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Homemade Hoagie Sandwich Rolls

A hoagie roll is a sandwich roll ideally suited for making sandwiches. These are perfect for making Philadelphia Cheesesteak Sandwiches. Homemade bread is so much better than what you can find at the grocery store.
Course Bread
Cuisine American
Keyword Hoagie Rolls, Sandwich Bread, Sandwich Rolls
Prep Time 30 minutes
Cook Time 20 minutes
Total Proofing Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings 4 large rolls
Calories 149kcal
Author Debby - www.AFeastfortheEyes.net

Equipment

Ingredients

  • 3 1/2 bread flour divided; 2 cups, then 1½ cups Recommended brand: King Arthur Flour
  • 1 1/4 cups warm water plus 2 tablespoon (up to 1 1/2 cups) 110-115F degrees **see note
  • 2 Tablespoons sugar
  • 2 ¼ tsp instant yeast for active dry yeast, see instructions
  • 1 teaspoon kosher salt if using table salt, decrease by 50%
  • 4 Tablespoons unsalted butter cold ; cubed (*see note in ingredient instructions)

Instructions

If using Active Dry Yeast:

  • Active Dry Yeast needs to be proofed first. To the yeast, add the sugar and ¼ cup plus 2 Tablespoons warm water in the bowl of a stand mixer.
  • Whisk the yeast mixture and set aside for 5-20 minutes, or until the yeast has bubbled.
  • In the stand mixer bowl, fitted with the dough hook, add 2 cups of the flour and the remaining cup of water. Mix on low for 4 minutes.

If using Instant Yeast:

  • In the bowl of the stand mixer, with the dough hook attachment, add in 2 cups of the flour, water, sugar and instant yeast. Mix on low for 4 minutes.

The rest of the instructions for both Active Dry Yeast or Instant Yeast:

  • Add in the salt and 1 cup at a time of the remaining flour and mix for 5-6 minutes until the dough is slack (See note). At this point, your mixer should be at medium speed. If your dough, after 5-6 minutes is not slack add up to 1/4 more cup of water (taking you up to a full 1 1/2 cups used) but add one Tablespoon at a time. The additional water will fully depend on how humid your room is.
  • Add the remaining flour and salt and mix until the dough is "slack"; 5-6 minutes. The mixer should be running at medium speed. If your dough still isn't slack, add up to ¼ cup of additional water. (This should take up all of the remaining water.)
    NOTE: Slack dough is when the dough can't hold its shape. It has no elasticity nor springs back. It's a wet dough, but not super wet. The dough should be really soft and smooth.
  • Add in the cold butter 1 Tablespoon at a time and mix until almost fully combined before adding the next Tablespoon.
    NOTE: Using cold butter helps with gluten formation and the development of dough structure.
    Mix the dough for 1-3 minutes, or until the dough comes back together. The dough should pull completely away from the side of the bowl, and it should be smooth and shiny.
  • Transfer the dough into a greased and covered bowl until doubled in size-- about 1 hour.

Shape the dough:

  • Punch the dough down, and place it on a very lightly floured board. (In my case, I prefer to lightly spray oil on my quartz counter top.)
    Divide the dough into 4 (large rolls) up to 8 pieces and shape them. It's best to use minimal flour, when shaping, so the hoagies don't become tough.
    Transfer the dough onto a parchment lined baking tray and cover lightly with a clean kitchen towel or plastic wrap. Allow the dough to double in size-- about 30-45 minutes. Don't over proof them, or they could fall flat!

Bake the rolls:

  • Preheat the oven to 375 F.
    If you want to slash your bread, a lame or sharp knife. If desired, brush each roll with an egg wash.
  • Bake for 15-22 minutes or until golden brown. The internal bread temperature should be at 200F.
  • Allow the bread to completely cool before cutting with a bread knife.

Notes

*Using All-Purpose Flour instead of bread flour: Bread flour has a higher protein content, that gives these rolls a nice "chew".  If you switch to AP flour, the rolls will be denser.
**The amount of water you add, to the dough, varies depending on your kitchen humidity. Add more more one tablespoon at a time, until the dough reaches the consistency of being smooth and shiny.
Recipe source: The Kitchen Whisperer

Nutrition

Calories: 149kcal | Carbohydrates: 9g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 590mg | Potassium: 69mg | Fiber: 2g | Sugar: 6g | Vitamin A: 350IU | Vitamin C: 0.02mg | Calcium: 8mg | Iron: 0.2mg