Easy Hoagie Rolls

 

Easy hoagie rolls recipe! And it's all done in a mixer so no need to knead! ohsweetbasil.com

 

I’m ready for it. Go ahead and let me have it about how darn long I took to post our easy hoagie rolls 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!

 

Easy hoagie rolls recipe! And it's all done in a mixer so no need to knead! ohsweetbasil.com

 

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.

 

Easy hoagie rolls recipe! And it's all done in a mixer so no need to knead! ohsweetbasil.com

 

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 (you can even see which hoagies I rubbed a little butter on and which I did not. Butter is always best, but Cade and I had decided to forgo it this one time.) and now here we are. You’ll have to forgive the photos and trust me on the method because as you can see they turn out perfect. Even if I hadn’t shaped them beautifully for photos.

 

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?

To freeze hoagie rolls and buns, place them inside a freezer bag and seal tightly.

Hoagie rolls will keep 3 months in the freezer.

 

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.

 

 

Easy Hoagie Rolls

Easy hoagie rolls recipe! And it's all done in a mixer so no need to knead! ohsweetbasil.com
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4.34 from 24 votes

Easy Hoagie Rolls

Prep Time4 hrs
Cook Time16 mins
Total Time4 hrs 16 mins
Course: Fixing Lunch with Sandwich Recipes that Aren't PB&J
Keyword: bread, hoagie rolls, rolls
Servings: 8 hoagies
Calories: 270kcal
Author: Sweet Basil

Ingredients

  • 1 3/4 Cup warm water
  • 1 Tablespoon Instant Yeast
  • 1 Tablespoon Sugar
  • 1 Tablespoon Honey
  • 3 3/4 Cup Flour
  • 1 Tablespoon Salt
  • 3 Tablespoons Soft Unsalted Butter cubed

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 2 minutes.
  • Finally, add the softened butter and mix for another minute.
  • 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 8 hoagies. I like to flatten each piece into a rectangle, pinch the long edge closed and tightly roll it then pinch the seam and ends closed (just like you would roll dough for a log of cinnamon roll dough).
  • Place seam side down and repeat with remaining dough.
  • Cover lightly with a towel and allow to rise another 1 to 2 hours.
  • Preheat the oven to 375 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.

Nutrition

Serving: 1g | Calories: 270kcal | Carbohydrates: 49.1g | Protein: 6.7g | Cholesterol: 11.4mg | Fiber: 2g | Sugar: 3.9g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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86 comments on “Easy Hoagie Rolls”

  1. 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!!!

  2. 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.

    • 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.

  3. Can I skip the honey?

  4. 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.

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

  6. 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!

  7. Can you use a bread machine for the dough

  8. 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!

  9. 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

  10. 5 stars
    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.

    • 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!

  11. What type of flour should no use?

  12. 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.

  13. 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!

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

  15. 5 stars
    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!

  16. 5 stars
    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!

  17. 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.

  18. 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!

  19. 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.

  20. 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!

  21. 5 stars
    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

  22. 1 star
    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????

    • 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!

    • 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.

      • 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.

  23. 4 stars
    Hi
    lets look yummy! Do you know the nutrition charts for these? I’m on a low
    carb diet! thanks

  24. 4 stars
    carb count? do you know/

  25. HI
    JUST A QUICK QUESTION DO YOU KNOW HTE NUTRISIONAL INFORMATION

  26. Is it table salt or kosher?

  27. 5 stars
    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!

  28. 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?

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

  30. 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!!

  31. 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.

  32. 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?

  33. What temperature is the butter when you add it to the dough?

    Thanks

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

    • 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

  35. 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.

  36. 5 stars
    I literally have been dying for a simple hoagie recipe and you did it! Bookmarked!

  37. I need to go make these rolls right now!

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

  39. 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”

  40. 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!