Hoagie Roll Recipe
This homemade hoagie roll will help you seriously step up your sandwich game. Plus, you can easily change the shape of this dough to be round for burgers or a smaller size for hot dogs. Once you see how simple and easy it is, you’ll be tempted to only use homemade ones forever.
I remember the first time I heard the phrase “hoagie bun”. Isn’t it a strange term? A hoagie may go by many names – a roll, a sub, a hero, or a loaf to name a few. Whatever you call it, they’re fantastic!
What is a Hoagie?
Hoagie buns are typically long, flat rolls that have a soft inside and a harder exterior. The name has an interesting story behind it. Actually, to be accurate there is not one but four different stories about where the name hoagie bun came from! You can read more about the origins of a hoagie here if you are interested.
Versatile Sandwich Rolls
While a sub sandwich will need that classic elongated shape, you can make these sandwich rolls into a smaller size and use it as a hot dog bun. I’ve even made this recipe into round sandwich rolls to use with bacon cheeseburgers or chicken salad sandwiches.
Tips for Making a Hoagie Roll
Many people haven’t experienced baking fresh bread at home before. If this is your first time making a hoagie roll from scratch, don’t worry! Follow this hoagie recipe and you are virtually guaranteed a perfect bun! Here are some extra tips to help you along the way:
- Give the dough 2 proofings if the time allows. This will better the texture and flavor of the hoagie rolls.
- If in a pinch you can omit the first proofing. Just knead, shape, proof, then bake. (see the recipe card at the bottom for details).
- If you’re using the hoagie roll for a sandwich that needs to hold its shape (like for a french dip sandwich), brush the outside with egg whites. This will give it a firmer crust.
How to Make a Hoagie Roll
*For detailed recipe instructions see the recipe card bottom of the post.
- Dissolve the yeast with a pinch of sugar and let it sit until the mixture foams.
- Add flour, sugar, salt, warm water, and yeast to a stand mixer bowl. Mix well, then knead with a dough hook or by hand. Lastly mix in the room temperature butter until fully incorporated.
- Optional, but recommended: allow your dough to proof for 45 minutes – 1 hour or until doubled in size.
- Shape your hoagie rolls into the desired shape.
- Allow to proof until the shaped rolls are double in size.
- Score the rolls and bake.
- Remove from the oven and allow the hoagie rolls to cool for 20-30 minutes.
How to Cut a Hoagie Roll
Cutting a hoagie roll is fairly simple, but the method you will use depends on how you will be eating the sandwich. If you plan on piling your hoagie roll with cold cuts like a classic sub, you’ll want to utilize the “u cut”. Essentially you’ll take a knife and cut a long, thin u-shaped wedge out of the top of the roll. Fill your sub up with toppings, then place the u piece back on top.
If you’ll be using the hoagie roll for a meal like this Easy Philly Cheesesteak Recipe, I recommend you cut it as shown below. However you do it, it’s delicious!
More Baking Recipes to Try:
Hoagie Roll Recipe (it's easier than you think)
This homemade hoagie roll will help you seriously step up your sandwich game. Plus, you can easily change the shape of this dough to be round for burgers or a smaller size for hot dogs.
Hoagie Roll Ingredients
- 2 1/4 tsp active dry yeast or instant yeast (2 1/4 tsp = 1 packet) Platinum Red Star will giv e you the best results
- 3 1/2 to 4 cups bread flour or all purpose flour
- 2 tbsp granulated sugar
- 2 tsp kosher salt (use less if using table or sea salt)
- 1 1/3 cups warm water (divided) (110F°)
- 1/4 cup unsalted butter, room temperature
How to make the Hogie Roll Dough
Yeast: Dissolve 2 1/4 tsp of active dry yeast in a 1/3 cup warm water with a pinch of sugar and let sit for 10-15 minutes or until the mixture foams up and increases in volume just slightly. This ensures that the yeast is active and that the yeast will be easily incorporated into the dough.
Omit this step if using instant yeast and just add it as-is in step 2 where it calls for the yeast mixture.
Knead with a mixer: To a bowl of a stand mixer (if you'd like to make this dough in a bread maker see Note 1 at the bottom) add 3 1/2 cups flour, 2 tbsp sugar, 2 tsp kosher salt, remaining warm water and the yeast mixture from step 1. Stir quickly with a spoon to bring all ingredients together. Then, attach a dough hook and knead until the dough stops sticking to the walls of the mixer, becomes tacky to touch or for 10 to 20 minutes on speed 3 (or low speed).
TIP: DO NOT overknead the dough or the gluten fibers will break and the dough won't have the strength of the gluten network to hold in the air bubbles as it rises. This will give you doughy hoagie rolls that don't rise well.
Next, add the room temperature butter and knead until fully incorporated (~2 minutes).
Knead by hand: add all ingredients together with the yeast mixture except for the butter to a large bowl and stir with a spoon to slightly bring everything together. Then, knead with your hands for about 15-20 minutes or until the dough is tacky to touch and is very stretchy when pulling a small piece into a pane. Add room temperature butter and knead until it's fully incorporated.
Omit this step if you'd like to make the Quick Hoagie Rolls
Proof: Transfer the dough to a well-oiled bowl, cover with a tea towel and allow to proof until doubled in size in a warm (85° to 100F°), draft-free place, ~45 min - 1 ½ hours.
If you have a proofing option on your oven, use it.
Otherwise, wet a kitchen towel and wring out excess water. Fold the towel and microwave for 1 minute. Now cover with an upside down dinner plate to trap in the heat. Next, fold a dry kitchen towel and cover the plate to prevent direct heat with the bowl.
Place your bowl with the dough on top of the dry towel and keep the dough in this warm environment of the microwave until it's doubled in size.
Divide and shape:
Turn out the dough onto a floured or oiled surface. Divide it into 6-8 equal pieces (or 4 if you're looking to make them XL). Use a kitchen scale if you'd like the hoagie rolls to be exactly the same size. Shape all of them into smooth and tight balls. Leave to rest for about 10-15 minutes. Using a rolling pin roll each ball into a 6"x4" rectangle (for 6 -8 rolls). Then, roll into a tight 6-inch roll, pinching the ends to seal.
Set on a parchment-lined 16"x21" baking sheet seem side down spacing the rolls evenly. Cover with a clean kitchen towel. Allow to proof until doubled in size (~30-45 min) in a warm place (oven with just the light on, for example). Just remember to remove the proofed rolls from the oven when before preheating the oven for baking).
Preheat the oven to 375F°.
Using a serrated knife score each roll about 1/4 inch deep, lengthwise. If you wish, you can brush the tops of the hoagies with a lightly whisked egg white, or leave them as is.
Place in the oven and bake for about 15-20 minutes or until the outside is golden in color. If the hoagie rolls are baked through, the internal temprature reading should be 200F°.
Remove from the oven to a cooling rack and cool for at least 20-30 minutes before cutting, or until the hoagies are room temperature.
How to make the Hoagie Rolls dough in the bread maker:
- Load the bread maker container in the following order: water, sugar, salt, flour, yeast. Set it for the 1.5 hour 2 lb loaf dough cycle. About 20 minute into the cycle or when the bread maker beeps to add the "add-ins" add the room temperature butter and allow it to knead the butter in. After the dough has proofed, follow to step 4.