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.
Tried these and I made a mistake somewhere (never baked anything before). I’m not sure if I rolled them too thin, didn’t have enough yeast/failed to proof, too much salt, kitchen was too cold, ect but they didn’t rise like I wanted. But they turned into some of the best bread sticks I have ever eaten. Topped it with melted butter, garlic power, and flaky salt. Definitely going to try for the hoagie shape but wouldn’t be upset with bread sticks
i see in the pic there are slits in the dough when do you do this before they rise or after
Love this recipe! I use it for hoagie rolls and burger buns and the texture is great.
First time, perfection. On my 2nd baking today. Currently getting ready to pop in ovin. Look awsome
bread is absolutely delicious. For something so simple to make the results are spectacular.
However …. my forming skills are non existent, as a matter of fact they border on the humorous side of “are you nuts”.
Packets of yeast are 2 1/4 teaspoons and recipe calls for 3 teaspoons (1 tablespoon) do you think this shortage would effect end result too much? I am trying to get rolls about 2 inches wide x 8 inches long, so I will try to adjust rolled out size to fit.
PS: I really appreciate your efforts, thank you.
I followed the recipe exactly and couldn’t get it rolled out near as bug a rectangle as you did in the video. So ended up with smaller rolls. Hoping they turn out a good size still for a roll.
Easiest & best recipe & directions I’ve ever worked with! I’d send you a picture if you had a way for me to post it with my review; which, of course you do not. But trust me on this folks! I’ve posted the pics to my FB page & am truly happy & ecstatically pleased with the results of these soft & very tasty hoagie rolls!
Hi. I don’t have a stand mixer. Can I use my Cuisinart?
I made bread for the first time and I loved your recipe. I will definitely keep using this recipe. Thank you!
I made these for dinner yesterday and they are so good! We had meatball subs. They weren’t sweet, but had a good flavor and texture. Mine came out a bit wonky, I guess I need to work on making straight rolls. But everyone loved them.
That is the hardest part! Until you make them a couple times, its hard to get the size just right.