Make hoagie rolls at home with this easy recipe. With a handful of simple ingredients and easy-to-follow instructions, you’ll have fresh, warm rolls on the dinner table in no time. Trust me, once you taste these rolls, you won’t want to go back to store-bought!
For more bread recipes, try our Perfect Homemade French Bread.
Why My Recipe
- This recipe works for any skill level. Use a stand mixer or knead by hand.
- Soft rolls that hold up when used for sandwiches and don’t get soggy!
These homemade hoagie rolls are a real game changer. Making bread seems complicated, but with simple instructions and instant dry yeast, it doesn’t have to be a chore that keeps you in the kitchen for hours. We love this recipe because you get fresh, homemade rolls that are soft without being dry, and they don’t get soggy once you add your sandwich ingredients! Once you go homemade, you won’t go back!
Ingredient Notes
- Warm Milk: Make sure the milk is between 100°F to 110°F. Heat it on the stove or in the microwave. Use a thermometer for accuracy or test with your finger—it should feel warm but not hot. Use whole milk, 2% or 1% for best results. Skim and dairy milk alternatives can also work.
- Instant Dry Yeast: Instant yeast doesn’t need to be activated beforehand. If you only have active dry yeast, adjust the rising times slightly as noted in the instructions.
- Granulated Sugar: Yup, just regular old sugar. Brown sugar can also be used if you want to add in that hint of molasses.
- Salt: Stick with standard table salt for accurate measurements.
- Salted Butter: Make sure you use softened butter so it mixes in to the dough. If you only have unsalted butter, add an extra pinch of salt.
- Eggs: Grade AA large eggs will do.
- All-Purpose Flour: Start with 5 1/2 cups and gradually add more as needed. Bread flour can be used in the same amount for a slightly chewier texture, using the same amount.
Active Dry Yeast Vs Instant
All yeasts will work in this recipe. It’s simply a matter of understanding how each kind of yeast works and differs. Instant dry yeast can be added straight to dry ingredients and doesn’t require any sitting or proofing. It also rises a bit quicker. Active dry yeast is a bigger size of granule and generally needs to be dissolved in a liquid before adding to a recipe. It activates a bit slower so expect 10-15 minutes extra in rise time.
No Stand Mixer? No Problem!
You can knead it by hand! Start out by stirring with a spoon until you can’t do it anymore and then knead it with your hands. Just keep on kneading until all the flour is incorporated and/or the dough is soft to the touch and only slightly sticky. It’s a bit of a workout, but it’s worth it!
Storage Instructions
Refrigerate leftovers in an airtight container or plastic bag at room temperature for up to 3 days.
More homemade rolls…
Excellent sandwich bread – soft but still holds up to meat, condiments and lots of veggies! Quick and easy to make.
– Georgia
First of all I want to say that I have many of your recipes bookmarked! These hoagies turned out amazing! I am at high altitude and they turned out perfect. Thank you so much for sharing. Definitely a keeper.
Excellent sandwich bread – soft but still holds up to meat, condiments and lots of veggies!
Quick and easy to make.
This is the best recipe. I use this for sub rolls, rolls, hamburger buns. I have used others and not the same as this one. Thank you. I have been using this recipe for years. I didn’t change anything.
I made these last night for supper and my family loved them! My husband is already asking when I am making them again. Thank you for such an easy recipe to whip up!