Homemade Hoagie Rolls make for the best sandwich. Nothing beats a loaf of fresh homemade bread, and these hoagie rolls don’t disappoint!
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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.
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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.
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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!
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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.
Does this use instant yeast or no?
I made these tonight and they are excellent! Thanks for the recipe
Make sure you use all of the jalapeno juice, it gives the beef a flavor that adds to the overall taste and not to worry there isn't any sour taste.
Made some easy peasy Italian Beef for sandwiches and will serve on this bread later tonight. If anyone is looking for about the best dang sandwich and the easiest, please give this a go. One 2 -3 lb chuck roast, one jar 8oz Mezzetta deli sliced jalapeno peppers hot or mild with the juice, 1.5 tablespoon of beef Better Than Bouillon(this stuff is fantastic make a trip to the store if you don't have)half a bag of Bird's Eye Recipe ready mixed peppers and onions. Dump everything in a crock pot, cook on low for 8 hrs. Another word on the Better Than Bouillon, it's made from real concentrated beef stock and makes a rich full flavor au jus that takes this sandwich to a whole other level. I top it off with horseradish cheddar cheese, afterall horseradish goes beautifully with beef and you have an Italian Beef that is truly out of this world.
I live in Colorado do I have to adjust anything for altitude?
King Arthur Flour has a great chart on how to adjust recipes for high altitudes. You can find it here: https://www.kingarthurflour.com/recipe/high-altitude-baking.html
can this recipe be halved?
Yes, it can, but depending on your mixer size, you may be best off kneading it by hand.
I just made this bread, it was DELICIOUS. My new favorite bread. Thank you!
Delicious, thanks for the recipe!
24 inches wide by how long?
How thick is the rectangle and how wide/long are the strips before you roll?
Good question! Thanks for catching that. About 24 inches wide, maybe 1/4 inch thick. I've updated the recipe to reflect it.
Thanks!