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.
Made these for the first time tonight and like one other person said will make eight instead of four because these were really long
I made this dough using the bread maker. Then i rolled it out l, cut into 8 rather than 4 and finished in the oven. Me and girlfriend were amazed w the outcome. That dough texture is a like huge fluffy cloud… Thx for the recipe
These were perfect! I’ve made bread for years, but typically buy my sub buns to make homemade Italian subs. I’ve never found a brand that I really liked.
These were easy, delicious and my daughter said the house smelled like a sub shop! Thanks for sharing this. It’s now THE only sub bun I will use!!
I made exactly as written and my family really enjoyed it.
Even my usually quiet husband remarked how delicious and soft these hoagie rolls are!
I was very happy because the Chicken Hoagies I make are very hearty (balsamic vinaigrette marinated chicken tenderloins with caramelized onions and provolone cheese) and need rolls that stand up to all that…these were PERFECT!!!
Thank You for a wonderful recipe!!
Making these over the weekend based on the reviews. As a baker for many years, I do wish we had both cups and grams for measuring flours, etc. Any future plans for that?
My flatmate used all my milk so i used oat milk and it came out a little different but still delicious. Warning!! This bread WILL make your whole house smell amazing. Great recipe, thank you
Can these be made in a bread machine?
I made these rolls in my bread machine on the dough cycle, using this exact recipe and they came out perfect. This is a recipe that will always be a family favorite!
To be fair I haven’t cut into these yet but they look beautiful. I used and egg wash and everything bagel seasoning on top and they turned out great. They do seem a little on the soft side and next time I think I’ll make more, smaller ‘loaves’. Cant believe how easy these were to make. Also used all purpose flour as that is what I had on hand.
Can’t wait to throw some meatballs on these! Recipe is a keeper.
OMG! These are perfect. I have been using a very popular recipe which was pretty good but the bread was always too soft and flimsy. These are exactly what I have been looking for; firm yet still soft and moist, high quality, and can hold some weight. I can have a Philly Cheesesteak that doesn’t fall apart now. And they weren’t too sweet, which was a concern when I seen 2 tablespoons of sugar. But nope, just incredibly tasty and complementary to the Philly Cheesesteak (or any sandwich).
I typically don’t leave comments, although I should because it is helpful for people to do so, but these were so good I just could not skip giving you the accolades that you truly deserve. Thank you for sharing!
I made these last night for French dip sandwiches and this is now my go to recipe for rolls!! Thank you so much! Although they looked very strange after they were baked (I need to practice my shaping skills lol) they tasted better than the ones we usually get at the store! I am so glad I found your website, blog and YouTube channel.