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These easy homemade hoagie rolls are soft, chewy, and sturdy enough to hold all your favorite sandwich fillings — yet simple enough for even beginner bakers. With just a handful of pantry staples and straightforward steps, you can skip the store-bought rolls and bake bakery-style hoagies right at home.
Made with just 9 simple ingredients, these easy Hoagie Rolls are the perfect base for French dip sandwiches, meatball sliders, pesto meatball sandwich and more!
Why Make Fresh Hoagie Rolls?
BECAUSE YOU WILL BE A HERO.
We 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!
We received a comment on our french dip sandwiches post saying they would like the recipe for the hoagies 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 that recipe has gotten really popular and I not only started getting more comments, but emails too!
One night, we were eating french dip 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: Activates the yeast and hydrates the flour, helping the dough come together smoothly.
- Instant Yeast: Leavens the dough, allowing the rolls to rise and develop a light, airy texture.
- Granulated Sugar: Feeds the yeast to encourage rising and adds a subtle sweetness to the rolls.
- Honey: Enhances flavor, adds gentle sweetness, and helps create a softer crumb and lightly golden crust.
- Flour: Provides structure and strength while keeping the rolls soft and tender.
- Salt: Balances sweetness and enhances flavor while strengthening the dough’s structure.
- Butter: Adds richness and tenderness, creating soft, fluffy hoagie rolls.
- Egg: Used for brushing the rolls before baking to promote a shiny, golden finish.
- Milk: Combined with the egg white to thin the wash and help create an evenly browned crust.
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.
- Make the Dough: Using a stand mixer fitted with a paddle attachment, make the dough (**see section below for tips on making the dough).
- First Rise: Transfer the dough to an oiled bowl, cover with a towel, and let rise until doubled.
- Shape the Dough: Line a baking sheet with a silpat or parchment paper and shape the dough into 4-8 hoagies.
- Second Rise: Cover lightly with a towel and allow to rise another 1 to 2 hours.
- Slash: Slash the top of each roll with a really sharp knife or blade and brush with egg and milk mixture.
- Bake: 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 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.
Hoagie Roll FAQs
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 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!
Homemade hoagie rolls might sound intimidating, but this easy recipe proves just how achievable they really are. Soft, chewy, and incredibly versatile, and homemade is always better. Make a batch for dinner, freeze extras for later, and enjoy fresh, bakery-quality bread whenever you need it.
More Easy Bread Recipes to Try:
- No-Knead Artisan Bread
- French Bread
- Herbed Focaccia Bread
- Classic Potato Rolls
- Homemade Naan
- 7 Up Biscuits
- All of our bread recipes!
Watch How Each Step of This Recipe Should Look…
Easy Hoagie Rolls
Ingredients
- 1 ½ Cups Warm Water
- 1 Tablespoon Instant Yeast
- 1 Tablespoon Granulated Sugar
- 1 Tablespoon Honey
- 3 ¾ 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.1 ½ Cups Warm Water, 1 Tablespoon Instant Yeast, 1 Tablespoon 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 ¾ 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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Thank you so much for the feedback Steve!! I can’t figure out where people go wrong with this recipe to help them, so I appreciate you taking time to leave a comment so much!
This has gotta be the worst recipe i’ve done. Another person said it’s like soup and it is . Added much more flour than I needed and it was still way too sticky. I’ve made a lot of bread before this was just bad measurements. The ads are the worst, Was having trouble even following/ reading the recipe because there are way too many ads . Even the one video I was able to see 10 seconds in and an add the another random video started to play. Tried to make this several times to make this work, it’s a waste. Save yourself time and money and try another recipe for hoagie rolls.
Hello! So Sorry for the frustration! Thank you for your feedback! My ad partner is Raptive, and they care about reader experience and would value hearing from you. Please go here (https://raptive.formstack.com/forms/reader_feedback_form_06) to fill out a quick one-question survey.
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.
Hi Scotty! Were you able to watch the video tutorial included in the post. That goes through each step and show how the dough should look.
I am an old man so I have seen the population go from lean and healthy to fat and sick. It is mostly from the change in what we eat. Almost all recipes today use “Vegetable oil”. A better description is “seed oil”. For example Canola oil used to be called rapeseed oil and was for lubrication machinery. Petroleum oil works better so they needed a new market. So with a lot of processing they made it into canola. It is very bad for your health. Olive and cocnut oils are ok but olive oil is ruined by heat. Best to use clarified butter, beef tallow or lard. Don’t let the FDA mislead you they are in the pockets of big AG and will approve whatever big AG wants.
Thanks for the feedback Leslie!
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.
Hey Laura! Did you let the dough rise? It is a sticky dough, but if you let it rise and turn it out onto a floured surface, it should be ok.
They turned out great! I did four and they were quite large so I’ll probably make then smaller and do more next time. But my family didn’t mind having a large portion because they were delicious. We made French dip sandwiches and the entire meal was filled with “mmmmm’s” will make again.
Yay!! Love to hear this Naomi! Thank you so much for taking time to leave us feedback!
These rolls are xexcellent and so easy to make. Today was the second time I’ve made them by popular demand of my family. For those that are questioning the dough being sticky, yes that’s what makes them so soft and airy. I just rub my hands with oil and remove the dough from the mixer without a problem. Once it has risen the dough will not be sticky but if you see it’s still sticks just sprinkle some flour.
Thank you so much for the feedback Markella! I’m so glad you and your family loves this recipe as much as we do!
Very yum, turned out really good and my parents loved them 🙂
Thank you so much for the feedback Mia! So Glad you enjoyed them!
Can this be proofed overnight?
Hi Amanda! Yes, either proof can be done in the fridge overnight just make sure they are covered and let the dough come to room temperature and rise to double it’s size before proceeding with the recipe.
Can I sub the all-purpose for bread flour? I’m new to bread baking and bought a huge thing of bread flour, to my surprise a lot of the recipes seem to call for all-purpose
Hi Ericka! I honestly haven’t tried this recipe with bread flour. It seems like it would work fine and make a delicious hoagie. I’ve had a few readers say they are going to try it with bread flour. If you try it, I’d love to hear how it goes!
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.
Hi Dani! You might have solved all the problems that some people have with this recipe. I could never figure it out! The recipe card says 1 1/2 cups of water. I’ve changed it so that the 1/2 is smaller font so it’s easier to read. Thanks for your insight!
I made these for beef dips and they were perfect ! Even for a sandwich the next day still so soft. I had 2 rolls left and I turned them into cheesy garlic bread and so delicious. Making again for beef dips on christmas eve 🎄
Love to hear this!! Thanks Charisse!