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.
There’s nothing like the smell—and the taste!—of freshly baked bread. If you agree, you’ll love this Homemade Pita Bread recipe, my Rustic Farmer’s Bread, and this incredible Artisan No-Knead Bread.
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.
Also this recipe can be used for this egg boat breakfast sandwich, or this easy Philly Cheesestake sandwich and my newest favorite, roast beef sandwiches! The options are endless.
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.
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This recipe is horrible! Please read your directions they go from a-z-b-y. I wish I could be reimbursed for the wasted ingredients
Care to comment on your comment. I was considering making this. Wonder what you did not like about
kneading in a stand mixer for 20 minutes is way too long of a time…Try 7-8 minutes.
The bread tasted good. My problem is the directions-it felt a bit all over the place. In the less detailed directions, there is no mention of butter at all. The detailed directions call for 1/4 room temp butter! Lots of scrolling to make sure what I was doing was correct.
Absolutely fantastic recipe worked out great perfectly crisp on the outside, light and fluffy on the inside.
I haven’t made this particular hoagie recipe yet, but I have a question about your terminology more than the recipe itself, which I’m sure with some tweaking would be fine.
In my experience, proofing is for the yeast, to find out if it’s viable, and it’s a matter of letting it foam up for a few minutes after you add whatever lukewarm liquid you plan on using for your bread, to ensure that the yeast is alive. I believe what you are referring to as proofing is actually allowing the dough to rise, a critical step in any bread-making. So, read in that context, your directions make more sense to me.
I’m not trying to be nit-picky, but terminology for a new bread baker is pretty important. I have never heard of having to proof your yeast more than once, so I was a little nonplused at first, and I’ve made many loaves.
Thank you for your comment. Here’s more information for what the term “proofing” means according to Wikipedia – https://en.m.wikipedia.org/wiki/Proofing_(baking_technique). My use of terminology in this post is pretty consistent with that which is described in Wiki as well.
Excellent recipe!! I made 3 hoagie rolls for cheesesteaks today and 6 round rolls for wimpies tomorrow. Perfection. I put the bowl of dough in the fridge for a cold, overnight rise. This morning I shaped them, let them rise and baked them off on a parchment lined baking sheet with a sprinkle of cornmeal. The smell of them baking was intoxicating. They are light, soft but substantial enough to hold up to the fillings we’ll put in them. This will be my go-to recipe for sandwich/hoagie rolls! Thank you!
Fantastic! I kneaded the bread for about 15 min others on low speed and these turned out just perfect! After I added the butter I felt like the dough was a little wet, but 1 tablespoon of extra flour solved that. Thank you for the great recipe and instructions.
Fantastic recipe…I am an avid bread baker and this turned out perfect. I did shorten the kneading time by about 5 because my dough was the right consistency, just need to recognize when it’s ready! So great and simple!!
Love hearing that!
Terrible!!! Wouldn’t try again. I threw out the dough. Why would you kneed so long and then add the butter?
Adding any kind of fat before the gluten is formed will slow down gluten formation. Gluten formation is needed for the best rise/strength of the dough. You can add the butter together with other ingredients, but it will slow down the process of gluten formation.
I made these today for sandwiches for dinner. It is a very good recipe, tender, just lovely. I did want to mention that when you add the softened butter, the dough will look like it is sort of splitting. That’s OK, just keep beating it in until it comes back together. It looks scarey but be assured it does work. I didn’t change a thing in the recipe. It’s great.
I normally knead my bread dough by hand but was busy today so I decided to try the stand mixer. 20 minutes seemed like such a long time so I did 15. The rolls turned out fantastic. Such a nice crumb! Really transformed our chicken sandwiches. Thank you!
Great recipe. First time making hoagie rolls. I did have a slight problem with the way my rolls came out. Def on me. The rolls were a bit heavy. Still good for sandwhiches and what not. I accidentlty bought bleach flour. So would that have caused the heavyness? I did run the mixer for 20 minutes for the kneading . Should have I gone longer?
I’ve done this recipe several times now and my rolls always come out so nice looking and they taste better than any I’ve ever purchased at a market. I make mine in my bread machine so it is even super easier. Thanks for this great recipe. Even my daughter-in-law was impressed!
So good! Can we freeze the extra?
I’m so disappointed, I followed this recipe, but ended up with a bowl of soupy flour in my mixer bowl. I’m not sure if it’s my dough hook (could that possibly be?), but I cannot for the life of me get a workable dough out of my stand mixer, not without adding so much flour that the bread becomes ruined. I’m getting seriously discouraged from bread making.
I started with 3 1/2 cups flour and added the additional 1/2 when the dough did not come together.
Sounds like the problem is your flour. Have you tried changing the brand of flour? I have had an experience like you’re describing and the problem was bad flour. When the flour is bad, sometimes it fails to come into a ball no matter how much flour you add which results in a hard lump instead of fluffy baked good.
Good flour can and fresh unexpired dried yeast are essential to good baked goods. If you’re able to get your hands on King Arthur brand of flour or Bobs Redmill, both of those are good. For the best rise and texture I recommend the Platinum Red Star yeast – ever since I switched to this yeast my baked goods became exceptional. They were good bhbu for, but now they’re amazing!
Great recipe! I bake a lot and have tried many different “hoagie” roll recipes and this one was the best so far. I made 6 rolls and the size was just right for meat ball sandwiches. I toasted them a bit and they held up super well to the meat and sauce! I was a bit hesitant about adding the salt at the start but it didn’t effect the rise at all. My only change was switching to hand kneading when I added the butter. It wasn’t incorporating well in the stand mixer but finishing by hand did the trick. Definitely goes to the top of the class!
Wow! What a great review! Thanks, Diane!
I followed your recipe to a tee, and like all things, it always takes some adjustments because of all the factors you also mentioned in one of your replies to a disgruntled reader.
Well, these are my modifications, for all it’s worth:
1. I used my own batch of sourdough starter, and replace the corresponding amount in flour and water from the listed ingredient’s weights.
2. I delayed the addition of sugar, salt, and butter so that during autolyse (first proofing) gluten’s development is optimized.
3. I use a heat sink (a 1/4″ steel plate in my oven, so that the bottom cooks more uniformly. As a consequence, I had to bake the buns for 30 minutes.
Modifications 1 and 3 are, of course, a personal choice, but I think that modification 2 is important, because sugar and fats hinder gluten development during autolyse.
Hi Paolo Catasti,
Sounds like you definitely know a thing or two about bread baking. This recipe was simplified for a common baker with not a lot of advanced knowledge and skills in bread baking. But, if one wanted to go pro, all your modifications are such valuable info. Thank you for sharing!
I use my bread ma home a lot to make butter rolls. My machine is an older machine and it doesn’t do all those things like beep to tell you to add things in. So with that said when would I add the butter? Usually When making rolls I add the butter after the wet ingredients have been added.
Great and easy to follow.
I don’t have a stand mixer or a bread maker I’ll have to do it all by hand is that okay?
Yes, you can totally make it by hand. Just knead the dough until it stops sticking to your hands, or becomes tacky to touch. Do not add too much flour or the buns will be heavy.
I had high hopes for this recipe but was a little disappointed.
The dough was beautiful and easy to work with but I expected the rolls to rise more in the oven but they were much more flat than I expected. Perhaps because I stretched it to 8 rolls? I’m an avid baker and have used the yeast recently, as well as had no problems getting the dough to rise before shaping.
I definitely plan on trying this out again and making a few tweaks to see how it goes!
Hi Amy, thank you for your honest review.
If you try this recipe again and you want them larger in size, I’d recommend only making 6 or 4 out of this recipe.
Just an FYI, when allowing the dough to rise, only allow it to double in size before putting it in the oven. You know the dough is ready for the oven when you can press with your finger about 1/2 inch deep and the hole fills in only partially and very slowly. If it springs back quickly and fills in completely, it needs a little more rising time. If you poke it and it just stays indented, the dough has over-proofed and will not rise a lot more in the oven. An over-proofed dough actually rises in the oven and deflates a bit when removed.
Can the butter be substituted for margarine or oil, something nondairy?
Yes, you can use margarine or oil.
I made the recipe, following the directions. It was delicious! Thank you for sharing amazing recipe.
This recipe is so confusing. How is it possible the mixer and hand kneading times are the same and SO LONG? And when and how are you supposed to add the butter? I’ve never made bread and kneaded it for 20 minutes and THEN add the butter? So much clarification needed on this one
every mixer and speed of kneading by hand is different, these are only estimations. That is why I included a description of what the dough needs to look like when the kneading process is done. You need to use your own judgement for when you need to stop kneading as only you can see and touch the dough in front of you. Different flours, humidity in the air, equipment and speed, is different, and there’s no way for me to give you a precise time, so I used an estimation based on how long it took me with my equipment, in my environment.
While many recipes will tell you to only knead it for several minutes, and you can for sure knead for only several minutes, there are proper ways for handling the dough and there are shortcuts that can be taken. Kneading until proper gluten formation (in this case 20 minutes) is the proper way to do it, but that doesn’t mean that you can’t do it for several minutes as a shortcut.
The butter can also be incorporated into the dough at the beginning of the mixing process, as a shortcut. But the proper way to add fats to bread doughs is to add it at the end, after the gluten has formed. Adding the butter in the beginning will hinder the formation of gluten in the dough and require longer kneading.
To add the butter into the already kneaded dough, you can break the dough into chunks, then add the butter in chunks and turn your mixer on a higher speed to incorporate it. Or just mix it in by hand by adding flattening the dough slightly, adding the butter to the middle, then folding it in half and continuing the folding and stretching of the dough until the butter is fully incorporated. There’s no need to use any precise method for incorporating the butter, just however works for you.
If it helps, I use a Kitchenaid ProLine Series 7 and I learned that apparently it is *very* particular about how to use it for bread. Apparently, you only ever want to run it at speed 2 and divide the time required by 5 (the conversion is 2 min stand mixing for every 10 min hand kneading), using the dough hook. My initial attempt led to VERY overworked dough because I didn’t adjust in this way and followed the recipe as written. When I only kneaded for 4-5 min with the dough hook and then added the butter after that, it came out perfectly. I actually removed it from the mixer and finished incorporating the dough by hand to make sure it couldn’t overwork.
Technology, super helpful but sometimes a little overenthusiastic.
Those are great tips.
It’s hard to write recipes that will fit everyone’s equipment and knowledge level, but I do my best to try to also include information on what to look for in the dough when you’re kneading. Hopefully those are helpful as well.
I made these rolls on a first attemp and will definitely give it another go. I was a made a mistake or two, but know in which areas need improvements.
I have ome simple question? Can these rolls be freezed?
Awaiting your reply.
Hi Zee Dee,
yes, the rolls can be frozen. Just wrap tightly with plastic wrap and freeze until needed. When you want to eat them, leave at room temperature or microwave to thaw.
I made these today, and am not an experienced bread baker. They turned out okay. I mean they tasted good. Crunchy on the outside and fluffy on the inside. So I’m glad I didn’t make doorstops! But I found when I cut them open to make subs, they unraveled, like my roll wasn’t tight enough or something. 3 of the six were not sandwich material. If I just make 4 big ones instead of 6, can I omit the rolling up. It really didn’t work for me
Reading the comments, several mention milk? Are they simply replacing the warm water with milk? I don’t see any mention of milk in the ingredients list
Not sure. The recipe only includes water, though.
Your recipe is great that I want to do it. But I wonder that what thing can I eat with Hoagie Roll?
You can use it as bread to eat with a meal, or use it as part of a sandwich.
Patience, thy name is Marina
There seemed to be a few fundamental problems with this recipe. I encourage the chef (Marina) to consider these improvements:
1. Be sure that people can’t cut the recipe in half. It simply doesn’t work well, especially if kneading with a standard mixer and dough hook.
2. Kneading for 20 minutes seems to overwork the gluten. So, once the dough goes into the oven, the rolls don’t rise as well as they should. They are denser with a harder surface (which is what happens when bread dough is over-kneaded).
3. Rolling out dough balls to a rectangular pancake shape after going to the trouble of having the dough rise for an hour seems to undo the work of letting the dough rise. This contributes further to a hoagie roll that doesn’t rise as well. Maybe this was my error, but I bake bread every single week.
4. It seems to make sense that the dimensions of the rolled out “pancakes” would depend on whether you were making 4, 6, or 8 rolls. Or am I missing something?
Thanks for the recipe, nevertheless! Having grown up in Philly and now living on the West Coast where there are no hoagie rolls that are worth purchasing, I’ll keep going with this recipe until it works well for me. Cheers, Marina!
Thank you so much for sharing your feedback and your suggestions, here’s what I did to help make it a more user friendly recipe.
1 & 2 – I have added clarification as to what the dough is supposed to look like once the gluten is developed, to help with knowing when to stop kneading instead of just relying on the time suggestion.
3. Typically after the dough goes through the first rise, we punch down the dough so that it does not continue rising and thus overproofs. Putting the dough through several cycles of proofing improves texture and gives it a better complexity of flavor.
So, rolling it out flat after the first proofing is totally ok, in my experience. The second time around though, the dough takes only half the time to proof to the same volume it did the first time, since the yeast had the time to multiply (during the first rise). If the bread didn’t rise as well the second time around (after shaping) as it did the first time, there’s probably an issue somewhere else along the process. If all else fails though, just giving it more time to proof and not rushing the process should still allow it to double in size.
4. Per your suggestion, I added clarification that rolling to that size will work when you make 6 or 8 hoagies.
I hope this makes your and other people’s experience with this recipe goes smoother!
Thank you so much for taking the time to share your suggestions!
God, what a drama queen. The recipe is great and technically correct. Thank you for posting it……..
I was amazed as to how these bread came out. I tweaked the original recipe by adding powder milk and it turned out really great. I will be keeping this recipe
That’s great, Debbie! Thank you for sharing your experience!
These were wonderful. My husband was raving about them. So soft on the inside, even after broiling the sabdwiches to toast them.
I believe the recipe does not mention to punch fien the dough after the first rising. Shouldn’t I do so?
Thank you so much for your review, Barbara!
When you invert the dough and divide it, you’re basically deflating the dough after proofing, which makes it unnecessary to punch it down. But if you’d rAther punch it down, that would be fine too.
I was really excited to make these and I followed it very closely watching and reading directions. My bread came out way too skinny. My only thoughts are I used almond milk and not regular milk. Could that be my problem?
This recipe is a keeper! We used it yesterday for beef tenderloin sandwiches and the flavor and texture were outstanding. So much better than other recipes we have tried.
Wow… It looks hard to do well but I did, thanks your detail sharing!
You should be proud of yourself! Breads can be intimidating, but as you said – once you do it, it’s not that big of a deal. Thanks for your feedback!
Do you add the butter in the mixture if doing with mixture?