank you for replying!

      • I’m so glad they turned out!! Thank you Bobbi!

  • Question: Ihave a screenshot of your website and some flour dusted hoagie rolls (my timestamp says 2015). Are these the same rolls, just rephotographed? Thanks!

    • Reply
    • Yes, exactly! We were getting so many questions about this recipe that I decided to make them again and re-photograph them. Enjoy!

      • Reply
  • My daughter is allergic to dairy so I substituted coconut oil and sprayed with oil before baking and they turned out great! Thanks for this simple, delicious recipe

    • Reply
    • That is great to know! Thank you so much for taking time to leave a comment, especially for substitutions that work. That helps other readers so much!

      • Reply
  • I was looking for a hoagie roll recipe to make for Italian Beef sandwiches tonight – New Years Eve. These were a disaster – and I have a lot of baking experience – dough had no real substance to it – when you sliced it with a knife on top the dough immediately collapsed – taste was not too bad – but they were not a pretty sight – very flat. I am baking at sea level so altitude not a factor and I followed recipe exactly.

    • Reply
    • Hi Elizabeth, we haven’t ever had that issue. Did you add enough flour or let them over-rise? If you watch in the video they turn out beautifully there as well and the video was actually made in a totally different altitude as well. I’d love to help you troubleshoot if you’d like.

      • Reply
  • I think the dough may need to be turned onto flour before shaping into hoagies? I definitely mixed my long enough, the initial proof was beautiful, but I couldn’t shape them it was so sticky. They turned out into horrible, ugly, large, wet, dough blobs no matter how gently I handled them. I bake a lot of bread, something is missing here….typically you turn onto flour before shaping.

    • Reply
    • Hi Kait! I just retested this recipe because we were getting so many similar comments. It is a sticky dough but it becomes satiny and smooth as you knead it. You can definitely turn it out onto a lightly floured surface if you feel like you needs it. I’m sorry it didn’t work out the first time. I appreciate the feedback!

      • Reply
  • These turned out great.. I followed the recipe to the t and yes they were sticky, but used a couple of tbsp of flour to make it workable while making loaves and had no trouble. Thanks for the detailed, but more importantly yummy recipe..

    • Reply
    • Yay! Thank you so much Gail! So glad you enjoyed them!

      • Reply
  • I hate to say this, but I don’t believe the measurements are accurate. I followed your recipe to a “T” but I had to keep adding more and more AP flour until it got to the right consistency. I’m not a novice when baking bread or rolls; I’ve been doing this for over 20 years now, so I thought I’d try this recipe, and it just did not work. I believe at least 5+ cups of flour would be right. After constant addition of flour and kneading in my mixer, it all came together. It rose perfectly, and I was able to make the rolls, and they were really good – a tad sweet, so next time, I’d cut the sugar and honey in half, at least…don’t need that much sweetness in a savory bread or roll. Just tellin’ ya like it is, for me anyway! Be well!

    • Reply
    • Hi Pamela! That definitely doesn’t sound right. I’m so sorry for the frustration! The dough should be a little tacky but not sticky at all. More flour should be added as needed. I’m going to review this recipe again and make sure nothing has been changed. Thank you for bringing this to my attention!

      • Reply
    • Hi Pamela! I just made these again this weekend exactly as written and they turned out perfectly. I am thinking that the dough wasn’t mixed long enough. It’s a little shaggy at first, but as you mix it and work the gluten, it become super smooth and silky.

      • Reply
  • How do you measure your flour? Weigh, scoop or scoop and shake or with a spoon? I use the bakers way of measuring flour and this Was far too wet. I had to add a full cup of flour to obtain the correct Consistency. Luckily I am not a novice at bread making but you may want to
    Specify the way you measure your flour. I use liquid measuring cups for all my liquids. Could get frustrating for newbies! Hope it tastes great Tonight for my meatball subs!

    • Reply
  • My dough was very sticky. Did I do something wrong? Any tips?

    • Reply
    • I’m so sorry for the frustration on this! It should be a little tacky but not sticky if everything was measured properly. I’ve had readers add up to a cup more flour to get the right texture. Be sure you knead it on a floured surface, and make sure you are also using liquid measuring cups for your wet ingredients.

      • Reply
  • Hello! If I don’t own standup mixer, how would I make it?
    Thank you!

    • Reply
    • Hi! You can do it by hand. When it says let the dough hook mix for a certain amount if time, then you’ll just knead it for that long. Enjoy!

      • Reply
      • I used a little extra flour for my hands and cutting board to knead but it came out yummy following exactly as your instructions!!!
        Thank you!!

      • Thank you for the feedback!

  • I followed the recipe to the T, except when I added the flour. I added a 1/4 cup to the dough mixture until the dough became tacky, then I kneaded the dough on a lightly floured surface (adding more flour when needed) for about 6-8 minutes. After this I followed the rest of the recipe. These hoagies turned out really good. I will make them again.

    • Reply
    • Thank you so much for the feedback!

      • Reply
  • I too followed the directions exactly and my dough was very wet! I am so glad I wasn’t the only one and way too salty!!! I questioned the tablespoon of salt!!! I should have listened to myself!!!

    • Reply
  • Don’t know if you can help… following your recipe to the ‘t’ and other recipes for no-knead bread, my dough is to wet!!! I literally had to “pour” the dough out of the bowl after following your recipe. I had to add so much flour before I could even handle it and form into rolls. Now I’m wondering if they’re going to rise again because I had to handle it so much. My husband and I are trying to learn how to make these breads and finding it very frustrating. We live in CT and it is an overcast day. Can the weather have that much to do with it??? I’m using normal measuring devices for water and flour. I aerate the flour just a bit before putting into measuring cup.

    • Reply
    • Hi Diane! I’m so sorry for the frustration on this! It absolutely shouldn’t be that wet if everything was measured properly. I’ve had readers add up to a cup more flour to get the right texture. The dough should be tacky but not sticky. Be sure you are also using liquid measuring cups for your wet ingredients.

      • Reply
  • Can I skip the honey?

    • Reply
    • If you don’t have honey, you could use corn syrup or maple syrup, but I wouldn’t skip it altogether.

      • Reply
  • When am I supposed to knead? I have never made a bread that doesn’t require kneading but I see no steps for it here.

    • Reply
    • Hi Carly! All of the steps where you are mixing with the dough hook attachment is actually kneading the dough. This recipe doesn’t need too much kneading!

      • Reply
  • Can I make a day ahead of time and refrigerate? I want to bake tomorrow but make the dough today.

    • Reply
    • Yes absolutely!

      • Reply
  • Oh. My. Word.

    I didn’t have honey so I used maple syrup and this was hands down the best bread I have baked.

    I also appreciate that it isn’t a 10 cup flour recipe- we just don’t need that much at a time and these portions were perfect- thank you so much for sharing!

    • Reply
    • Yeah! I’m so glad you enjoyed it, and thank you for taking time to leave a comment!

      • Reply
  • Can you use a bread machine for the dough

    • Reply
  • I made these yesterday. They are super easy and after about 1 additional cup of flour the dough was the right consistency. Made 4 hamburger buns and 4 hoagie rolls. Best burger buns ever in my opinion. Soft and delicious. Thanks!

    • Reply
    • Thank you so much!

      • Reply
  • Hi again thought I’d tell you about my latest add on to this recipe Powdered French Sour Dough sounds weird dosen’t it! But most people have trouble keeping sour dough starters alive and while I have had mine for years someone gifted this to me and I thought why not. I added about a TBS to the yeast as it was started and then did a slow rise in the fridge overnight and WOW it was good not quite as tangy but you knew it was sour dough. I’ve also added herbs to make dinner rolls and made Garlic Monkey bread with it!! CHEERS

    • Reply
  • LOVE LOVE LOVE!! I use this recipe now exclusively to make Hogie Buns, Burger Buns, Hot dog Buns and even dinner rolls!! I am considering trying to make white bread with it as well!! I bake a lot (almost daily) my husband LOVES fresh bread but wasn’t wild about white bread of any kind tell I made these as hamburger buns for a BBQ we had with the kids who all raved about the buns so he tried one now he is hooked. As to the issue with the amount of flour if you have never done breads the dough should be tacky but not sticky it needs a very silky sooth soft texture, if its.to wet just sprinkle in more flour a little bit at a time, if it’s to dry do the same with tepid water a Tablespoon at a time.

    • Reply
    • Thank you so much Sandra!! That means the world to us. And yes, dough is tricky and can be weird to work with if one hasn’t before but you are spot on with your tips.

      Thanks!

      • Reply
  • What type of flour should no use?

    • Reply
    • I meant should I use….

      • Reply
    • Hi Felicia, just all purpose flour.

      • Reply
  • While the recipe appears easy and tasty, I was bombarded with ads and the recipe was confined to only 2/3 of the screen width wise. Sorry. Too much trouble to view and do and I love to bake for my guys.

    • Reply
    • I’m sorry you had an ad take over. We have guidelines set for ads and that should not have happened.

      • Reply
      • Put on your AD Blocker this will stop the problem not just here but all web sites

  • Just made these and they turned out fantastic! I had to add about a cup and a half more of flour, but if you are used to the feel of dough, you will know when you have added enough. I also added less salt. But these hoagie rolls are a winner in our house!

    • Reply
    • Yes, depending on where you live and how you measure flour it could come out a little different, but it’s an easy dough to make and add flour as needed. 🙂

      • Reply
  • I know I might sound silly, but..when the recipe says, “warm water”, does it have to be a specified temperature? Thank you!

    • Reply
    • Hi Christie,

      Warm water for yeast is generally around 105-110 degrees, or in other words a warm, not hot, bath temperature.

      • Reply
  • I’ve looked for months for a good recipe for a (hoagie/bun) dough and I’ve found it!!!

    I didn’t have any issue with the dough being too wet as some reviewers mentioned…Other then having to sprinkle in a few tbsps of flour on the initial kneading. Bread is a “living” thing and needs to be nutured based on your environment. When it’s humid, your dough might need more flour. More water if our environment is dry.

    These rolls came out soft, and amazing. I am already planning to cut and shape smaller ones for hot dog buns, and round buns for burgers!

    To be fair, my only critique is that it was too much salt for us. I will have to cut the salt a bit. That’s a small critique however. I usually bake with kosher salt and had to use regular salt today. We aren’t used to the higher sodium level and could really taste it.

    Thank you for the recipe I was searching for! Philly cheese steaks have never taste so good!

    • Reply
    • Hi Kelly, so glad to hear that you liked them and you’re absolutely right about the bread. Clearly you know yeast well. 🙂 Thanks for the love!

      • Reply
  • I have tried so many different recipes over the last few years and this is hands down the best for hoagies! Perfectly soft rolls. The family loved them. Thanks so much for this keeper!

    • Reply
    • Thank you Lisa! That makes us so happy!

      • Reply
  • Tried the recipe out today, it was great, everybody loved the hoagie rolls. Yes I thought the dough was a bit softer than I thought as well, but I used some samolina both on my hands and on the worktop while shaping the dough and it helped a lot(though I did use quite a bit of samolina for the dough not to get too sticky), it even helped to give the surface of the rolls a sense of crunchiness. Just in case anyone thinks the dough comes out too gooey, this could be a solution.

    • Reply
  • Making these as I type. The dough did come out gooey after the first rise. Next time I make this, i will put another cup of flour.
    Unfortunately, since it was so gooey, I couldnt roll it the way it says on the recipe. Instead, I just laid down parchment paper with flour on it to get a little more control on it. Still pretty stoked to see what happens. Thank you!

    • Reply
  • Just baked the hoagies using your recipe. As noted in some of the other messages, it was much (much) softer dough than I expected. But luckily I made them before I read the comments and continued with the process. It was much easier to manage after the first rising. They are soft and well cooked inside. Can’t wait to taste test with my son but I think he will love them. Thank you for the recipe.

    • Reply
    • I’m so glad you did too. It’s a soft dough but they totally turn out. 🙂

      • Reply
  • I’ve made this recipe a few times (along with your French dip) but always have to add an extra 1-2 cups of flour because it’s like cake batter otherwise. Still good! I look forward to trying other recipes from your blog!

    • Reply
    • Really? How interesting, I’ve never had such a loose dough. We must measure differently. I guess I have a heavy hand haha

      • Reply
  • This recipe rocks!! It was yummy,, loved the texture and taste of the bread pared it with chicken meatballs in sauce.
    New family favorite!!!
    🙂 Thanks again

    • Reply
    • So glad to hear that!!

      • Reply
  • Wow, I’m not sure what happened but 3.5 cup flour left me with a total goey mess that I tried to save. The tablespoon of salt just made my save not even worth it?any ideas????

    • Reply
    • Boy, I’m not sure. With the amount of water that the recipe uses there isn’t any way it should be gooey. It’s softer and not a super tough dough but I have yet to have this issue. Is there any possible way an ingredient was not measured correctly? Sorry, I wish I was there to help!

      • Reply
    • Im having the same problem! I always make breads and rolls so I’m not sure why mine is gooey either. Like theres no way to put it in an oiled bowl lol.

      • Reply
      • It shouldn’t be smooth like a regular bread dough, however it’s definitely not gooey. It could be that the flour is being measured too lightly. I would add a tablespoon more at a time to bring it together.

  • Hi
    lets look yummy! Do you know the nutrition charts for these? I’m on a low
    carb diet! thanks

    • Reply
    • Hi! Unfortunately that is not an area I’m an expert in so I don’t. I’m sorry. 🙁

      • Reply
  • carb count? do you know/

    • Reply
  • HI
    JUST A QUICK QUESTION DO YOU KNOW HTE NUTRISIONAL INFORMATION

    • Reply
  • Is it table salt or kosher?

    • Reply
    • Hi Jessica, just regular salt. 🙂

      • Reply
  • Hi,

    They came out great! I just had a difficult time visualizing the instructions to make them into the hoagie roll shape Can you provide pics?

    Thanks!

    • Reply
    • I’ll have to do that!

      • Reply
      • The instructions were clear enough for me…. Just sayin.

      • 🙂

  • What type of flour do you use for this recipe? Is it Bread flour or all purpose? Also can substitute wheat flour to make them into a wheat hoagie?

    • Reply
    • We use all purpose and when doing whole wheat we do about 70/30 whole wheat and white flour or they get too heavy. You could even do 50/50

      • Reply
  • Super excited to try this! Do you have to use instant yeast or would active dry yeast work?

    • Reply
    • You can use dry active, just male sure you don’t skip the proofing

      • Reply
  • Hey! I am in culinary school and we have to do cooking exams and your hoagie recipe is one of the very few that I’ve been able to find so far. We only get 2 hours to cook our dish though and I was wondering if you shape them for the first rising and just let them rise once or if it necessary for a double rise? I really don’t want to use another type of bread but will if I have to. Any suggestions? P.S. My exam is October 6th Thank you!!

    • Reply
  • This was my first try with hoagie rolls. The dough itself was great, taste and texture…..great. I would like a little more on the how to shape them. I will definitely need a lot of practice. Thanks Basil.
    Newbie in training.

    • Reply
  • Hi,
    I tried your recipe last night, and for some reason it came out too salty. =( I’m not sure if I did something wrong but I followed the instructions. Was one tablespoon salt too much for the recipe?

    • Reply
    • Hi, 1 tablespoon is correct. I’m sorry it came out salty, it definitely shouldn’t have. Try half a tablespoon an dlet me know how it goes. 🙂

      • Reply
      • I will try that and let you know, thank you!

    • You must follow a fairly low-salt diet (Good on ya…) if you found this bread too salty. I routinely add a teaspoon of salt to most bread dough recipes to get the flavor up.

      • Reply
  • What temperature is the butter when you add it to the dough?

    Thanks

    • Reply
    • Thanks for double checking. Room temperature 🙂

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    • Feel like you should actually mention that somewhere in the recipe.

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      • It isn’t necessary, but I often use room temperature because I’m in the habit from another bread recipe, that’s why the recipe did not state it. In fact, you get a slightly chewier crust without room temperature but that’s also trickier for those who do not often make bread. 😉

      • it says the butter should be soft…

  • My homemade hoagie rolls always come out to dense no matter what recipe i use,why is this????

    • Reply
    • Hi Natalie, it could be the recipe, over flouring or kneading time. It’s hard to tell without seeing the recipe and watching you make them. This recipe is light every time and I tried to make it quite exact so give it a go

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  • WOWWW!!! Made these last night and they are FANTASTIC! I’ve tried a few of these recipes (grinder, subs, hoagies, torpedoes) and to date this is by far the best. They toasted up nicely and held the fillings. They are soft and buttery and just delicious.
    I did make my dough in my bread machine so I had to tweak the recipe just a bit. It was a little too wet so I ended up adding more flour and a touch more salt. I also proofed them with steaming hot water in my oven. They came out great. Highly recommend this recipe.
    One last note….I recommend staying away from the recipes that claim to be Subway Copycats and try this one.

    • Reply
    • Thank you so much for the kind words Gillian! I’ve never used a bread machine, but I’m always a little tempted to get one.

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  • I literally have been dying for a simple hoagie recipe and you did it! Bookmarked!

    • Reply
    • yay!! We love this one!

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  • I need to go make these rolls right now!

    • Reply
    • Hope you do! Nothing better than fresh bread!

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  • I’m also not understanding the directions on pinching and rolling the rolls.

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    • Just press the dough into 8 rectangles, fold a small piece of the dough over on the long end and pinch it to the dough. Continue to roll like you would cinnamon rolls and pinch the ends shut. 🙂

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      • Thanks! I see it now. Looking forward to making these!

  • Love the recipe but before I get started just making sure it’s 1 TABLESPOON of salt not teaspoon? Also if you don’t mind what do you mean when you say “pinch the long edge closed”

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    • Yup, 1 tablespoon! And picture cinnamon roll dough, you fold over a piece of dough, press it into the dough that’s flat and then continue to tightly roll. 🙂

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      • Thank you for the visual explanation, sometimes I’m dense when there’s no visual attached.

      • I totally understand. I wish I had been able to shoot a step by step that day.

  • My hubby was JUST saying how he really wants french dips for dinner sometime and then, BOOM, you post this. It’s like you KNEW! These look perfect girl! Pinned!

    • Reply
    • Meant. To. Be.

      • Reply

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