Homemade Hoagie Rolls make for the best sandwich. Nothing beats a loaf of fresh homemade bread, and these hoagie rolls don’t disappoint!
What kind of yeast should I use?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.
How warm should the milk be?The milk should be warm to the touch, between 100 and 110 degrees. You can use 1% up to whole milk.
What if I don’t have a stand mixer?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!
Can I make this recipe gluten free?This recipe was not designed to be gluten free. Gluten free baking involves completely different chemistry. In general, you cannot substitute gluten free flour in baking recipes and expect it to work, however, several people have reported that a blend like Cup for Cup will work.
If you like this recipe, you may be interested in these other homemade bread recipes:
- Homemade Pretzel Rolls
- Perfect Homemade French Bread
- The Best Homemade Dinner Rolls Ever
- Homemade Hamburger Buns
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Homemade Hoagie Rolls
- 1 cup warm milk
- 1 tablespoon instant dry yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons butter softened
- 1 large egg
- 3-4 cups all purpose flour
- In a large stand mixer, combine milk, yeast, sugar, salt, butter, egg and 3 cups flour. Knead on low until a smooth dough ball forms, adding more flour ¼ cup at a time to achieve desired texture. Your dough should be tacky, but not sticky.
- Transfer dough to a lightly greased mixing bowl, cover with a towel, and let rise until double in size, about 1 hour.
- Roll dough into a large rectangle, about 1/4 inch thick, and 24 inches wide. Cut the dough into 4 strips, about 6 inches wide on each.
- Roll strip up. Continue rolling gently until ends and seams are pinched together (otherwise it’ll unroll in the baking process).
- Put rolls on a lightly greased jelly baking sheets. Let rise about 30 minutes.
- Preheat oven to 375 degrees. Bake rolls for 12-15 minutes until lightly browned.